Part of the secret of success in life is to eat what you like and let the food fight it out inside.
- Mark Twain
Tuesday, October 27, 2009
Cilantro Salsa
You either love it or hate it, and I could bathe in it!
Cilantro is versatile, high in vitamins and tastes fantastic! This is a quick and spicy salsa that might just keep you from ever buying over-processed, bland store-bought salsa again.
Cilantro Salsa
2 bunches cilantro (stems removed)
1 1/2 lbs ripe tomatoes (substitute 16oz can if desired)
2 jalapeno peppers
1 green bell pepper
1/2 red onion
2 limes
1 T cumin
2 t salt
Finely chop cilantro and all vegetables, put them in a large bowl, add juice and pulp of limes along with the salt and cumin, stir and serve or refrigerate for up to 3 days.
Serve with chips, tacos, tostadas or whatever pleases you!
Cilantro is versatile, high in vitamins and tastes fantastic! This is a quick and spicy salsa that might just keep you from ever buying over-processed, bland store-bought salsa again.
Cilantro Salsa
2 bunches cilantro (stems removed)
1 1/2 lbs ripe tomatoes (substitute 16oz can if desired)
2 jalapeno peppers
1 green bell pepper
1/2 red onion
2 limes
1 T cumin
2 t salt
Finely chop cilantro and all vegetables, put them in a large bowl, add juice and pulp of limes along with the salt and cumin, stir and serve or refrigerate for up to 3 days.
Serve with chips, tacos, tostadas or whatever pleases you!
Saturday, October 24, 2009
Quote of the day
Only Irish coffee provides in a single glass all four essential food groups - alcohol, caffeine, sugar, and fat.
- Alex Levine
- Alex Levine
Tabbouleh Salad
This is the last but not least of the sides that goes great with the earlier Kibbe ball recipe. This is a healthy, tangy side that is one of the most popular middle eastern salads on the planet. Also a great dish for you RAW foodies!
Tabbouleh
1/2 C Fine grain bulgur
2 Lemons (juice and pulp)
1 1/2 C Finely chopped fresh mint leaves
2 C Finely chopped tomatoes
1/2 C Finely chopped scallions
3 C Finely chopped parsley
1 t Salt
1/2 t Pepper
1/2 t Allspice
1/2 C Finely chopped red onion
3/4 C Olive oil
Rinse bulgur and cover with 3 C water and let soak for 30 minutes, drain and squeeze out excess water. In a large bowl, combine the all ingredients and stir, add more salt and pepper as needed. Refrigerate until ready to serve.
Serve with Kibbe balls, falafel and hummus or whatever pleases you!
Tabbouleh
1/2 C Fine grain bulgur
2 Lemons (juice and pulp)
1 1/2 C Finely chopped fresh mint leaves
2 C Finely chopped tomatoes
1/2 C Finely chopped scallions
3 C Finely chopped parsley
1 t Salt
1/2 t Pepper
1/2 t Allspice
1/2 C Finely chopped red onion
3/4 C Olive oil
Rinse bulgur and cover with 3 C water and let soak for 30 minutes, drain and squeeze out excess water. In a large bowl, combine the all ingredients and stir, add more salt and pepper as needed. Refrigerate until ready to serve.
Serve with Kibbe balls, falafel and hummus or whatever pleases you!
Thursday, October 22, 2009
Tip of the day
Freezing Dairy Products
So I got a call from a close friend the other day wanting to know what to do with a nice block of Parmesan that was about to expire and headed for the bin. Stop! Freeze it, I exclaimed!!!
Yes, dairy items are freezable, the consistency will change but then use it for baking. Old yogurt, milk and sour cream can be frozen and used in cakes, old hard cheese can be grated, frozen and removed a handful at a time for pasta or salad, and cheese like mozzarella or cheddar when frozen, crumble beautifully when thawed making them easy to use on pizza, macaroni and cheese or whatever pleases you!
Less waste equals more savings, and who doesn't need that.
So I got a call from a close friend the other day wanting to know what to do with a nice block of Parmesan that was about to expire and headed for the bin. Stop! Freeze it, I exclaimed!!!
Yes, dairy items are freezable, the consistency will change but then use it for baking. Old yogurt, milk and sour cream can be frozen and used in cakes, old hard cheese can be grated, frozen and removed a handful at a time for pasta or salad, and cheese like mozzarella or cheddar when frozen, crumble beautifully when thawed making them easy to use on pizza, macaroni and cheese or whatever pleases you!
Less waste equals more savings, and who doesn't need that.
Reader Recipe (Lydia's Hamburger Helper)
Larissa, this recipe is one of my favorites and one my friends also enjoy, mainly because its a great way to be slightly gourmet with really cheap ingredients, and the variations are plenty depending on whats in the fridge.
Lydia's Hamburger Helper
1 lb Ground beef
1 Head of Cabbage
1 Large Onion
2 Cloves garlic
1 Hot pepper
2 T Cumin
1 t Coriander
2 T Olive Oil
2 t Salt
1 t Black pepper
In a wok heat the olive oil, add the cumin, coriander, onion, garlic, hot pepper, salt and pepper, cook until the onion is translucent. Add meat and slightly brown, add chopped cabbage and a bit of water to help cook it down. Put the lid on and let it simmer for about 20-30 minutes until cabbage is fully cooked and all the flavors are well meshed. Add more salt and pepper if needed.
Serve over rice.
I discovered this dish from my mom and have made many different variations, its sort of a hamburger curry, great dish for a budget!!
Submitted by: Lydia S
Lydia's Hamburger Helper
1 lb Ground beef
1 Head of Cabbage
1 Large Onion
2 Cloves garlic
1 Hot pepper
2 T Cumin
1 t Coriander
2 T Olive Oil
2 t Salt
1 t Black pepper
In a wok heat the olive oil, add the cumin, coriander, onion, garlic, hot pepper, salt and pepper, cook until the onion is translucent. Add meat and slightly brown, add chopped cabbage and a bit of water to help cook it down. Put the lid on and let it simmer for about 20-30 minutes until cabbage is fully cooked and all the flavors are well meshed. Add more salt and pepper if needed.
Serve over rice.
I discovered this dish from my mom and have made many different variations, its sort of a hamburger curry, great dish for a budget!!
Submitted by: Lydia S
Wednesday, October 21, 2009
Quote of the day
The only time to eat diet food is while you're waiting for the steak to cook.
- Julia Child
- Julia Child
Tuesday, October 20, 2009
Orzo pilaf
Cool weather has arrived and some are in need of belly warming side dish ideas. Its time to put down the Lipton and Uncle Ben's and create our own yummy home-made Mediterranean treat.
Orzo Pilaf
1/3 C butter or olive oil
1 C rice
1 C orzo pasta
4 C chicken broth
1 finely chopped white onion
4 cloves finely chopped garlic
1/2 t ground black pepper
1-2 t salt
2 T chopped fresh parsley
1 T allspice
1/2 c raisins
In a large sauce pan, melt butter, add onion and garlic and saute over med-high heat until onions are translucent. Add rice and orzo, saute and stir constantly until golden brown. Add remaining ingredients, bring to a boil, cover and reduce heat to lowest setting. Keep covered for 30 minutes. Remove from heat, stir and serve.
Serve as a side with kibbe balls, shawarma, moussaka, or anything that pleases you!
Orzo Pilaf
1/3 C butter or olive oil
1 C rice
1 C orzo pasta
4 C chicken broth
1 finely chopped white onion
4 cloves finely chopped garlic
1/2 t ground black pepper
1-2 t salt
2 T chopped fresh parsley
1 T allspice
1/2 c raisins
In a large sauce pan, melt butter, add onion and garlic and saute over med-high heat until onions are translucent. Add rice and orzo, saute and stir constantly until golden brown. Add remaining ingredients, bring to a boil, cover and reduce heat to lowest setting. Keep covered for 30 minutes. Remove from heat, stir and serve.
Serve as a side with kibbe balls, shawarma, moussaka, or anything that pleases you!
Quote of the day
I will not eat oysters. I want my food dead. Not sick. Not wounded. Dead.
- Woody Allen
- Woody Allen
Monday, October 19, 2009
Reader Recipes
Hey all you food fans, I have a new section for reader recipes, so email me what you've got to share and I'll post it for others to enjoy (some editing may occur).
Email address can be found under my complete profile!
Cheers
Email address can be found under my complete profile!
Cheers
Reader Recipe ( Rice family marinade)
I'm definitely a worshiper, here is the recipe for the my Dad's marinade that makes any roast taste fantastic!
Rice Family Marinade
3-4 lb beef roast, top or bottom round
1-2 T sesame seeds
1 med onion
2-3 T butter
1 C strong day old coffee
2-3 T worcestshire sauce
2 T balsamic vinegar
3/4 C soy sauce
Saute sesame seeds and onion in butter until caramelized, add remaining ingredients and marinate your roast in a tight fitting container at room temp for 12 hours. Refrigerate overnight and roast in the oven for 3 hours at 300 degrees or my dad always grills it for 25-30 min on each side (basting often).
If you roast in the oven then you can make a delicious gravy with the drippings.
Thanks MP, I'll give it a try soon, it sounds fantastic!
Submission by: Mary Pat Rice
Rice Family Marinade
3-4 lb beef roast, top or bottom round
1-2 T sesame seeds
1 med onion
2-3 T butter
1 C strong day old coffee
2-3 T worcestshire sauce
2 T balsamic vinegar
3/4 C soy sauce
Saute sesame seeds and onion in butter until caramelized, add remaining ingredients and marinate your roast in a tight fitting container at room temp for 12 hours. Refrigerate overnight and roast in the oven for 3 hours at 300 degrees or my dad always grills it for 25-30 min on each side (basting often).
If you roast in the oven then you can make a delicious gravy with the drippings.
Thanks MP, I'll give it a try soon, it sounds fantastic!
Submission by: Mary Pat Rice
Saturday, October 17, 2009
Tip of the day
Why soak beans overnight?
Soaking can cut cooking time by as much as 70%. Less cooking time equals savings of both money and time, and by cutting your energy use, your helping the environment one pot of beans at a time!
Soaking can cut cooking time by as much as 70%. Less cooking time equals savings of both money and time, and by cutting your energy use, your helping the environment one pot of beans at a time!
Quote of the day
I'm not saying my wife's a bad cook, but she uses a smoke alarm as a timer.
- Bob Monkhouse
- Bob Monkhouse
Hummus
It has been requested that the accompanying dishes served with the Kibbe Balls be given, so I'll begin with one that is a staple at my house. Versatile, tasty, high in fiber and inexpensive to make. Another spicy one, so adjust to your heat level if needed.
Hummus
16 oz dried garbanzo beans (soak overnight and boil until soft) alternatively you can use drained, canned beans
1/2 C tahini
2 lemons (juice and pulp)
6 cloves garlic
1 t dried cayenne powder
1/4 C olive oil
1 T salt, less if you use canned garbanzo beans
1/8 - 1/2 C water as needed to reach desired consistency
In a food processor, process garlic, add garbanzo beans and process until they are the consistency of a coarse meal, add remaining ingredients except water and process until smooth, add water to reach desired consistency.
Great with pita or whatever pleases you!
Hummus
16 oz dried garbanzo beans (soak overnight and boil until soft) alternatively you can use drained, canned beans
1/2 C tahini
2 lemons (juice and pulp)
6 cloves garlic
1 t dried cayenne powder
1/4 C olive oil
1 T salt, less if you use canned garbanzo beans
1/8 - 1/2 C water as needed to reach desired consistency
In a food processor, process garlic, add garbanzo beans and process until they are the consistency of a coarse meal, add remaining ingredients except water and process until smooth, add water to reach desired consistency.
Great with pita or whatever pleases you!
Thursday, October 15, 2009
Today's quote
I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking.
- James Beard
- James Beard
Tip of the day
Be careful not to over-mix your cakes and breads, it can cause them to get tough. The flour of a cake should be only just mixed in. Over-mixing will cause the batter to become tough as the gluten of flour is being developed.
Pumpkin Cake
For many of us fall harvest has arrived and Halloween is right around the corner. This year when your carving that perfectly frightening pumpkin, why not make use of the rest of it and turn it into a sweet treat.
Pumpkin Cake
2 C White Sugar
1 C Light olive oil (can be substituted for canola or vegetable)
3 Eggs (at room temperature)
2 1/2 C Pureed fresh cooked & cooled pumpkin or 1 16oz can
2 C White Flour
1 C Wheat Flour ( you can substitute more or less of each flour or even use cake flour)
1 t Baking Soda
3/4 t Baking Powder
1 T Cinnamon
1 t Nutmeg
1t Cloves
3/4 t Salt
3 T Water
Mix sugar, oil, eggs & pumpkin in a large bowl, mix dry ingredients in a separate bowl and then add to first mixture, add water and mix. Pour into buttered and floured pans, bundt and loafs work well. Bake in a 350˚ preheated oven for 1 hour or until a fork poked into the center comes out clean.
Serve warm with Chai tea, milk with honey and nutmeg or whatever pleases you!
Pumpkin Cake
2 C White Sugar
1 C Light olive oil (can be substituted for canola or vegetable)
3 Eggs (at room temperature)
2 1/2 C Pureed fresh cooked & cooled pumpkin or 1 16oz can
2 C White Flour
1 C Wheat Flour ( you can substitute more or less of each flour or even use cake flour)
1 t Baking Soda
3/4 t Baking Powder
1 T Cinnamon
1 t Nutmeg
1t Cloves
3/4 t Salt
3 T Water
Mix sugar, oil, eggs & pumpkin in a large bowl, mix dry ingredients in a separate bowl and then add to first mixture, add water and mix. Pour into buttered and floured pans, bundt and loafs work well. Bake in a 350˚ preheated oven for 1 hour or until a fork poked into the center comes out clean.
Serve warm with Chai tea, milk with honey and nutmeg or whatever pleases you!
Wednesday, October 14, 2009
Tuesday, October 13, 2009
Venison kibbe balls
Deer season is upon the hunters and gatherers of the North and new meal ideas are desperately needed. How about a yummy dish inspired by our brothers further East to warm our bellies this fall?
Venison Kibbe Balls
1 C Cracked Bulgur - Soak 1 hr in advance in 2 cups cold water (drain before use)
2 lbs Ground Venison - Can be substituted if desired (1lb beef & 1lb venison is my favorite)
1 Large white onion - Finely chopped
5 Cloves garlic - Finely chopped
1 T Cinnamon
1 T Allspice
2 T Oregano (dried)
1 T Mint (dried)
1 C Pinenuts or sliced almonds
2 T Olive oil (if meat has less fat)
2 T Salt
1 T Black pepper
Combine all ingredients, roll into golf ball size ovals or balls place on baking sheets and bake at 375 for 15-20 minutes. These also freeze great so you can double the batch and save some for later.
Serve with Rice pilaf, Pita, Hummus, Tabbouleh and salad, or whatever pleases you!
Venison Kibbe Balls
1 C Cracked Bulgur - Soak 1 hr in advance in 2 cups cold water (drain before use)
2 lbs Ground Venison - Can be substituted if desired (1lb beef & 1lb venison is my favorite)
1 Large white onion - Finely chopped
5 Cloves garlic - Finely chopped
1 T Cinnamon
1 T Allspice
2 T Oregano (dried)
1 T Mint (dried)
1 C Pinenuts or sliced almonds
2 T Olive oil (if meat has less fat)
2 T Salt
1 T Black pepper
Combine all ingredients, roll into golf ball size ovals or balls place on baking sheets and bake at 375 for 15-20 minutes. These also freeze great so you can double the batch and save some for later.
Serve with Rice pilaf, Pita, Hummus, Tabbouleh and salad, or whatever pleases you!
Disclaimer
I thought I should mention that I do not in any way shape or form pretend to know all there is to know about food, I generally taste a food I like and try to recreate it. In doing so, some might consider it a butchering of an "authentic" dish and for this I apologize to you in advance. I cook to my liking and hope you will do the same. Having said that, I will frequently use names for recipes that they were given before I got my hands on them and molded them to my liking. If you would like to share what you consider an "authentic" recipe or any recipe for that matter that would be fantastic! Sharing food allows us to learn from one another.
Today's quote
Monday, October 12, 2009
Today's quote
As a child my family's menu consisted of two choices: take it or leave it.
- Buddy Hackett
- Buddy Hackett
Artichoke Dip
In celebration of her granddaughters first tooth that appeared this morning and her new road to food enjoyment, this first recipe is for Grama Murp.
This one is NOT for those of you scared of fat or heat!
Artichoke Dip
1 16oz can or jar drained artichoke hearts (quarter if not already quartered)
2 finely chopped red chilli peppers
8oz Grated fresh parmesan cheese
4 cloves finely chopped garlic
1 cup mayonnaise
Preheat oven to 425
Mix all ingredients
Spoon into a baking dish or ramekins (don't cover)
Bake until top is brown
Serve with warm baguette or whatever pleases you!
Love you mom :-)
This one is NOT for those of you scared of fat or heat!
Artichoke Dip
1 16oz can or jar drained artichoke hearts (quarter if not already quartered)
2 finely chopped red chilli peppers
8oz Grated fresh parmesan cheese
4 cloves finely chopped garlic
1 cup mayonnaise
Preheat oven to 425
Mix all ingredients
Spoon into a baking dish or ramekins (don't cover)
Bake until top is brown
Serve with warm baguette or whatever pleases you!
Love you mom :-)
Recipes soon to follow
This is my first entry and I'm excited to begin this journey. I will be writing about food and other ramblings whenever my life allows and hope my friends and family find this useful as they are usually the ones who call me on a regular basis to ask for recipes. I will do my best to be accurate but apart from baking many recipes have a general way of preparation that gets built on by taste. So here goes!!
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