Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

Cheap and quick-just like you like it. June 24, 2009

Filed under: food,recipes — Mox. @ 5:52 am
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So I FINALLY got all registered for school for this semester-I’m going to be doing full time (12 credit hours) for Fall 2009, starting in August, and with working full time, it should be interesting. I promise I’ll try my best to not abandon you, oh loyal reader! In the meantime, I’m also going to try to keep cooking tasty meals even though I’m going to be exhausted. This one is definitely one that fits the bill-plus, it’s approximately $1.91 per serving, according to the calculation by Woman’s Day (where this recipe is adapted from).

Bow Ties with Spinach & Cherry Tomatoes

-12 oz bow-tie (farfalle) pasta (I used 16 oz because I couldn’t see the sense in keeping back 4 oz of the box I found, and I knew J would eat it)
-3 Tbs extra-virgin olive oil
-1 Tbs minced garlic (about 2 to 3 medium-sized cloves)
-1 (9 or 10 oz) bag spinach, tough stems removed if still attached and leaves torn bite size (in the 9 oz bag I purchased, they were already bite size-not much bigger than baby spinach)
-1/2 tsp each salt and pepper, divided
-1 pt cherry or grape (which I used) tomatoes, halved

1. Cook pasta according to package directions. Drain and transfer to a large bowl; set aside.
2. Meanwhile, heat 1 Tbs of the oil in a skillet over medium heat. Add half the garlic; cook 30 seconds. Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted.
3. Add remaining 2 Tbs oil and rest of garlic to skillet. Cook 30 seconds. Add tomatoes and remaining 1/4 tsp salt and pepper. Cook 1 to 2 minutes, or until tomatoes release their juices. Add to bowl with pasta. Toss to combine.

This is the way I made it, at least. In the original recipe, after you are done cooking the spinach (after “cook until wilted”), you are supposed to add it to the bowl with the pasta. I did not do this-I left it in there while I was cooking the tomatoes. I also did not “transfer to a large bowl”-I put the pasta back in the emptied pot it had cooked in-what’s the point of dirtying up an extra dish when J won’t care about presentation as long as it tastes good? This was SO delicious and garlicy and tomatoey and really a wonderful summer dish. You should go make it-NOW! Or, you know, later.

 

Everyone loves balls for dinner. January 4, 2009

Filed under: recipes — Mox. @ 11:07 am
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Don’t they? They’re round and fun for the whole family. What balls am I talking about? Why, Vegetable Balls, of course! These really ended up being kind of like vegetarian crab cakes, except, obviously, ball-shaped.

Vegetable Balls

-1/2 c grated green cabbage

-1/2 c grated carrot

-1/2 c grated cauliflower

-1/2 c finely chopped green onions

-1/2 c finely chopped green bell pepper

-1 tsp salt

-1 1/2 Tbs unbleached all-purpose flour

-1 1/2 Tbs plus 1/4 c corn meal

-2 tsp hot sauce (I used Dia de los Muertos Scotch Bonnet)

-oil for deep frying

1. In a large bowl, mix all the vegetables with the salt. Set aside for 30 minutes.

2. Using your hands, squeeze the moisture out of the vegetables.

3. Mix the remaining ingredients, except the 1/4 c cornmeal and the oil for deep-frying, with the vegetables and form into 6 balls. Roll in cornmeal to coat.

4. Heat the oil in a heavy skillet over medium heat (or heat your fryer to 375 degrees F). Fry the balls for 5 to 8 minutes, until golden brown.

For the sauce (ball sauce!)

-1 Tbs oil

-2 garlic gloves, finely chopped

-1 tsp minced ginger

-1 tsp minced green chile

-1 Tbs soy sauce

-1 Tbs vinegar (I used rice wine vinegar)

-1 Tbs hot sauce

-1 Tbs cornstarch, whisked into 1/4 c water

-1 Tbs minced green onion

5. In a saucepan over medium heat, heat the oil. Add the garlic, ginger, and green chile and saute for 1 minute.

6. Add the remaining ingredients, except the green onions, mixing well. Bring to a boil.

7. Remove from the heat and stir in the spring onions.

8. Serve balls and sauce hot with steamed rice.

Makes 2 servings of 3 balls each.

Adapted from a recipe at vegcooking.com .

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I think this would be a really great vegetarian party food,  substituted for the usual crab cakes. Make sure to really squeeze all the water out, or your balls will crumble and fall apart very easily. Not something you want. Even J, Mr. If It Doesn’t Have Meat It’s Not Dinner, loved these-he was especially pleased with the sauce. I don’t think I’ve said “balls” enough. BALLS.

 

Posole…almost, kind of. January 1, 2009

Filed under: recipes — Mox. @ 8:26 pm
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The title of the recipe is “Posole (Vegetable Soup with Hominy)”, and really you should just take it at the title in parenthesis because it’s really not similar to the Mexican soup known as “Posole/Pozole” aside from having hominy in it. And it’s a little spicy. But really, it’s tasty vegetable soup that happens to have hominy in it-and it’s a vegetarian version, missing the pork traditionally found in posole.

Posole (Vegetable Soup with Hominy)

-3 cloves garlic, minced

-1 large onion, chopped

-1/2 c water

-4 carrots, sliced

-3 c water or low-sodium vegetable stock

-1 (15 oz) can white hominy

-1 (15 oz) can stewed tomatoes with garlic, green pepper, and celery (I used Hunt’s diced I believe)

-1 red bell pepper, chopped

-1 c fresh green beans, broken into bite size/ 1″ lengths

-1/2 tsp cumin

-1/2 tsp salt (optional)

-1/4 tsp freshly ground black pepper

-3/4 tsp chili powder

-shredded green cabbage

1. In a medium stockpot, braise the garlic and onion in the 1/2 c water until soft. Add the carrots and 3 c water or stock, and simmer for 5 to 10 minutes.

2. Drain and rinse the hominy and add to the simmering pot.

3. Stir in the tomatoes, red pepper, green beans, and spices. Simmer for 15 minutes. Serve piping hot topped with a little bit of the cabbage, if desired.

This recipe is adapted from one found on vegcooking.com

 

Smoke and a pancake? Bong and a blintz? Coffee Cake for your Faja. June 24, 2008

Filed under: food,Holidays,recipes — Mox. @ 7:28 pm
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J and I were on…let’s say a tight…budget for Father’s Day but still wanted to do something special for my father-in-law since we’d be out of town on the actual day (visiting my father-I think we’re gonna switch next year as we did the same for Mother’s Day and it would really only be fair). I decided I would make something he could have for breakfast on the day so he wouldn’t have to do much work at all (HAH like that’ll stop him from working-really, he works too hard).

Cinnamon Coffee Cake

-2 1/4 c white flour
-1/2 tsp salt
-2 tsp cinnamon (divided use)
-1/4 tsp powdered ginger
-1 c firmly packed brown sugar
-3/4 c white sugar
-3/4 c canola oil
-1 c chopped pecans
-1 tsp baking soda
-1 tsp baking powder
-1 large egg, beaten
-1 c milk (can be buttermilk for added yumocity, we just used what we always have, vanilla soy milk)

1. Preheat oven to 350 F. Grease a 9×13″ baking pan.

2. In a large bowl, mix the flour, salt, 1 tsp of the cinnamon, ginger, both sugars and canola oil. Remove 3/4 c of this mixture and to it add the nuts and the remaining tsp on cinnamon. Mix well, and set aside to use as a topping.

3. To the remaining batter, add the baking soda, baking powder, egg and milk. Mox to combine all the ingredients. Small lumps in the batter are ok.

4. Pour the batter into the prepared pan. Sprinkle the topping mixture evenly over the surface and bake for 40-45 minutes.

Makes 12-16 servings

 This recipe was adapted from Real Simple.

We ended up meeting my father-in-law at Golden Path to Stomach Discomfort (also known as Golden Corral) for Father’s Day breakfast on the way to my parents’ house, so he didn’t get to eat this the day of. He did eat it for a snack later that day and breakfast the next, though. I made the mistake of substituting in the only nut-like items I had in the house-pine nuts. DO NOT DO THIS. I thought this made the topping icky, but J thought it was delicious. The cake itself was lovely and soft. Definately good. I’m going to make this again with buttermilk and pecans.

 

 

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.

 

OMG delicious…why didn’t I make more? January 31, 2008

Filed under: food,recipes — Mox. @ 11:56 pm
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Beef and Mushroom Stew
-1/5 tsp. olive oil (divided use)
-1 lb. beef top round, trimmed of all fat and cut into 3/4″ cubes
-1 onion, chopped
-1 leek, chopped (white part only)
-1 clove garlic, minced
-12 oz. mushrooms, sliced (button, small portobello, shiitake or a combination)
-2 stalks celery, chopped
-3 carrots, halved and sliced
-1/2 tsp. pepper
-1/2 tsp. dried thyme
-1/2 tsp. paprika
-1/4 tsp. salt
-1 bay leaf
-1 (14.5 ounce) can reduced sodium beef broth
-1/2 c. red wine
-1/2 c. frozen peas
-1 tablespoon cornstarch
-3/4 cup hot cooked brown rice
-chopped green onions

    Heat 1 tsp. oil in Dutch oven over medium-high heat. Add beef cubes and cook, stirring frequently, until browned. Drain and set beef aside.
    Add remaining oil to Dutch oven. Add onion, leek and garlic and cook, stirring frequently, until onion is tender. Add mushrooms and saute, stirring frequently, 3 to 4 minutes. Stir in celery, carrots, seasonings, broth, wine and browned beef. Heat to a boil, cover, reduce heat and simmer 1 hour or until beef is tender. Stir in peas. Increase heat to medium. Dissolve cornstarch in 1 tablespoon cold water; blend cornstarch mixture into stew and cook, stirring frequently, about 10 minutes or until slightly thickened and bubbly.
    To serve, ladle stew into individual serving bowls. Top each serving with 2 Tbs. hot cooked brown rice then garnish with chopped green onions. Makes 6 servings.*Notes on this recipe: Aha! So there’s where my beef broth went. I accidentally only bought 1 can. I wasn’t very successful on my shopping this week.

I made this in a stock pot. I don’t know what crazy asian midgets they’re serving these 6 servings to, but I barely got 4 out of it (although 3 of those servings WERE to growing boys). Don’t forget to remove the bay leaf when serving, unless you want to play culinary eww-lette.