tag:blogger.com,1999:blog-24091536813831738932024-03-12T17:10:20.226-07:00Miss Food AlchemistA collection of attempts at recipes - normally just thrown together - and comments on how they turned out. Basically a glorified recipe book of my experiments with food.Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-2409153681383173893.post-6956390637441758622018-10-28T21:47:00.001-07:002018-10-28T21:50:38.799-07:00Artichoke Fennel Tortellini1 pkg Cheese Tortellini<br />
2 Tomatoes, skinned and diced<br />
1/2 Sweet Onion, diced<br />
1 cup Crimini Mushrooms, diced<br />
3 cloves garlic, chopped<br />
1 cup White Wine<br />
1 cup Chicken Broth<br />
1/2 tsp fennel seeds<br />
1 tsp salt<br />
1 tsp pepper<br />
1/2 tsp red chili flakes<br />
1 tbsp Olive Oil<br />
2 tbsp butter<br />
<br />
Heat a pan and add the olive oil once it is hot and add the garlic to sautée for 30 seconds then add the diced onion. Sautée on medium heat until the onion is soft and translucent then add the diced tomatoes, mushrooms, fennel seeds and liquids. Start boiling salted water for the pasta. Simmer the sauce until it reduces by half, add the pepper, chili flakes, and salt and turn down to a low simmer for 5 minutes. Remove from heat and add 1 tbsp butter.<br />
<br />
Once the pasta is cooked, drain and toss in rest of the butter. Serve with fresh parsley and shredded Parmesan.Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-52821098513144416082017-02-05T20:16:00.000-08:002017-02-19T23:11:17.761-08:00Gnocchi with Leeks & Sausage in a Creamy Mushroom sauceThis recipe is totally sublime. If you're looking for a flavorful, hearty, and rich-like-a-millionaire recipe to knock your socks off, this is a sure bet! It's a smokey, warm dish with plenty of protein and finished with a smooth mushroom sauce while the leeks play a subtle role and the tomatoes add freshness. The gnocchi help hold the deep flavors together, but it could be done with fettucine. <br />
<br />
The Farmer Beczki sausage should be found at any Polish or Euro deli. It's a delightfully smokey sausage, and pairs well the gnocchi and mushrooms and adds flavor to the chicken.<br />
<br />
<br />
<h3>
<b><u>Main Ingredients</u></b></h3>
250g gnocchi<br />
300g or 2 chicken breasts, diced small<br />
100g Farmer Beczki sausage, sliced<br />
1 Leek, sliced into medallions<br />
1 cup Crimini mushrooms sliced or quartered<br />
1 cup cherry tomatoes<br />
1 clove garlic<br />
1 tsp oil<br />
<br />
<h3>
<u><b>Sauce </b></u></h3>
1 tbsp +1 tsp butter<br />
4 Crimini mushrooms washed and sliced thinly<br />
1/2 cup dry White Wine<br />
1 clove garlic crushed<br />
1/4 tsp Savory or Thyme<br />
1/2 cup milk<br />
Salt &, fresh ground pepper to taste<br />
1 tsp flour<br />
**Option to also add cream cheese and/or sour cream to make a richer, tangy sauce.<br />
<h4>
</h4>
<h3>
<b><u>Assembly</u></b></h3>
Set water to boil with salt for the gnocchi.<br />
<br />
In a saucepan, begin making the sauce by melting the tbsp of butter over low-medium heat, and add the mushrooms salt and pepper once melted. Continue to cook until the mushrooms wilt and begin to become darker. Add the white wine, thyme, and garlic and bring to a simmer while stirring frequently, for about 5 minutes, set aside on a bowl. In the saucepan begin melting the 1tsp butter and then slowly add the flour stirring constantly. Continue cooking the roux until it's a nice brown color then begin adding the milk slowly.** Add the mushrooms and wine slowly back into the saucepan and continue simmering at a low heat.<br />
<br />
**Add the cream cheese and sour cream and stir until melted and smooth. Reduce the heat and continue to simmer.<br />
<br />
In a large nonstick frying pan, heat oil and add the chicken, and season with salt and pepper. Sauté until no pink is showing, about 6-7 minutes. Next add the sliced beczki sausage, leeks, mushrooms, and garlic and continue to cook over medium heat for 5 minutes. Toss in the cherry tomatoes and continue to sauté for 5 minutes then turn off heat.<br />
<br />
Cook the gnocchi per package directions, drain and add to the chicken and sausage and cover with sauce. Serve with Parmesan flakes and parsley if available.Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-48166864749615761942015-06-08T22:00:00.000-07:002015-06-08T22:00:20.961-07:00Keto Beef Stroganoff<div class="separator" style="clear: both; text-align: center;">
<a href="http://i859.photobucket.com/albums/ab153/notmyfatdog/Mobile%20Uploads/2015-06-08%2021.38.06_zpsl1bewak0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i859.photobucket.com/albums/ab153/notmyfatdog/Mobile%20Uploads/2015-06-08%2021.38.06_zpsl1bewak0.jpg" height="400" width="400" /></a></div>
<br />
<br />
This is a great Beef Stroganoff recipe - a rich, creamy, beefy gravy with tons of mushrooms!<br />
<br />
So I found this recipe on another blog and it had so much story to it I had to write my own. I prefer recipe blogs with the ingredients at the top, to make it easier to view on mobile for shopping and reading while cooking. So bear with me, I'll write after.. maybe! As you can see I'm not much of a writer ;) Short on words, big on flavor!<br />
<br />
<div class="h-4 strong" id="zlrecipe-ingredients">
<b>INGREDIENTS</b></div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">800g ground beef (lean or regular)</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 yellow onion, thinly sliced
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 large clove garlic, finely sliced
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">½ tsp Himalayan or fine sea salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">½ tsp freshly cracked black pepper
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">2 cups Water</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">3 cups beef broth</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">2 tbsp Dijon mustard
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1 tbsp fresh rosemary, finely chopped </li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1 tsp fresh sage, finely chopped </li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">450g crimini mushrooms, sliced (approximately 8 medium mushrooms)
</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">1 tbsp fresh parsley, finely chopped</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">1 cup sour cream
</li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">1 tbsp amaranth flour in 1 cup of water</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">8 yellow and green zucchinis in ribbons or spirals* </li>
</ul>
<br />
<div class="h-4 strong" id="zlrecipe-instructions">
<u>INSTRUCTIONS</u></div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Preheat a large pan coated with sunflower oil over high heat and brown and sear the beef so it's well cooked and if you enjoy crunch, to form a nice golden crust on all sides.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Add onions, garlic, salt, pepper, lower heat to medium and continue cooking until the onions are softened.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Add 2 cups of beef broth, Dijon mustard and fresh rosemary and sage and stir until the mustard is mixed in.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Lower heat and simmer until the liquid is almost completely
evaporated then add 2 cups of water and repeat the process.
</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">At
this point, you want to add your mushrooms, beef broth and Amaranth flour in water. Bring back to a simmer and continue cooking until you're
left with a nice, thick sauce; Turn off the heat.
</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">In
a mixing bowl, add sour cream, and about a cup of your cooking
liquid. Mix with a whisk until fully combined and add that to the pan.
</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions">Add fresh parsley and stir delicately until all is well combined.
</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">Serve over zucchini noodles, or on it's own!
</li>
</ol>
<br />
This is such a delicious recipe, makes for 6 with the nutritional facts (without zoodles) as:<br />
484 calories<br />
37 g fat (0 trans)<br />
8.3 g net carbs<br />
27.7 g protein <br />
<br />
You can reduce the calories by using a leaner ground beef and greek yogurt or halving the sour cream. If you want you can use inside round steak cut into cubes or strips and pop it in the crock pot so it's melt in your mouth beefy deliciousness, but I'm a ground beef kinda gal.<br />
<br />
Enjoy! <br />
Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-75436958989759613942013-05-18T14:07:00.001-07:002013-06-01T12:08:10.292-07:00Buffalo Chicken Scalloped Potatoes A hybrid of the ever loved scalloped potatoes and a delicious hot cheesy dip.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphbUfCtw4LNCFreSLNiX42sWYnOjRVP21h3EK4SlOJX8fNaZHx4tt_OZSn3gyAosSlPpdfFlSbZj8KzdORNLIs_ubjkoccsD7tva3-C9uTArN-Gf0GsqLfGd33iTuphLYd7WxISV4cvY/s1600/20130518_142212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphbUfCtw4LNCFreSLNiX42sWYnOjRVP21h3EK4SlOJX8fNaZHx4tt_OZSn3gyAosSlPpdfFlSbZj8KzdORNLIs_ubjkoccsD7tva3-C9uTArN-Gf0GsqLfGd33iTuphLYd7WxISV4cvY/s1600/20130518_142212.jpg" width="320" /></a></div>
<br />
2-3 cups Thinly slice red or white potatoes<br />
2 breasts rotisserie chicken diced/or shredded<br />
8 oz (250g) or 1 pkg cream cheese<br />
1/2 cup Frank's Red Hot Original sauce<br />
1 Tbsp (or more!) Red Rooster Sriracha sauce<br />
2 cups shredded 3 cheese mix (Mozza, Provolone, Parmesan, or you can use Monterey, Cheddar)<br />
Bleu Cheese crumbled<br />
1 1/2 cups Milk <br />
3 tbsp flour<br />
3 tbsp butter<br />
1/2 tbsp garlic powder<br />
1 tsp ground black pepper<br />
1 tsp salt<br />
<br />
Pre-heat oven to 350*F.<br />
Soften the cream cheese in the oven in an ovenproof dish while it preheats. <br />
<br />
In a small saucepan melt the butter, garlic powder, salt and pepper and slowly whisk in flour. When smooth, slowly add in milk while whisking. Bring to a boil and add one cup of shredded cheese and half bleu cheese, stirring to keep it smooth.<br />
<br />
Remove the softened cream cheese and stir in the remaining bleu cheese, chicken and hot sauces until well mixed and coated. <br />
<br />
Place a layer of thinly sliced potatoes on the bottom of a lightly greased ovenproof baking dish. Cover with some cheese sauce and then spoon 1/3 chicken-cheese mixture onto potatoes, then place another layer of potatoes and repeat until finished. Top with the remaining shredded cheese.<br />
<br />
Cook uncovered in oven for 1 hour. <br />
<br />
<br />
<br />
<br />Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-41118447772576477092013-01-04T20:15:00.001-08:002013-05-18T16:13:52.862-07:00Curried Apple QuinoaA common recipe but of course but I figured I'd list mine so I can come back to it.<br />
<br />
1 cup (approx 1 pkg) of Quinoa <br />
1 Apple chopped (Granny Smith or other semi tart and firm apple) <br />
1 cup Kale chopped<br />
1/4 cup dried cranberries, currants or raisins (unsweetened)* <br />
1/2 Lime <br />
1 Tbsp Honey<br />
1 tsp Cinnamon<br />
1 Tbsp Brown Sugar<br />
2 Tbsp Madras Curry<br />
2 garlic cloves minced or 1 tsp of garlic powder <br />
1 tsp Coriander<br />
1 tsp Cumin<br />
1 tsp Turmeric<br />
1 tsp Fresh ground pepper<br />
1/2-1 tsp salt<br />
fresh mint <br />
<br />
<br />
Rinse the Quinoa in cold water very well and drain. Then cook the Quinoa in 1.5 cups of low sodium vegetable or chicken broth, with garlic until all water is absorbed. Steam the Kale and squeeze some lime juice onto it. Mix the chopped apple with honey, Cinnamon and Brown Sugar. Mix the Quinoa with the remaining ingredients and add the chopped apple mix. Mix well and serve with mint, warm. Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-69766715495139743872012-10-21T11:52:00.001-07:002012-10-21T12:05:01.999-07:00Experimental QUICHE!Ok... so quiche is a new thing of mine, I LOVE quiche but have never made it.<br />
<br />
My quiche:<br />
<br />
12 eggs, beaten until light yellow<br />
1 can evaporated milk<br />
2c shredded herb & garlic cheddar cheese <br />
1/2 finely diced bell pepper<br />
1 pkg thawed and drained (or 2 bundles washed and chopped fresh) spinach<br />
1 can mushrooms (I used mushroom medley)<br />
1/2-1c diced ham <br />
3 tbsp flaked dried onion<br />
1-2 tsp garlic powder<br />
Seasoning Salt to taste <br />
salt and pepper (I used fresh ground) to taste <br />
<br />
I wanted to add fresh oregano but totally forgot hah. And forgot the green onion I had haha. Whoops!<br />
<br />
I placed into 6 ginormous muffin tins and a square glass baking dish well buttered.<br />
Bake at 300*C for 50-60mins (hopefully)<br />
<br />
They tell me to stick a knife in it to check if it's done. hmmm...<br />
<br />
I hope it's seasoned well enough! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSilDBmI3-48QTYep5BYnpnIl9TnWfqUOPaKwhfzEupDdZuHedf5OttDGXgz-9myM9Bb4y26EAuk6TzqBWZj1SsMRS9nY_dBs9fI-waW9pQK4thJjvqeur2saCkE-LBv7gXw8GEdMi2g/s1600/2012-10-21+11.59.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSilDBmI3-48QTYep5BYnpnIl9TnWfqUOPaKwhfzEupDdZuHedf5OttDGXgz-9myM9Bb4y26EAuk6TzqBWZj1SsMRS9nY_dBs9fI-waW9pQK4thJjvqeur2saCkE-LBv7gXw8GEdMi2g/s320/2012-10-21+11.59.06.jpg" width="320" /></a></div>
SMELLS GOOD! <br />Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-89361015457199610792012-08-13T23:25:00.003-07:002013-05-18T16:16:02.140-07:00Spiceradish Eggs!Can't think of a better name for em, really.<br />
<br />
Trying to find some high protein variety snacks and I came up with the idea of deviled eggs. MMM LOVE THEM, of course using non-fat/half fat mayo or traditionally (in my house!) Miracle Whip (omg so delish). But then I found a recipe and over the past week I've tweaked it. And in my good fashion, all measurements are by "dash" so very very approximate haha.<br />
<br />
<br />
Hard boiled eggs as many as you want<br />
<i>(don't know how? Here's a simple way! Poke holes in egg bottoms with a pin, put in large pot and cover +1inch with cold water. Set to boil. Once rolling boil remove from heat and let sit for 11 mins, dump the water and sit under running cold water tap to cool and stop cooking process.)</i><br />
<br />
Half the eggs, put egg yolks in a bowl or in a small food processor<br />
Add 1/4-1/3cup light/fat free mayo<br />
1/2 tsp garlic powder<br />
1/2 tsp paprika<br />
1/2 tsp chili powder<br />
1 tsp cayenne* (start with less, 1/4tsp then increase as you taste test)<br />
1/2 tsp pepper<br />
2tbsp (or more!) prepared horseradish (or homemade if you can!!!!)<br />
<br />
Blend or crush with your forky-fork until smooth. I dislike using a fork now because the yolks still are chunky. Electricity is a beauty, why let it escape our control?! Unless you're a hippie...<br />
<br />
ENJOY! Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-68984762655246552052012-07-23T22:50:00.001-07:002012-07-23T22:50:23.305-07:00Coconut Curry ChickenIn a large glass mixing bowl place:<br />
<br />
1 can of Coconut Milk <span style="font-size: x-small;">(or if you can find Cream go for that!) Don't use Light Coconut Milk, check the coconut content, cheaper cans will have more water. It will seem thick but with heat it thins</span>.<br />
2 crushed garlic cloves<br />
5 slices ginger root<br />
3 TBSP curry powder<br />
1 tsp (give or take) cayenne powder<br />
1/2 tsp Bay Leaves<br />
1 tsp Garlic Powder<br />
1 tsp Paprika<br />
1 tsp Coriander<br />
2 tsp Cumin<br />
1/2 tsp Tumeric<br />
1/2 tsp salt<br />
1-2 tsp sugar<br />
<div style="text-align: center;">
<b><i>Whisk together until well blended.. </i></b></div>
<br />
Chopped bell pepper (color of your choice)<br />
1/4 cup diced onion<br />
1 grilled Portobello mushroom, sliced <span style="font-size: x-small;">(stem removed, wipe down with a damp paper towel, rub with a small amt olive oil, bake in an oven at 450 for 12-15mins) </span><br />
1/2 Zucchini sliced in 1/4-1/2 inch slices<br />
<br />
<br />
<div style="text-align: center;">
<b><i>And in a large glass baking dish:<br />
</i></b></div>
<div style="text-align: left;">
Place Chicken (I used chicken
thighs, but since the skin was providing too much oil I would recommend
a boneless, skinless chicken item) </div>
<div style="text-align: left;">
Place veggies</div>
<div style="text-align: left;">
Pour coconut curry sauce on top and attempt to cover it all. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<br />
<br />
Bake at 425 for 55mins total - 30mins with tinfoil to keep the chicken moist, basting the chicken frequently <br />
<span style="font-size: x-small;">(if this were a skillet dinner which I make with diced Firm Tofu I'd add cauliflower, tomatoes, broccoli and eggplant and sliced carrots)</span><br />
<span style="font-size: x-small;"><br /></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">I personally prefer a sweeter curry than a salty one, and I enjoy the heat of chili flakes or cayenne. But add this as you go - taste the sauce before placing with the chicken if you will. </span></span><br />
<br />Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-15690193005162028992012-07-16T22:40:00.000-07:002012-07-16T22:40:26.889-07:00Chicken Cabbage Soup Experiment Extraordinaire!1 crockpot<br />
1 chicken breast - Flame grilled then shredded<br />
some chopped cauliflower<br />
some chopped broccoli<br />
peeled and chopped carrot<br />
shredded/chopped cabbage<br />
chopped onion<br />
1/2 can canned diced tomatoes w/ juice<br />
2 cans chicken stock with equal water<br />
2 cloves garlic<br />
<br />
1tbsp garlic powder<br />
1tsp bay leaves<br />
1tsp fresh rosemary<br />
1tsp marjoram<br />
1 tsp paprika<br />
1tbsp pepper<br />
1tsp salt<br />
1tsp chili flakes<br />
<br />
Toss in slow cooker, HOPE IT ALL FITS (unlike mine... ohhh well, who cares about that GIANT mess all over the kitchen counters and floor at 7am lmao) and then cook for the night or day.<br />
<br />
<br />
I have NO IDEA if this is good yet, just started it... we shall see...Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-50252295635308173762012-07-09T22:14:00.002-07:002012-07-09T22:15:21.381-07:00Turkey Apple ButternutsHahah, I wrote nuts.<br />
<br />
So this is a take on a stuffed/rolled flank steak recipe I have that I did with a Rouladen steak (and abysmally forgot string and overcooked the meat... typical blonde), but has some twists...<br />
<br />
1-2 butternut squashes (or acorn)<br />
500g (or a package) of ground turkey (or use ground beef, or use flank steak) <br />
1 granny smith apple(1/4 to 1/2 per squash half)<br />
<br />
Slice the apple into thin slices, keep in shape to stuff the squash cavity.<br />
Marinade the meat with worchestershire, thyme, rosemary, garlic, chopped onion and S+P. Turkey does not need to be marinated. <br />
<br />
Marinade/cooking sauce:<br />
2 tbsp honey<br />
1/2cup apple juice or pineapple juice<br />
1 tsp nutmeg<br />
1 tsp cinnamon<br />
2 tbsp melted margerine or butter<br />
<br />
Stuffing: <br />
1/2cup finely chopped onion<br />
1/3cup crushed/chopped pecans<br />
1/4cup finely chopped mushrooms <br />
1/8cup green onion<br />
1tsp rosemary<br />
1tsp thyme<br />
1/2cup shredded cheddar<br />
2 cloves crushed garlic<br />
S+P<br />
(in the future I may add chopped granny smith..)<br />
<br />
Place the squash cavity side up in a glass baking dish with apple/pineapple juice in the pan. <br />
Place some cooking sauce in the cavity of the squashes, and then place the quarter or half sliced apple, then press some ground meat into a very thin patty and place on top of the cavity and press to seal. Add some stuffing and cover with another thin piece of ground meat, try to seal as best you can. Pour remaining sauce all over meat and squash. Once both halves are done seal with tinfoil above the pan. <br />
<br />
OR pound the flank steak flat and spread the stuffing on top, roll and tie with string.<br />
Bake at 375-400 until cooked. <br />
<br />
<br />Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com1tag:blogger.com,1999:blog-2409153681383173893.post-16400387104530168622012-06-26T23:19:00.000-07:002012-06-26T23:19:16.924-07:00Dukan PizzaI made a pizza! <br />
<br />
Now bear with me while I make a Pizza dough. To MY standards it was good. It was my first ever crust by hand so yeaaaaaah...<br />
<br />
1/4 ground oatbran<br />
some Surghum flour<br />
1/4 cup WARM water<br />
1/2tbsp olive oil<br />
pinch of salt<br />
Package of Instant/quick rise yeast<br />
<br />
Mix the yeast with the WARM water I guess, I stirred it, make sure you don't do this in the measuring cup - use a larger holding device hahaha.<br />
I guess let it activate a bit (10mins?) then add it to the flour, oil and salt. Mix over simmering water (double boiler, or something. I put my mixing bowl on top of a small pot of simmering water... hahah ghettooooo) until it forms a ball. Cover with a towel somewhere warm and let rise (?). Then put some flour down on a smooth cutting board and flatten it out with a rolling pin I guess. I put the flour flour not the oat bran, both sides, and on the pin and then rolled<br />
<br />
Side note - OMG MARBLE PINS ARE THE BEST! HAH.<br />
<br />
Then put on a baking sheet and bake it at 400 for 10 mins or 375 for longer. What i did was instead of time it (typical me...) checked it until it didn't push in/depress and was browning the edges.<br />
<br />
Sauce:<br />
0% MF greek yogurt<br />
oregano & garlic powder to taste. Spread on the crust.<br />
<br />
Pizza:<br />
Grate fresh parmesan cheese on top of the sauce. <br />
Fresh chopped basil and oregano<br />
Chopped yellow peppers<br />
Cooked mini shrimp<br />
Sliced cherry tomatoes<br />
Mozza & Parm on top<br />
Bake til goldening.<br />
<br />
REALLY good amazingly enough!Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-34032973843861405962012-06-19T21:27:00.002-07:002012-06-19T21:27:46.702-07:00Homemade NF TzatzikiSo... I really like Garlic, so be aware! AND I really like Tzatziki! <br />
<br />
Get some fresh lemon zest into a bowl<br />
Salt and pepper (lighter on the salt personally)<br />
Grate (fine grating) some cucumber - you want a good portion. **<br />
about 1tsp powdered garlic<br />
1 clove garlic crushed<br />
small bit of lemon juice<br />
Non-Fat Plain Greek Yogurt<br />
<br />
Mix all up, adding in more seasoning if you wish. Now the Greek yogurt I use is fairly thick, and depending on how much cucumber you grate you can have a thick Tzatziki or a runny one. If you DISLIKE runny, put the grated cuke in a strainer and press and press and press the water out - cheesecloth also works well. <br />
<br />
Like I said, I enjoy garlic so I may have used more for the portion size I made as mine was garlic spicy. <br />
Enjoy :) Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-31122382547400553262012-06-16T11:57:00.000-07:002012-06-17T20:51:08.252-07:00Spicy Cottage ScrambleTwo eggs<br />
Ham steak cubed into small pieces<br />
3 heaping spoons of Cottage cheese<br />
1 tsp (or more) chili flakes<br />
1 tsp Garlic powder<br />
1 tsp Parsley<br />
Pepper<br />
Seasoning salt<br />
<br />
Begin Heating up a pan on High and spray with Pam.<br />
Add cottage cheese, ham and spices. Let sit for a minute or two<br />
Crack two eggs and begin stirring (reduces prep dishes!) as the pan heats.<br />
Scramble the eggs until Cottage Cheese is mostly melted and eggs are done. Will seem runnier than normal scrambled eggs.<br />
<br />
I used 1% Cottage Cheese and more than 1tsp of chili flakes. But it's a YUMMY recipe!Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-6979127275973931072012-06-15T14:00:00.001-07:002012-06-17T20:51:36.953-07:00Breakfast Heart ThrobA very special breakfast, for those once in a blue moon occasions! <br />
<br />
In a pot heat up some chunked bananas, brown sugar and Frangelico and cinnamon<br />
Once coated and all sugar is dissolved add in to creamcheese - ensure all folded and mixed well. More CC than bananas.<br />
Heat up some blueberries and blackberries. Add brown sugar, rum, cinnamon, cayenne pepper, nutmeg and vanilla extract. Heat until bubbling and add some cornstarch to thicken.<br />
Add some strawberries to heat them through<br />
<br />
Take some Fresh baked bread, thick sliced.<br />
Cut into triangle, place some CC Banana mix on there, top with the other slice.<br />
Dip into a french toast mix (eggs, milk, cinnamon, vanilla) <br />
Grill with some margerine or canola spray until browned on all sides.<br />
Place on plate and top with fruit mix and Maple Syrup! Dollop of whipped cream!<br />
<br />
ENJOY! <br />
<br />Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-6251027300649347122012-06-14T20:44:00.000-07:002012-06-17T20:52:32.166-07:00Baked Cod Fillet - Dukan ok? Tasty? Experiment!A cod fillet (I have fairly thin ones from Superstore), washed<br />
1/4" slice (round) of lemon, cut in halves<br />
spray pan with PAM<br />
Sprinkle some Dill, lemon juice<br />
Sprinkle Tumeric, Coriander, Dill, Parsley on the Cod<br />
Place Cod on the lemon slices on the pan<br />
Wet Cod with Lemon juice (bottled or fresh)<br />
Sprinkle Tumeric, Coriander, Dill, Parsley, French onion soup mix (sm amt), S+P or S+P+Spmix (ex: Montreal Steak Spice mix and Lemon Pepper spice mix, like I did)<br />
Add two pickled hot peppers underneath and add one split across the top. <br />
Cover in tinfoil<br />
<br />
Cook in oven/toaster oven on 400 for 12-15mins until flakes apart easily but doesn't seem too firm/tough.<br />
<br />
Not sure how this will turn out... lol<br />
<br />
<br />
<br />
EDIT: VERY tasty! Almost quite Malaysian! Would be great with some malaysian curry dish. Spicy too which is nice.Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-82329347374049884272012-06-03T21:19:00.000-07:002012-06-03T21:19:15.071-07:00Green-Orange-and-White Tinfoil Fireside DinnerSo, I loooove tinfoil dinners. I'm rarely at a fire when I have these, so I make them at home in the oven. <br />
<br />This one I decided to include some new veggies and a new way to do the meat. My normal Tinfoil dinner is Spicy ground pork Sausage, carrots, potatoes, onions and garlic, S+P. This one I wanted to make somewhat epic veggie wise. Well... epic until I got home with my groceries and did a Google search and now see people truly have epic down pat... so here is my MUNDANE but delicious new Tinfoil Dinner:<br />
(ok we'll see if it will be delicious)<br />
<br />
The MEAT! <br />
1 package Ground Pork <br />
1/4c finely diced onion<br />
1tsp Oregano<br />
1tsp Basil<br />
1/2Tbsp Chili flakes<br />
1Tbsp Wild Turkey Bourbon hot sauce<br />
1 Tbsp Worchestershire sauce<br />
1/2 Tbsp pepper<br />
Salt <br />
garlic powder<br />
egg<br />
Whiskey <br />
2tbsp flour *if needed to bind<br />
Roll into balls and toss in a frying pan with hot olive oil to brown two sides if the mixture seems a bit too moist and goopy. Yes, goopy! Don't make the mistake I did adding 2 eggs, had to compensate for that with lots of flour.<br />
<br />
The Veggies (in bite size pieces):<br />
2 carrots<br />
1 parsnip<br />
1 Portobello mushroom<br />
a bunch of New potatoes<br />
broccoli<br />
cauliflower<br />
1/2-3/4 an onion <br />
S+P and garlic powder<br />
3 cloves of garlic<br />
Lemon juice<br />
Chili flakes<br />
<br />
Dash of beer!! A good sized pour, beer and other alcohols are absolute necessities while cooking! I believe almost every recipe I make involves booze in some fashion. No, not an alcoholic... I just believe in it's health benefits ;-)<br />
<br />
Cook in tinfoil for a while (50 mins at 400*)Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-34264058688647001442012-06-01T22:11:00.001-07:002012-06-17T20:52:53.264-07:00Kale, a Green leafy FAILURE.I've seen numerous people posting online about this wonderful powerfood! KALE! A dark green, leafy vegetable plant that somewhat resembles an haywire breeding between lettuce and parsley. It looks as fancy as those floral decorated bridesmaids gowns, in a gorgeous dark green with a blue tone.<br />
<br />
Here I am, thinking this will be easy, delicious, simple to make healthy CHIPS! Some research is done, I concoct an olive oil and spice mixture to toss it in for baking. Thinking I am genius I aptly await my hopefully new favorite snack.<br />
<br />
Out of the oven I pull it, after about 15 minutes at 375*. It seems light. I eagerly shove one in my mouth....<br />
<br />
<br />
<br />
...<br />
<br />
<br />
<br />
..<br />
<br />
<br />
<br />
.<br />
<br />
<br />
<br />
What am I eating?! The texture! It's like melt in my mouth POWDER. What. The. Hell. This was not described to me! Where were the warnings?! However, what is more overpowering is the saltiness. I don't much like drowning in the Ocean, I've made it a point to swim and survive. But a flashback of childhood where you weren't so keen on keeping your mouth closed and you get lucky enough to have a wave splash in your gaping trap and you taste the disgusting salty water. Kale is salty. And I boldly added seasoning salt to it.<br />
<br />
All in all a failure. Not often do I traipse upon disgusting foods, however I did it to myself. My tastebuds cried out in revulsion! Never again!<br />
<br />
<br />
And thus ends my encounter with a supposedly healthy vegetable.Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-22716813428121775272011-06-30T20:53:00.001-07:002012-06-17T20:54:20.803-07:00Wine Beef MarinadeSoooo, since I have a new spice rack I want to try making a better marinade!<br />
<br />
Sauteed in olive oil:<br />
Marjoram<br />
Sliced Onion<br />
Coriander<br />
Rosemary Powder<br />
Bay Leaves (rubbed)<br />
Garlic (fresh)<br />
Thyme<br />
Lemon juice<br />
Sugar<br />
<br />
Then after it was all smelling delicious and the onions and garlic were cooked... added some red wine. Let simmer for a bit...<br />
<br />
<br />
I put it with my Blade roast, gonna marinade it all night. MMM.Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-14456201186325044792011-06-30T20:47:00.000-07:002011-06-30T20:53:01.539-07:00First time curry!!So I had a ton of veggies, and just bought a roast but it was too late at night to roast it. I decided I was feeling like some curry. But... I have NO FLIPPING CLUE how to make it!<br /><br />I checked the internet for a simple recipe, and yay! it was easy!<br /><br />2c Milk (I used goat, but coconut or other milk is fine)<br />half a sliced onion<br />s&p to taste<br />Olive oil<br />Zucchini<br />Mushrooms<br />Tomato<br />Red Pepper<br />Tofu (firm, in slices)<br />Cooked rice<br />1.5 tbsp Curry (Madhran Curry powder)<br />0.5 tbsp sugar<br /><br />So I sautee the onion and curry powder in olive oil, then when they are getting cooked I add the 2c of milk, and simmer for 10mins stirring.<br /><br />Sautee the veggies and tofu in oil and water, then add half the curry sauce and keep cooking until veggies are ready.<br />Pour over the rice with extra sauce if needed. MMMMMMmmm<br /><br />It was DELICIOUS. Now I need to know where to alter this recipe... or what other curry dishes to make.Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com1tag:blogger.com,1999:blog-2409153681383173893.post-67417169279488112682010-07-06T21:48:00.000-07:002010-07-06T22:03:29.866-07:00Marinades and mess upsSo I've got this schwack of ribs (beef) that I want to make right?<br />So I head out... buy a ton of veggies to marinate and put on skewers..<br />(zucchini, cherry tomatoes, onion, mushrooms, red and yellow peppers)<br />I also bought some fresh red chilis.<br /><br />I slice up some red chilis, some garlic, put some lemon in the pan... then put paprika, garlic powder, pepper, salt, onion or garlic salt, tumeric... and mustard powder.<br />IT SMELLED DISGUSTING. OMG TOSS IT OUT.<br />I have discovered I hate mustard.<br />I mean I like mustard on hot dogs... but nothing else much.<br /><br />So I definitely nearly ruined a meal that way... almost certain death. Yep.<br /><br />Then I decided to marinate the ribs in something else. Sleeman's Cream Ale, Brown Sugar, garlic, lemon juice, pepper and sea salt and seasoning salt, sliced red chilis. Hmmm... sort of has some mustard smell, wtf did the damn Dawn not get it out?! AAAAAAAAH.<br /><br />Oh well. I put some ribs in. Marinading overnight. I hope I don't die.<br /><br />I then went out and got some Tiger Shrimp from Superstore. Olive oil, garlic, lemon juice, lemon-pepper, salt. Marinated the veggies above and the shrimps and stuck em on skewers 30mins later and grilled em on the BBQ.<br /><br />Now THAT is a delicious marinade.<br />Hopefully the beer chili one will be ok... eep.Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-34144072311708976162010-03-19T22:36:00.000-07:002010-03-19T22:38:20.065-07:00Honey lime Sleeman ribsPork back or beef ribs<br />1 bottle of beer (I used Sleeman's Original Draft)<br />1/4 cup Brown Sugar<br />1 Tbsp Soya sauce<br />1/2 Tbsp Worchestershire Sauce<br />1/2 lime squeezed<br />1/4-1/2 cup of Honey<br />Pinch of pepper<br />3 cloves Crushed garlic<br /><br />Marinate 24hrs.Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-45598441420906729932010-03-05T18:59:00.000-08:002010-03-05T19:21:12.973-08:00ANOTHER Roast experiment!!I don't know what I'm doing... I just garlic pressed a whole lotta garlic, chopped a bit of onion up, and put holes in my Blade roast and put that in with pepper and rosemary. THEN I sprinkled with onion salt, garlic powder, pepper and a spice mix and then poured beer over top (Sleeman's Original Draught to be precise!)<br /><br />Of course I had already added chopped onions, celery and carrots to the roasting pan and heated them up, and poured Beef Broth in there too with the booze.<br /><br />THEN... get this.... I poured honey all over that damn roast.<br /><br />It cooked at 300F for 30mins with the thermometre in (THIS IS VERY IMPORTANT FOR ROASTS!) then turned down to 250F. This is to ensure even cooking, and the slower it is, the longer it takes for juices to run out thus making the roast a lot less dry. AND WAYYYY more succulent.<br /><br /><br />NOW let's see if honey beer roast is good! :D I wonder what the gravy will taste like being half beer....<br />Oh man I'm gonna get drunk off my dinner!!Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com1tag:blogger.com,1999:blog-2409153681383173893.post-24827795520589461062009-12-29T18:57:00.000-08:002012-06-19T21:28:48.457-07:00Standing Rib RoastOk so this blog TOTALLY isn't about me trying to subconsciously kill myself. I admit it, it's turned out to be fairly successful list of recipe attempts!<br />
<br />
Today's special! Standing Rib Roast, 2.6lbs (or 1.18kg), also called Prime Rib Roast<br />
This is my FAVORITE cut of meat by far. LOVE Prime Rib. MMMM<br />
<br />
Recipe:<br />
Pre-heat oven to 200F<br />
In roasting pan place:<br />
Chopped and peeled carrots<br />
Chopped Celery<br />
Chopped onion<br />
The Roast, rib down.<br />
<br />
Roast rub: I used the Keg's Steak spice and garlic rubbed into it and seasoning salt.<br />
Olive oil poured all over veggies and Roast.<br />
Some beef broth poured into roasting pan.<br />
<br />
Cook at 200F (yes it seems very low for a reason, did you know that water's boiling point is 212F? Why boil away the juices right? So cook long and low, and the meat will be more evenly cooked!! Rare/Medium Rare all the way to the edges!)<br />
<br />
Use a meat thermometre, make sure you have it properly calibrated before you use it each time.<br />
Cooking times: 130°F for a medium-rare roast (125°F for rare; 145°F for medium)<br />
<br />
I am also making garlic mashed potatoes, and roasted zucchini and eggplant as sides.<br />
<br />
It already smells SO GOOD. I have NO CLUE when it will be done.Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com0tag:blogger.com,1999:blog-2409153681383173893.post-35813174747659884182009-11-25T21:15:00.000-08:002009-11-25T21:25:30.958-08:00Scalloped potatoes and a blurb about my horseSo trying to make scalloped potatoes for the first time in my life tonight.<br />As usual I look at an online recipe, or a book recipe to get the jist of it... then I have at 'er myself.<br /><br />I used unpeeled Yukon Gold potatoes and 99% lactose reduced milk (couldn't buy my goatmilk for cheap *sigh*) (Wait what? Goatmilk she says??? YES GOAT MILK! It's good and good FOR you! If I could I'd buy camel milk as that is TRULY hypoallergenic. I'm not lactose intolerant, but am allergic to cow dairy)<br /><br />4-5 Yukon Gold Potatoes sliced thinly (is there a machine that does this? 'cause like... yeah hard to do man!! I mean like time consuming/nearly chop my fingers off before I ruin my tastebuds!)<br />thinly sliced 1/4 Yellow onion<br />1/2 tsp Salt and Pepper<br />3-4 tbsp Flour<br />2c Milk of your choice (try NOT to use buttermilk or eggnog or soymilk... because I don't advocate it and refuse to take responsibility for you getting sick because you used them!!)<br />2tspish garlic powder<br />cheddar cheese, grated<br /><br />Grease your pan, preheat your oven to 400 F.<br />Mix the salt, pepper and flour and garlic.<br />Place your sliced pots as a single layer, covering the whole bottom. cover with some sliced onion.<br />Sprinkle some flour mix all over.<br />Dollop teeny bits of Marg/butter in a few places.<br />Layer more pots, repeat steps til here<br />Cover with grated cheese.<br />Boil your milk, pour all over top, add more grated cheese.<br />Cover with foil and put in oven for 45mins.<br />Uncover and cook further 15mins?<br /><br />We shall see!!<br /><br /><br />Now onto Merlin. I got him an apple flavoured lickit. TOTALLY didn't take to it... but then it slowly started disappearing (it wasn't hanging, it was left in his feed tub)... So I assumed he was liking it? Either that or another horse was put in his stall frequently.<br /><br />So I go and get him a MOLASSES lickit... yeah right like he dove to? HELL NO, he let ME eat it!<br />WTF is up with this "healthy" pony?? He sure looooooooooves his mashes though... Mommy makes em extra special on Christmas and bday. Lucky man!Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com1tag:blogger.com,1999:blog-2409153681383173893.post-89653826921519995262009-11-02T14:24:00.000-08:002009-11-02T14:29:13.154-08:00Sourdough Pizza ToastJust... how... it.... sounds... DELICIOUS!!! Right? AM I RIGHT?<br /><br />Take slices of sourdough bread (I'm using Vienna style, normal cut from COBS bakery/bread/aka the place that smells omggood)<br />Toast the slices, don't do it too dark..<br />Put on some pizza sauce, pepperoni slices, gr onions/white onion, mushrooms and cheddar and mozza shreds. Oh add some blue cheese too if you want. MMM!<br /><br />Then toast/broil (what the hell the difference is... don't ask ME! as long as the cheese is melted and it's all heated up!) until well... you wanna eat it (I recommend LONGER than a couple seconds. I mean yeah, I wanna eat it too right away, but jeeze, give it time to cook eh)<br /><br />ENJOY (haven't had it yet, will try in a few moments!)Devahttp://www.blogger.com/profile/09539175160109058948noreply@blogger.com1