This is really quick and easy, and you'll pretty much always have the ingredients on hand. Unfortunately, all my measurements are wild guesses since it's something I just make. This makes 2-3 servings. I usually have chicken or shrimp with this but you can opt out of the meat.
1.5 tbsp brown sugar
3 tbsp soy sauce
2 cloves garlic
1/4-1/2 tsp grated ginger
Juice of 1/2 lime, plus another half lime on the side
1 egg
1 tsp sesame oil
handful peanuts
pinch black pepper
1 zucchini
4 mushrooms
cooked pieces of chicken or shrimp, if you want
5 baby carrots
1.5 serving rice noodles or spaghetti
1 tsp vegetable or canola oil
Green onion
1. While your pasta cooks, and the chicken/shrimp if you so choose, slice zucchini into half moons, slice mushrooms, grate baby carrots, (finely) grate ginger, scramble the egg in a small bowl, and mince garlic. Be sure to follow the directions on the package well if you're using rice noodles as to not over- or under-cook.
2. Remove your chicken or shrimp from the pan, put it aside with your noodles. Add canola oil to your pan on medium-low heat. After a couple minutes, add your shredded carrots, mushrooms, and zucchini. Once they're a little soft, add the ginger, garlic, and black pepper. Once you can start to smell the ginger and garlic cooking, add your your egg and do your best to scramble it so it doesn't just attach to the veggies even though some will.
3. Once the egg is cooked, add to the pan the sesame oil, lime juice, soy sauce, and brown sugar. Stir until well combined, add your chicken/shrimp to the pan, let it simmer for a minute while you quickly slice up the green onion and peanuts. Let it cook for about 3 minutes, stirring semi-often.
4. Add in the cooked noodles and combine. Add most of the peanuts to the mix and combine it all, mixing evenly.
5. Serve into bowls, top with green onions and leftover peanuts. Squeeze more lime juice on top if you like.
Enjoy!
Showing posts with label stove required. Show all posts
Showing posts with label stove required. Show all posts
Monday, 23 January 2017
Wednesday, 15 June 2016
One pan salmon
God I'm really into this one-pan meal thing! It makes life SO EASY! I was freaking out because I was running low on food when I discovered that I still had two salmon fillets in my freezer. It was like a blessing! Now, these are the baking time and temp for a specific frozen salmon brand, I can't speak for other brands (it's a blue package with a zip-top, and 10 individually wrapped fillets inside the bag)
1 cup of baby carrots
1 medium potato (yellow, red, or white)
1 frozen salmon fillet
A generous sprinkle of salt
Also a generous sprinkle of pepper
A little less than a tbsp of canola or light olive oil
2 sprigs of thyme (fresh is best)
About a tsp of honey
1. Preheat oven to 450f, cut potatoes into 3/4 inch cubes and slice baby carrots in half lengthwise
2. Put them together in a bowl and add about half a tbsp of the oil to the bowl, as well as a sprinkle of salt and pepper. Toss or mix to coat evenly.
3. Line a baking sheet with parchment paper (and aluminum foil on the very bottom if you're anti-cleaning like me)
4. Add carrots and potatoes to the tray in a single layer, leaving a gap in the middle for your salmon
5. Place frozen salmon in the middle, skin side down. Rub the rest of the oil on the salmon. Sprinkle salt and pepper on top, rub it in if you feel so inclined. Sprinkle thyme leaves on it, and in smalllll trickle-like ribbons top the salmon with honey. You won't be rubbing this in because it'll start to freeze on contact and you'll mess up your seasonings, so try to coat it evenly with thin back-and-forth ribbons.
6. Bake for 20 minutes. Let rest for 2.
1 cup of baby carrots
1 medium potato (yellow, red, or white)
1 frozen salmon fillet
A generous sprinkle of salt
Also a generous sprinkle of pepper
A little less than a tbsp of canola or light olive oil
2 sprigs of thyme (fresh is best)
About a tsp of honey
1. Preheat oven to 450f, cut potatoes into 3/4 inch cubes and slice baby carrots in half lengthwise
2. Put them together in a bowl and add about half a tbsp of the oil to the bowl, as well as a sprinkle of salt and pepper. Toss or mix to coat evenly.
3. Line a baking sheet with parchment paper (and aluminum foil on the very bottom if you're anti-cleaning like me)
4. Add carrots and potatoes to the tray in a single layer, leaving a gap in the middle for your salmon
5. Place frozen salmon in the middle, skin side down. Rub the rest of the oil on the salmon. Sprinkle salt and pepper on top, rub it in if you feel so inclined. Sprinkle thyme leaves on it, and in smalllll trickle-like ribbons top the salmon with honey. You won't be rubbing this in because it'll start to freeze on contact and you'll mess up your seasonings, so try to coat it evenly with thin back-and-forth ribbons.
6. Bake for 20 minutes. Let rest for 2.
Monday, 22 February 2016
One pan pork chops!
So I've recently jumped on the one-pan meal bandwagon. This makes my life so easy, especially now that I'm single which means 1 night of cooking means about 3 meals. Yeah they're all the same 3 days in a row but I'm not too stressed when it comes to variation day-to-day if I'm saving money at the same time. This is a reaalllyy freakin' basic recipe, feel free to add any other spices you want.
- A solid handful or two of green beans, tipped and tailed
- 3-4 cups of mini red potatoes, halved or third-ed depending on size
- 4-6 Boneless pork chops
- 1.5 tbsp olive or canola or vegetable oil
- Salt, pepper, garlic powder
1. Set oven to 400f
2. Tip and tail your beans, cut your potatoes. Add to a medium bowl with 1/5 the oil. Add a sprinkle of salt and pepper. Toss, add to an aluminum or parchment paper lined cookie sheet
3. Add pork chops to a bowl (ideally, have them brined beforehand and patted dry), add the other half of your oil. Toss to coat the chops.
4. Spread a space in the beans and potatoes for your first pork chop, repeat for your other 3-5 pork chops. Sprinkle the pork chops with salt, pepper, and garlic powder.
5. Bake for 22-30 minutes. Less time if they're the thin-sliced chops.
6. Serve!
- A solid handful or two of green beans, tipped and tailed
- 3-4 cups of mini red potatoes, halved or third-ed depending on size
- 4-6 Boneless pork chops
- 1.5 tbsp olive or canola or vegetable oil
- Salt, pepper, garlic powder
1. Set oven to 400f
2. Tip and tail your beans, cut your potatoes. Add to a medium bowl with 1/5 the oil. Add a sprinkle of salt and pepper. Toss, add to an aluminum or parchment paper lined cookie sheet
3. Add pork chops to a bowl (ideally, have them brined beforehand and patted dry), add the other half of your oil. Toss to coat the chops.
4. Spread a space in the beans and potatoes for your first pork chop, repeat for your other 3-5 pork chops. Sprinkle the pork chops with salt, pepper, and garlic powder.
5. Bake for 22-30 minutes. Less time if they're the thin-sliced chops.
6. Serve!
Friday, 4 December 2015
Ricotta stuffed chicken breasts
So I bought everything I needed to make one recipe, finally caving and getting both the rolls royce of the chicken, the breasts, and fancy schmancy cheese, ricotta. Only problem was, a key ingredient in this recipe was fresh basil and the grocery store only had one package.. and it was brown. I went day after day after day looking for fresh basil and they'd always be out. Eventually I gave up after 5 trips and started looking for other recipe ideas to use the chicken and ricotta before they went bad. I decided on picking a couple parts from different recipes and skipped (okay, shuffled, I was tired but really excited) to the grocery store straight after placement. Of course, as my life usually goes, today the grocery store had fresh basil so I bought it anyway. I got home, put things in the fridge because it was a little too early to make dinner, went to my bed, put on netflix, wrapped my arms around my sleeping kitty, and promptly passed out for three hours. Anyway, long story short, this recipe is a bunch of little pieces of other recipes and I love it and I'm proud of it and I knew it would be worth starting to cook at 8:30 pm. It was so flavorful and moist, I want it again tomorrow! Wait... I have leftovers, I will have it tomorrow!
Ingredients:
- 3 chicken breasts
- 1/4-1/2 cup of ricotta
- A couple leaves of fresh basil if you can get your hands on it, dry rubbed basil will work too I guess
- 3 tbsp flour
- Fresh or dry thyme, I had fresh, about 3/4 tsp for dry, and a little over 1 tsp for fresh
- 1/2 tsp oregano, dry
- 1 tsp rosemary, dry, crumbled with your fingers (after measuring)
- Salt + pepper
- Butter (about 1/2 tbsp)
- about 1/2 to 3/4 cup fresh or frozen blueberries. If you're using frozen, it'll take a little bit longer but they'll be sweeter on the inside
- 1/2 cup white wine
1. Cut the tenders or "loose" parts off your chicken breasts. Using a small but sharp knife, cut a pocket in the chicken breasts. If you don't know how, here's a video.
2. Chop up the basil leaves, throw them in a bowl with the ricotta and a couple pinches of salt and pepper. Mix it all up. Be careful with this part because it's hard, since the ricotta is very squishy. Open up the chicken-pocket using a few fingers on one hand, and take little scoops of the ricotta mix and stuff it in as far as you can until it's loaded up. Repeat with the other breasts, making more of the ricotta mix if necessary. Seal the openings with a toothpick or, if you're like me and can't remember to pick up toothpicks to save your life, pieces of spaghetti noodles.
3. While your butter melts in the pan over medium heat combine thyme, oregano, crumbled rosemary, a couple pinches of salt and pepper, and flour in a shallow + wide bowl. Coat each breast in the mix and put them in the hot pan. Cover the pan and cook for about 10 minutes, until golden. Flip and cook covered for 5 minutes, uncovered for another 5. Check to make sure the chicken is cooked all the way through, and transfer to a plate/dish and cover to keep warm.
4. Add a little tiny bit more butter to the pan, just a little sliver, and then (once butter is melted) slowly add the wine. Scrape + mix in anything that got stuck to the bottom of the pan. Add blueberries and cook until thickened and some of the blueberries have burst.
5. Plate the chicken and cover with blueberry sauce.
I served it with roasted garlic red-skinned mashed potatoes. and parmesan roasted brussel sprouts.
Ingredients:
- 3 chicken breasts
- 1/4-1/2 cup of ricotta
- A couple leaves of fresh basil if you can get your hands on it, dry rubbed basil will work too I guess
- 3 tbsp flour
- Fresh or dry thyme, I had fresh, about 3/4 tsp for dry, and a little over 1 tsp for fresh
- 1/2 tsp oregano, dry
- 1 tsp rosemary, dry, crumbled with your fingers (after measuring)
- Salt + pepper
- Butter (about 1/2 tbsp)
- about 1/2 to 3/4 cup fresh or frozen blueberries. If you're using frozen, it'll take a little bit longer but they'll be sweeter on the inside
- 1/2 cup white wine
1. Cut the tenders or "loose" parts off your chicken breasts. Using a small but sharp knife, cut a pocket in the chicken breasts. If you don't know how, here's a video.
2. Chop up the basil leaves, throw them in a bowl with the ricotta and a couple pinches of salt and pepper. Mix it all up. Be careful with this part because it's hard, since the ricotta is very squishy. Open up the chicken-pocket using a few fingers on one hand, and take little scoops of the ricotta mix and stuff it in as far as you can until it's loaded up. Repeat with the other breasts, making more of the ricotta mix if necessary. Seal the openings with a toothpick or, if you're like me and can't remember to pick up toothpicks to save your life, pieces of spaghetti noodles.
3. While your butter melts in the pan over medium heat combine thyme, oregano, crumbled rosemary, a couple pinches of salt and pepper, and flour in a shallow + wide bowl. Coat each breast in the mix and put them in the hot pan. Cover the pan and cook for about 10 minutes, until golden. Flip and cook covered for 5 minutes, uncovered for another 5. Check to make sure the chicken is cooked all the way through, and transfer to a plate/dish and cover to keep warm.
4. Add a little tiny bit more butter to the pan, just a little sliver, and then (once butter is melted) slowly add the wine. Scrape + mix in anything that got stuck to the bottom of the pan. Add blueberries and cook until thickened and some of the blueberries have burst.
5. Plate the chicken and cover with blueberry sauce.
I served it with roasted garlic red-skinned mashed potatoes. and parmesan roasted brussel sprouts.
Thursday, 1 October 2015
Mushroom pork
Just on a quick note, this is a recipe I've made quite a few times very casually, so I don't have all perfect measurements but I will do my best <3
1 can of condensed cream of mushroom soup
3 tbsp (maybe more if you're feelin it) sour cream
1 splash of milk
2 large pork chops (usually these ones have the bone in them) or 4 small/medium
salt and pepper
a little bit of margarine or butter or oil
(Note - I prefer to brine my pork, I find it helps it stay nice and tender. I usually do a couple peeled and crushed cloves of garlic, a tbsp of salt, a tbsp of brown sugar, and maybe a little squirt of lemon juice with enough water in a bowl or container to cover the pork chops and leave them for at least one hour)
1. Heat the butter in a pan over medium heat. Pre-heat oven to 350f.
2. Pat down with paper towel and add pork chops to the pan once butter is melted and sizzling or your oil is doing that shimmery thing. Sprinkle with salt and pepper on one side only. Cook on each side for about 3 minutes for boneless, 5 minutes for bone in.
3. Combine the milk, soup, and sour cream in a bowl - try to smooth out any lumps but don't get too stressed over it.
4. Spread a layer of the soup mix in a glass baking dish, whatever size you think will fit your chops even if they rest on top of each other a bit. Put the pork chops on top of that layer and spread the rest over top of them - if they overlap a little, put some between them too so you don't miss an inch of exposed pork.
5. Cook for 50 minutes to an hour, covered by tin foil. If you feel like it, remove the tin foil for the last 10 minutes
6. Serve over/with rice or mashed potatoes! I've done both and I love it. Favourite veggie to serve with this is green beans.
1 can of condensed cream of mushroom soup
3 tbsp (maybe more if you're feelin it) sour cream
1 splash of milk
2 large pork chops (usually these ones have the bone in them) or 4 small/medium
salt and pepper
a little bit of margarine or butter or oil
(Note - I prefer to brine my pork, I find it helps it stay nice and tender. I usually do a couple peeled and crushed cloves of garlic, a tbsp of salt, a tbsp of brown sugar, and maybe a little squirt of lemon juice with enough water in a bowl or container to cover the pork chops and leave them for at least one hour)
1. Heat the butter in a pan over medium heat. Pre-heat oven to 350f.
2. Pat down with paper towel and add pork chops to the pan once butter is melted and sizzling or your oil is doing that shimmery thing. Sprinkle with salt and pepper on one side only. Cook on each side for about 3 minutes for boneless, 5 minutes for bone in.
3. Combine the milk, soup, and sour cream in a bowl - try to smooth out any lumps but don't get too stressed over it.
4. Spread a layer of the soup mix in a glass baking dish, whatever size you think will fit your chops even if they rest on top of each other a bit. Put the pork chops on top of that layer and spread the rest over top of them - if they overlap a little, put some between them too so you don't miss an inch of exposed pork.
5. Cook for 50 minutes to an hour, covered by tin foil. If you feel like it, remove the tin foil for the last 10 minutes
6. Serve over/with rice or mashed potatoes! I've done both and I love it. Favourite veggie to serve with this is green beans.
 |
| So... much... rice. I'm terrible at measuring normal rice after months of just being lazy and using minute rice. |
Saturday, 26 September 2015
Yellow coconut curry - meatless monday!
So I needed something to make for dinner that didn't involve meat, I looked up a couple curry recipes and came up with this. I'm pretty proud of myself!
Curry sauce
14 oz can coconut milk
1/4 - 1/2 cooking/yellow onion
1 clove garlic, minced
2 1/2 tsp curry powder
1 tsp turmeric
1/2 tsp garam masala
About 1 inch of ginger
Salt and pepper
Canola or vegetable oil (bout 1/2 tbsp)
Other stuff
1 can chickpeas
1 head of cauliflower
2 yellow or white potatoes
Salt and pepper
Garlic powder
About 2 tbsp canola or vegetable oil
Maybe a squirt of lemon juice if you're feelin' it
1. Heat oven to 400f, line a baking sheet with tinfoil
2. Cut the cauliflower into small bite-sized florettes, peel and cut the potatoes into 1/2 inch cubes, drain the chickpeas, throw everything into a bowl or ziplock bag
3. Add salt, pepper, 2 tbsp oil, a couple shakes of garlic powder, and lemon to the bowl or bag, shake/mix it up
4. Spread it all on the baking sheet and, when the oven's preheated, put it in and set the timer for 25-35 minutes, do a fork test for "doneness" at 25 minutes
5. After putting that in the oven, mince the onion while oil heats over medium in a large skillet or frying pan (mince the garlic too at this point if you don't get pre-minced like me), grate the ginger using a grater with small holes, not the kind you use for cheese
6. Cook the onion and garlic for 5 minutes, DON'T let it burn.
7. Add the garam masala, curry powder, and turmeric to the onions and garlic, mix to turn it into a "paste" of sorts. Add the ginger, mix it all up again. Don't let it burn.
NOTE: I don't add chili because I can't have spicy things, but please feel free to!
Curry sauce
14 oz can coconut milk
1/4 - 1/2 cooking/yellow onion
1 clove garlic, minced
2 1/2 tsp curry powder
1 tsp turmeric
1/2 tsp garam masala
About 1 inch of ginger
Salt and pepper
Canola or vegetable oil (bout 1/2 tbsp)
Other stuff
1 can chickpeas
1 head of cauliflower
2 yellow or white potatoes
Salt and pepper
Garlic powder
About 2 tbsp canola or vegetable oil
Maybe a squirt of lemon juice if you're feelin' it
1. Heat oven to 400f, line a baking sheet with tinfoil
2. Cut the cauliflower into small bite-sized florettes, peel and cut the potatoes into 1/2 inch cubes, drain the chickpeas, throw everything into a bowl or ziplock bag
3. Add salt, pepper, 2 tbsp oil, a couple shakes of garlic powder, and lemon to the bowl or bag, shake/mix it up
4. Spread it all on the baking sheet and, when the oven's preheated, put it in and set the timer for 25-35 minutes, do a fork test for "doneness" at 25 minutes
6. Cook the onion and garlic for 5 minutes, DON'T let it burn.
7. Add the garam masala, curry powder, and turmeric to the onions and garlic, mix to turn it into a "paste" of sorts. Add the ginger, mix it all up again. Don't let it burn.
8. Finally, shake the can of coconut milk, open it and pour it in the pan. Cook for a minute or two, then blend if you feel like it. I do, I feel like it combines all the flavours really well.
9. Pour the sauce back in the pan if you blended it. Add salt and pepper. I like it a little salty but not everyone does!
10. Let that simmer away. When the veggies are done, let them cool off for a minute or two so you don't burn yourself, then add it to the sauce.
11. Mix it up, let it simmer and soak into the veggies a little. Altogether, the simmering should go on for 10 minutes to thicken up.
12. Add it to rice and enjoy! Because I forgot to put rice on, I just did a little bit of minute rice while letting the sauce soak into the veggie mix.
So that's it! When I have some, I loveeeee sprinkling some of those crunchy fried onions over top. Careful, it's hot. It serves 3-4 adults, I'd assume it would serve 2 adults and 2-3 kids.
Thursday, 24 September 2015
Cracker chicken
Huge shout-out to a friend for showing this recipe to me. Insanely delicious and easy, and really simple to multiply for more than one serving.
6-10 ritz crackers (3-5 per chicken thigh, we used low-sodium because it's what I had)
Garlic powder
1 tbps mayonnaise
salt and pepper
possibly chili powder if you're feelin' it.
2 skin-on, bone-in chicken thighs
1. Heat oven to 350f
2. Crush the ritz in a bowl, add your salt and pepper (to taste) and your spices
3. Pat down chicken with paper towel, rub the mayo all over the thighs
4. Roll them in the crumb mix and place on foil-lined baking sheet
5. Bake for 35 minutes
It's actually a funny story, she was planning to make one dinner and I was planning another. I went to her house and it was like 5000 degrees and my phone was dying so we grabbed her chicken, went to my house, and decided to make both and it was like... the best meal I've had in a while.
6-10 ritz crackers (3-5 per chicken thigh, we used low-sodium because it's what I had)
Garlic powder
1 tbps mayonnaise
salt and pepper
possibly chili powder if you're feelin' it.
2 skin-on, bone-in chicken thighs
1. Heat oven to 350f
2. Crush the ritz in a bowl, add your salt and pepper (to taste) and your spices
3. Pat down chicken with paper towel, rub the mayo all over the thighs
4. Roll them in the crumb mix and place on foil-lined baking sheet
5. Bake for 35 minutes
It's actually a funny story, she was planning to make one dinner and I was planning another. I went to her house and it was like 5000 degrees and my phone was dying so we grabbed her chicken, went to my house, and decided to make both and it was like... the best meal I've had in a while.
Monday, 1 June 2015
Roasted chicken dinner
I can't even pretend I wasn't proud of my chicken dinner. It's not hard to roast a chicken, I guess, but I was still proud of myself nonetheless.
For the chicken:
1 Whole chicken, about 5 lbs
3-4 tbsp margarine or butter
1 tbsp olive or canola oil
1 tbsp lemon juice, fresh or not, both are good
2 cloves of garlic, minced, or half a tbsp of pre-minced garlic in a jar
1 tsp Dried rosemary, crumbled as best you can with your fingers OR 2-3 sprigs of fresh rosemary, quickly chopped
1 tsp Dry thyme OR 2 sprigs fresh thyme
1 tsp Dry sage
1-2 tsp Salt
3/4 tsp Pepper
1-2 tbsp white wine, if you can spare it, mixed with 1/4 cup water
For the potatoes and carrots:
2-3 Yellow potatoes, peeled, cut into 1.5 inch pieces
3 whole carrots, peeled, cut into 1 cm slices
1 tbsp canola oil
1/2 tsp salt
1/2 tsp pepper
a sprinkle of rosemary
1. Heat oven to 425
2. Mix up everything for the chicken in a bowl except the white wine/water and the actual chicken. Make sure all of it is combined.
3. Place chicken in a roasting pan or a deep baking tray (I use a 16X11 tray). Cover the chicken in the butter mix, even a little bit on the bottom but of course most of it on the tops and sides, using your hands or a brush.
4. Put all of the potato and carrot ingredients in a bag, shake it up until everything is coated evenly.
5. Carefully pour all of the veggies around the chicken, try not to let any of them land on top or rub off too much of the butter on the sides. Pour the water and wine mix into a corner of the pan and gently tilt it to spread it evenly
6. Cook, uncovered, in the oven for 45 minutes
7. Pull it out of the oven, flip some of the veggies so they don't dry out too much. Baste the chicken or, do what I had to do, tilt the pan and spoon the juices over the chicken.
8. Cook in the oven for another 20-25 minutes
Let it rest for 10 - 15 minutes after pulling it out of the oven, It's gunna be hella hot and you WILL burn your fingers if you don't let it rest.
 |
| Sorry it's such an ugly picture, I was starving then thought to take a picture at the very last minute to brag to my mom about how well I'm doing on my own |
1 Whole chicken, about 5 lbs
3-4 tbsp margarine or butter
1 tbsp olive or canola oil
1 tbsp lemon juice, fresh or not, both are good
2 cloves of garlic, minced, or half a tbsp of pre-minced garlic in a jar
1 tsp Dried rosemary, crumbled as best you can with your fingers OR 2-3 sprigs of fresh rosemary, quickly chopped
1 tsp Dry thyme OR 2 sprigs fresh thyme
1 tsp Dry sage
1-2 tsp Salt
3/4 tsp Pepper
1-2 tbsp white wine, if you can spare it, mixed with 1/4 cup water
For the potatoes and carrots:
2-3 Yellow potatoes, peeled, cut into 1.5 inch pieces
3 whole carrots, peeled, cut into 1 cm slices
1 tbsp canola oil
1/2 tsp salt
1/2 tsp pepper
a sprinkle of rosemary
1. Heat oven to 425
2. Mix up everything for the chicken in a bowl except the white wine/water and the actual chicken. Make sure all of it is combined.
3. Place chicken in a roasting pan or a deep baking tray (I use a 16X11 tray). Cover the chicken in the butter mix, even a little bit on the bottom but of course most of it on the tops and sides, using your hands or a brush.
4. Put all of the potato and carrot ingredients in a bag, shake it up until everything is coated evenly.
5. Carefully pour all of the veggies around the chicken, try not to let any of them land on top or rub off too much of the butter on the sides. Pour the water and wine mix into a corner of the pan and gently tilt it to spread it evenly
6. Cook, uncovered, in the oven for 45 minutes
7. Pull it out of the oven, flip some of the veggies so they don't dry out too much. Baste the chicken or, do what I had to do, tilt the pan and spoon the juices over the chicken.
8. Cook in the oven for another 20-25 minutes
Let it rest for 10 - 15 minutes after pulling it out of the oven, It's gunna be hella hot and you WILL burn your fingers if you don't let it rest.
Thursday, 7 May 2015
Creamy White Wine Mushroom Sauce
So this is pretty grand sauce, and I pretty much made it up by myself (little help from google, of course). It would go well with chicken, maybe some bacon crumble, maybe some sauteed spinach, maybe some green beans, whatever you like with your white wine. I made it with bowtie pasta and that was more than enough.
Ingredients:
- 1 1/2 cup milk, I used 1%
- 2 tbsp all purpose flour
- 2-4 cloves of garlic, minced
- 3 tbsp butter, more if needed
- 5-6 white mushrooms, chopped
- 1 tsp dried oregano
- 1/4 - 1/2 cup white wine (not a sweet one)
- 1/3 - 1/2 cup Parmesan cheese - best fresh or that pre-crumbled stuff, not the pre-grated stuff, the pre-grated adds a weird sweet taste that almost makes it taste like the milk has gone bad
- About 2-4 tsp of salt, about 1 tsp pepper
1. Melt 2 tbsp of the butter in a non-stick pan or skillet over medium heat, add some of the salt, oregano, garlic, pepper. Once the butter is melted and bubbling, add the mushrooms to the pan and cook for about 4 minutes, until they're soft and they've shrunk.
2. Melt the last tbsp of butter maybe a little more if it seems like there's not much in the pan, add the flour when the butter's melted and mix the butter and flour together until it's like a paste.
3. While stirring, slowly add the first 1/2 cup of milk. Make sure everything is combined, the milk may thicken up quickly and that's okay.
4. Add another 3/4 cups of the milk, make sure everything is combined. Set aside the last 1/4 cup of milk for later.
5, While stirring, slooowwwllyy add the white wine. Let it cook and thicken up for a little bit.
6. Sprinkle the cheese over top and stir in. Let the whole thing cook for a few minutes, Maybe about ten. If you're waiting for chicken to finish cooking, or pasta to finish boiling, etc... now is when you add that last 1/4 of milk bit by bit to keep it liquid-y.
 |
| The lighter chunks are some leftover chicken from the night before |
Ingredients:
- 1 1/2 cup milk, I used 1%
- 2 tbsp all purpose flour
- 2-4 cloves of garlic, minced
- 3 tbsp butter, more if needed
- 5-6 white mushrooms, chopped
- 1 tsp dried oregano
- 1/4 - 1/2 cup white wine (not a sweet one)
- 1/3 - 1/2 cup Parmesan cheese - best fresh or that pre-crumbled stuff, not the pre-grated stuff, the pre-grated adds a weird sweet taste that almost makes it taste like the milk has gone bad
- About 2-4 tsp of salt, about 1 tsp pepper
1. Melt 2 tbsp of the butter in a non-stick pan or skillet over medium heat, add some of the salt, oregano, garlic, pepper. Once the butter is melted and bubbling, add the mushrooms to the pan and cook for about 4 minutes, until they're soft and they've shrunk.
2. Melt the last tbsp of butter maybe a little more if it seems like there's not much in the pan, add the flour when the butter's melted and mix the butter and flour together until it's like a paste.
3. While stirring, slowly add the first 1/2 cup of milk. Make sure everything is combined, the milk may thicken up quickly and that's okay.
4. Add another 3/4 cups of the milk, make sure everything is combined. Set aside the last 1/4 cup of milk for later.
5, While stirring, slooowwwllyy add the white wine. Let it cook and thicken up for a little bit.
6. Sprinkle the cheese over top and stir in. Let the whole thing cook for a few minutes, Maybe about ten. If you're waiting for chicken to finish cooking, or pasta to finish boiling, etc... now is when you add that last 1/4 of milk bit by bit to keep it liquid-y.
Monday, 5 January 2015
Italian dressing pasta
It doesn't really have a name, unfortunately, "italian dressing pasta" is more of a description. My friend made it after I showed her that, for her picky threenager, she could freeze small portions of pasta dinners then re-heat as needed. I have to admit, when she first made it, we ate so much she had to make more to freeze! There are no real measurements, so you can decide how much of each you want.
-Macaroni noodles (cooked)
-Ground chicken, turkey, or pork
-Spinach
-Feta cheese
-Tomato (diced)
-Garlic (minced)
-Onion (diced)
-Italian salad dressing
-Veg or canola oil
1. Heat up oil in a pan, cook your onions until translucent and add the garlic. Once the garlic has cooked a little, add the ground meat and a splash of the dressing.
2. When the meat is cooked, add the spinach. When the spinach is limp, add the tomato and feta.
3. Add noodles and another splash or two of the dressing. If you want, add a bit of salt and pepper.
4. Serve! ...or divvy up into small servings and freeze for later.
**Edit: I've just been informed that this is great with greek dressing too!
-Macaroni noodles (cooked)
-Ground chicken, turkey, or pork
-Spinach
-Feta cheese
-Tomato (diced)
-Garlic (minced)
-Onion (diced)
-Italian salad dressing
-Veg or canola oil
1. Heat up oil in a pan, cook your onions until translucent and add the garlic. Once the garlic has cooked a little, add the ground meat and a splash of the dressing.
2. When the meat is cooked, add the spinach. When the spinach is limp, add the tomato and feta.
3. Add noodles and another splash or two of the dressing. If you want, add a bit of salt and pepper.
4. Serve! ...or divvy up into small servings and freeze for later.
**Edit: I've just been informed that this is great with greek dressing too!
Sunday, 26 January 2014
Savory Rosemary Crepes
This recipe was adapted from poorgirleatswell.com. I served this for my friend and I one night as a celebration for her getting accepted to college for the first time, and I actually loved them so much. She, being a chicken lover, devoured hers in a second.
Crepes:
-1/2 cup all purpose flour
-2 eggs
-3/4 cup low or no fat milk
-1 tbsp melted butter
-butter or oil spray (eg.PAM) for cooking
Cream sauce:
-Half and Half cream
-1 tbsp margarine
-3/4 tbsp fresh rosemary coarsely chopped
-1/2 tbsp cream cheese
-Salt and pepper for taste
Filling:
-4 to 8 chicken thighs, depending on the size
-thyme
-rosemary (fresh or dry, doesn't matter)
-2 cloves of garlic
-salt and pepper to taste
-oil
1. Chop the garlic and cut the chicken into small cubes (1 inch by 1 inch) while the oil heats in the pan at a medium heat. Throw the garlic into the pan first, allowing it to turn a golden brown colour. Throw the chicken in after it and season. Stir and mix and flip liberally to evenly distribute the seasoning. Don't be afraid of "over seasoning", unless it really is a ridiculous amount. A heaping teaspoon of everything will do the trick. Let the chicken simmer, stirring occasionally, until it's a nice dark brown.
2. Whisk all the crepe ingredients while your skillet pre-heats to a medium low temperature. Spray or butter the pan. Take about a half cup ladle-full and pour slowly into the center of your pan. Pouring too quickly will give you a weird looking crepe. After a minute or two, when the edges look cooked, flip it and allow it to cook for about a minute more before moving it to a plate. Repeat until all the batter is used.
3. Heat the butter in a sauce pan and quickly saute the rosemary. Add the cream cheese, and once that's melted, the rest of the ingredients. Make sure it's well combined. Let it simmer down to be a bit thicker, and then you're ready to eat!
Salmon Dinner
I GOOFED! I DIDN'T GET A PHOTO!!! I'M SO SO SORRY!!!! Also, this one isn't particularly cheap, but it's really yummy so if you have the extra cash, don't be afraid to spend it. This would be a really nice dinner if you happen to have someone coming and you want to impress them. I'll only be instructing on how to feed one, but just double the portions if it makes it easier for you.
-Salmon portion, fresh from the fish department is the very best.
-A big handful of asparagus. About 10-15 pieces.
-1 medium russet potato
-1 tbsp Butter or margarine
-1/2 tbsp Brown sugar
-1 tsp Garlic salt
-2/3 tsp Pepper
-Canola oil
1. Set the oven to 450(f).
2. Cover the salmon with brown sugar, garlic salt, and pepper. All the brown sugar may not be used, but there should be a generous coating on it.
3. Coat a cookie sheet with a bit of oil so the salmon doesn't stick. Let the flavors of the seasoning sink in while you wait for the oven to finish heating up and while you do other things. Just put it in the oven when it is heated. Set the timer for 10-15 minutes (longer if the fillet/portion is unusually huge). If you can't figure out how long it should go in for, cook it until it's solid and flaky.
4. To bake the potato quickly, rub it with oil, rub it again with just a very little bit of salt and pepper. Prick it with a fork a few times. Place in the microwave on a plate for 5 minutes. If a fork doesn't go through smoothly, put it in for another 3-5 minutes.
5. Cut the wood-y bottoms of the asparagus and place it in your steamer. If you don't have a steamer, you can put them in a microwave safe bowl with enough water to cover them and microwave them until they're soft enough to enjoy. When they're done, coat lightly with butter or margarine, and sprinkle sparingly with salt.
Everything should be done roughly the same time. If not, just keep it all warm until it's all finished. Don't forget to peel the skin off the salmon.
-Salmon portion, fresh from the fish department is the very best.
-A big handful of asparagus. About 10-15 pieces.
-1 medium russet potato
-1 tbsp Butter or margarine
-1/2 tbsp Brown sugar
-1 tsp Garlic salt
-2/3 tsp Pepper
-Canola oil
1. Set the oven to 450(f).
2. Cover the salmon with brown sugar, garlic salt, and pepper. All the brown sugar may not be used, but there should be a generous coating on it.
3. Coat a cookie sheet with a bit of oil so the salmon doesn't stick. Let the flavors of the seasoning sink in while you wait for the oven to finish heating up and while you do other things. Just put it in the oven when it is heated. Set the timer for 10-15 minutes (longer if the fillet/portion is unusually huge). If you can't figure out how long it should go in for, cook it until it's solid and flaky.
4. To bake the potato quickly, rub it with oil, rub it again with just a very little bit of salt and pepper. Prick it with a fork a few times. Place in the microwave on a plate for 5 minutes. If a fork doesn't go through smoothly, put it in for another 3-5 minutes.
5. Cut the wood-y bottoms of the asparagus and place it in your steamer. If you don't have a steamer, you can put them in a microwave safe bowl with enough water to cover them and microwave them until they're soft enough to enjoy. When they're done, coat lightly with butter or margarine, and sprinkle sparingly with salt.
Everything should be done roughly the same time. If not, just keep it all warm until it's all finished. Don't forget to peel the skin off the salmon.
Banana French Toast
Now, since I am not yet in my dorm and still living at home, I still have access to my stove and frying pan. If you don't have a stove, you can try to rig your clothing iron to stay upside down and use aluminum foil as your pan, you can wrap your pieces of bread in tin foil and have squished french toast, or you can venture out into the scary common kitchen. I'll be instructing you on the scary-venturing-to-the-kitchen method.
For the toast
-2 pieces of brown bread
-2 eggs (If you're using your clothes iron you may want to use only 1.5 eggs to avoid mess)
-1 tsp cinnamon
-1 tbsp brown sugar
For the banana part
-1 banana
-1/2 tbsp brown sugar
-1 1/2 tbsp butter (I use becel olive oil margarine)
-1 tsp cinnamon
1. Set skillet to medium-low (3.5 out of 8) and place some butter in the pan to give it time to melt.
2. Combine eggs and cinnamon in a shallow bowl.
3. Quickly soak each side of the bread in eggs, letting each side soak for about 1-2 seconds.
4. Place pieces of toast in the pan. If there is extra egg mixture in the bowl, don't get rid of it.
-while the first side toasts-
4.5 - drop butter, cinnamon and brown sugar into a bowl and throw it in the microwave for about 40 seconds.
- slice up a banana, throw the slices in the melted butter and mix it around (oh my god use a spoon, it'll be way too hot)
- now you can choose to either place the banana in the microwave for 50 seconds OR you can wait til the skillet is free and fry them up for about a minute. I fried mine, but microwaving has worked in the past too.
5. About a minute before you flip your toast, slowly pour the remaining egg mixture on the raw side. Try not to let any of it spill over the edge. I find moving it around slowly with a fork helps it sink in.
6. Sprinkle the brown sugar on top of the raw side, let it rest for a few seconds to sink in and flip!
Once your toast is done, throw it on a plate, put the bananas over it, and cover it with maple syrup if you so choose! This is a very sweet breakfast, no doubt, but it was soooo delicious.
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