Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

Soup of Lies June 10, 2009

Filed under: Light,recipes — Mox. @ 7:52 pm
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Mmmm delicious lies. I picked this recipe out of a Family circle, did a quick read-over, and picked it for one of the dinners for this week. It’s called “Tortilla Soup” but that’s very much a misnomer. I can’t believe it didn’t click when I read through it, but I didn’t realize until I was almost through cooking that the only tortillas in the damn thing are the few strips sprinkled on top as garnish. That’s like calling a delicious steak dinner “Parsley Dinner” because of the tacky piece-o-green on the side of the plate. Culinary misrepresentation aside, this soup got high marks from myself and J alike.

Tortilla Soup of Lies

-2 Tbs olive oil
-1 large onion, trimmed and sliced (I used a combination of a medium yellow onion and some leftover sliced red onion)
-4 cloves garlic, trimmed and smashed
-1/2 tsp red pepper flakes
-1/2 tsp dried oregano
-1/2 tsp ground chile powder (I used “Chili Powder”-gasp!)
-3 Tbs fresh lime or lemon juice (I used lemon, but lime really is best…also mine was bottled-don’t shoot me)
-1/2 tsp salt
-1 lb boneless, skinless chicken breast halves
-1 can (14 1/2 oz) tomato sauce (low-sodium is good if you’re watching your salt intake)
-1/2 c shredded pepper-jack cheese
-handfull of thinly sliced flour tortilla or 4 Tbs prepared tortilla strips (of if you’re feelin funky-crush a few tortilla chips)

1. In a medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano and chile(i) powder. Cook, stirring, for 5 minutes or until onions have become more translucent are softened.
2. Add 3 cups water, lime or lemon juice and salt. Bring to a simmer over medium-high heat. Add chicken and cook 12 minutes or until cooked through. Remove chicken to a cutting board and let cool slightly. Using an immersion or upright blender, puree onion mixture until smooth. If using an upright blender, cuss loudly when you drip soup onto your toes while ladling it into the blender carafe. Return to saucepan, cursing as you splash it on your shirt (seriously-why weren’t you wearing that apron with the crude saying en espanol to prevent this); add tomato sauce. Cook 5 minutes over medium heat.
3. Meanwhile, shred chicken into bite-size pieces (you should have around 2 cups-I didn’t…might have had something to do with giving the cats some snacks so they’ll love me). Place about 1/2 c shredded chicken into a bowl. Lade 1/4 of the soup into the bowl. Top with 2 Tbs of the shredded cheese and top with tortilla strips. Repeat for all servings.
4. Sit back and gather compliments while trying to not burn your tongue on the frikkin’ awesome soup.

This was adapted from a Family Circle recipe.


*Gasp!* June 7, 2009

Filed under: Light,recipes — Mox. @ 4:29 pm

I’m sorry, loyal reader-life has been…well, pretty crazy the past few months and has left me little time for thinking about blogging, much less for the actual blogging itself. I promise to rectify this soon. I had a birthday, surgery, and a good deal stuff I just didn’t want to deal with. Good news is, I’m getting my ass back to school for the Fall semester. I won’t be able to take any of my actual culinary classes due to scheduling restrictions (one of my coworkers will be taking maternity leave in October so I’ll have to pick up part of her shift), but I’ll have all of my core classes completed-yay! I have two new recipes just today, some nifty cookies from the queen of awesome and entertaining, Martha Stewart, and a super-easy dinner that I was shocked to receive official “J approval” on. Onward!

Cowboy Cookies

Cowboy Cookies

-2 c all-purpose flour
-1 tsp baking soda
-1 tsp salt
-1/2 tsp baking powder
-8 oz (2 sticks) unsalted butter, softened
-3/4 c granulated sugar
-3/4 c light-brown sugar
-2 large eggs
-1 tsp pure vanilla extract
-1 1/2 cups oats
-1 c semisweet chocolate chips (or 6 oz semisweet chocolate, cut into 1/4″ chunks)
-3/4 c roughly chopped walnuts (or pecan halves)
-1/2 c shredded coconut

1. Preheat oven to 350 degrees F. Line baking sheets with parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.

2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to meium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla (I forgot to do this until after the next step-oops! Martha, thankfully, didn’t pop out of a corner and sock me in the eye).

3. Reduce speed to low, and slowly add flour imxture, beating until just incorporated (if you have a Kitchenaid, I had best luck adding this on the “Stir” speed). Beat in oats, chocolate, nuts, and coconut until combined. (At this point, the dough can be refrigerated up to 3 days. I made them right away.)

4. Using a spoon, drop dough onto baking sheets, spacing 3 inches apart.

5. Bake until edges of cookies begin to brown, 11to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (I baked the cookies for 6 minutes, then rotated the baking sheets and finished baking to ensure even doneness).

The recipe states that it makes about 5 dozen, but that would be seriously tiny cookies. We don’t like tiny cookies around here (except for macarons-they’re allowed as they’re just special like that). I made about 25 cookies about the size of my palm. These were awesome because I had the exact amount of walnuts, coconut, and chocolate chips I needed just sitting in my pantry begging to be used and taking up space. This recipe is adapted from Martha Stewart Living’s October 2008 Cookie of the Month.


Tomatillo Roll-Up

-1 (3 1/2 – 4 lb) rotisserie chicken, shredded
-1/2 small red onion, thinly sliced
-1 c tomatillo sauce (green salsa/salsa verde)
-3 roma tomatoes, diced
-1 head broccoli, cut into small florets and steamed
-4 pcs thin flatbread or tortillas, warmed
-1just-ripe avocado, diced

1. In a medium bowl, combine chicken, onion, tomatillo sauce and tomatoes. Add the steamed broccoli and toss.

2. Divide among the flatbread or tortillas, top with avocado, and roll up.

I told you it was easy! Usually, if I don’t cuss or sweat at least once during making dinner, J doesn’t like it but he was a big fan of this, thank God! I’ve been working on finding quick but still decent meals (the kind that don’t make me angry and also don’t involve processed cheese or anything out of a squirt bottle-those things also make me angry).

I missed you, my one faithful reader (hi Mom!)-I promise I’ll be back more frequently, and with more pictures too!


Knob Salad (haha, knob) August 6, 2008

Filed under: food,Light,recipes — Mox. @ 7:41 pm
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Okay, so it’s only cobb salad. I’ve got to get my kicks somewhere people!

Cobb Salad

-1 lb boneless, skinless chicken breasts
-8 c mixed salad greens
-1 tomato (8 oz), roughly chopped
-1/4 c light red wine vinaigrette
-3 slices cooked bacon, crumbled
-1/4 c crumbled blue cheese
-3 hard-boiled eggs, peeled and chopped

1. Heat a large pot of water to simmering. Add chicken, cover, and cook 18 minutes or until cooked through. Cool and cut into 1/2″ cubes.

2. To serve, place chicken, greens and tomatoes in a large serving bowl and pour vinaigrette over top; toss to combine. Sprinkle each serving with equal amounts bacon, blue cheese and eggs.

This recipe is from Family Circle.


Pretty damn simple, no? I’m not sure why someone felt the need to publish a recipe for a salad this simple, but there it is. I used French dressing in place of the vinaigrette. Yum!


Hold the whole wheat, please. June 16, 2008

Filed under: food,Light,recipes — Mox. @ 8:01 pm
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I suppose you can classify whole wheat pasta along side with eggplant-one of those things that I pretty much hated upon encountering it, but may give it a chance again if it gives me a really really good reason to. However, J doesn’t like the stuff, so it may be a while. That being said, I made this dish without whole wheat pasta. Sorry-the last time I tried it it was grainy and weird and corrugated cardboard would have tasted better.

Whole Wheat Penne with Broccoli & Sausage
Total time 25 minutes 4 servings

-12 oz penne pasta (whole wheat if you so choose)
-1 lg bunch broccoli, cut into florets
-12 oz hot Italian turkey sausage
-1 pt grape tomatoes, each cut in half
-1/2 c loosely packed fresh basil, chopped
-1/4 c freshly grated Pecorino Romano cheese (or Italian Blend containing Romano)

1. Heat stockpot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 c cooking water; drain pasta and broccoli (feel free to allow the remaining pasta water to cool and then pour on your lawn or plants).

2. Meanwhile, thinly slice sausage on the diagonal. In a large nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.

3. Stir pasta, broccoli, and 1/4 c pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.
This recipe was adapted from a Family Circle magazine recipe.

This past week was “use what’s in the freezer/pantry because we’re broke” week, so there were various substitutions. That’s also another reason for not using whole wheat pasta-didn’t have it. In the place of the hot Italian turkey sausage, we had some turkey brats. I really liked this dish-even J liked it (which surprised me-sometimes he gets weird about pastas without outright sauces). I didn’t feel like a fatass after eating it, either.

As I’ve said before, my skillet is very small. At the point where it tells you to stir everything into the skillet, I stirred it into the stock pot I had used for cooking the pasta. Also, every time that I use just the florets of the broccoli, I trim the stalks/stems and slice them thinly for a marvelous and interesting looking addition to stir fry-the cross sections of the large part of the stem have the most interesting shape.


Shicken. February 26, 2008

Filed under: food,Light,recipes — Mox. @ 12:13 am
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Skillet Chicken Pasta

-1 (9 oz) package fresh linguine (I used dry thin spaghetti)
-1 lb. chicken breast tenders (boneless skinless chicken breasts were cheaper, so I used them cut into tenders)
-1/4 tsp. seasoning salt
-1/8 tsp. black pepper
-1 Tbs. butter
-1 c. presliced mushrooms (I added another small handful in because J loves mushrooms)
1/2 c. sliced onion
-1/2 c. dry sherry (I don’t tend to have sherry around…which is a crime, really…so I used red cooking wine)
-1 c. fat-free, less-sodium chicken broth
-1/2 c. (4 oz) 1/3-less-fat cream cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. While pasta cooks, sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken, mushrooms, and onion; saute 7 minutes or until chicken is done. Remove from pan; keep warm.

3. Add sherry to pan; scraping to loosen browned bits. Stir in broth and cheese; bring to a boil. Reduce heat, and simmer until cheese melts (about 3 minutes), stirring constantly. Return chicken mixture to pan, and cook until thoroughly heated. Serve over pasta.

Makes 4 servings.

Nutrition Factses (if made exactly to original recipe specifications without my changes): Calories:500 (19% from fat); Fat:10.4g (sat 5.7g, mono 2.7g, poly0.6g); Protein: 41.3g; Carbses: 53.3g; Fiber: 3.3g; Cholesterol: 90 mg; Iron: 4.2 mg; Sodium: 555 mg; Calcium: 69 mg

Quite good-J really liked it and was happy to see that I reserved some for his lunch. I never got the cheese to “melt”, but at one point the pieces were pretty small and I whisked the mixture to get a smoother texture. The original recipe says “Cream cheese makes the sauce velvety.”