Archive for August, 2010

Fish Tacos

I love fish tacos. I don’t care if they are made from freshly prepared ingredients, ordered from a restaurant, or assembled from store-bought already prepared ingredients. I’ve even been known to use fish sticks.

This one was made with what was in my fridge. Breaded flounder from my grocers freezer, homemade cole slaw, on a whole wheat tortilla, with a squirt of Rooster Sauce.

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August 19, 2010 at 3:08 pm Leave a comment

Basic Cole Slaw

basicslaw

1 bag shredded cabbage or cole slaw mix
1/2 cup mayonnaise
1 tablespoon vinegar
1/2 teaspoon sugar
1 tablespoon water
salt and pepper

whisk together the mayo, vinegar, sugar, and water in a bowl until creamy
add the cabbage and mix to coat thoroughly
salt and pepper to taste

August 19, 2010 at 2:53 pm Leave a comment

Watermelon Granita

Another grocery store mishap! Have you ever bought a melon that was less flavorful than anticipated? Well, here is my easy way to use it and not waste your money by throwing it away.

6 cups of pureed melon (blender, food processor, food mill will all work)
1/2 cup sugar
1/2 cup water
1 tablespoon lemon or lime juice

make a simple syrup by heating the sugar and water in a saucepan, until sugar is dissolved
once dissolved, add to melon puree
add lemon juice
pour mixture into shallow pan and place in the freezer

freeze for one hour before you begin raking with a fork, then continue raking at regular intervals until the puree is fully frozen and granular in texture

next time I’m adding some honey and fresh ginger!

August 13, 2010 at 6:56 pm Leave a comment

Jambalaya

jambalaya

1 chicken breast, cut up
12 inches kielbasa, sliced (1/2 store bought package)
1  dozen medium shrimp, peeled and deveined (or more)
1 green bell pepper, diced
1 large onion, diced
2 ribs celery, diced
2 cloves garlic, minced
1  14 ounce can diced tomatoes
1 cup chicken stock (or fish stock)
1 cup water
1 cup rice
1 teaspoon oregano
1 bay leaf
salt, pepper, and cayenne

brown kielbasa over high heat to render some fat
add chicken and brown
add onions, peppers, garlic, and celery and cook until tender
add some salt, pepper, oregano, and cayenne
add canned tomatoes, stock, and water
stir, bring to a boil
add bay leaf
add more seasoning if needed
bring to a boil
lower heat to simmer
add rice, stir, cover and cook for 15 minutes
then add the shrimp and cook for another 5 minutes

remove bay leaf

The Small Batch Version
It’s not exactly a small batch version; it’s just preparing the recipe in a way so it can be frozen in single serving portions to be enjoyed in the future.

Cook the jambalaya as written, but omit the rice. Then portion it out into 2 cup storage containers that can be used in the freezer. Don’t forget to label the containers, so you know what’s hiding.

When you have a craving for some spicy jambalaya, thaw the container in the refrigerator. Heat over medium heat adding 1/4 to 1/3 cup of water, once boiling, add 1/4 cup of rice, stir, and lower the heat. Cook for 15 minutes and serve.

August 12, 2010 at 11:49 am Leave a comment

Beef Stir Fry with Vegetables – A small batch

1 teaspoon oil
4 ounces beef, sliced
2 cups vegetables, cut up (pepper, onions, carrots, broccoli)

Sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon water
1 squirt Rooster Sauce
1 teaspoon roasted sesame oil
put into a small lidded container, shake well, and set aside

heat oil in saute pan on high heat until shimmering
add beef and brown well on one side
add veggies, combine with beef and cook together for a few minutes
add vegetables (broccoli and onions shown)
add sauce and cook down until thick and syrupy

August 10, 2010 at 11:54 pm Leave a comment

Oatmeal Cookies

I’m not above stealing a recipe out right if it works, and this one works to perfection. But I always give credit, where credit is due. Thank you Smitten Kitchen. The only change I made was to substitute raisins for dried cranberries for this batch.

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°

In a bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if you’re using them.

Chilling the dough before scooping is recommended, or just scoop the cookies onto a sheet and then chill the whole tray before baking them.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

This is a half batch and can easily be doubled

August 6, 2010 at 4:14 pm 1 comment


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