Monday, October 20, 2008
Vegetables (Estimated Quantity):
1/2 Red Pepper
1/4 Broccoli Stalk
8 Black Olives
Bisquick (or any pancake mix)
Shredded Cheese of your choice
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.
Wednesday, September 10, 2008
28 oz. can diced tomatoes or equivalent amount of fresh, peeled, diced tomatoes
2 (give or take) cloves garlic, minced
1 small onion, diced
any other veggies you want to add
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
"This is the best chicken ever" -Corey Brickley
What you need:
8-10 chicken wings
1.5 cups flour
2 cups brown sugar
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
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.
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
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.
Thursday, August 28, 2008
2 (or more) yellow squash, cut into semi-thin cross section discs
Hawaiian marinade (or anything similar)
Balsamic Vinaigrette Dressing
Apple Cider Vinegar
Red Chili Sauce
Frank's Red Hot 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:
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
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
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)
Thursday, July 3, 2008
Thursday, June 12, 2008
As a side note, I've been trying to make basic things from scratch (recipes for bread and stuff coming soon). I don't usually measure things out when I cook, I just sort of eyeball it with the idea that good ingredients with thoughtful preparation will yield a good enough product, or at least a good and edible learning experience. Things have turned out well, so I guess it's a decent approach. Without further ado . . .
TOTAL COST: about $25
MAKES: enough servings to feed you and a few roommates or guests for a couple days at least, plus you'll have leftover fresh veggies.
TIME: 1-2 hours, but you will be able to check facebook while shit's cookin'.
About 2 tbsp. extra virgin olive oil
About 2 qt. crunchy veggies. I use:
2 Stalks Celery
1/2 Green Pepper
1/2 Red Pepper
2 x 28 oz. cans diced tomatoes
Spices. If in doubt, buy a new, full container. I use half of a McClanahan's container of cumin in a single batch. I use:
Cumin (Sort of essential)
Chili Powder (Again, sort of essential)
Red/Cayenne Pepper (some like it hot)
Beans, etc. I use:
1 x 15 oz. can kidney beans
1 x 15 oz. can black beans
1 x 15 oz. can corn
1 x 15 oz. can garbanzo beans (chickpeas)
PROCEDURE (sorry, I was a chemistry major)
Combine olive oil and crunchy veggies (chopped finely or to your desired chunkiness) in a big pot. Mix well and apply low to medium heat until veggies are somewhat softened but nowhere near brown. Add canned tomatoes (include juice) and spices (munch on some of the mix as you're adding them to make sure you like it that way). Heat a little more (low to medium) until it's bubbling just a bit and starts to look like chili. Add beans and stuff. Cook until beans are soft enough that you're happy (I usually eat a few chickpeas . . . once they're not crunchy anymore, you're probably good).
Serve, share, refridgerate or freeze leftovers. Add some cheese (I'm a die-hard mozzarella guy) if you're not vegan and so inclined. Freshly baked bread (recipe coming soon, I swear) goes well also. Drink some milk if you overdid the cayenne pepper. Leftovers are probably good for burritos and stuff, though I've yet to muster the energy to do anything but scarf them down cold.
Friday, May 30, 2008
5 eggs, beaten
1 c milk (Again, I used Soy. Doesn't really matter)
1 tbsp butter
1/2 c shredded cheddar cheese
tbsp Parmesan cheese
a few Feta cheese crumbles
1/4 c breadcrumbs (optional)
1/2 c chopped spinach
a few black olives (optional)
a few mushrooms (optional)
red onion (optional)
preheat the oven to approx 375 degrees F
get a large baking dish and mix the eggs, milk and butter. Chop the spinach and vegetables until you can mix them into the egg dish. Add HALF the cheddar cheese and the other cheeses. Once you have a pretty well-mixed dish, level off the top and sprinkle the remaining cheddar. Top with breadcrumbs.
Cook for 45-60 minutes. When the bake is brown on top, it is done.
Again, this is pretty experimental. You can substitute basically anything for the vegetables. If you guys have your own glorious bakes, you should post them.
Prep time: 10-15 minutes
Cook time: 45-60 minutes
Thursday, May 29, 2008
-4 washed potatoes (I prefer red, and I keep the skins off, though you can skin them as well)
-1/2 c milk (I used Soy Milk, but I'm sure cream or whole milk would work. Your preference)
-1 tbsp salt
-1 tbsp butter
Boil potatoes in large pot for about 10-15 minutes. When they begin to fall apart, they should be ready to go.
Cut potatoes into small enough chunks for food processor (or whatever you're using). Once you have the potato mixture ready, add the milk, butter, and salt. Whip until you get the desired consistency. You can add a bit of cheese at this point as well, if you like.
Total Time: About 25 minutes
Thursday, May 22, 2008
In a 9x9 pan mix:
1 cup sugar
1 1/2 cups flour
3 T cocoa
1 tsp baking soda
1/2 tsp salt
Make holes in mixture and add:
1 T vinegar
1 tsp vanilla
6 T salad oil
Pour 1 cup cold water over mixture and mix well. Bake 25-30 minutes at 350 degrees.
For the Icing:
3 T flour
1/2 cup milk
1/4 tsp salt
Mix until smooth. Cook over low heat until thick. Remove from heat and let cool. In another bowl cream together: 1/2 cup shortening, 1 tsp vanilla, and 1/2 cup sugar. Add to cooled flour mixture and beat until fluffy.
1 can green beans
1 can wax beans (yellow)
1 can kidney beans
1 can garbanzo beans
1 onion, diced
1 green pepper, diced
Dressing (mix separately)--
2/3 cup vinegar
3/4 cup sugar
1/2 cup oil (NOT olive oil-I use canola, or vegetable works, too)
1 tsp salt
1/4 tsp pepper
Drain Beans and mix in onions and peppers. Pour dressing over bean mixture and stir throughly. Refrigerate overnight (or for at least ~5 hours).
Wednesday, May 21, 2008
2 cans chick peas (drained)
about 1/4 c olive oil
about 1/8 c lemon juice
2 garlic cloves (1 per can of chick peas)
Directions: throw everything into food processor. Turn on. If too dry, add olive oil or lemon juice to make creamy.
So the above is necessary (also tahini, if you can track it down. We've managed to get by without it. Pretty sure it's at Wegman's), but here are a few ideas to make your hummus different every time:
banana peppers (probably the best)
black olives (the green olive batch was a bit odd, I don't recommend it)
roasted red peppers
sun dried tomatoes
This is the most creative recipe I have. Basically, we see what's in the fridge and make it different every time. Homemade hummus is more of a dip than a spread, since you can't really replicate that consistency with a food processor. If you run it through a few times, it will help, but don't expect to mimic store-bought hummus. This one is way better anyway.
I recommend toasting the pita bread and maybe sprinkling it with garlic powder before eating. Bon appetit.
Monday, May 19, 2008
1 package of wheat wraps (make sure they're big enough to roll up)
1 c brown rice
1 can black beans
1 package of shredded taco cheese
Hot Sauce (I recommend Crystal Hot Sauce, it depends on how hot you can handle it)
Start with the rice. This takes longest, especially if it's bagged. Brown rice is better for you than white, and any bagged rice is better than minute rice. 1 cup should be enough to fill about 5 burritos.
If you have vegetables, I'd recommend sautéing them. Throw some sliced mushrooms and zucchini and peppers in a pan for about 10 minutes over medium heat. Once they brown a bit, they're done.
Black beans in a can are usually microwavable. Put them in a rubber-maid container and heat for 2-3 min.
I also microwave my tortillas for 15-30 seconds to get them flexible. Once everything is done, throw a spoonful of each ingredient in the tortilla, flip the sides over and roll. You'd be surprised how cheap and delicious this one is.
This recipe takes about 30 minutes due to the rice cooking. If you have an apartment full of starving roommates, they will appreciate this one. I frequently have rice and beans left over. Toss the mix in a container, and use it for lunch the next day.
1/2 c water
1/2 c lite soy sauce
1/2 c chunky peanut butter
1/8 c brown sugar
2 tbsp lemon juice
2 minced garlic cloves
dash red pepper
Mix ingredients in large bowl (do not heat!) until peanut butter completely dissolves. Cook pasta to desired tenderness and strain. Add still hot pasta to sauce and mix. Takes approx 10-15 minutes. Feeds 4-6 people per lb of pasta
(As a side note, I'm a vegetarian. Although other bloggers may not be, I will be primarily posting vegetarian recipes.)
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