radiantbaby: (cooking - housedyke - made by me)
Okay, so I'm about to try and catch up on a lot of your LJ comments (sorry in advance for the spamming to your inbox), but before then, I wanted to post about the meal [livejournal.com profile] justben and I just had.

You probably read my last post about cooking a whole chicken, yeah? Well, we're getting to the tail-end [so to speak] of those chicken bits, so we thought something simple to try and make would be burritos. We'd grabbed some tortillas and cheese yesterday, so we had that on hand, plus we had the aforementioned chicken, some onions, and rice [we considered beans as well, but decided to save that addition for a later date].

I was worried at first that I didn't seem to have a packet of 'taco seasoning' on hand, but after some net research, I found a recipe for it to make on our own [which was an awesome use of our massive spice collection, btw]. So, as [livejournal.com profile] justben made the rice, I made a big-ish batch of the homemade taco seasoning [so that I could put the rest in an empty spice jar for future use]. We then simmered the chicken, onions, some water, and the seasoning together and then, after the rice was done, assembled all the ingredients together into 4 big burritos [we really cooked way too much, but hey, leftovers!].

Back when I was at TahCha, we had several 'wrap' sandwiches that I had to make for customers, so I was able to not only use my l33t tortilla folding skillz, but when we made the wraps at work, we'd always finish them off by putting them in the pannini grill to seal and grill them slightly, so I put them in our George Forman-type grill to do the same. It was awesome!

Anyway, the burritos turned out very well and were so easy to make. I'm looking forward to experimenting with them more in the future with, say, beans or other meats. Yay!

Here is the taco seasoning mix I made. I quadrupled it to put in a spice jar, but if you use the amounts below that is good for what would usually be in a seasoning packet:

Homemade Taco Seasoning
[makes 2 2/3 - 3 TBSPs]

* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper

Obviously you can tweak that to your [or your family's] heart's content, but it's a starting point. After that, you just add it to your cooked meat/beans/veggies/whatever with about 3/4 cup water [we needed more for the chicken, just use your judgment -- the water will mostly be absorbed by the seasoning and meat/beans], bring to a boil, and then simmer for at least 5 minutes.

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: (housedyke general)
While laid out on the couch today, I caught the Rachael Ray daytime show. It had some good recipes that I wanted to put here before I forgot.

Mediterranean Burgers With Fattoush Salad )
White Bean Dip )
Double Chicken Dumpling Stoup )
radiantbaby: (smiley pancakes by o_shen)
This sounds yummy!


From http://www.eatingwell.com/recipes/search.php?id=459

Greek Lemon Rice Soup

Yield: 4 servings, about 1 1/3 cups each
Active Time: 15 minutes
Total Time: 30 minutes
Ease of preparation: Easy

Smooth silken tofu replaces the eggs in our version of the classic Greek soup. Add an extra drizzle of olive oil on top of each portion to give it an extra-luxurious taste.

4 cups reduced-sodium chicken broth
1/3 cup white rice
1 12-ounce package silken tofu (about 1 1/2 cups)
1 tablespoon extra-virgin olive oil
1/4 teaspoon turmeric
1/4 cup lemon juice
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground pepper

1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.
2. Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.

Per serving: 178 calories; 7 g fat (1 g sat, 3 g mono); 5 mg cholesterol; 18 g carbohydrate; 11 g protein; 0 g fiber; 147 mg sodium.
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.

August 2017

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