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My eternal search for a good squash pancake recipe to use up the summer squash I keep hopefully buying.

Also, trying this with the following changes: 2.5 lb beef, cut into 1/2 inch strips before browning, swapped all the spices with 2 packets of beef/onion soup flavoring and putting on onion rolls.
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Following recipe from Manila Spoon.

2 lbs Boneless Beef Chuck cut into 2-inch chunks
2 medium Onions, chopped
1 large sweet potato, sliced into 1 1/2 inch chunks
3 medium carrots, sliced 1 1/2 inch chunks
1 14 oz can coconut Milk
1 1/2 Tablespoons Curry Powder
1 teaspoon ground Ginger
1 teaspoon ground Coriander
1/2 teaspoon Garlic powder
1 Tablespoon Sugar, plus more if needed
1 1/2 Tablespoon Fish Sauce or to taste
Salt and pepper, to taste

On medium-high heat (but not smoking hot) in a large and heavy bottomed pan, brown the cubed beef in batches. Place the meat in a large platter as you cook.

Place the onion slices on the slow cooker and top with the browned beef. Add the sweet potatoes and carrots.

In a bowl, whisk together the coconut milk, curry powder, spices, sugar, fish sauce and a little salt and pepper. Pour over beef and vegetables.

Cook on low for at least 8-10 hours or about 5-6 hours on high. Length of time varies depending on your crock pot. Adjust seasoning if necessary adding a little more sugar to balance the flavors and some salt and pepper, to taste. Serve with freshly cooked Jasmine rice.

I cut down the curry powder to 1 tablespoon and ginger to 1/2 teaspoon. I increased the garlic powder to 1 teaspoon. I only had one onion and 1.5 pound beef, so that's how much I used.
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Still on the stove, so I can't say if it is a keeper yet or not. Following the recipe at Cooking and Beer.

3 tablespoons unsalted butter
3 large leeks, dark green parts removed, diced
1 teaspoon dried thyme
3 cloves of garlic, finely minced (or more)
2 pounds Yukon gold potatoes, peeled and diced
6 cups chicken broth
1 can drained garbanzo beans
1/2 cup tahini (or however much is left in the bottom of the jar)
1 cup heavy cream

1) Melt the butter in a large dutch oven over medium heat. Once melted, add the leeks, and dried thyme. Season with salt and black pepper. Stir. Cook for about 5 minutes or until the veggies are tender. Add the garlic and potatoes, cook for 2 minutes before stirring in the vegetable broth. Bring the soup to a boil and then simmer for 20 minutes.

2) After 2 minutes, stir in the garbanzo beans and tahini. Simmer for 5 more minutes until the beans are warm and the tahini is fully incorporated.
3) Blend the soup until smooth and creamy with an immersion blender. Season to taste with salt and black pepper, and then add the heavy cream. Cook for 5 more minutes until nice and warmed through.
affreca: Cat Under Blankets (Default)
I am not a regular poster, but.. And after years of trying, I think I've managed a lentil soup that tastes close to the one at Aladdin Cafe. I just needed to suck it up and use some tomato sauce.

1/2 onion (1/2 cup)
1 carrot (1/2 cup)
2 cloves garlic
1 small can tomato sauce
1/2 tsp cumin
1/4 tsp turmeric
1/2 tsp Turkish spice blend (Penzey's)
6 cup chicken stock (1 large tub)
1 1/3 cup red lentils (rinsed)

Put a little oil in the pan, start cooking the onion and carrot. When the onion is mostly translucent, add the garlic, then the tomato sauce and the spices, then the stock and the lentils. Bring to boil, then simmer 15-20 minutes. When lentils are soft, mash with stick blender. Add salt to taste.
affreca: Cat Under Blankets (Default)
Chicken, Lentil and Barley Soup

1/2 cup dry lentils
1 cup sliced leeks or chopped onion (1 mid sized onion)
1/2 cup chopped red or green sweet pepper (1/3 green bell)
1 clove garlic, minced (2 cloves)
2 tablespoons butter
5 cups chicken broth (stock)
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed (skipped, none in house)
1 1/2 cups chopped cooked chicken or turkey (chicken thighs poached in stock before started soup)
1 1/2 cups sliced carrots (3 carrots)
1/2 cup quick-cooking barley
1 14 1/2 ounce can tomatoes, cut up

Rinse and drain lentils; set aside. In a large saucepan or Dutch oven cook leeks or onion, red or green pepper, and garlic in margarine or butter until tender but not brown. Carefully stir in chicken broth, basil, oregano, rosemary, pepper, and the lentils. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
Stir in chicken or turkey, carrots, and uncooked barley. Simmer, covered, about 20 minutes more or just until carrots are tender. Stir in undrained tomatoes; heat through. Makes 4 to 6 servings.


Jan. 3rd, 2016 12:18 pm
affreca: Cat Under Blankets (Default)
Mostly following recipe found here.

2 lb. ground beef
1 large onion, chopped
1 green pepper, seeded and chopped
4 cloves of garlic, minced
1/2 cups water
2 cups chicken stock
3 cans (8 oz.) tomato sauce
1 can (28 oz.) diced tomatoes
1 tsp oregano
1/2 tsp parsley
1/2 tsp basil
1 tsp savory
1 tsp. paprika
1 tsp. aleppo pepper flakes
1-2 tbsp. Worcestershire sauce
2½ cups uncooked elbow macaroni

In a large pot, cook and crumble beef over medium-high heat until no longer pink. Add the onion, green pepper and garlic. Cook until tender, about 3-5 minutes. Add garlic, water, tomato sauce, tomatoes, herbs, paprika, crushed red pepper flakes, and Worcestershire sauce. Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 15-20 minutes. Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes or until the noodles are done. Allow to sit covered for 5-10 minutes and mix well before serving.
affreca: Cat Under Blankets (Default)
Another recipe. Despite the heat, I was craving a roast chicken. And I had overipe peaches to use.

2 potatoes
1 onion
3 peaches
garlic cloves
1 5.5 lb chicken
1/4 cup honey
1/4 cup butter
1 tsp salt
1 tsp rose water

Cut up potatoes, onion and peaches, and place in bottom of roasting pan with garlic cloves (peaches on top). Place chicken on top. Melt butter, honey, salt and rose water in microwave and paint over chicken. Cook pan for 1 hour at 400 F. Pour out drippings to make into gravy. Nom..
affreca: (Tongue)
Well, recipe experiment time again. This time I'm clearing out freezer space so I can kill some wool moths that seem to have made it to my roving bin. I should also try to turn the tomatoes into sauce, but that's Lawnchair's job (I hate the smell of boiling tomatoes).

2 teaspoon salt
2 teaspoon garlic powder
2 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander (or as much as you have in the spice cabinet)
1/2 teaspoon ground cinnamon (and then despair when you declare that you've run out of cinnamon and learn about the giant 1 pound jar that someone has hidden in the high shelf)
1 (7 pound) bone in picnic pork shoulder
1 4 oz can of chipotle peppers in adobo sauce
juice of 1 clementine

Mix spices and rub over roast. Stuff into crock (if you can, next time I will not buy this large of a pork roast), and refrigerate until ready to cook. Cook on low until meat falls apart, approximately 10 hrs. Remove meat and shred.

To make burritos, fry up your portion and small amount of cut onion in a skillet for approximately 2 minutes (you're looking to make a bit of crispyness). Place in warmed tortilla with whatever other fixings you want (I used avacado and queso fresco). Probably would also be good over a rice bowl.
affreca: Cat Under Blankets (Default)
2.5 lb bottom roast (partially thawed)
1 c soy sauce
1 c bulgogi sauce
1/3 c brown sugar
1/2 water
2 onions (finely sliced)
1 carrot (finely sliced)

Cut roast into 1/2 slices, brown. Add all to slow cooker, turn cooker onto low for 8 hours. Serve with rice.
affreca: (Tongue)
First, my first attempt at yeast bread. I think it went well. Recipe from King Aurthur flour.

Read more... )
affreca: (Tongue)
Soup from last Sunday turned out pretty good. It's based on a recipe from My Recipes, alterations I did are included here for future cooking. I think next time I will double the recipe because this only produced five servings and Lawnchair liked it, so despite eating out twice last week, I had no leftovers to freeze. Also, ground lamb is sold around here in pound packages, so maybe even triple the recipe.

2 tsp olive oil
6 oz ground lamb
1/2 tsp curry powder
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp paprika
1 1/2 c chopped onion
3/4 c chopped carrot
5 garlic cloves, minced
1 tablespoon tomato paste
3/4 c brown lentils
2 c chicken broth $
1 c water
3/4 c light coconut milk $
1 (15-ounce) can diced tomatoes
sour cream
fresh cilantro leaves

1. Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and spices; sauté 4 minutes, stirring to crumble. Add onion and carrot; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.

2. Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Top each serving with sour cream and cilantro.
affreca: Cat Under Blankets (Default)
Modified from Southern Living

1 pound fresh green beans trimmed
1.5 tablespoons butter
0.5 tablespoon brown sugar
0.5 tablespoon olive oil
one strip bacon
0.5 pound shallots, halved lengthwise and peeled
0.25 cup walnuts
1 tablespoons rice wine vinegar

1. Steam green until crisp-tender; drain. Pour cold water over beans to stop the cooking.

2. Melt butter and brown sugar with olive oil and bacon (cut into small pieces) in a large skillet over medium-high heat; add shallots and walnuts, and sauté 2 minutes. Reduce heat to medium-low, add vinegar, and sauté 10 minutes or until shallots are golden brown and tender.

3. Increase heat to medium-high; add green beans, and sauté 5 minutes or until thoroughly heated.
affreca: Cat Under Blankets (Default)
Modified from Cooking Stackpole Style, page 143
1 pkg Hershey's kisses (with almonds)
1 c sugar
1 c butter
1 tsp vanilla extract
1 tsp almond flavoring (I think)
2 c flour
1 c pecans (or other nuts)

Beat butter, sugar, vanilla and almond extract until fluffy. Add flour and nuts. Chill dough for a few hours. Break off a piece of dough (walnut sized) and wrap around kiss (unwrapped beforehand). Continue until all dough has been used. Even with the smaller packages of kisses, I still had leftovers. Bake 10 to 12 minutes at 350 F.
affreca: Cat Under Blankets (Default)
Trying to use up stock without chicken meat. Posting in case this is the tasty lentil soup I really want to make.

olive oil
1 onion
2 cloves garlic
2 carrots
1 tbsp turkish seasoning
1/2 tsp chili powder
pinch salt
6 cups chicken/turkey stock
2 cups red lentils
1 tbsp lemon juice
Cut up and saute onion in pot until translucent. Add garlic (minced) and carrots (cooked) for a couple of minutes. Add spices, and add stock after a minute. Once stock is melted, add lentils. Bring to boil, then lower temp to simmer for twenty minutes. Add lemon juice and serve. Seems tasty enough this time.
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Last week was mostly headache free. I was blaming that on my latest pill, but I'm headachy today. We'll see if this is last week was the new normal, or today is. But like I said earlier, I do have the increased appetite side effect. The combination of lack of headache fog and hunger leads to cooking.

I decided to try out some recipes for non-pie desserts for Thanksgiving. After brain storming, I decided I wanted to show off with phyllo dough (because it seems to impress people, but I am comfortable with it) and make some strudels. Except they all use only a portion of one roll, and that means one savory and two desserts.

The savory one started with a recipe and my memory of an amazing wild rice and duck savory I had in Madison a couple of Wiscon's ago. I altered the recipe by adding a couple of white mushrooms, some sliced shallots (fried in leftover chicken fat) and dried cranberries. For cheese I used parrano, because that was on sale at the cheese counter. I only added a third of the wild rice I made because it wouldn't fit. Oh, and I used Penzey's Mural of Flavor instead of Italian seasoning. If I was bringing it somewhere, I could easily make it layered in the casserole dish like I do with the spinach pastry.

For dessert, I made a raspberry and chocolate strudel. I followed the recipe mostly, swapping white chocolate for milk, since that's what we had. And skipped the zest, because I forgot to buy some.

I also made a gooseberry and cream cheese strudel. We have bags of gooseberries left in the freezer, so figured I should use some up. And I couldn't fit all the cream cheese mix in the strudel, so I should either split it among two strudels or make less next time.
affreca: (Tongue)
Decided that I should use part of my holiday to cook for the week. I was feeling boring, so soup time again. I decided to try a different corn chowder recipe, because I have chicken stock to use up. I started with
affreca: Cat Under Blankets (Default)
So my second closest grocery store (Dillions, the Merc is closer, but only for fancy stuff) is being remodeled this summer. One of the changes has been that the Chinese takeout was replaced by a cheese counter. Which has lead to the buying of discount cheese whenever we're there. And after snacking on my favorites, we had a small amount of Provolone and Romano cheeses that I wanted to use up (so I can buy more gouda tomorrow). So as usual, I started googling for recipes. I wanted a vegetable side dish as we also had some steaks to grill. I settled on a recipe for provolone breakfast cakes, which I think is is some sort of variation of Okonomiyaki. Posting for future meals.

Provolone and Romano Cheese, 3 oz , shredded
Egg, fresh, 3 large
Summer Squash, 1 medium, shredded
Flour, white, .75 cup
1/4 cup (or 1/4th of a small onion) shredded
Salt , 1/2 teaspoon

Grate cheese (use either provolone or romano) into a medium-sized bowl. Add 3 large eggs and shredded medium squash. Shred your onion as well and add to the mixture and stir all together until all is nicely (evenly ) mixed. Add 3/4 cup flour and 1/2 teaspoon salt to taste. Mix all together.

Preheat pan a bit to med-high heat. For five servings, pour 1/5th of batter into a non-stick pan using non-stick spray to prevent sticking. Cook one at a time.

These cheesy egg "cakes" should turn a lovely golden to medium-dark brown--watch them and turn over when slightly firm (the egg portion) on top. continue to fry over medium heat nicely browned on both sides. Keep cake covered while cooking the entire time and to steam-cook squash.
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Lawnchair and I swung by Dillions this evening in order to buy salad makings and deposit checks. While there, I found brie on sale and decided that sounded tasty. Our plans to roast chicken got put off to tomorrow. My ex-roommate Tesia would be proud.

Baked Brie
1 mini round of brie
1 tube crescent roll
raspberry jalapeno jelly
last drips of maple syrup

Unroll the crescent roll dough and place the brie on top. I did not remove the rind. Coat the top of the brie with the jelly, and roll the dough over the top so the brie round is completely wrapped. Cut off any excess dough. Look at the jug of syrup in the fridge, shake until chunks of solidified syrup come out ontop of dough. Bake at 350F for 30 minutes. Nomm either by self or on crackers. Sadly, I'm to headachy to have wine with it.
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Last weekend's Goat Cheese, Mushroom and Eggplant Pastry was very tasty, but the pork was edible. But the cooking urge was still strong last night, so decided to try a new recipe to cook while I was at work today. I found a recipe for sweet potatoes and chicken.. and altered it. As you do. Blogging now, because it was nommy enough that I will make again.

Orange Chicken (No actual oranges were used in this recipe).
5 small sweet potatoes, peeled and cubed
3 carrots, sliced into 2 inch lengths
1 onion worth of dehydrated onions*

Place in bottom of crock.

2 leg quarters, split into leg and thigh**
1 tsp salt
1 tsp paprika
1 tsp curry powder
1/2 tsp ginger
1/8 cayenne pepper

Mix spices and coat chicken with them. Place chicken into crock over vegetables.

3 small peaches, cut up
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp chicken stock

Place peaches over chicken, smooshing down so juice is released. Pour other liquids over mess. Cook on low for 10 hours (8 probably would have worked).

*You might be a cheapskate if you use an inherited dehydrated onions just because you have a jug of them
**Chicken legs are my favorite part of the bird, thighs are Lawnchair's, so we tend to buy bags of frozen leg quarters. Not quite to Jack Sprat levels, but it a couple has to find their compromises.
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I'm contemplating joining a CSA as I've noticed that garden produce pushes me to cook creatively. Right now I have a phyllo casserole in the oven for lunch (to use up eggplant) and pork in the crockpot (to use up tomatoes and peppers).

Eggplant and Mushroom Pastry
This is a variation on my spinach pastry or ground lamb pastry, but with a different filling.

5 small eggplants

Roast eggplants in oven for 1 hour at 400F. Forget about in fridge for a couple of days. Skin.

1/2 onion, chopped
6 cloves garlic (minced)
8 oz sliced baby bella mushrooms (I love shopping in the morning because that's when the discounts come out)
Brown up in skillet with a little oil.

4 oz local fresh goat cheese
1 Tbsp Penzy's Turkish Spice Mix
Mix all together. Use a filling in phyllo dough instead of ground lamb filling as discussed in previously mentioned recipe.

Shredded Pork in Crock
2 lb pork roast
Slice into 1 inch thick rounds and brown in skillet. Place in crock.

2 large tomatoes
3 peppers (not hot? I can't remember what we planted
3 cloves garlic
8 oz Mole "Simmering Sauce" packet from the Merc
Mix into crockpot. Cook on high for four hours. I plan to use it as filling in burritos.


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