radiantbaby: (cooking - housedyke - made by me)
...or, I should say, roasted numminess!

So, lately I have been experimenting with eating more vegetables.

As I am sure I have mentioned before, my parents don't eat vegetables (well, except corn), so I grew up rarely ever eating them. As an adult, I have tried a few things with vegetables, but it's mostly been eating them at friend's houses and restaurants as I have been a bit gunshy with cooking them at home.

One thing that I have discovered recently has been the glories of roasting vegetables. I never used the oven much in cooking until recently, but since I have, I have really enjoyed the way things carmelize in there. I have mostly only done this with carrots so far, but tonight I decided to try roasting broccoli.

I was inspired by this recipe by Rachael Ray, but also from some googling where I found this recipe (which has some good reference pictures).

So, being home alone tonight, I decided it would be a perfect night to try the food experiment of roasting broccoli (especially since [livejournal.com profile] justben doesn't eat broccoli).

I did and it was oh-my-goodness good!

Here is what I made (roughly):
Roasted Broccoli Recipe )

And while I am at it, since I was chatting about it last night with [livejournal.com profile] wheezinggirl and [livejournal.com profile] mtn_hermit and they wanted a recipe, here is my recipe for roasted carrots:

Roasted Carrot Recipe (Baked Carrot Fries) )

Happy roasting! :)
radiantbaby: (bunnypwned by anno_superstar)
I just was watching an episode of Rachael Ray's 30-Minute Meals and wanted to put this recipe somewhere I could find it again. It looked really good, so I am going to have to try it sometime soon. Anyway...

Uptown Down-Home Chili

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings


3 tablespoons extra-virgin olive oil, divided
2 pounds ground sirloin
2 tablespoons grill seasoning (recommended: McCormick's Montreal Steak Seasoning) a palm full
1/2 pound baby Portobello mushrooms, chopped
1/4 pound shiitake mushroom caps, sliced
1 medium yellow skinned onion, chopped
3 ribs celery, chopped
1 large red bell pepper, seeded and chopped
4 to 6 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons
1 tablespoon ground cumin, half a palm full
1 bottle imported beer (recommended: Stella Artois (...imported just 'cause we're Uptown and that's all they drink here.)
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
1 cup beef stock (8-ounce box)
2 to 3 tablespoons fresh thyme leaves
8-ounce piece smoked Gouda, shredded
1 small white onion, finely chopped

Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.

First Meal

Mar. 19th, 2006 09:55 pm
radiantbaby: (smiley pancakes by o_shen)
Tonight [livejournal.com profile] justben cooked our first meal together in the house since I moved in. Now that I am out of work, we will be cooking at home much more and not eating out at every meal as we have been thus far.

We had a fun time grocery shopping and delighting in ideas of things we could make. Then tonight we excitedly made our first meal here.

First we grabbed some saffron rice and started it cooking with some red pepper flakes. Then we opened our new olive oil, libated some to Hestia and the Agathos Daimon, and then pour some into a skillet over high heat. We then added some dehydrated onions and garlic to the oil. We took some chicken and sliced it up in long strips (leaving a small bit to burn for the goods -- see last post). We then added the chicken to the oil and added a small bit of cayenne to the chicken as well. We sauteed it up and then transferred to a plate once finished.

After cooking the chicken, we added some thickly sliced portabello mushrooms to the same skillet we used for the chicken, added a bit of butter, and then sauteed them with the butter and leftover flavorings from the oil.

About the time that the mushrooms finished, the saffron rice was finished as well. We added the chicken to the skillet with the mushrooms to reheat and then poured the mixture over the rice.

It ended up very, very yummy!

After that we burned our sacrifice of leftover chicken to the Gods. Now we have a smokey house. ;)

August 2017

S M T W T F S
  12345
6789101112
131415 16171819
20212223242526
2728293031  

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Oct. 17th, 2017 08:15 pm
Powered by Dreamwidth Studios