Archive for June, 2010

Pickled Onions

onions

Today’s recipe is brought to you by a mistake at the grocery store. I bought a bag of Vidalia onions instead of the yellow variety. You can use Vidalia’s to cook with, but why bury and waste the sweet flavor. This condiment is a great addition to any salad or sandwich.

All measurements are approximate and can be varied to suit your own tastes.

2-3 medium onions (red, yellow and in this case Vidalia, even pearl)
1 cup white vinegar
1/3 water
1 tablespoon sugar
1 tablespoon salt

Optional: peppercorns, bay leaf, chili peppers, garlic slices, pickling spice

Slice onions very thin
Add all ingredients into a non-reactive pan and heat until boiling

A microwave can be used. Use a glass casserole and zap for about 4 minutes on high

Let sit until it comes room temperature. Place in a glass jar and store in the fridge for over a month

June 25, 2010 at 2:03 pm Leave a comment

Cold Sesame Noodles – A small batch

sesame noodles

2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon lemon juice
1 teaspoon toasted sesame oil
1 teaspoon brown sugar
1 teaspoon fresh grated ginger
1 garlic clove
a squirt of chili sauce or powder
water
spaghetti, cooked, drained, and rinsed (I like angel hair)

Drizzle noodles with an additional teaspoon of sesame oil

Add all the listed ingredients to a food processor, excluding the water and pasta
process until smooth, and add water as needed to reach desired consistency
pour over noodles
mix and serve

Add ons: shredded chicken, sliced veggies (optional)

June 22, 2010 at 9:01 pm Leave a comment

Fruit Smoothie for One

smoothy

It’s kind of hard to actually offer a recipe for a smoothie that is to everyone’s liking. But here are basic ingredients with approximate measurements.

1/2 cup plain yogurt (4 oz. soft silken tofu for a vegan version)
1/2 a banana
2 large strawberries
handful of blueberries (probably just over a 1/4 cup)
handful of something green and leafy if you’re so inclined
1/2 sweet potato, peeled and cooked
1/4 cup quinoa or oatmeal, prepared
1 tablespoon peanut butter
a splash of water or juice, for some sweetness for easier blending

Throw it all in the blender and let it rip

If you’d like it even sweeter, add honey to taste

For a frosty version, frozen berries and bananas can be used. (Be sure to peel the bananas before freezing. Otherwise, you’ll never get the peel off.)

June 20, 2010 at 12:11 pm 1 comment

It’s Berry Season

Big sale on berries, but you or your family just can’t seem to eat them all before they start to get fuzzy at the back of your fridge. Not a problem. Just put the berries on a cookie pan, in a single layer, and freeze. After a couple of hours, put the berries in zip top baggies and store in the freezer for later use.

I sliced the strawberries with a heavy-duty egg slicer. (BTW it’s the same way I slice mushrooms)

June 19, 2010 at 4:20 pm Leave a comment

Sloppy Joes

sloppy

I was going to make Kheema, but Sloppy Joes came up in conversation over the weekend, and my fridge had all the necessary ingredients.

1 pound ground beef (I’ve used ground turkey and meatloaf mix with success)
1 onion, chopped
1 rib celery, chopped
1 bell pepper, chopped
1 or 2 cloves garlic
1 15 ounce can of tomato sauce
1/4 cup ketchup
1 tablespoon Worcestershire sauce

Saute vegetables and garlic (I had a carrot in the fridge, so I grated it up and added it. Can never have too many veggies. I’ve also added chopped mushrooms)
Add ground beef, cook until no longer pink
Stir in tomato sauce, ketchup, and Worcestershire sauce
Salt and pepper to taste
Some chili powder or Rooster sauce if you like some spice
Simmer until thickened

Serve on rolls

June 16, 2010 at 1:40 pm Leave a comment

Curried Chicken Salad

egg

1 chicken breast, cooked and cut into pieces (approx. 1 ½ cups)
1 rib celery, chopped
1/4 cup dried fruit, chopped (currants, raisins, golden or otherwise, cranberries, apricots)
2-3 soup spoons mayonnaise (or to taste)
1/2 teaspoon curry powder (or to taste)
salt and pepper

Mix all ingredients together and refrigerate for at least one hour before serving, to allow the curry powder bloom.

This recipe makes enough for two sandwiches

June 4, 2010 at 8:24 am Leave a comment

Lemon Tart

lemon

This lemon tart was made with left over tart shell dough from another recipe and lemon curd. It’s only 7 inches in diameter and the crust is free formed. Bake, cool, fill and serve.

I recommend a double batch of lemon curd for a full size tart.

June 4, 2010 at 8:12 am 1 comment

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