It's been a long time coming, but we finally have a quiche that turned out okay. This is from complete SCRATCH! I didn't measure anything, but I'll try to list everything we included:
Dough:
Flour
Water
Salt
Vegetables (Estimated Quantity):
2 Mushrooms
1/4 Zucchini
1/2 Red Pepper
1/4 Broccoli Stalk
1/4 Onion
8 Black Olives
1 Tomato
1 Carrot
Filling:
Flour
Bisquick (or any pancake mix)
Eggs
Milk
Mayonnaise
Shredded Cheese of your choice
Breadcrumbs
Directions:
Grease a pan of your choice and mix enough flour and water to make the dough to coat the bottom of the pan. The thickness of the crust is up to you, but make sure you coat the pan or the filling will stick to the sides.
Chop up the vegetables. The quantities listed were a rough estimate for our pan size, but you could proportion however you like.
In a separate bowl, mix the eggs, milk, flour, bisquick, mayonnaise and cheese until you have a thick uniform mixture. Fold in the chopped vegetables and spread into the pan. Sprinkle the top with breadcrumbs and more shredded cheese.
Bake at 375 degrees for about 45 minutes. Our dough was a little overcooked, so check on it often. When a toothpick comes out clean, you're done!
Everyone should post some baking recipes. I'm sick of pastas, stir frys, and burritos. It's time to bake some shit.
Monday, October 20, 2008
Wednesday, September 10, 2008
Spaghetti Sauce
When I was in Italy in January, we went to this terrific restaurant in Florence. One item on the menu involved chili powder in pasta sauce. It sounds weird but it turned out to be really good. Since I've come back, I have yet to buy a single jar of premade pasta sauce.
INGREDIENTS:
28 oz. can diced tomatoes or equivalent amount of fresh, peeled, diced tomatoes
2 (give or take) cloves garlic, minced
1 small onion, diced
olive oil
cooking wine
rosemary
oregano
black pepper
chili powder
any other veggies you want to add
PROCEDURE:
Combine onion, garlic, and olive oil (enough to cover the onion and garlic, and then some) in a pot big enough to hold everything. Sautee the mixture until onions are soft. Put some of the tomatoes in a food processor (fewer tomatoes food processed gives chunkier sauce) and have that chop them up. Add processed tomatoes and diced tomatoes to pot. Add veggies, spices, and cooking wine to taste. Cook until significantly thicker. Serve over your favorite pasta or use to make pizza.
If I'm feeding several people or if I'm planning on eating pasta nonstop for the next week I double the recipe.
INGREDIENTS:
28 oz. can diced tomatoes or equivalent amount of fresh, peeled, diced tomatoes
2 (give or take) cloves garlic, minced
1 small onion, diced
olive oil
cooking wine
rosemary
oregano
black pepper
chili powder
any other veggies you want to add
PROCEDURE:
Combine onion, garlic, and olive oil (enough to cover the onion and garlic, and then some) in a pot big enough to hold everything. Sautee the mixture until onions are soft. Put some of the tomatoes in a food processor (fewer tomatoes food processed gives chunkier sauce) and have that chop them up. Add processed tomatoes and diced tomatoes to pot. Add veggies, spices, and cooking wine to taste. Cook until significantly thicker. Serve over your favorite pasta or use to make pizza.
If I'm feeding several people or if I'm planning on eating pasta nonstop for the next week I double the recipe.
Sunday, September 7, 2008
Secret to delicious & easy fried chicken
Testimonial:
"This is the best chicken ever" -Corey Brickley
What you need:
8-10 chicken wings
1.5 cups flour
2 cups brown sugar
wing sauce
olive oil (just a little to coat the pan)
How it is done:
Heat oil in a large saucepan on low. Then, mix flour and brown sugar in a medium bowl. Wash all the wings off with cold water, coat them in flour/sugar mixture and fry in the saucepan until cooked. Take off from stove and dip deez wings into any wing sauce you'd like-- although Texas Pete's is my personal favorite. Enjoy!
"This is the best chicken ever" -Corey Brickley
What you need:
8-10 chicken wings
1.5 cups flour
2 cups brown sugar
wing sauce
olive oil (just a little to coat the pan)
How it is done:
Heat oil in a large saucepan on low. Then, mix flour and brown sugar in a medium bowl. Wash all the wings off with cold water, coat them in flour/sugar mixture and fry in the saucepan until cooked. Take off from stove and dip deez wings into any wing sauce you'd like-- although Texas Pete's is my personal favorite. Enjoy!
Thursday, September 4, 2008
Maciej's o/v salad dressing
I hate salads but I have been feeling ill and need to fix my diet, so for a while I will try to eat mostly raw vegetables and fruits. Anyway, I just made this salad dressing and it's pretty tasty.
Nothing too original and easy to make.
I cook a lot but I never post in this thing because I just eyeball the amounts of ingredient I put in, so if these proportions don't work well for you, adjust them.
Ingredients:
1/2 cup olive oil
1/2 cup apple cider vinegar (balsamic vinegar would work as well)
1 teaspoon raw honey
1 teaspoon minced garlic
1 teaspoon soy sauce
a bunch a sunflower seeds (or flax seeds or sesame seeds)
If you like it spicy like me, add some chili or paprika powder
Instructions:
Mix all that together for a while and pour some over your salad of choice. You can vary the proportion of oil to vinegar depending on how sour or how oily you want it, and if you want it more salty pour in more soy sauce. Pretty obvious I know.
For me, I don't like lettuce or too many vegetables, so I made a salad of cucumbers, tomatoes, red bell peppers, dried papaya, and spinach.
Enjoy
Nothing too original and easy to make.
I cook a lot but I never post in this thing because I just eyeball the amounts of ingredient I put in, so if these proportions don't work well for you, adjust them.
Ingredients:
1/2 cup olive oil
1/2 cup apple cider vinegar (balsamic vinegar would work as well)
1 teaspoon raw honey
1 teaspoon minced garlic
1 teaspoon soy sauce
a bunch a sunflower seeds (or flax seeds or sesame seeds)
If you like it spicy like me, add some chili or paprika powder
Instructions:
Mix all that together for a while and pour some over your salad of choice. You can vary the proportion of oil to vinegar depending on how sour or how oily you want it, and if you want it more salty pour in more soy sauce. Pretty obvious I know.
For me, I don't like lettuce or too many vegetables, so I made a salad of cucumbers, tomatoes, red bell peppers, dried papaya, and spinach.
Enjoy
Thursday, August 28, 2008
Holy Squash!
Well, it's harvest time and that means squash the size of rocket ships. When confronted with 2 of these squashes, enough to feed an army, one must come up with a stellar recipe, so none of it goes to waste. As I sit eating the leftovers for the fourth day in a row, I've come to realize that this was one of the best dishes I have ever cooked.
Ingredients:
2 (or more) yellow squash, cut into semi-thin cross section discs
Hawaiian marinade (or anything similar)
Orange Juice
Lemon Juice
Italian Dressing
Balsamic Vinaigrette Dressing
Apple Cider Vinegar
Red Chili Sauce
Frank's Red Hot Sauce
Barbecue Sauce
Essentially, the marinade was a grab bag of ingredients. There was no pre-planning, but it turned out fantastic. I can't really tell you how much of everything was added, save that the Hawaiian marinade was an entire bottle while we added everything else to supplement it. Citrus-y, spicy, it was glorious. We marinated the slices in about 20 ziplock bags for about an hour before grilling them on various Foreman grills. Left with all the fantastic sauce, we decided to make a side:
Side dish:
Leftover marinade (after grilling)
2 c rice
1 c black beans
1 c kidney beans
1 diced tomato
1 diced jalapeno pepper
Mix that shit together and you've just doubled the deliciousness.
Hopefully I can get this rolling again now that school has kicked back in.
If you'd like to be a contributor, get in touch with me. We can always use more recipes.
Ingredients:
2 (or more) yellow squash, cut into semi-thin cross section discs
Hawaiian marinade (or anything similar)
Orange Juice
Lemon Juice
Italian Dressing
Balsamic Vinaigrette Dressing
Apple Cider Vinegar
Red Chili Sauce
Frank's Red Hot Sauce
Barbecue Sauce
Essentially, the marinade was a grab bag of ingredients. There was no pre-planning, but it turned out fantastic. I can't really tell you how much of everything was added, save that the Hawaiian marinade was an entire bottle while we added everything else to supplement it. Citrus-y, spicy, it was glorious. We marinated the slices in about 20 ziplock bags for about an hour before grilling them on various Foreman grills. Left with all the fantastic sauce, we decided to make a side:
Side dish:
Leftover marinade (after grilling)
2 c rice
1 c black beans
1 c kidney beans
1 diced tomato
1 diced jalapeno pepper
Mix that shit together and you've just doubled the deliciousness.
Hopefully I can get this rolling again now that school has kicked back in.
If you'd like to be a contributor, get in touch with me. We can always use more recipes.
Thursday, July 17, 2008
Mexican Rice
This was a happy accident, but I think it turned out rather well. Same basic layout as the burritos. Here is what I used:
1 c black beans (Mine were dry, so it took a little longer, but you can use canned)
1 c brown rice (you can use white if you prefer)
2 chopped mushrooms
1/2 zucchini, chopped
1/2 red pepper, chopped
1/4 jar medium salsa
tbsp hot pepper relish (or any finely diced pepper relish)
Start out by cooking the beans and rice separately, however the directions say. Pan-fry the mushrooms, zucchini, and red pepper on medium heat until they start to brown. Turn down the heat to low and add the salsa and pepper relish. Simmer for approx 10 minutes. Drain the beans and combine all three. I added cumin, salt, and pepper at the end, but I'm sure you can spice it however you want.
Approx prep time: 10 minutes
Approx cook time: (depending on rice and beans, start these LONG before the veggies) 1-2 hours
1 c black beans (Mine were dry, so it took a little longer, but you can use canned)
1 c brown rice (you can use white if you prefer)
2 chopped mushrooms
1/2 zucchini, chopped
1/2 red pepper, chopped
1/4 jar medium salsa
tbsp hot pepper relish (or any finely diced pepper relish)
Start out by cooking the beans and rice separately, however the directions say. Pan-fry the mushrooms, zucchini, and red pepper on medium heat until they start to brown. Turn down the heat to low and add the salsa and pepper relish. Simmer for approx 10 minutes. Drain the beans and combine all three. I added cumin, salt, and pepper at the end, but I'm sure you can spice it however you want.
Approx prep time: 10 minutes
Approx cook time: (depending on rice and beans, start these LONG before the veggies) 1-2 hours
Monday, July 7, 2008
Rhubarb Pie
Happy 4th of July Weekend!
For this year's potluck, I decided to go the dessert route. I picked up a bunch of rhubarb stalks at the farmer's market and a basket of blackberries and it was pie time!
Although I think this recipe could have been pulled off a little better than I planned, it still went rather well (according to those in attendance). For those of you unfamiliar with rhubarb, it is a very VERY tart vegetable. The pie, if pulled off properly, should be sweet and tangy. I suggest buying a pie crust to save yourself some time on this one. If you want to make your own homemade pie crust, go to town. This recipe is going to use a premade crust:
-3 c chopped rhubarb
-1.5 c sugar
-1/2 c flour
-pie crust for approx 9" pan
-1 c blackberries (optional, as are other berries)
Place crust in bottom of pie dish. Mix rhubarb with flour and sugar in a separate bowl. If using berries, gently fold in at the end. Add mixture to pie and top with the rest of the crust, cutting slits in the top. Coat with butter or powdered sugar, if you wish.
Bake at 425 degrees for about an hour. Place aluminum foil around the crust to prevent burning. When filling begins to bubble, it is done.
Servings: about 8
Prep time: 15 minutes
Cook time: 1 hour (plus cooling time)
For this year's potluck, I decided to go the dessert route. I picked up a bunch of rhubarb stalks at the farmer's market and a basket of blackberries and it was pie time!
Although I think this recipe could have been pulled off a little better than I planned, it still went rather well (according to those in attendance). For those of you unfamiliar with rhubarb, it is a very VERY tart vegetable. The pie, if pulled off properly, should be sweet and tangy. I suggest buying a pie crust to save yourself some time on this one. If you want to make your own homemade pie crust, go to town. This recipe is going to use a premade crust:
-3 c chopped rhubarb
-1.5 c sugar
-1/2 c flour
-pie crust for approx 9" pan
-1 c blackberries (optional, as are other berries)
Place crust in bottom of pie dish. Mix rhubarb with flour and sugar in a separate bowl. If using berries, gently fold in at the end. Add mixture to pie and top with the rest of the crust, cutting slits in the top. Coat with butter or powdered sugar, if you wish.
Bake at 425 degrees for about an hour. Place aluminum foil around the crust to prevent burning. When filling begins to bubble, it is done.
Servings: about 8
Prep time: 15 minutes
Cook time: 1 hour (plus cooling time)
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