my_window_seat: (Default)
Reposting [personal profile] evilpyrate's most excellent recipe, because I know there may be one person in particular (splatterhouse, I'm looking at YOU) who may take a shine to this:

====================================================
Ingredients:
  • Brussels sprouts for two people
  • Bacon (I used 5 strips of center cut), sliced
  • Red onions, sliced
  • Minced garlic
  • Pepper (I use a medley of black, white, green, etc.)
  • Garlic salt
  • Olive oil
  • Butter (I used about a tablespoon), optional for taste
Prep/cooking:
  1. Wash sprouts, chop off ends, remove outer leaves.
  2. Preheat oven to 400 degrees.
  3. In a frying pan, cook up bacon and garlic in olive oil till slightly crispy.
  4. Remove bacon.  Add onions to bacon grease.
  5. Add a bit of butter and sprouts to bacon grease and onions, lightly season w/ pepper and garlic salt.
  6. Cook sprouts till they brown slightly and start to become tender. Add bacon in with sprouts and onions.
  7. Cook for a couple of minutes, then pour everything into a baking dish.
  8. Roast uncovered at 400 degrees for about 15 minutes.
  9. Serve.
TASTINESS ensues.

====================================================

Additional:  I accidentally left these in the oven an extra 10 minutes, and was prepared to fucking KILL myself for wasting such awesome ingredients.  What I found was that, rather than ruining them, it carmelized them into absolute sweet deliciousness - this dish is, apparently, idiot-proof.

Also, I mashed them with a bit of sour cream.

I die happy now.

*thud*

my_window_seat: (Default)
Traditionally, I've now and then consigned all the leftovers to the equivalent of steerage class supper by turning them into Leftover Soup.  A can or two of vegetable juice, bouillon of the appropriate flavor for whatever is under consideration (chicken for poultry or otherwise delicately-flavored stuff; beef for darker elements), can or two of stewed tomatoes - then either crock pot it or simmer in the stock pot, depending on volume.  Sometimes a handful of pasta or barley.  Dunno.  Never comes out the same way more than once.

This time I went a different route, and there is currently a Leftover Quiche in the oven. 

Included are the remains of:
  • a batch of mushrooms, onions, green pepper and garlic from the week's breakfast/lunch burritos
  • splash of Balsamic vinegar
  • handful of smoked Gruyere
  • handful of chopped ham (from the carcass of a honey-glazed ham the size of a frakkin' Austin Mini)
  • handful of Parmesan cheese. 
  • Egg custard with sage and thyme. 
15 minutes' baking time left. 
We shall see what we shall see, but if aroma is any indication, this may not end in tears.


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Tomato Pesto Cream Cheese Spread

It goes something like this.  Some measurements are approximate/to taste.

1 - 8 oz. package cream cheese, softened
1/4 tsp garlic powder
1-2 cloves fresh garlic, pressed/minced
1/3 cup grated Parmesan cheese
3 tbls butter (although it might be fine to decrease/leave this out, it does enhance flavor and improve spreadability)
2-3 tbls prepared Pesto (I used Classio Traditional Basil Pesto Sauce & Spread)
2-3 tbls oil-cured sundried tomatoes, minced
1-2 tbls oil from tomatoes, above

Mix all together and spread on toasted bagel.  Grasp countertop firmly to prevent fainting from OMG DELICIOUS!



my_window_seat: (Default)
Why a recipe?
Why not, I say.
And Nikki, this probably looks familiar - I bastardized mommy's impromptu 'recipe'.  YAR!

My Favorite At-Home Sunday Breakfast
I BIG or 2 medium tomato(s)
2 eggs
1-2 slices whole grain toast
1-2 TBL butter or margarine
2-3 TBL white or red wine - whatever's on hand
Generous pinch of sugar
Pinch of salt
vinegar

Boil a pot of water.  A small or medium pot - however much water goes in it. Yeah.  Dunk the tomato(s) in the boiling water - just for a few seconds - then pop in the sink and run cold water over it/them.  Don't burn yourself, you idget.  Leave the boiling water in the pot - you'll need that again (turn the heat off for now, though - unless you need the humidity.  Whatever.).  Now peel the tomato - this will be very easy now that you've scalded it - the thinnest layer of peel should come off without much trouble.

Or, you can skip that first step if you want.  Tomato peel is hardly noticable.  Onward.

In a small saute pan (or whatever pan - I just like my little saute pan), melt the butter.  Slice the tomato in there, add the wine, sugar and salt, and let that simmer over a medium heat.  I dunno.  For a few minutes, maybe 3 or 4.  Then - smush those tomatoes.  I have a wisk that flattens itself when you push it down - that's what I use, but you can use a fork or whatever.  Smush 'em.  Squish 'em.  Yeah.  Then let it simmer some more.  Hell, do the dishes leftover from last night or make the coffee while you're waiting.  Simmer that tomato, giving it a friendly stir every so often, until it's started to thicken up, 'till it's a light-bodied saucey consistency.  Maybe 10 minutes or so.  Give or take.  What's your rush - it's Sunday!

When the tomato puree is looking the way you want it to, turn off the heat and set it aside.  Now toast the bread, butter it, and set it aside on a plate.  Whoah.  That was easy!

That pot you used earlier?  To blanche the tomato?  If you saved the boiling water (like I told you to), now put some vinegar in the boiling water.  How much?  Depends on how much water you've used, but enough that you can definitely smell vinegar without being knocked back by WHOAH, VINEGAR FUMES.  Not a lot.  Just enough.

A timer is really handy for the next step, unless you regularly poach eggs.  I've done it a *lot*, and I *still* use a timer.  Whatever works for you.

Get the water boiling (again, unless you skipped that first tomato blanching step).  Then, turn the heat under the water down so that you don't see anymore bubbles coming to the surface - the lowest possible simmer you can manage. CAREFULLY crack the eggs - don't break the yolks! - into the vinegar-infused water - the vinegar is what will help them hold their shape and gives them a hint of flavor.  Yay.   I poach my eggs for 3 minutes after they've hit the water - do what you want, but that's the magic time for me. After 3 minutes, GENTLY scoop the eggs out of the water with a large slotted spoon, letting the excess water drain off - GENTLY, because hard-boiled yolk strands are not nearly as delicious as an unsullied poached egg.  You can do it!

With loving, tender care, place the poached eggs on the whole grain buttered toast, and cover all with the tomato puree.

OMG EAT
my_window_seat: (Default)
I am in POWER COOKING MODE today.

Currently in progress:

- MONSTER pot of Posole with terror-inspiring amounts of onion, garlic and pork

Will be starting shortly:

- Mediterranean Ragu sauce with meatballs; some sauce sans meat to be reserved for use with Spinach & Ricotta Tortellinni, and sauce-with-balls [*snerk!*] for straight-up spaghetti.

- Batch of yogurt; will make blueberry and strawberry-banana batches.

- Honey & Oatmeal Bread for sammiches and toast

Am also defrosting what looks to be about a 20 lb. turkey. Won't be doing anything with that for at least 4 or 5 days, but it will eventually be a bunch o' meat for sammiches, casseroles, soup, etc.

What the FUCK am I doing all this for, you ask?

Because school is about to start, and I have no intention of surviving off over-priced, over-processed, nasty-ass fast food even though I'm going to have very little time to cook. Going to be stocking my freezer with meal-sized portions that can be supplemented with fresh fruits and veggies along the way.

Plus, I just love going all psycho in the kitchen. Yeah, baby.
my_window_seat: (Default)
I have just tasted Spinach Feta Kalamata Hummus.

I would very much appreciate it if someone would please kill me immediately, because I would then be assured of dying in a state of ecstasy.
my_window_seat: (Default)
Tonight's Menu:

Black Bean, Beef & Yam Burritos

('Recipe' stolen and adulterated beyond recognition from the Moosewood Cookbook. Pansy-ass vegetarian wussies)

Ingredients:

Big 'ol package o' ground cow
BIG clove of garlic. Like, HUGE.
Onion
Olive Oil
Can of black beans. Something generic.
1 hefty sweet potato - or if you can't find one, and I couldn't, a yam. Close enough.
Coriander
Cumin
Salt & Pepper
Tortillas
Monterey Jack cheese, because I bought an adobe-brick-sized block of it on sale, and there shall be much cheese-eating, yay, verily.

Peel, cut into reasonably-sized chunks, and boil the yam/sweet potato/whatever. About 10 minutes or so should do it. Drain it. Mash it with a potato masher, because those things are fun to play with. SQUISH!

Saute garlic and onion. Dump in cow and cook 'er real good. Add black beans - don't drain, just dump it all in. It'll be okay. Trust me. Add the sweet potato/yam mash. Mix the disgusting looking mess around, marvel at the bizarre texture, and allow it to heat through. Add coriander and cumin to taste. Same with salt and pepper. Don't be put off by what looks like a pan full of - nevermind. Really, it's going to taste good.

Spread out a tortilla and grate a generous mound of cheese onto it. Spread an even more generous helping of the - stuff in the pan - on top of that. Roll tortilla and hide the ugliness, and if you're like me and like your food served at a temperature roughly approximating the surface of the sun just prior to going nova, pop in the microwave for about 30 seconds.

Thumb your nose at the swooning animal rights activitists and EAT.

Yum.

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