Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

I always wondered how buffalo flew with those tiny wings. July 6, 2008

Filed under: food,recipes,win — Mox. @ 11:16 am
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Near my hometown, there is/was a buffalo farm. You know, big pastures and some of the big furry Snuffalumpagus-ish beasties running around. It seemed pretty nifty to me-I heard all about this stuff regarding their endangered status, and there they were, right near my home. When we went to the farm on a field trip, I didn’t see their wings. I assumed it was because they were so small that you couldn’t see them under all that hair.

Buffalo Chicken Pizza

-2 lbs chicken tenders (or boneless, skinless chicken breasts cut into tenders-that’s what I did, and I’m awesome)
-1/3 c of your favorite hot sauce (please God don’t confuse this with salsa)
-1/4 c chicken broth
-2 thin pizza crusts, around 10 oz each (Boboli if you prefer)
-2/3 c reduced-fat blue cheese dressing
-1 c shredded part skim mozzarella
-4 celery ribs, sliced lengthwise in half, then in 1-1.5″ pieces

1. Heat your oven for 450 degrees F.
2. Place chicken tenders in a large skillet and add cold water to cover. Cover and bring to a boil. Reduce heat to medium-low and simmer gently for 8 minutes or until chicken’s internal temperature reaches 160 degrees F on an instant-read thermometer (I slice into my chicken to assure full cookedness since my thermometer’s painful death. Never assume that a Pyrex brand thermometer’s face is Pyrex. It’s probably melty, melty plastic. Not sure why Pyrex put their name on it. That’s what I get for buying cheap!) Remove from skillet and slice into long, thin strips.
3. In a large bowl, mix together the hot sauce and broth. Add the chicken strips and toss to coat with the broth mixture, reserving the mixture that is left in the bowl.
4. Place a pizza crust on a baking sheet and spread with 1/3 c of the dressing. Scatter half of the chicken over the dressing and half of the shredded mozzarella cheese. Drizzle some of the reserved remaining broth mixture over top. Repeat with remaining pizza crust, dressing, chicken, mozzarella and broth mixture.
5. Bake pizzas at 450 degrees F for 10 minutes or until crusts are lightly browned and the cheese is bubbly. Remove from oven and scatter celery over pizzas.

This recipe is adapted from Family Circle.

In the original recipe, it recommended Frank’s hot sauce, but I had some fabulous Day of the Dead Habanero Hot Sauce. Sorry Frank’s! My little sister-in-law, ever the picky eater, wasn’t a huge fan of this. She picked off the celery and then ate about 2 bites of one of the 2 pieces she had put on her plate. Her brother (aka Mr. Mox/J), however, was a fan, and ate the pizza that she hadn’t. The only suggestion made was to cut the celery into smaller pieces (into the measurement I have listed here). I absolutely LOVED this. It was easy, tasty and spicy, and I didn’t feel like a total fatass after eating it like I do after going to Hooters. Also, the only breasts I had to look at during the preparation were the chicken breasts, and my own if I so chose.


Curry takeaway plox April 24, 2008

Filed under: food,recipes — Mox. @ 6:31 pm
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Vegetable Curry (adapted from a recipe in Family Circle’s Healthy Family Dinners)

-2 Tbs vegetable oil
-1 large onion, sliced
-1 head cauliflower (6+cups)
-4 tsp curry powder
-1 tsp kosher salt
-1 tsp ground ginger
-1 tsp sugar
-1/8 tsp cayenne pepper
-1 can (14 oz) vegetable broth
-2 Tbs cornstarch
-1 can (19 oz) chickpeas/garbanzo beans, rinsed and drained
-1 can (14.5 oz) diced tomatoes, no salt added if you can get them
-1 bag (6 oz) fresh baby spinach
-1 c shelled pistachios, gone over with a rolling pin once or roughly chopped

1. In a large stockpot, heat oil over medium-high heat. Add onion and saute about 7 to 8 minutes, stirring often, or until lightly browned.
2. Add cauliflower; cook about 12 minutes, stirring occasionally, until softened and lightly browned. Add curry powder, salt, ginger, sugar and cayenne, and cook, stirring, for 1 minute.
3. Place 1/4 cup of the vegetable broth in a small measuring cup and wisk in the cornstarch. Set aside.
4. Stir remaining broth, chickpeas and tomatoes into pot; bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 12 minutes, stirring occasionally, or until vegetables are tender.
5. Stir in reserved cornstarch mixture and the spinach. Stir until spinach is wilted and mixture has thickened. Add pistachios. Serve warm.

Makes 6 servings.

I would have taken a picture of this (as I know this blog is sadly lacking-I’ll have more starting next week-my camera’s working again!!!), but then I know for sure noone would have eaten it-not the prettiest. It tasted delicious-extremely spicy (J didn’t like the spice, so I teased him about his Mexican-ness), which I love. I probably won’t make it again though, since J really didn’t like it and as much as it makes, it doesn’t really make sense to make it just for me. I don’t often cook with cauliflower, but this reminded me that I need to start.

Side note: I’ve gotten my compost bin up and running so I don’t feel so guilty about my trash when I cook with fresh vegetables, as all the unused bits go into it. Yay!


Spicy and yum. January 31, 2008

Filed under: food,recipes — Mox. @ 11:47 pm
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 Sweet-Spicy Cucumbers over Tomatoes
-2 c. thinly sliced picking cucumbers (about 2 cucumbers)
-1 c. thinly sliced Vidalia or other sweet onion
-1/2 c. cider vinegar
-1/4 c. sugar
-1/2 tsp. salt
-1/2 tsp. mustard seeds
-4 garlic cloves, minced
-2 whole dried red chiles
-16 (1/4″ thick) slices tomato
-1/8 tsp. salt
-1/8 tsp. freshly ground black pepper

    Arrange half of cucumber in a 9″ pie plate. Top with half of the onion. Repeat procedure with remaining cucumber and onion.
   Combine vinegar and next 5 ingredients (vinegar through chiles) in a small saucepan. Bring to a boil, cook 1 minute or until sugar dissolves, stirring occasionally. Pour hot vinegar mixture over cucumber mixture. Cover and marinate in refrigerator 1 to 4 days.
    Arrange tomato slices on a platter; sprinkle evenly with 1/8 tsp. salt and black pepper. Remove cucumber mixture from marinade with a slotted spoon; arrange over tomato slices. Yield: 8 servings (serving size: 2 tomato slices and about 1/3 c. cucumber mixture)

*Notes on this recipe: I did not use pickling cucumbers. I also forgot to get chiles when I went to the store, so I substituted a couple of shakes of crushed red pepper. I would recommend using smaller tomatoes, like Roma or something around that size unless you really really like tomatoes (I felt the larger ones I used were on the border of too-muchery). I let it marinate for 2 days in an 8″ cake pan covered with foil because my pie pan was occupied. The onions would do nicely sliced into thin rings.

This was spicy and crisp and totally delicious!