tag:blogger.com,1999:blog-84388020688966250412024-03-08T07:34:19.234-08:00Kelly's NomsKellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-8438802068896625041.post-12436154782195053322010-10-22T12:55:00.000-07:002010-10-22T13:12:16.391-07:00Tilapia Fish Tacos<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><div><span class="Apple-style-span"><a href="http://2.bp.blogspot.com/_X5KE3iQ-rok/TMHsKYjBxXI/AAAAAAAAADU/-Cbvz-vvMhk/s1600/IMG_2568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><img border="0" height="480" src="http://2.bp.blogspot.com/_X5KE3iQ-rok/TMHsKYjBxXI/AAAAAAAAADU/-Cbvz-vvMhk/s640/IMG_2568.JPG" style="cursor: move;" width="640" /></span></span></a></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span><span class="Apple-style-span" style="font-size: medium;"> </span></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;">Today after school, Scott told me that he was craving tacos (this is not news... that boy is always craving tacos). I reminded him that I was on a diet and I'd rather not be tempted by eating at a Mexican restaurant, where I knew I'd order the wrong thing or overeat. Besides, we just went grocery shopping and we have tons of food left over. But he couldn't get the taco bug out of his brain, so I finally convinced him to make tacos at home. I wasn't going to have any, but I went to the grocery store with him to get tortillas and ground beef, which is where I saw some fresh tilapia on sale. I'm no dummy... I know that when fish goes on sale, that it's probably not as fresh as it could be, or that it is nearing its expiration date. But I figured if I used it to make fish tacos today, it would probably be just fine. And BOY am I glad I made the decision to buy it!</span></span></span></span><br />
<div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My favorite fish tacos are at Ragtime Cafe, where the fish is well-seasoned and topped with some home-made cole slaw, nothing else. I didn't have any cole slaw or cabbage at home, but I could improvise.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I seasoned the tipalia filets with a spice blend I made that I thought best replicated their recipe: 1/2 teaspoon of each: cumin, cayenne pepper, garlic powder and chili powder, 1 1/2 teaspoons of no-salt seasoning, and a pinch of salt. Then I got a small frying pan searing hot and cooked the filets about 1-2 minutes on each side (it doesn't take long to cook tilapia!). I warmed up some 6" tortillas and shredded some romaine lettuce, which I tossed with just a smidge of my favorite salad dressing: Ken's Steakhouse Light Sweet Vidalia Onion. That's all I needed... tortilla, fish, salad, and a squeeze of fresh lime. They were almost exactly like my favorite tacos from Ragtime, but much cheaper and probably a lot healthier! They clock in at just about 300 calories for two tacos, which was plenty enough to fill me up, and I was HONGRY.</span></span></div><div class="separator" style="clear: both; text-align: auto;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have some leftover tilapia, so I will probably make these again for lunch tomorrow... quick and easy!</span></span></div>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-17276690785098590942010-10-20T18:32:00.000-07:002010-10-22T13:23:49.596-07:00Chicken and Roasted Broccoli AlfredoIf you're the sort of person to see the word "alfredo" and click away immediately, before the mere thought of a cream-based sauce widens your hips, fear not! Today, I have made the impossible possible! What I have for you here is a rich, creamy, hearty, flavorful pasta casserole that will fill you up while actually trimming you down! Never again will you brave your grocer's freezer aisle in search of measly frozen dinners because you want pasta but can't afford the calories of a home-made dish! Folks, this casserole clocks in at under 300 calories per serving, and the serving size is more than enough to fill you up. Behold, the miracle secret-weight-loss pasta:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/BeautyShot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/BeautyShot.jpg" width="640" /></a></div><br />
<br />
The best part is, I didn't use any "fake" low-calorie ingredients to make this. No fat-free cheese, no reduced-calorie alfredo sauce, no low-carb pasta... everything is full-fat and boyfriend-friendly. Let us begin!<br />
<br />
To start, I seasoned some broccoli florets with my trusty no-salt seasoning blend, using non-stick cooking spray instead of oil to get the spice to adhere. I popped the broc in an oven set to 400 degrees to roast while I got the rest of the ingredients ready.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/Seasoning.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/Seasoning.jpg" width="300" /></a></div><br />
<br />
In a large pot, I boiled half a box of Ronzelli Whole-Grain penne pasta until al dente. In a large (large!) skillet, I cooked one yellow onion, cut into large chunks, with some more of the miracle non-stick spray. When they were cooked til just tender, I added a whole container of pre-sliced, pre-washed baby portabello mushrooms.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/MushOnoin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/MushOnoin.jpg" width="640" /></a></div><br />
<br />
Once the mushrooms were tender, I added two cups of shredded chicken that I had left over from last night's dinner (rotisserie chicken works great, or any sort of pre-cooked chicken you may have on hand) along with a generous sprinkling of my favorite chicken seasoning. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/AddChicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/AddChicken.jpg" width="640" /></a></div><br />
<br />
At this point, my broccoli was ready (fork-tender, but still packing a bite), so I added it to the pan, too. When the chicken was warmed through, I added my alfredo sauce. To tell the truth, I haven't cooked or eaten anything having to do with alfredo in <i>years</i>, simply because I'm scared of the calories. But I saw this at the grocery store and was actually amazed at how "light" it was, despite not having any sort of "low-calorie" labeling. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/Alfredo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v623/misske11y/Alfredo.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/AlfredoCalories.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/AlfredoCalories.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
Once the sauce was warmed through, I realized I didn't have enough sauce for all the stuff I was cooking, and there was still quite a bit of sauce sticking to the sides of the jar. I poured in about half a cup of milk (I used 2%), closed the lid, and shook the jar to thin out the remaining sauce and poured the whole thing into my skillet, stirring to combine.<br />
<br />
<a href="http://img.photobucket.com/albums/v623/misske11y/AddBroc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/AddBroc.jpg" style="cursor: move;" width="640" /></a><br />
<br />
By this time, my pasta was done, so I drained and rinsed it, and mixed it with my other ingredients, and poured the whole shebang into a large casserole dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/Casserole.jpg" width="640" /></a></div><br />
<br />
I topped the casserole with one cup of shredded mixed Italian cheese (mozzarella, parmesan, asiago, romano, and god-knows-what-else) and another heavy sprinkling of my no-salt seasoning.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/AddCheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/AddCheese.jpg" width="640" /></a></div><br />
<br />
The oven was still set to 400 degrees, so I popped the dish in for about ten minutes, and it came out looking like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/Finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/Finished.jpg" width="640" /></a></div><br />
<br />
Amazing! Truthfully, no one will ever know how healthy this is. The whole wheat pasta was better than most I have tried, and in a blind taste test, you'd never know it wasn't the evil white stuff. There wasn't very much sauce, but it honestly didn't need any more than it had. The seasoning blend plus the cheese added more than enough flavor, and my favorite part was the roasted broccoli... really something amazing!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/Plate2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/Plate2.jpg" width="640" /></a></div><br />
<br />
This makes seven servings, so it would be a great family dinner (just add a side salad and you're done), but if you're just cooking for two, like I am, it makes for great leftovers for the rest of the week. Hope you enjoy it, folks... this may be my very favorite recipe here on Kelly's Noms, so give it a try and let me know what you think!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/Chickenalfredo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v623/misske11y/Chickenalfredo.jpg" /></a></div>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-59769806101934310602010-10-19T09:58:00.000-07:002010-10-22T13:24:06.086-07:00Waffle House at HomeLast night (maybe after a beer or two), Scott really wanted to go to Waffle House. Being on a diet, I could not have been less pleased with this, as I have no restraint when it comes the ol' WH. I get the same thing every time: a cheesesteak melt with hash browns covered and smothered. NOT good for the hips, my friend. We came to a compromise... we snacked on healthy munchies at home (pickles, string cheese, and celery) and I promised to make him a Waffle House breakfast in the morning.<br />
<br />
<a href="http://4.bp.blogspot.com/_X5KE3iQ-rok/TL3Nn1r3OsI/AAAAAAAAADQ/96jWu-RThHw/s1600/IMG_2543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_X5KE3iQ-rok/TL3Nn1r3OsI/AAAAAAAAADQ/96jWu-RThHw/s640/IMG_2543.JPG" style="cursor: move;" width="640" /></a><br />
<br />
It has been years since I have attempted to make hash browns from scratch, but I remembered them being fairly easy to pull off, if a bit difficult to perfect. The trick is to squeeze as much water from the potatoes as possible (did you know potatoes were so full of water? It's amazing!).<br />
<br />
I started with two smallish Russet potatoes and half a yellow onion. I shredded the potatoes and onion using my box grater over a tea towel lined with three layers of paper towels and lightly salted them. I wrapped them up and wrung them out over the sink (it's fun to watch the tea towel turn purple... don't use a good one!) until I couldn't squeeze out any more water, then I swapped out the paper towels with three layers of fresh ones and squeezed again. Meanwhile, I heated up a large skillet with a half-and-half blend of olive oil and butter. When the butter had begun to brown and was sizzling, I spread out my potatoes and onions into a single, 1/2-inch layer in the pan and added more salt and some freshly ground black pepper. I packed them down with a spatula and left them alone... if you move them, they won't get brown! <br />
<br />
<a href="http://1.bp.blogspot.com/_X5KE3iQ-rok/TL3NWLwaL_I/AAAAAAAAADI/_GMRNQtgvTw/s1600/IMG_2541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_X5KE3iQ-rok/TL3NWLwaL_I/AAAAAAAAADI/_GMRNQtgvTw/s640/IMG_2541.JPG" style="cursor: move;" width="640" /></a><br />
<br />
After about 5 minutes, the hash browns were ready to flip. I covered the hash browns with a large dinner plate, and flipped the pan so the hash browns were inverted into the plate, then I added a little more oil and butter to the pan and slid the hash browns back in, to cook for another 5 minutes.<br />
<div class="separator" style="clear: both; text-align: auto;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_X5KE3iQ-rok/TL3NfZnu04I/AAAAAAAAADM/xThkcEZ4Fco/s1600/IMG_2542.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/_X5KE3iQ-rok/TL3NfZnu04I/AAAAAAAAADM/xThkcEZ4Fco/s640/IMG_2542.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little burned, but it's okay... more flavor!</td></tr>
</tbody></table><br />
Meanwhile, I scrambled up some eggs, toasted some bread, and shredded some sharp cheddar cheese. When the eggs were nearly set, I turned off the heat and covered them with shredded cheese to melt while the toast was finishing. By the time the toast was done, the cheese was melted and the hash browns were a nice golden brown on both sides, and ready to serve!<br />
<br />
I added a little mayo to the toast (just a teeny smear will work wonders) and made open-face sandwiches with the scrambled eggs, and topped the hash browns with a little more shredded cheddar (smothered and covered, just like I like them!).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_X5KE3iQ-rok/TL3Nn1r3OsI/AAAAAAAAADQ/96jWu-RThHw/s1600/IMG_2543.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/_X5KE3iQ-rok/TL3Nn1r3OsI/AAAAAAAAADQ/96jWu-RThHw/s640/IMG_2543.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheddar makes it better!</td></tr>
</tbody></table><br />
The hash browns were very nice and crispy, and had great flavor, but they were a little greasy. Next time I think I would use less oil in the pan, and let the pan get a little hotter before I add the potatoes. The cooler the pan is, the more grease your food will absorb. Overall, though, I am quite pleased with how they turned out, especially since I haven't made them in forever. Total cook time, including prep, was about 15 minutes, so it's really not as time-consuming as one would imagine. And Scott, who has always been very critical of my scrambled eggs, said these were absolutely perfect! (The trick is to let the beaten eggs sit in the pan for a few seconds before starting to scramble them)<br />
<br />
So the next time you are craving Waffle House, save yourself some money and calories and just make your breakfast at home!Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-60869718679027843582010-10-15T10:59:00.000-07:002010-10-22T13:13:33.029-07:00Insanely Healthy ChiliSo, as some of you may know, I have been watching my calories and my nutrition levels, trying to lose some weight and get healthier. AND, fall is here in full swing, which means fall foods, which are some of my favorite foods of all! Chili is probably my favorite one-dish meal, no matter what time of year, but chili can often be very high in sodium and calories, depending on how you make it, and what you top it with.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_X5KE3iQ-rok/TLiWT4SxE7I/AAAAAAAAADE/gw_6Hm_ZmOc/s1600/IMG_2539.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/_X5KE3iQ-rok/TLiWT4SxE7I/AAAAAAAAADE/gw_6Hm_ZmOc/s640/IMG_2539.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty? No. Healthy? YES!</td></tr>
</tbody></table><br />
Well, after playing around with some recipe analyzers online, I came up with the perfect chili recipe that is absolutely packed with great vitamins and minerals, while keeping the calories and sodium very low. This chili provides more than 100% of your Vitamin A and Vitamin C needs for the day, as well as nearly 40% of each protein and fiber. Plus, it doesn't taste like cardboard!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_X5KE3iQ-rok/TLiVCJ7PSNI/AAAAAAAAADA/clg20ITd-co/s1600/TurkeyChili.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/_X5KE3iQ-rok/TLiVCJ7PSNI/AAAAAAAAADA/clg20ITd-co/s1600/TurkeyChili.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice the large serving size... you may not eat that much!</td></tr>
</tbody></table><br />
I didn't take any method shots of this one, mostly because chili is a very, very ugly thing, and I don't have the photography skills to make it look any better, but you'll have to trust me that this chili is amazing. Okay, it might not be the best chili I've ever had (made with sirloin tips and topped with a mountain of shredded cheddar and sour cream), but as far as "health food" goes, it's up there.<br />
<br />
<b>Ingredients</b><br />
1 lb ground turkey (I used 85/15, but you can use breast meat if you want to cut even more calories)<br />
2 yellow onions<br />
2 medium sweet potatoes, washed and cubed<br />
1/2 a medium butternut squash, peeled and cubed<br />
1 large can diced tomatoes (by "large" I mean bigger than a Rotel-sized can)<br />
2 cups chicken stock OR water OR lager (keeping in mind that lager ups the calories)<br />
1 tbsp cumin<br />
1 tsp paprika<br />
1/2 tsp cinnamon (or 1 cinnamon stick)<br />
1 tsp cayenne chili powder<br />
2 chipotle peppers in adobo sauce, chopped (SERIOUSLY spicy. Omit these if you can't take the heat)<br />
1 cup edamame (I used frozen)<br />
1 cup corn (again, frozen)<br />
1/2 cup black beans<br />
8 cloves garlic, finely minced<br />
<br />
<b>Method</b><br />
In a large stock pot, brown the turkey until cooked through, remove from pot and drain.<br />
Add onions and a little bit of cooking oil to the pot and cook til soft, about 5-7 minutes. Add spices and garlic and cook another 1-2 minutes.<br />
Add diced tomatoes and liquid (stock, water, or beer) and bring to a boil. Once boiling, reduce heat and return turkey to the pot, cover, and simmer for 30 minutes.<br />
Add sweet potatoes and butternut squash and simmer for another 30-45 minutes, covered, or until sweet potatoes are tender. I discovered this by accident, but you'll know it's right when the squash seems to have disappeared from the pot. It cooks faster than the sweet potatoes, and will melt right in with the liquid, thickening the chili.<br />
Add frozen veg and beans and crank up the heat to medium-high and let bubble away for another 5-10 minutes, uncovered, until everything is nice and hot and the chili has thickened.<br />
<br />
That's it! It was crazy spicy, so I added a dollop of fat-free sour cream (you could also use yogurt or ranch dressing) to calm it down a bit. A small bowl is more than enough, as all the veggies make it super filling. I haven't measured, but this recipe assumes 8 servings, though I may get even more out of it. The nutrition facts are applicable to a 2-cup serving, so you might get closer to 10-12 servings. I will be eating chili all week long... welcome, fall!Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-68175265733789077742010-10-13T21:49:00.000-07:002010-10-13T21:49:05.762-07:00I Met Alton Brown!Alton Brown (of <i>Good Eats</i> and <i>Iron Chef America</i> fame) is my hero. I watch re-runs of his shows nearly every day, and have attempted his recipes too many times to count. So imagine my excitement when I found out he was going to be IN MY CITY to do a book signing promoting <a href="http://www.amazon.com/Good-Eats-2-Middle-Years/dp/1584798572">Good Eats 2: The Middle Years</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2536.jpg" width="300" /></a></div><br />
<br />
I got to the bookstore an hour early, thinking that would be enough to get a good place in line. What I didn't know was that they had been handing out tickets to hold your place in line since 5pm YESTERDAY. Oh noes. So, an hour early, I got number 187. One hundred and eighty-seven. This calls for drinks. Scott and I headed over to Brio, across the street, for some wine and apps to kill time. We stayed until 7, then headed back to the bookstore, as an associate had warned us that the line would move quickly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2526.jpg" width="480" /></a></div><br />
<br />
Well, I'll be darned... we walked right into a Q&A session in full swing! Alton, perched upon a counter, was answering questions from the crowd, and it just so happened that on our way up the escalator, we found ourselves smack dab in the front row, with a perfect vantage point. Alton was talking to meeeee! (Yes, I turn into a giddy schoolgirl when even thinking about AB)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2528.jpg" width="480" /></a></div><br />
<br />
For those who don't know, Alton Brown is from Georgia, so he had much love for us Southern folks and our "unique" culinary style. I caught some footage on my aging camera, but got tired of holding my arm up for too long, so unfortunately, I didn't capture the scene I <i>really</i> wanted.<br />
<div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/4OjVsEE1c8o?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/4OjVsEE1c8o?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I was trying with all my might to think of a really good question for my hero... there were many questions from little kids that were cute but boring ("What is your favorite vegetable?" came up twice... in a row. It's brussels sprouts, by the way.) and many from the adults were the expected bunch ("Where did you go to school?" - Georgia State. "What is your favorite episode of <i>Good Eats</i>?" - An upcoming episode about oatmeal.) Inspired by my favorite Alton Brown dish, his Pad Thai, I thought I would ask, "What is your favorite ethnic cuisine?", and shot up my hand. Being in the front row, I was the next person called, and as soon as he pointed at me, I somehow blurted out, "What is something that you love to eat, but hate to cook?". And guess what? He said it was the first time anyone had <b>ever</b> asked him that question. Ever?? This guy is interviewed thousands of times a day! (Slight exaggeration) I could not have been more pleased with myself. His answer, by the way? Chicken and dumplings. He said he loves it when his mother in law makes it, but he doesn't like to make it himself -- not because it's hard, he just... doesn't like it. (Totally wish I had filmed that)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2531.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2531.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waiting in line</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyway, we waited for another hour or so before we were finally called to get in line. I don't know how many numbers were handed out, but 187 was pretty far back. When we finally got near the front, a bookstore employee handed us a post-it note where we could write down exactly what we wanted our inscription to say. I picked "To Kelly and Scott", simple enough. Next, we winded around to his assistant, who also plays one of the ever-present lawyers on <i>Good Eats</i>. He checked to make sure our book was opened to the right place and sent us over to another bookstore employee, who took my camera for our photo op.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2532.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2532.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Hey, I want some tequila, too!"</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">When we got to Alton, an employee was asking him if he wanted any more water, or a coffee or anything, and Alton said something about wishing they had some tequila. When he called us up, I said, "Hey, if there's tequila, we're sticking around!" (Okay, not exactly the wittiest thing to say to my hero, but good enough)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2533.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2533.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Tequila!</span></span></span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">He signed our book, took a couple of pictures, shook our hands, and we were gone. All in all, we were at the bookstore for three hours, and it was worth every minute! Keep your eyes peeled for the next season of <i>Good Eats</i>!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2537.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com1tag:blogger.com,1999:blog-8438802068896625041.post-42938404054979699662010-10-08T11:28:00.000-07:002010-10-08T11:28:47.762-07:00Simple SandwichesToday, over lunch with Scott, I decided that I prefer simple sandwiches, with few ingredients, over more complicated, fussy, and gourmet sandwiches. I mean sure, muffaletas and cheesesteaks are great, but what truly makes me happy is something I can put together in less than five minutes, with ingredients I always have on hand in the fridge.<br />
<br />
The sandwich that inspired this revelation is the one I had today: Jerk turkey breast (made by Boar's Head... it's very spicy, so if you want less heat, I'd go with just regular turkey), sliced avocados, mayo, and salsa on toasted whole wheat bread. No cheese, no tomatoes or lettuce, just two fillers, two condiments, and bread. Perfect! The avocado adds creaminess to replace cheese (and while it is quite fatty, it's good-fat and your body loves it) and the salsa added a nice tomato flavor plus a kick of heat without adding to the bulk of the sandwich.<br />
<br />
Some of my other favorite sandwiches are just as simple:<br />
<br />
Marmite and sharp cheddar on a baguette<br />
<br />
Hummus and cucumbers on pita<br />
<br />
And of course, the tried and true PB&J, but as Liz Lemon (aka Tina Fey on 30Rock) once said, you gotta add potato chips. Potato chips MAKE a PB&J!<br />
<br />
I also like to add French's fried onions to tuna salad for a little crunch. Okay, the potato chips and fried onions certainly won't up the health-factor of your sandwich, but sometimes you just have to add a little "happy" to your sandwich. 4 of 5 chips on a sandwich is better than a handful on the side!<br />
<br />
What is your favorite simple sandwich? Or do you prefer a piled-high dagwood style sandwich?Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-29907092494692243992010-10-06T21:40:00.000-07:002010-10-22T13:14:29.528-07:00Spiced Pork Tenderloin with Roasted VegSo I've had this pork tenderloin in the fridge for almost a week, and tonight was probably the only time I ever would have had to make a proper dinner. Between work, school, and moving apartments, I've spent too much time and money eating out or just eating crap instead of actually cooking. So tonight at around 8:30, I decided I was hungry, remembered the pork loin, and immediately started to freak out because I didn't think I had time to cook it properly.<br />
<br />
Wrong I was.<br />
<br />
This pork loin tastes like you've been marinating it for hours, but it takes only about 40 minutes to cook, from start to finish. The secret is in the spice, a thick rub that seals in the juices, flavors the meat, and magically transforms into a juicy sauce in the oven, perfect for drizzling.<br />
<br />
I started by trimming the pork loin. The tenderloin that I bought was a little over 2 lbs, but when I took it out of the plastic wrap, I found that the butcher had cut it in half down the middle, so I actually had two 1-lb loins. Bummer. But no worries, I just wrapped one of them up (after trimming the fat and silverskin) and popped it in the freezer for later. I knew I wouldn't have leftovers, but I didn't really want to microwave a perfectly cooked pork loin the next day, either.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2516.jpg" width="400" /></a></div><br />
<br />
Next, I made the rub. I've said it before, and I'll say it again... I don't like recipes. Especially for spice rubs. For this one, I just opened my well-stocked spice cabinet and grabbed a little of this and a little of that. I ended up using a teaspoon of each: sea salt, minced onion, garlic powder, garam masala, cumin, and paprika. I also have this badass spice grinder that I found in a discount store... it's Chinese Five-Spice, which is one of my favorite seasonings, but all the components are whole, so you can freshly grind as much as you need, when you need it. I ground a little of this into my spice mix (I didn't measure, I just grinded until my elbow was sore) and mixed up the whole shebang. I will say this: when experimenting with a spice blend, it can't hurt to taste a little bit on a wet fingertip. You know when you finish a bag of potato chips and you stick your finger into the corner to get the last of the seasoning? It will taste like that, a little potent, but not unpalatable. If it tastes like you'd like to have it on potato chips, you've made it right.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2517.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2517.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Clockwise from the salt: cumin, paprika, garam masala, minced onion, and garlic</span></span></span></td></tr>
</tbody></table><br />
I rubbed the pork loin with some olive oil (roll up your sleeves and really massage that baby) and sprinkled all sides with my spice rub, patting it in and making sure the loin was totally covered, with no meat showing through.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2518.jpg" width="400" /></a></div><br />
<br />
I wanted to get a good sear in a pan first, to seal in the juices, so I lubed up a large skillet at high heat and I cooked the loin for 2 minutes on each side (there being 4 sides and not only 2... we are working in 3-D, people).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2520.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Nice and crusty</span></span></span></td></tr>
</tbody></table><br />
Next, I placed the loin on a foil-lined roasting pan and roasted at 450 degrees for about 15 minutes, or until the temperature reads 155 degrees on a meat thermometer. (Really, folks, I feel like the food police will come and get me if I say this, but I only cooked mine to 130 degrees. I don't want to hear anything about what temperature meat <i>should</i> be cooked to, because no matter what, I believe that it's better to undercook than overcook anything. And that includes poultry. But if you like rubber pork, go ahead and cook it to 155.) <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2519.jpg" width="400" /></a></div><br />
<br />
Meanwhile, I sliced up some butternut squash and cut some cauliflower florets (okay, I did the prep yesterday, but I won't count that extra time), tossed them with some olive oil and leftover spice blend, and spread them out in a single layer on a baking sheet. The pork and the veg go in the oven at the same time. When the pork was done, I left the veggies in the oven and pulled the pork loin out of the oven, and basted it. Basted.<br />
<br />
Baste: Did I ever tell you that I make my own chicken broth? Well, I do. All the time. Every time I cook a chicken in the crock pot, I always return the skin and bones to the pot and add about 5 cups of water. I cook that baby on high for about 8-10 hours, or until the bones are bleached, strain it, and freeze it in ice cube trays. I use that broth to make soup, rice, mashed potatoes, what have you. I also use it to baste pork.<br />
<br />
Take about 20 broth-ice-cubes and throw them in your skillet, the one you cooked the pork in. You should have left it on high. Whisk that melted broth for about 10 minutes on high, and you should have a gorgeous reduced fake semi glace. It's too strong to use as a sauce at this point, but it can be used to....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2521.jpg" width="400" /></a></div><br />
<br />
Baste. Baste and cover immediately with tin foil and set aside to rest for 10 minutes. While your pork rests, your veggies begin to caramelize (which is a magic moment), and by the time the pork is cool enough to touch (but just!), your veggies are ready to pull out of the oven. Slice the pork loin into medallions and top with sauce from the bottom of the foil pouch. Serve while veggies are piping hot.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2522.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2522.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">When the cauliflower is nice and brown, it's done</span></span></span></td></tr>
</tbody></table><br />
I served this to my boyfriend, our roommate, and a friend of ours, and every last bite was devoured gleefully within seconds. The pork was unbelievably moist and juicy, and the flavor was out of this world... nothing like so many bland pork loins I've had previously. The roasted veggies, seasoning with the same as I used to spice the pork, complemented the meat perfectly, and were creamy and crispy at the same time... like roasted marshmallows! (If marshmallows were good for you)<br />
<br />
Anyway, now I'm totally excited about that leftover loin that I froze... I might make this tomorrow. Or tonight, while sleepwalking. Because this pork is dreamy.Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-43446641424414484462010-09-21T18:41:00.000-07:002010-10-22T13:14:58.510-07:00Kimchi Spring Roll - FAIL!Yes, this was a fail. So why am I still blogging about it? Because the flavors were all there... sesame oil, kimchi, chili paste, fish sauce, etc... there was just a massive execution mishap. I will tell you exactly how I made these in the hopes that you can learn from my mistake and <i>never</i> make spring rolls this way, ever. I'll also tell you how I would do it next time, so hopefully there is still a salvageable recipe buried in here somewhere.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2501.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2501.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fail.</td></tr>
</tbody></table><br />
To be honest, these might have turned out okay if I had changed just one little ingredient: the wrapper. I sent Scott off to the Asian market today to pick up supplies, and I even provided him with a shopping list. My error was that I did not make a detailed enough list for him. When I asked for <i>spring roll wrappers</i>, I meant for him to get the kind that are flour-based, square, and either refrigerated or frozen. I can't possibly blame him, because what he brought home was clearly marked "Spring Roll Wrappers", only they were Vietnamese-style rice paper wrappers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2490.jpg" width="400" /></a></div><br />
<br />
Totally different. I figured I could either run down to the grocery store (the Asian market is too far away for a last minute trip) and pick up some phyllo dough, or I could just see what happens with the rice paper. I hate, hate, <b>hate</b> phyllo dough (to cook with, not to eat... that stuff is delicious), so we decided we would just figure out how to work with the rice paper.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2497.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2497.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sort of see-through... weeeird!</td></tr>
</tbody></table><br />
From there, I just made everything as normal. I browned some ground pork in a skillet with some sesame oil, minced ginger, and julienned carrots (I use the terms "minced" and "julienned" loosely, as my knife skills are sorely lacking) marinated in a blend of soy sauce, mirin, fish sauce, brown sugar, and chili-garlic paste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2492.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2492.jpg" width="400" /></a></div><br />
<br />
A word on fish sauce, for those who have never cooked with it before: the flavor is essential to most Asian dishes, so you really can't substitute. It's typically made from anchovies, water, and sometimes some salt and sugar. It tastes delicious. I promise. Here's the thing, though... when you open up the bottle and take a whiff, it straight up smells like sweaty underwear. It is a most pungent, unpleasant, and gag-inducing aroma, but please don't let that deter you. Something magical happens when you cook with it, and it makes all Asian food taste like manna from heaven. Strange but true.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2484.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2484.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My first time working with actual ginger. True story.</td></tr>
</tbody></table><br />
Meanwhile, I chopped up some kimchi that Scott also picked up from the Asian market. By the way, this kimchi was made fresh just for us... all the store had were giant, restaurant-sized jars of kimchi, so when Scott asked if they had anything smaller, the shopkeeper told him, "Fifteen minute! You shop!", and before Scott had gathered everything from my list, the guy presented him with a half-gallon sized jar of freshly-made kimchi. Nice!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2489.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2489.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A hot mess of chopped kimchi.</td></tr>
</tbody></table><br />
Now to deal with these rice paper wrappers... I filled a bowl with some hot water and wrapped a cutting board with a wet kitchen towel. I had all my fillers at the ready, and I had my oven pre-heating to 425 degrees. I also had a small bowl with equal amounts of sesame and canola oil to brush over the spring rolls, to prevent them from getting too crunchy in the oven.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2491.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2491.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sesame oil is one of my favorite smells</td></tr>
</tbody></table><br />
One at a time, I dipped a sheet of rice paper in the hot water for about 5 seconds, then laid it out on my cutting board. I placed a tablespoon of the pork mixture and a tablespoon of kimchi in the center of each one, then rolled them up like a taco. It was fast and easy work, and in about 5 minutes, I had made 8 of them and was ready to be done. I had originally planned to made a whole bunch of spring rolls for freezing, but I didn't think these would turn out well, so I stopped at a dinner-for-two sized amount.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2493.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2493.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can only barely see the wrapper in this shot</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2498.jpg" width="400" /></a></div><br />
<br />
After brushing them lightly with oil, I baked them for about 10-15 minutes, until they were getting brown on top and the fillings were starting to think about oozing out, and let them cool until they were almost at room temperature. (Trust me, I tried digging in when they were cool to the touch, and the steam that came out of the spring roll nearly burned off my face) I served them with the <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/simple-sesame-noodles/">Pioneer Woman's sesame noodles</a>, topped the whole thing with some spring onions, and grumbled through my whole meal.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2501.jpg" width="640" /></a></div><br />
<br />
Okay, next time, I would do things exactly the same way, except that I would use flour-based wrappers instead of rice paper. Don't get me wrong, the rice paper is good, but it's meant to make summer rolls, chilled or room-temperature rolls filled with vegetables. It just didn't work for this kind of filling. I do have a lot of pork and kimchi left over, so I will be making fried rice sometime in the near future. All in all, dinner wasn't terrible, and Scott even said it was good, but it's not something I would ever serve to guests.Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-91088484895344267032010-09-17T18:54:00.000-07:002010-10-22T13:08:14.222-07:00It's Diet Time, FolksAs I've been writing this blog, I've been much more focused on foods that taste good and are relatively easy to make, but I haven't paid much attention to nutrition and calorie content. That needs to change. Since I've been writing this blog, I've gained weight, and so has Scott, and with our upcoming vacation in December (Cape Town, South Africa!!!), we need to start paying more attention to what we eat.<br />
<br />
All recipes in the future (okay, not <i>all</i>, but most) will have nutrition information included, and I will try to make everything much healthier than I have in the past. That said, I will not sacrifice flavor. I believe that food should be something pleasurable, and even if you're on a diet, you should be able to enjoy your meals. There will be no poached-chicken-and-steamed-broccoli meals on this site, <i>ever. </i>In fact, I am going to try to make all the stuff I would normally make, but find creative ways to cut the calories and boost the nutrients wherever possible.<br />
<br />
So if you enjoy my blog for all the yummy recipes, but you don't need to lose any weight (I am looking at YOU, <a href="http://blog-gity-blog-blog.blogspot.com/">Crystal</a>!), still come by and check it out, and I'm sure my recipes will cater to you skinny-minnies as well as we curvaceous more-to-love folks as well!Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-20249039608968025712010-09-16T11:18:00.000-07:002010-10-22T13:11:56.326-07:00Tuna Melt QuesadillasThe title of this post alone is enough to make post readers turn away and never come back... but wait! I promise I have delicious noms in store for you! In fact, I had to make Scott wait in the other room while I was making these, because I knew that if he found out I was putting tuna in quesadillas, he'd never eat it. Well, he ate it, and when I asked him to rate his dinner on a scale of 1 to 5, 1 being totally grody and 5 being super awesome good, he gave it a 10.5. Which is a good thing, since this was such a cheap-o meal, I can make it over and over again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2457.jpg" width="640" /></a></div><br />
<br />
Let it be known that I do not like tuna melts. I also don't much like tuna noodle casserole, or any other combination of foods where the tuna is hot and mixed with cheese. But for some strange reason, I have always loved tuna quesadillas, and I think it might just be because my love for quesadillas trumps my hatred of hot tuna. For this recipe, we will do all we can to hide the flavor of the tuna, and mask its fishiness.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2445.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2445.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See that tuna quesadilla? Not as good as mine.</td></tr>
</tbody></table><br />
I start by mixing one pouch of Starkist hickory flavor tuna (or whatever flavor you like... those things are awesome!) and one can of diced mild green chiles. Sure, you can dice your own mild green chiles, but for this dish, I like the canned variety because they're nice and soft and I can't be bothered to cook them down from fresh. For the flavoring, I'll add a dash of sriracha, some leftover <a href="http://kellysnoms.blogspot.com/2010/09/beefcakes.html">meatloaf glaze</a>, and some salt and pepper.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2447.jpg" width="300" /></a></div><br />
<br />
Then I start my quesadillas... some butter in a frying pan on medium-high heat, add a tortilla, add some cheese, add my tuna mix, some more cheese, another tortilla, and done! Let it sit undisturbed until the cheese on the bottom half is melted, then flip with a wide spatula and cook on the other side until all the cheese is melted and the tortillas are nicely browned.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2449.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2454.jpg" width="400" /></a></div><br />
While the quesadillas were cooking, I mashed up half a ripe avocado with some spicy ranch dressing and a little salt, for a creamy dipping sauce. Slice the quesadillas up and serve with a simple salad: a wedge of iceberg lettuce drizzled with some more spicy ranch dressing.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2453.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2453.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my favorite foods... behold the Delicious Avocado!</td></tr>
</tbody></table><br />
I promise, even if you don't like hot tuna or tuna melts, you will love this dish! And it's so simple and inexpensive, it's a perfect weeknight meal, and a great meal to make if you're only cooking for one or two people!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2455.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://sites.google.com/site/kellysnoms/tuna-melt-quesadillas?tmpl=/system/app/templates/print/&showPrintDialog=1"><span class="Apple-style-span" style="color: #660000;">Printable Recipe</span></a></b></div>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-64746312150934840562010-09-15T14:54:00.000-07:002010-10-22T13:15:44.047-07:00Weeknight Beef Stir-FryA stir-fry is one of the quickest and easiest meals to throw together when you just don't have time to cook. Aside from the rice, you can have a hot, delicious meal in about ten minutes from start to finish. Take that, Rachael Ray!<br />
<br />
I didn't feel up to cooking last night, but I didn't want to settle for a PB&J for dinner, so I poked around in the fridge, grabbed a few handfuls of this and that, and made a wonderful spicy beef stir fry for two, with leftovers for breakfast burritos in the morning!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2444.jpg" width="640" /></a></div><br />
<br />
There is literally no recipe for this meal, only a method, so it is endlessly customizable, and I guarantee that no matter what's in your fridge right now, you can pull a great stir-fry out of it! All you need is a good sauce, some veggies, and some protein (and the protein is optional). You can serve it over rice, noodles, scrambled eggs, mashed potatoes, or even just on a plate by itself! The secret is in the <i>way</i> that you cook, not <i>what</i> you cook.<br />
<br />
I started by marinating about 3/4 of a pound of beef sirloin strips in my homemade sauce. I cheated and got the strips pre-cut at the grocery store, but whatever protein you're using (chicken, shrimp, pork, tofu, and firm fish are all really good options), make sure to slice them into uniform, bite-sized pieces.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2439.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2439.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef strips in marinade... yum!</td></tr>
</tbody></table><br />
For the sauce, I combined about 1/4 cup soy sauce, 2-3 tbsp each rice wine vinegar and sriracha, and about a tsp each of ground ginger and honey. Since there was so much soy sauce, there's no need for any more salt in the dish. I mixed it up in a tupperware, tossed it with the beef strips, and let it sit on the countertop while I made the rice.<br />
<br />
Speaking of rice, here's my tried-and-true, foolproof rice cooking method: 1 part water, 1 part homemade chicken stock (that's another post), and 1 part brown rice. Add everything to a pot, bring it to a boil, and as soon as it starts a heavy roll, put on a TIGHT fitting lid (if your lid does not fit snugly, or has holes in it, cover with a piece of tin foil first), and turn the heat to low (number 2 on my electric range). After 25 minutes (15 for white rice), turn the heat completely off. DO NOT take off the lid! Let the pot sit on the burner for another 15 minutes, then remove the lid and fluff with a fork. Perfect every time!<br />
<br />
When I had turned the heat off for the rice, I started my stir-fry. I heated a dry wok on high while I chopped my veggies. This time, I was low on veg, so I just sliced up some yellow onion and had a pack of frozen stir-fry veggies on hand to bulk it up. Then I added 1 tbsp canola oil to the wok, gave it a stir, and added my beef (just the meat, please... the sauce comes later). I let the beef strips cook for about a minute, then I gave them a toss, cooked for another minute, and removed them from the wok. Over-stirring makes for gray meat, and that's a no-no. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2440.jpg" width="400" /></a></div><br />
<br />
Next I added a teeny bit more oil and my onions, tossing them constantly until they were brown but not yet soft. I threw in my frozen veggies (a blend of broccoli, mushrooms, water chestnut, carrots, and red bell pepper) and let them cook until they had thawed out and the wok was hot again. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2442.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2442.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colorful veggies!</td></tr>
</tbody></table><br />
Then I added in my beef strips once more, stirred a teaspoon of flour in with the marinade, and tossed in the sauce. I turned the heat down to low and let the sauce reduce until it was nice and thick. I happened to have some chopped peanuts in the fridge, so I tossed them in, too, for a little crunch and flavor.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2443.jpg" width="400" /></a></div><br />
<br />
By this time, my rice was done, and it was time to eat! I topped everything off with some chopped peanuts and red pepper flakes, and we were good to go.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2444.jpg" width="400" /></a></div><br />
<br />
For breakfast the next morning, I re-heated my stir-fry, scrambled some eggs, and rolled everything up in some flour tortillas for a quick and easy breakfast burrito, fusion-style.<br />
<br />
Remember that you can make this with ANY kind of protein and ANY kind of crunchy veggies, so make it your way!<br />
<br />
<span class="Apple-style-span" style="color: #660000;"><b><a href="https://sites.google.com/site/kellysnoms/beef-stir-fry?tmpl=/system/app/templates/print/&showPrintDialog=1">Printable Recipe</a></b></span>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-60597434944502764372010-09-13T20:15:00.000-07:002010-10-22T13:09:19.461-07:00Tres Leches Cake for the Lazy ManI'm not much of a dessert fan, but the other night while watching Alton Brown whip up a tres leches cake on Good Eats, I had such a burst of inspiration that I went to the store first thing in the morning to pick up the ingredients. Maybe I'd like desserts better if I knew how to make them, but sadly, this is not the case. I have quite the black thumb when it comes to anything involving exact measurements, and baking is a very unforgivable art. I knew I didn't want to ruin my tres leches experience by mucking up the cake, so I bought a box of yellow cake mix, some condensed milk and evaporated milk, and tried to sit on my hands until I actually had occasion to make this sweet milky goodness.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2437.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2437.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You want this. You want this now...</td></tr>
</tbody></table><br />
The end result wasn't absolute perfection, but it was far from a let-down, and it's something I'll definitely store in my recipe box to make again (and again!) If you've never had tres leches cake, like me, it's essentially a sponge cake over which you pour a blend of three different kinds of milk ("tres leches" is Spanish for "three milks"), allowing the cake to soak up the liquid overnight. It's very rich and sweet, yet is light enough for a warm summer evening, and is simple enough to complement almost any meal. Best of all, if you make it the lazy way, it takes almost no effort at all and even the worst of bakers (points to self) can pull it off easily!<br />
<br />
I started by baking a yellow cake in a 9x13" pan, according to the directions on the box. When the cake was done, I used a couple of skewers to poke it full of tiny holes, which will allow the milk blend to soak in.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2430.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2430.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crater-cake</td></tr>
</tbody></table>In a mixing bowl, I whisked together one can of evaporated milk, one can of sweetened condensed milk, and one cup of almond milk. Alton Brown's recipe calls for one cup of half and half, but I didn't have any on hand, and I love the light, slightly sweet flavor of almond milk, which is also quite rich, so I thought it would be a suitable replacement (it was!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2431.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2431.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I want this over my cereal. For reals.</td></tr>
</tbody></table>Pour the milk mixture SLOWLY over the perforated cake. If the cake seems like it doesn't want to hold any more liquid, come back to it in a few minutes and you will be able to pour the rest. Move the cake, uncovered, into the fridge to sit overnight or for at least 3-4 hours. The cake will be so saturated that it won't be able to dry up... mine was in the fridge for nearly 18 hours before I came back to it and it was perfect.<br />
<br />
Now comes the question of a topping. The "proper" way to top this cake would be with some fresh, homemade whipped cream, possibly with a little tot of rum blended in, but remember that this is the lazy man's version... and the lazy man (or woman) uses Cool Whip. Would I use Cool Whip again? It depends on how much time I had, but probably not. It melts too easily and has a tendency to want to join its brothers and seep into the cake. Ideally, I would leave the cake unfrosted and simply top each individual serving with a dollop of whipped cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2435.jpg" width="480" /></a></div><br />
<br />
To jazz the cake up a little bit, give it a little pizzazz, I decided to drizzle a little dulce de leche over the top. Dulce de leche, or "milk candy" is nothing more than caramelized sweetened condensed milk, and it is utterly divine over whatever the heck you can think to put it on. The way my mother used to make it was to put an unopened can of condensed milk into a pot, cover it with water, and slowly boil it for about three hours. Then she would let it cool naturally, without removing it from the water, until it was room temperature, at which point she would open the can, and the condensed milk would have magically transformed into a thick caramel. This method can be dangerous, because if you forget about the pot and let the water boil away, the can could explode, leaving a sticky mess all over your kitchen ceiling. Kitchen ceilings are about the only thing that are not made better by a blob of dulce de leche.<br />
<br />
I was a bit pressed for time, so I did a little googling, and I came upon a post by Lydia over at <a href="http://www.theperfectpantry.com/">The Perfect Pantry</a> about how to <i>microwave</i> dulce de leche. Whaaaat? It was a total life-saver! Anyway, I followed her method, as described <a href="http://www.theperfectpantry.com/2008/08/sweetened-conde.html">here</a>, and she was kind enough to e-mail me with some modifications I might try in order to make a drizzly sauce out of this rather thick confection. After I had made the dulce, I poured it (or rather, globbed it) into a squeeze bottle, added about 2 tbsp of almond milk (having no cream or even regular milk in the house), nuked it for about 10 seconds, and shook it like a shake weight for about three minutes. Besides a decent workout, I got a nice, drizzly-yet-firm sauce that made perfect little swirls over the top of my cake. Perfection!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2437.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2437.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Much thanks to Wanda for her help in preparing these shots, by the way!</td></tr>
</tbody></table><br />
I brought the cake to Scott's parents' house for dessert and everyone enjoyed it, even though I have traumatized them more than once with my less-than-edible desserts in the past. I'll call this one a win, and let me know if you'd like a try, because BOY do I have some leftoveeeeeers!<br />
<br />
<span class="Apple-style-span" style="color: #660000;"><b><a href="https://sites.google.com/site/kellysnoms/tres-leches-cake?tmpl=/system/app/templates/print/&showPrintDialog=1">Printable Recipe</a></b></span>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-62551124186589497402010-09-09T09:56:00.000-07:002010-09-09T19:29:47.258-07:00Beefcakes!When is a cupcake not a cupcake? When it's a beefcake!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2425.jpg" width="640" /></a></div><br />
<br />
Okay, there is a little backstory to this one. Fun fact about Kelly: I read a lot of food blogs. A LOT. I read them to drool over fatty sugary things I would never allow myself to eat, I read them to discover new flavors, I read them for inspiration for my own blog, and of course, I read them to find good recipes. One of my favorite websites is <a href="http://www.tastespotting.com/">tastespotting.com</a>, where you simply scroll through gorgeous pictures of delicious food, and if you find something you like, clickety-click, there's the recipe! The only problem I have with tastespotting is that there is an abundance of sweets and baked goods that I have no interest in. I mean, sure, I like cake and cookies as much as the next guy, but I don't like them enough to actually make them. The hottest trend right now, it seems, is cupcakes, and while some of them are very unique and very pretty, I simply can't picture myself whipping up a batch of cupcakes that will ultimately sit in the back of my fridge until they mold. I was discussing this with my boyfriend (who, incidentally, asked for a meat cake for his birthday), and presto! The beefcake was invented.<br />
<br />
I definitely can't claim the beefcake as my original idea. Sure, I thought of it on my own, but after doing some research, I found that I am by no means the first one to make them. To be true to myself, though, I didn't read any recipes... I only looked at pictures for my inspiration, to make sure the recipe was all my own.<br />
<br />
The concept is simple: a meatloaf shaped like a cupcake and "frosted" with mashed potatoes. They are cute, and they make portioning very easy, not to mention cutting down the cooking time.<br />
<br />
For my basic meatloaf, I mixed some ground beef with chopped onions, an egg, Dale's marinade (<a href="http://kellysnoms.blogspot.com/2010/08/leslies-inside-out-venison-burgers.html">because I can't make ground beef without it</a>), panko and Italian breadcrumbs, and my extra-special blend of meatloaf seasonings. I can't give you an exact recipe for my spice blend, because there really isn't one. I basically just reach into my spice cabinet and sprinkle a little of this and a little of that until I think it's right. For this meatloaf, I used minced onions, garlic powder, chile powder, salt and pepper, and cocoa-chile blend.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2413.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2413.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't worry. It may be ugly now, but the transformation is just beginning!</td></tr>
</tbody></table><br />
Once the meat was mixed well (by hand, of course), I rolled it into several small meatballs. I pressed the meatballs into the cups of a muffin pan, forming the bottom and the sides of the "cupcake", leaving a well in the middle for my secret ingredient: cheese! I shredded some cheddar cheese and pressed a little bit into each well, then topped each "cupcake" with another meatball, pressing along the sides to seal the cheese in the middle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2414.jpg" width="400" /></a></div><br />
A word about forming your beefcakes: They will not rise the way cupcakes do in the oven, and in fact will shrink when cooked, so make sure to form a nice mound on top, and make them look the way fully cooked cupcakes do.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2415.jpg" width="400" /></a></div><br />
I popped the beefcakes in the oven at 350 degrees and started on my mashed potatoes. Time was of the essence, so I peeled and quartered about 5 potatoes and threw them into some salted water to boil. Cutting the potatoes up drastically reduces the time they need to cook, and they were fork-tender in about 15 minutes. I drained them and let them cool for just a minute while I prepared my beefcake glaze.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2416.jpg" width="400" /></a></div><br />
<br />
For the glaze, I mixed some ketchup with some more Dale's, some Sriracha, some honey barbecue sauce, and some brown sugar. The end result tasted like a thick, sweet and spicy barbecue sauce, and actually would have been delicious on some ribs, but that's another post... I took the beefcakes out of the oven and drained them (a LOT of fat pools up in those muffin cups!), then spooned on a generous portion of glaze and popped them back in the oven while I made my mashed potatoes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2417.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2417.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesy, fatty, oozy goodness, pre-glaze</td></tr>
</tbody></table><br />
I wanted the potatoes to be super creamy, so I put them in the food processor with some milk, butter, sour cream, salt, and pepper (Paula Deen would be proud) and blended until they were smooth, then I added some more shredded cheddar and blended again until everything was nice and creamy. I made a little brown gravy from a store-bought mix (shame!) and put the gravy and the remaining glaze in two separate squeeze bottles, for decorating my beefcakes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2420.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2420.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waiting for them to cool is the hardest part</td></tr>
</tbody></table>By this time, the beefcakes were done, so I took them out of the oven and let them cool for about ten minutes (though I probably should have waited a little longer). I scooped the mashed potatoes into a ziplock bag and snipped off one corner to make a piping bag, then "frosted" the beefcakes and topped with fried onions, glaze, and gravy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2422.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2425.jpg" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2426.jpg" width="640" /></a><br />
<br />
Okay, so they didn't look as pretty as I had hoped... but man, were they delicious! The meatloaf was moist and had a great flavor, the cheese was oozy and gooey, the potatoes were creamy and cheesy, and the onions provided a nice crispiness. Scott and I are definitely planning to make this again soon, and experiment a little with the presentation aspect so they look more like cupcakes. Try them at home, and let me know how they turn out!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2427.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://sites.google.com/site/kellysnoms/beefcakes?tmpl=/system/app/templates/print/&showPrintDialog=1"><b><span class="Apple-style-span" style="color: #660000;">Printable Recipe</span></b></a></div>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com2tag:blogger.com,1999:blog-8438802068896625041.post-2836369692404653612010-09-01T09:34:00.000-07:002010-10-22T13:16:23.955-07:00Hummus TrioWhat's better than hummus? Three different flavors of <i>homemade</i> hummus! Scott and I are huge hummus fans... we order it at restaurants whenever it's available, and our favorite brand of store-bought hummus is Sabra, of which we always have a container or two in the fridge. The other day, however, I tried my hand at making some from scratch, and it was amazing! Truly and honestly, it was better than any store-bought hummus I've ever had, and easily beats most restaurant versions, too. This came as a surprise to me, because I've actually made hummus once before... and it sucked. I don't know what I did wrong, but it was awful, and it took about a year for me to pluck up the courage to try again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2381.jpg" width="640" /></a></div><br />
<br />
Today I have three different flavors of hummus, along with a very basic hummus recipe so you can try your own varieties. You will be shocked at how easy and inexpensive it is to make. If you have a food processor or blender, and five minutes to spare, you're in business! (The hummus business, that is)<br />
<br />
<b>Basic Hummus Recipe</b><br />
I don't have any pictures for this guy, because once you realize how many wonderful flavor combinations there are, basic hummus is just too boring. Here are the step-by-step instructions:<br />
<br />
<ol><li>Drain one can of chickpeas (also called garbanzo beans), but save the water in another container. Dump the chickpeas into your food processor or blender, and blend on high speed until the beans form a paste. Once they won't break down any more, add a little bit of the reserved water, a teaspoon at a time, until your hummus is nice and creamy.</li>
<li>Add 1-2 tablespoons of tahini. Tahini is a paste made from sesame seeds and has a texture and flavor not unlike natural peanut butter. You can find tahini in the ethnic section of the supermarket, or in a pinch, you can even use natural peanut butter, as long as it really is natural (ingredients: peanuts, salt).</li>
<li>Add a little olive oil, salt, and lemon juice. For the olive oil, I just make a quick ring around the food processor bowl. Add the salt and lemon juice to taste. Basic hummus also benefits from a little dash of cumin and ground coriander if you have it on hand.</li>
<li>Blend until creamy and thoroughly mixed, and guess what? You have hummus! Eat it right away, or for best flavor, put it in a container, top it with a drizzle of olive oil, and put it in the fridge for a couple of hours to let the flavors marry.</li>
</ol><div style="text-align: center;"><b>Spicy Sriracha Hummus</b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2373.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2373.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not pictured: Tahini</td></tr>
</tbody></table><div><b><br />
</b></div><div>For this variety, simply omit the lemon juice and add a tablespoon of chili powder and a healthy squirt of srirachi sauce. Top with a drizzle of olive oil and a sprinkle of chili powder.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2380.jpg" width="400" /></a></div><div><br />
</div><div><br />
</div><div style="text-align: center;"><b>Spinach and Artichoke Hummus</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2378.jpg" width="400" /></a></div><div><b><br />
</b></div><div>For this variety, add 1/4 cup chopped cooked spinach (I used canned), 1/4 cup of marinated artichoke hearts, and a healthy helping of parmesan cheese (the green can is just fine). Top with a drizzle of olive oil and a sprinkle of parmesan cheese.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2379.jpg" width="400" /></a></div><div><br />
</div><div><br />
</div><div style="text-align: center;"><b>Black Bean Hummus</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2372.jpg" width="400" /></a></div><div><b><br />
</b></div><div>For this variety, add 1/2 can of drained black beans, 1/3 packet of onion soup mix, go a little heavy on the cumin, and omit the salt entirely (there is plenty of salt in the onion soup mix). Top with a drizzle of olive oil and a sprinkle of cumin.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2377.jpg" width="400" /></a></div><div><br />
</div><div><br />
</div><div>Now, how do you eat this hummus you've just made? Well, it goes great with some pita slices, fresh veggies (Scott and I like cucumber, grape tomatoes, and celery), on a sandwich instead of mayo, in a wrap, on a salad, on slices of toasted french bread with a dollop of diced tomatoes, and sometimes right out of the jar with a spoon.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2384.jpg" width="480" /></a></div><div><br />
</div><div>Nugget the infamous monster-cat was roaming the kitchen counter after I had made all the hummus, and she seemed particularly fond of the reserved chickpea water. That lady is strange.</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2385.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2385.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks for helping, Nuggs.</td></tr>
</tbody></table><div><br />
</div>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com2tag:blogger.com,1999:blog-8438802068896625041.post-49764512670331116112010-08-30T11:08:00.000-07:002010-10-22T13:17:05.891-07:00Grumpy BagelsWhat better way to wake up your Grump in the morning than with a piping hot onion bagel, made fresh in your own kitchen? I went a step further and actually cajoled my own Grump to make these bagels himself... really working the grumpiness right into every chewy, soft, and savory pore of this delicious breakfast food!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2362.jpg" width="400" /></a></div><br />
<br />
Bagels are much easier to make than you would think. They only call for the bare minimum of ingredients, most or all of which I'm sure you already have in your pantry, and though they do take some time to make, most of it is inactive work, like waiting for the dough to rise or the bagels to bake in the oven. And while you can definitely make these yourself, the fun is in having your Grump join you in the kitchen... four hands work better than two!<br />
<br />
I'll post the entire recipe at the bottom of the page, because bread is one of those things you can't really mess around with too much. You gotta have exact measurements, which is not usually my style.<br />
<br />
To begin, you'll mix together your dry ingredients (flour and yeast), then your wet ingredients (water, salt and sugar), and then pour the wet into the dry. Getting this thoroughly mixed takes either a stand mixer (which I did not feel like cleaning), or some serious elbow grease. My Grump has plenty of the latter, so I put him to work on the dough.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2355.jpg" width="300" /></a></div><br />
When the dough is properly mixed, it's time to knead. Throw a little flour down on your countertop and get to work. It takes about 8-10 minutes of kneading if you're doing it by hand, so put on some tunes, roll up your sleeves, and go on and get your hands dirty. If you're feeling extra grumpy, it's a good way to get some tension out!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2356.jpg" width="300" /></a></div><br />
Now it's time for a rest... for you <i>and</i> the dough! Cover everything up and let it sit on the counter for about fifteen minutes. The dough will rise, but it won't actually double in size as if you were making bread. It'll just get nice and soft and puffy. Cut the dough into 12 equal pieces (though, for this recipe, which was written in the '70s, I generally made about 8 modern-sized bagels) and form into balls.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2357.jpg" width="300" /></a></div><br />
Now to make these rolls into bagels... with a floured finger, poke a hole through the center of the dough ball and wiggle it around, stretching and pulling the dough evenly until you have what actually looks like a bagel.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2358.jpg" width="300" /></a></div><br />
Now, cover your bagels and let them rise again for about 20 minutes. In the meantime, fill up a large, wide pot with a gallon of water and one tablespoon of sugar. Bring the water to a boil, then reduce to simmering. If you are working with an oldish electric range, like I was, your 20 minutes should have elapsed by now and it's time to start boiling the grump right into those bagels.<br />
<br />
Drop 3 or 4 bagels into the pot, or however many you can fit without the sides touching, and boil for about 7 minutes, turning over halfway through. Don't worry, they will float, and they will toughen up as they boil, so you don't have the sticky mess you might expect. As you pull them out of the water, put them on a plate lined with towels to absorb the rest of the water, and continue on with your next batch until all the bagels are boiled.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2360.jpg" width="400" /></a></div><br />
When all your bagels are ready, pop them on a greased baking sheet and into the oven at 375 degrees for 30-40 minutes. But wait! Weren't we making onion bagels? One more step... In a saucepan, melt a few tablespoons of butter (2 or 3) with about half of an onion, very finely minced. Saute until the onions are cooked, but not yet brown. And you'll want to stay in the kitchen for this one, folks... if there's a better scent than onions cooking in butter, I don't want to know about it!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2361.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2361.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When are they ever going to invent smellovision? This would be the perfect time to use it.</td></tr>
</tbody></table>When the bagels have about 15 minutes left in the oven, brush on the butter-onion mixture, then return to the oven. Let your nose be your guide... when you smell onions, your bagels are ready! They won't brown up very much, so be careful not to overcook them. Then dig in! Please, please, I beg you, do not wait for these guys to cool before you eat them. One of the greatest joys in life is a hot bagel fresh from the oven, and that joy exists only in a window about about 10 minutes. You can toast the rest later, grill them, slice them up for sandwiches, I don't care. Just make sure you get at least one hot chewy bagel while it's still steaming!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2362.jpg" width="640" /></a></div><br />
<b>Onion Bagels</b> (makes 8-12)<br />
<br />
<ul><li>4.5 cups flour</li>
<li>2 pkgs instant dry yeast</li>
<li>1.5 cups warm water</li>
<li>3 tbsp salt</li>
<li>1 tbsp sugar</li>
</ul><div><ol><li>Mix 1.5 cups flour and yeast in a large mixing bowl, or in your stand mixer, dough hook attached. In a separate bowl, mix water with sugar and salt, then add to flour mixture and stir until thoroughly combined. Knead 8-10 minutes or until dough becomes elastic and smooth. Cover and let rest 15 mins.</li>
<li>Cut dough into 8-12 equal portions; form into smooth balls. With a floured finger, poke a hole in the center of each ball and gently stretch to form bagel shapes. Cover and let rest 20 mins.</li>
<li>In a large pot, boil one gallon of water and one tbsp sugar, reduce to simmer. Drop bagels into water, 3 or 4 at a time, for seven minutes each, turning halfway through. Let bagels dry on a plate lined with towels until all bagels have boiled.</li>
<li>Place bagels on a greased baking sheet and place in a 375 degree oven for 30-40 minutes. If making onion bagels, saute 3 tbsp butter with 1/3 cup finely minced onion until onions are soft but not yet browned. Brush onion-butter mixture over bagels at the final 15 minutes of baking time.</li>
</ol></div>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com1tag:blogger.com,1999:blog-8438802068896625041.post-12725418668025378022010-08-28T13:16:00.000-07:002010-09-09T11:42:47.824-07:00Leslie's Inside-Out Venison Burgers<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When my old pal Leslie called me the other day and asked if I would like some ground venison, I almost fainted. Venison is one of my favorite meats, and pretty much the only reason I condone deer hunting. I could never kill a deer myself, but I'll be first in line to get my grubby little hands on some of that delicious meat! It's lean, it's packed with protein, and the flavor is out of this world. It was actually Leslie's idea to make the inside-out burgers, a recipe I've been making for several years now, so when she came over, it was only natural that we'd capture it and write a blog about it.</span><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2370.jpg" width="640" /></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The recipe is super-simple, but always gets a great reaction from guests. When I went on a cross-country road trip with friends last summer, we made these burgers whenever we met up with friends along the road, as a thank-you for sharing their space with us weary travelers. All you do is make a regular old hamburger, but the surprise is that there is cheese... on the </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">inside</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">! No need for any condiments, because it's all included (except for a little mayo, if that's your style).</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2364.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2364.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We used a blend of Cheddar and Jack, but any cheese will work. Experiment!</td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We mixed our venison with some Panko breadcrumbs, Dale's marinade, salt, pepper, and some minced garlic. Normally, I would add an egg per pound of burger meat, but the venison doesn't really need it. Form the patty, a little larger than you usually would, then pound it out really flat, so you have a pretty little meat pancake. Then heap a little shredded cheese in the center. At this point, I usually add a few shakes of Tobasco, but Leslie wasn't in a spicy mood, so we left it out. Then, carefully form the burger around the cheese in the center, bringing up the sides and smoothing out any holes.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2365.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The final step, and the secret to a really flavorful burger, is to marinate the patties in a little more Dale's while the grill is heating up. I understand Dale's isn't available everywhere once you leave the South, and I feel sorry for those poor folks who have to go without. Dale's is truly one of the greatest inventions to ever hit the kitchen... I couldn't make burgers without it!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2366.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">As far as toppings go, this burger doesn't need much. Leslie brought some of her home-grown tomatoes and peppers, so we sliced them up along with some sweet onion for some crunch. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2367.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2367.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After some truly frightening and painful experiences after not washing my hands properly after cutting peppers, I now wear gloves each and every time.</td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Scott and I topped ours with a squirt or two of Sriracha (because in our house, Sriracha goes on </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">everything</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. It's a rule.), and Leslie loaded on the mayo (you would not believe the amount of mayo this girl uses. She's got the stuff running in her veins.), and we were all set! Pair it with an ear of freshly grilled Indiana sweet corn and you've got one of the best summer meals you could ever have.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2369.jpg" width="640" /></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"></span></span></div></div>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-5387798635462546912010-08-05T00:25:00.000-07:002010-10-22T13:17:42.588-07:00Enchilada Party!So, Monday night Scott and I had our friend Natalie over for a quick and easy cooking lesson. We used my <a href="http://kellysnoms.blogspot.com/2010/07/fake-enchiladas.html">enchilada recipe</a> because it was so foolproof, and because Nat and I had been talking about making enchiladas for years and years before we finally made this happen.<br />
<br />
Nat had to work that day and was planning to come by afterwards, so I did a bit of prep before she came over. I went shopping for ingredients (cheap, remember?), cooked the chicken in the crockpot (3 bone-in breasts with about half a cup of salsa and just a tad of barbecue sauce on high for 6 hours), and cut up the bell peppers.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2340.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2340.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is actually a fairly good example of what my usual shopping list looks like, enchiladas or not.</td></tr>
</tbody></table>When Nat came over, we put her to work, cooking the onions, peppers, and chicken in the saute pan while Scott and I fiddled with the <a href="http://kellysnoms.blogspot.com/2010/08/avocado-fries.html">avocado fries</a>.<br />
<div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2351.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2351.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watch out, Rachael Ray!</td></tr>
</tbody></table><div>Then we made an assembly line to get the enchiladas from skillet to pan, and taught Natalie the finer points in tortilla folding technique.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2353.jpg" width="480" /></a></div><div><br />
</div><div>Finally, after some temperature adjustments to the oven (an electric; I will SORELY miss my gas oven after I move), we had two batches of enchiladas ready to serve: one for Natalie to take home, and one to take to Scott's parents for dinner the following evening. Remember, folks: enchiladas, much like soup and chili, get better and better each day after they're made. They're perfect leftovers-food, so don't be scared to make way more than you think you need!</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2354.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2354.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Natalie's first batch of scratch-made enchiladas!</td></tr>
</tbody></table><div><br />
<br />
</div>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-75116256633246006712010-08-05T00:12:00.000-07:002010-10-22T13:17:58.583-07:00Avocado FriesAvocado... fries? I was as skeptical as you probably are when I first heard of this recipe. Being a huge fan of avocados and a huge enemy of deep-frying, I was conflicted as to whether to even attempt this at all. In the end, my love of avocados won over and conquered my anti-deep-frying side, and the result was pure genius.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2350.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2350.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served with ranch dressing for dipping, but trust me, you don't need ANYTHING to make these guys taste amazing!</td></tr>
</tbody></table><br />
Would you believe me if I said this was the first time I had ever deep fried anything, <i>ever</i>? Well, it's true. And to be honest, I don't know if I would ever do it again. I nearly set the kitchen on fire, and definitely filled the room up with smoke, and then there was the question of what to do with the used oil. I mean, I used almost half a bottle to make this dish, and eventually just poured it out in the trash, knowing it might be years before I fried again. That said, I have no regrets. Avocado fries are clearly what they serve in the afterlife, and if they don't, then baby, I want to live forever.<br />
<br />
The cooking process went so quickly that I don't have any pictures, but it's very simple, so here's how it goes:<br />
1. Slice up some avocados. They should be ripe, but just barely so. Green but not soft.<br />
2. Sprinkle with salt, then dredge in flour.<br />
3. Dip in some beaten egg (about 2 eggs for 2 avocados) then some Panko breading.<br />
4. Deep fry for about 30 seconds in some canola oil heated to 350 or thereabouts. I don't have a fry thermometer, so there was a lot of trial and error involved. Drain on a plate lined with paper towels and sprinkle with a little salt to finish.<br />
<br />
These were absolutely magical on their own, but next time I think I might want to dip in a little bit of salsa. Try them out, serve them at your next party, and be amazed!Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-19790045500738161922010-08-04T23:59:00.000-07:002010-09-09T11:43:21.030-07:00Jalapeno-Cheddar Sandwich Bread<div class="separator" style="clear: both; text-align: center;"></div>I am a lover of all things spicy, and honestly, everyone loves anything cheesy... am I right? This bread will satisfy both cravings, and goes perfectly with a BLT, or stands alone toasted and topped with cream cheese or butter.<br />
<br />
This is one of my first attempts at baking bread from scratch, and though I suffered a minor fail, the bread was still amazing. I'll go ahead and tell you my main error, so that you don't make the same mistake: I was pressed for time, and used a KitchenAid stand mixer to knead the bread, which was my first time using such a method, and the bread did not get thoroughly kneaded. Typically, bread dough should be hand-kneaded for at least ten minutes, which is how long this batch spent in the mixer, but when you use a mechanical mixer, you should at least double that time. As a result, the bread resembled a quick bread, and was doughy and dense, and fell apart quite easily. If I had kneaded it by hand, it would have been much fluffier, and even though these were relatively fail, they were still delish.<br />
<br />
Here's the <a href="http://pinkparsleycatering.blogspot.com/2010/07/jalapeno-cheddar-sandwich-bread.html">recipe</a>; I found it at <a href="http://pinkparsleycatering.blogspot.com/">Pink Parsley</a> and can't rightfully claim it as my own, so I've gotta give props to Josie for all this awesomeness. And here are some pics of the process:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2343.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2343.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the wet to the dry... slowly!<br />
<br />
</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2344.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2344.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the cheese and peppers to the dough<br />
<br />
</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2342.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2342.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing in the KitchenAid... bad idea! Don't be so lazy!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2345.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2345.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough, in an oiled bowl, ready to rise</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2346.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2346.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Like magic, it doubles in size!</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2347.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2347.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The two loaves are uneven due to different rising times, but it all works out in the oven</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2349.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2349.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was in too much of a hurry to take a pic of the loaf right out of the oven, but after an hour of cooling, I made this awesome BLT. Perfection!</td></tr>
</tbody></table>This seriously, seriously makes the best BLT ever. I lightly toasted two slices and added a chipotle aioli (one chipotle pepper, seeded and chopped, plus a teaspoon of adobo sauce mixed in with 1/4 cup mayo), slices of garden tomatoes, iceberg lettuce, and thick-sliced oven baked bacon. The reason there's only half a sandwich in the picture is because I was halfway to heaven before I remembered to snap a pic. Make this bread, NOW!Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-40447497336941268522010-08-04T21:31:00.000-07:002010-10-22T13:18:32.072-07:00Stephen's Scotch EggsThis post is dedicated to my brother, Stephen, a Marine currently serving his first (and hopefully ONLY) tour in Afghanistan. My family briefly stayed in Wimbledon, England, with my aunt and uncle, where we were first introduced to Scotch eggs. They are greasy, fatty, and full of protein, and boy are they delicious! Today, if you ask Stephen what his favorite ethnic cuisine is, he is likely to mention British food as one of his favorites, largely due to Scotch eggs, which he ate plenty of during our stay in Wimbledon. When I saw this recipe online, it reminded me of him, and I just had to make them in his honor.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2338.jpg" width="640" /></a></div><br />
<br />
Like many British foods, this is traditionally deep-fried, but mine is a somewhat healthier version, in that it is baked. A Scotch egg is simple... a hard-boiled egg, wrapped in sausage, breaded, and cooked so that the sausage and egg meld into one portable, hand-held breakfast or snack, perfect for the Atkins dieter or anyone who needs a major protein boost.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2336.jpg" width="480" /></a></div><br />
The recipe is simple. Boil some eggs, wrap them in some breakfast sausage (I used Jimmy Dean Hot Sausage), coat in an egg wash, roll in Panko, and bake. I'm going to call this first try a fail, mainly because I forgot about them in the oven and they baked WAY too long, and the sausage shrunk and split, revealing the egg underneath. But they were still quite tasty, and they stand alone as a perfect breakfast, without the need for condiments (though if you must, they go best with a dollop of stone-ground mustard).<br />
<br />
For one batch, you need about 5 large hard-boiled eggs (I used 10-minute eggs), one pound of sausage, one beaten egg for the wash, and about 1/4 cup of panko breading. You could use fresh breadcrumbs or any store-bought seasoned breadcrumbs, but I prefer Panko for the delicious crisp they provide. Estimate one egg per serving, as they are quite rich. I will definitely be making these for Stephen when he gets home from Afghanistan, and I hope he enjoys these as much as he loved the ones from his stay in England!Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-76397769122249953392010-07-30T07:13:00.000-07:002010-10-22T13:18:50.568-07:00Summer BreakfastNot enough people eat breakfast every day. I used to be a staunch anti-breakfaster, but lately I've been waking up earlier, getting hungry, and starting to think about what to eat. Through a long process of trial and error, I have found a breakfast so perfect and delicious, so filling and nutritionally balanced, that I don't know if I'll ever switch it up to something different. The thing is, it's really only perfect for summer. When the mornings start getting colder, I know I'll turn to my old tried and true oatmeal (and boy do I have some oatmeal recipes for you!), but right now, when berries are cheap, is the perfect time for this breakfast.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2334.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2334.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can't see the yogurt, but I promise it's lurking in there somewhere!</td></tr>
</tbody></table><br />
It doesn't have a name, because it's not actually a recipe. All I do is dump one container of <a href="http://www.chobani.com/">Chobani Greek yogurt</a> into a bowl, add a handful of muesli or granola (right now I'm using <a href="http://www.kashi.com/products/golean_crunch">Kashi GoLean Crunch</a> because I got it on sale and it's delicious, but last week I was using muesli from Whole Foods), a handful of blueberries, and a handful of sliced strawberries. Then I hit it with a splash of soy milk (I don't handle regular milk very well, though for some reason, cheese and yogurt are never a problem). The soy milk cuts down the thickness, because you know how thick that Greek yogurt is, and then I give it a good stir and scarf it all down in about 8 seconds, because that's just how good it is. Fiber, protein, calcium, vitamins, all in one very tasty, low-fat package! It doesn't get much better, folks.Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-59821555061039022202010-07-29T19:37:00.000-07:002010-10-22T13:19:24.529-07:00Fake Enchiladas!They're not really fake. But I'm not proud of how I made them. Don't worry, though, they turned out to literally be the best enchiladas I've ever eaten in my entire life. And I never, ever, ever use hyperbole to stress a point. Ever.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2329.jpg" width="640" /></a></div><br />
<br />
Okay, so to justify my use of the word "fake": enchiladas are a beautiful thing. The sauce should be made lovingly and the meat and vegetables should be prepared in such a way as to make them tender, juicy, and flavorful. You should always use fresh ingredients, and avoid canned and pre-packaged foods at all cost. But sometimes you are pressed for time and you're broke and you're hungry, so you make enchiladas the way I did today. And you love every minute of it.<br />
<br />
<b>Ingredients:</b><br />
1 large chicken breast, chopped into 1" cubes ($1.00 if you cut it yourself)<br />
1/4 each of a large red, green, and yellow bell pepper, sliced into strips (I got a pre-sliced mix for $3.11)<br />
1/2 yellow onion, sliced (already had it at home)<br />
1/2 tub of onion and chive cream cheese ($0.45 on sale)<br />
1 small can salsa verde ($1.25)<br />
1/2 jar Mrs Rendfro's Black Bean Salsa, or salsa of your choice ($1.85)<br />
generous handful or two of shredded "taco cheese" ($0.75 on sale)<br />
beer (the equivalent amount to what you'd typically pour out for your homies) (price is negligible)<br />
1/2 can chipotle peppers in adobo (already had it at home, but typically about $0.50)<br />
4-5 flour tortillas, soft taco size ($1.30)<br />
<br />
Total Cost: $10.21 Cost per serving: $2.55!!!<br />
<br />
Okay, first things first. I knew I wanted rice and beans to go with this, so I went ahead and started a pot of brown rice, seasoned with chili powder, salt, pepper, and dried red chilies. Next, I butchered up my chicken (I bought a pack of split breasts for less than $4, cut one up and put the rest in the freezer for later) and added it to a large skillet with some butter (oil would have been better but I was out) and onions. When the chicken was seared but not yet cooked through, I added the peppers and the chipotles. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2325.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2325.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken and peppers and onions, Oh My!</td></tr>
</tbody></table><br />
A note on the chipotles, if you haven't used them before: Always keep these in your pantry. I use them for everything, and they are so delicious that you have to get in the habit of using them if you don't already. They come packed in a thick red sauce (adobo) with onions, and you have to fish them out, slice them open, and scrape out the seeds and membranes with a spoon or the back of a knife if you don't want to die from hot-mouth. If you don't necessarily want to use the peppers in your cooking, you can just spoon a little of the sauce into your dish for an instant punch of flavor (try mixing the adobo with some chopped garlic and mayo for a spicy aioli to spread on sandwiches).<br />
<br />
When the pan started to get a little dry, I added some of the salsa, a splash of beer, the rest of the adobo sauce from my can of chipotles, and the cream cheese. I'd never made enchiladas with cream cheese, but several recipes I've seen call for sour cream, which I hate, so when I saw my favorite flavor of cream cheese on sale, I decided it would made a lovely substitute. And man, do NOT miss out on this ingredient, because this literally elevated the dish to a level I never could have imagined without it. The cream cheese makes the dish. The chipotles are almost as essential, for the spice and smoky flavor they contribute, but the cream cheese is king here. Trust me on this.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2326.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2326.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There is no way you could ever understand how delicious this is. Unless you make it.</td></tr>
</tbody></table><br />
Okay, once I had all my stuff simmering away, I got my casserole dish ready. This would have been way better (and would have fed more people) in a 9x13 dish, but all I had was a little 8x11 (or thereabouts), and it worked out just fine. Pour the entire can of salsa verde over the bottom of the pan (you can Pam the sides of the dish at this point if you are so inclined, but hunger made me forget) and get your tortillas ready. If the tortillas are rather flexible, you can use them as-is, but if they are a bit stale or too cold, they might tear, so you should nuke them for a few seconds to warm them up.<br />
<br />
By this point, all the good stuff in the skillet was sizzling in a creamy and thick sauce. If your sauce is too thick or too dry, add another splash of beer. If it's pretty soupy, let it cook a bit longer. When it's ready, spoon about a spatula-full of stuff in the center of a tortilla. Roll it up burrito-style, then place it seam down in your casserole dish. Repeat until you can't fit any more enchiladas in the pan. Top with a generous serving of salsa (I do not believe in store-bought enchilada sauce. Even if you're being lazy and can't make a sauce, use salsa or Rotel and you'll be just fine. Enchilada sauce is poison.) and top the whole shebang with enough cheese to clog your arteries at the mere sight of it. Or a healthier portion, whatever. I opted for the artery-clog.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2328.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2328.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't let anyone fool you: pre-shredded cheese is the devil, but if you don't own a cheese shredder, it's a necessary evil on Enchilada Night.</td></tr>
</tbody></table><br />
That's it, folks! Pop that baby in the oven at about 350 degrees for as long as it takes for the cheese to bubble and the edges of the tortillas to crisp and brown. Don't set a timer, just keep an eye on it. You'll know when it's done.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2331.jpg" width="640" /></a></div><br />
For the rice: when it was done, I pulled out the red chilies and added half a can of Bush's Grillin' Beans, black bean fiesta variety. Huge mistake. That shit is nasty. But I ate it anyway, and I have lots of leftovers!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2332.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2332.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poor lighting and a chipped plate help to drive home the idea that this is a poor-man's supper. I was just too dang hungry and intoxicated by the aroma to wait long enough to take a proper photo.</td></tr>
</tbody></table>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-70888575342524480412010-07-28T17:29:00.001-07:002010-10-22T13:20:14.094-07:00"Grilled" Shrimp Pad Thai<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To celebrate many things, including (1) fixing my computer, (2) rediscovering the Asian market near my house, and (3) gorgeous summer weather that is </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">just</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> starting to cool a little bit after sundown, Scott and I decided to made Pad Thai for dinner last night AND remember to blog about it!</span><br />
<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2320.jpg" width="640" /></span></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We wanted to make sure we used a very authentic recipe, so I scanned the internet and compared results to get what seemed like the best, most authentic, and most easily replicated recipe. I wanted a good mix of items I could find at my local supermarket along with some more bizarre ingredients only found at the Asian market in cryptically designed packaging. We also wanted to use a method of cooking we had seen on </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Good Eats </span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">with Alton Brown (one of our favorite shows), where Alton prepares his pad thai in a wok over an outdoor grill. Here's the </span><a href="http://www.youtube.com/watch?v=o_7_iZBlRno&feature=related"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">link</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> to this episode on YouTube if you'd like to see how it's done. (The recipe we found is also very similar to Alton's)</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The most important thing to understand about pad thai is that it cooks </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">very</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> quickly. You need to have all of your ingredients prepped and at hand so that the cooking process goes smoothly. If you prepare in advance, the cooking time should be less than 10 minutes from wok to plate. So, are you ready? Here's how we did it!</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><b>Ingredients (to serve 4)</b>:</span></span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"></span></span></span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 lb fresh raw shrimp, peeled and de-veined</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 lb rice noodles (or "rice stick")</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4-5 cloves garlic, chopped</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 shallots, thinly sliced</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup tamarind concentrate *</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup fish sauce *</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup palm or cane sugar (gula jawa)*</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup dried shrimps (tom kho)*</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup sweet salted radish *</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 eggs</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 cups bean sprouts</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup green onions, chopped in 1" pieces</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup chopped peanuts</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2-3 dried red chilies or 1 tbsp chili garlic sauce (to taste)</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">sesame or peanut oil for cooking</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2295.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2295.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Some of the more unusual ingredients. Clockwise from top left: Fish Sauce with ginger, Tamarind concentrate, Chili Garlic sauce, Sesame oil, Bean sprouts (from Publix), Gula Jawa (palm and coconut sugar), Dried shrimps, and Preserved sweet-salty radish.</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*These ingredients are usually only found at your local Asian market. If you live in Birmingham, definitely check out </span><a href="http://superorientalmarket.com/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Super Oriental Market</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> in Homewood. That's the store I go to, and they have an </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">amazing </span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">selection of pretty much any Asian food product you will ever need.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">First, soak your noodles in lukewarm water for about 40 minutes or until they are flexible but not yet really soft. I wasn't sure about this step at all, having never cooked rice noodles, but I found out that a good way to tell if they are ready is to try to wrap a noodle around your finger. If it wraps without breaking, but gives some resistance, it's ready. The noodles will finish cooking in the wok.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2296.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2296.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Rice Noodles, or "Rice Stick" soaking in lukewarm water</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">While the noodles are soaking, prepare and cook your shrimp. I marinated ours in some fish sauce (the fish sauce I use is mixed with ginger. If you use regular fish sauce, which should be clear and not cloudy, you might want to add some other ingredients to the marinade.) while the grill was heating up.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2299.jpg" width="640" /></span></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">While Scott got the grill ready, I prepared the rest of the ingredients. For the sauce, mix the tamarind concentrate, fish sauce, and sugar in a small bowl until the sugar is fully dissolved. Then, chop up all your vegetables and place them all in separate small bowls or containers so that you can easily grab them and add them to the wok when it's time. I arranged my ingredients in various bowls, coffee mugs, and shot glasses because no one has bought me a set of </span><a href="http://www.shopgrounded.com/ProductDetails.asp?ProductCode=JOS-NESTM8"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">pinch bowls</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (yet).</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2302.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2302.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Clockwise from top left: Chili Garlic Sauce, bean sprouts and green onions, sesame oil, sliced shallots, dried shrimps and chopped preserved radish, chopped peanuts, chopped garlic, and sweet-sour-salty sauce.</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once the grill was nice and hot, Scott skewered up the shrimp (remember to soak those skewers so they don't burn!) and cooked them for about 1-2 minutes per side. You want them to be underdone, but just slightly. There isn't much worse than rubbery, overcooked shrimp!</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now, make a checklist. Are your noodles flexible? Are your sauces and veggies prepped and handy? Is your grill hot and your wok ready? ARE YOU HUNGRY FOR SOME PAD THAI? If you answered yes to ALL of these questions, you are ready to cook! There is no going back at this point. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2307.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2307.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The grill set-up</span></td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2309.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2309.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Crazy-hot wok!</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Your first step is to put the wok on the grill rack, right over the hottest area of coals. Let it sit for about five minutes, or until it is screaming hot. When it's crazy, hellfire hot, add about 2 tbsp of sesame or peanut oil and swirl it around the wok. Now add your garlic, toss, and wait 15 seconds. Quick, add your shallots, give it another toss, and wait another 15 seconds. Now, add the dried shrimps and radish and cook through, about 1-2 minutes, tossing and stirring constantly. </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2313.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2313.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Garlic, shallots, dried shrimps, and preserved radish</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Next, add your noodles and toss to combine, cooking another 1-2 minutes. Move the noodles to one side of the wok, add a little more oil to the pan, and quickly crack in 3 eggs, using some chopsticks or a wooden spoon to scramble lightly. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2315.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2315.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Scrambling the eggs with the noodles and co. to the side</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once the eggs are set, toss them in with the noodles and add the fish-tamarind-sugar sauce, tossing to coat. Cook for another 2 minutes or so, and test the noodles for doneness (only one way to do this, kids... slurp one up and taste it!). They should be al dente. When the noodles are done, add the bean sprouts, green onions, 1/2 of the peanuts, and the grilled shrimp. Cook, stirring and tossing constantly, until the green onions are just wilted.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2317.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2317.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Everything's in the wok, we're on the final countdown to delicious!</span></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Plate up immediately, garnishing with the rest of the chopped peanuts, some thinly sliced green onion, and some cilantro and lime if you'd like (we were so excited to eat we forgot about those last two!). </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="300" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2320.jpg" width="400" /></span></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This recipe reflects an improvement we thought of but haven't tried yet... when we made it, it was quite dry and we wished for some more sauce. We ended up adding some more fish sauce, but in the future we would have doubled our sweet-sour sauce. The recipe I have given you is the one with the doubled sauce recipe, so no need to adjust the ingredients. That said, pad thai is a very personal dish, and can be made any number of ways. There isn't a definitive authentic version, so feel free to make additions, substitutions, and subtractions according to your own tastes. This is one dish that we very much enjoyed making, and of course, eating... we will make it many times again!</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="400" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2324.jpg" width="300" /></span></a></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oh, did I forget to mention dessert? My bad! Scott and I aren't big on sweets, but we LOVE fruit, so I got us a nice fresh pineapple, chopped it up, marinated it in some Dale's and brown sugar (yes, Dale's) and popped it on some skewers to grill later on. I can't even tell you how delicious it was... I kinda wished I had some cool-whip or vanilla ice cream to go with it, but it was nearly perfect just on its own: a blend of salty and sweet and smoky that was the perfect end to a wonderful summer meal!</span></div>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com1tag:blogger.com,1999:blog-8438802068896625041.post-77049562267602622822010-05-24T21:46:00.000-07:002010-10-22T13:20:45.556-07:00Orange Thyme Roasted ChickenSo, my boyfriend and I were thinking of what to make for dinner tonight, and as usual, I started scanning the weekly supermarket ads to see what was on sale. I noticed that whole chickens were buy-one-get-one, and I remembered that I had never made a whole roasted chicken before, despite that being one of my favorite childhood dinners, and instantly resolved to roast a chicken for dinner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2266.jpg" width="640" /></a></div><br />
<br />
As a child, my mother would make amazing whole-roasted chickens surrounded by potatoes and carrots, essentially a whole meal in one pan. I decided I would kick it up a notch. After searching far and wide on the world wide web, I integrated several recipes to come up with something I thought would be easy, inexpensive, and delicious: Roasted chicken with a compound butter of orange and thyme. The result: the richest flavored, most succulent chicken I've ever had in my life. Seriously, folks, the chicken barely made it to the dinner plate, because my boyfriend couldn't keep out of it while he was carving it up for us (and I may have had a few bites myself).<br />
<br />
The recipe is ridiculously simple, and equally as inexpensive. I think the entire cost for the meal was hovering around $10 including a side dish, and that includes a potted thyme plant because my grocery store didn't carry any fresh herbs.<br />
<br />
Ingredients:<br />
1 whole roasting chicken (mine was a little less than 5 lbs)<br />
1 orange<br />
1/2 stick of butter<br />
fresh herbs (I used about 5 sprigs of fresh thyme, but you can use whatever you have on hand)<br />
1 sweet potato<br />
1 large red potato<br />
1 vidalia onion<br />
salt and pepper<br />
olive oil<br />
<br />
First you'll want to make your compound butter. Mix the half stick of butter with the zest of one orange and your fresh herbs, finely chopped. If the butter is at or just below room temperature, this will be easy, but please don't microwave your butter to get it to the right temp. You want the compound to be firm and not runny.<br />
<br />
Once your compound is mixed, or while you're waiting for your butter to soften, prepare the chicken. Rinse the chicken and discard the gross innards. Bend the wings behind the bird so you have a nice base to work on and no wing tips sticking out - they will burn. Now, with the breast facing up, work your fingers under the breast skin, separating the skin from the meat on each side from the leg end to the neck. You will end up with two pockets, on each side of the breast bone. You can use a spoon to separate the skin closer to the neck end if your fingers won't reach, but be careful not to puncture the skin. Spoon one half of your compound butter <i>under the skin</i> on each side. In this way, you will flavor the meat of the chicken instead of just the skin, and you will end up with incredibly moist white meat with an amazing flavor. Massage the breast skin until the butter is evenly distributed under the skin.<br />
\<br />
Stuff the cavity of the chicken with the orange, halved, and the stems from the thyme that you used for the butter. Truss the legs together to close the cavity, and place the chicken in a roasting pan. Surround the chicken with the sweet potato, red potato, and onion, roughly chopped, and drizzle olive oil over the whole shebang. Rub the oil into the chicken skin and sprinkle liberally with salt and pepper. Pop in the oven at 350 degrees and cook for 20 minutes per pound... about 1 hour and 40 minutes for a 5 pound bird.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2261.jpg" width="640" /></a></div><br />
<br />
About 20 minutes before it's done, take the pan out of the oven and baste with pan drippings. At this point, I made a glaze of orange juice, soy sauce, and honey, equal parts of each, and basted the chicken. I increased the heat to 450 degrees and returned to the oven until the chicken was a dark golden brown.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2263.jpg" width="640" /></a></div><br />
<br />
That's it! I can not emphasize enough how moist and flavorful this chicken was. The skin was crispy and sweet, and the meat was moist and had a very distinct orange flavor. The meal should serve at least four, but between my boyfriend and I, we took care of most of the bird and all of the vegetables. There was enough meat leftover for sandwiches tomorrow, but just barely. Once you make this, I promise, you will never roast chicken another way for as long as you live.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v623/misske11y/IMG_2266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://img.photobucket.com/albums/v623/misske11y/IMG_2266.jpg" width="320" /></a></div>Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0tag:blogger.com,1999:blog-8438802068896625041.post-10135270010491621142010-04-28T11:23:00.000-07:002010-09-09T11:44:53.239-07:00Diet!I just realized I haven't posted in quite a while. That's because I'm slowly adjusting to a new healthy eating plan, and figuring out recipes is a little time-consuming, so I haven't been cooking as much. Here's a little run-down of what I typically eat, for anywhere between 1300-1600 calories per day:<br />
<br />
<b>Breakfast </b>is almost always the same thing, because I'm too lazy in the mornings to actually cook. I toast a slice of <a href="http://www.foodforlife.com/sprouted-grain-difference/ezekiel-4-9.html">Ezekiel Bread</a>, smear it with a little fat free cream cheese, either some Marmite or Sriracha sauce, and top with a fried egg, over easy. If I have a little more time I'll have a fruit smoothie or a bowl of fruit salad.<br />
<br />
<b>Lunch </b>is different just about every day. If I have leftovers, that's my preference, but usually I don't (due to the lack of cooking lately), and a lot of the time, I eat out. When eating out, I usually stick to salad (I love Jason's Deli's salad bar!) or if I'm eating at work before a shift, I'll have a white meat chicken sandwich and toss half the bun. Today I had a tuna caesar wrap: A Flat Out wrap with tuna salad (tuna, teaspoon mayo, tablespoon salsa, celery and sweet peppers) and Lite caesar salad. I've also got a broccoli salad marinating in the fridge for a pre-work snack (broccoli florets, walnuts, and dried cranberries tossed in a homemade vinaigrette).<br />
<br />
<b>Dinner </b>is the tricky part. Cooking a whole meal just for me is becoming tedious, and I only spend dinner at my boyfriend's house once or twice a week. I did pick up some chicken at the grocery store today, and I'm planning to bake it with some salsa, shred it, and make it a few different ways over the course of a week. I may or may not make a post with the recipe, but it's so simple I'm leaning towards "may not".<br />
<br />
I don't like desserts, and my meals and snacks are usually the same thing (I will eat parts of one meal throughout the day instead of sitting down for three different things at one time), so keeping my calories low is pretty easy. I realize I don't have many readers yet, but I would love to hear feedback about what sort of recipes you'd like to see me feature on my blog! Even though I may not have much time for cooking at the moment, school is almost over, so I am storing up ideas to make over the break.<br />
<br />
This Saturday I'll be at Pepper Place Farmer's Market around 9:00 if anyone would like to join me, and hopefully all the lovely fresh produce will inspire my next recipe.Kellyhttp://www.blogger.com/profile/09957009044165590384noreply@blogger.com0