Death Valley Couscous and Chicken

These are the foods we invent when obvious recipes with traditional ingredients evade us. This is SUPER easy to make, and will provide you with tasty leftovers for days. Now, you can make this dish as spicy as you'd like... and you KNOW I did. Here's what you'll need:

2 cups of Couscous (uncooked)
1 onion (thinly diced)
1 can of Diced Tomatoes with Green Chilies
4 boneless, skinless chicken breasts (diced 1/2 inch cubes)
1/4 cup dry parsley flakes (use fresh if you can)
1/4 teaspoon of Cumin, Onion Salt, Cajun Seasoning, Table Salt and Pepper
1 tablespoon olive oil
1/4 cup of hot sauce

Easiest step first... make the Couscous by boiling 2 cups of water in a large saucepan. Once at a boil, pour couscous in water and stir, stir, stir. Cover and remove from heat. You're done with this part until the end.

Next, saute one diced onion in a tablespoon of olive oil. After about 5 minutes throw the chicken in with the onions. Stir fry for a while. Don't worry if the chicken sweats a bunch and the sauteed mix seems to be drowning. That extra moisture will be necessary later. Feel free to add all our spices in with the saute.

While you're sauteing, make sure to stir often to get the chicken evenly cooked. You can also open that can of diced tomatoes and chilies, drain and dump into the couscous. Don't worry if a little water from the can gets in there. The couscous is pretty dry and will need a little moisture.

Lastly, throw the saute mixture in with the couscous and tomatoes. Stir it up well. The extra moisture from the saute helps loosen up the couscous and maxes everything mix much more evenly. Now, add your hot sauce and, again, stir thoroughly. I call for a lot of hot sauce. I enjoy the heat as well as the added moisture. Feel free to use less if you like.

I liked this dish because it satisfied my "pasta" craving without committing me to making a strainer full of spaghetti. Also, tons of poultry-based proteins. Don't forget there's about 4 servings of vegetables in there. Works well as a side or an entree! Feel free to let me know how your version turned out!

A Little Bit Healthy Pizza

1 "Mama Mary's" Whole Wheat thin pizza crust (pkg comes with two)
1 tbsp rosemary infused olive oil
2 tbsp grated parmesan & romano cheese, divided
1/2 cup shredded cheese (whatever you like, fat-full or fat-free)
15-20 leaves of basil, chiffonade
1 clove garlic, finely chopped
5 or 6 marinated artichoke hearts
1/2 cup sliced mushrooms
1 Roma tomato, sliced
salt
freshly ground pepper

Preheat oven to 450F

Spread olive oil on crust evenly, all the way to the edges. Sprinkle garlic evenly over crust, then add basil strips.

Sprinkle on half of the parmesan/romano cheese. Sprinkle on salt (I use about 1/4 tsp of kosher salt, but I like things salty) and a couple of twists of pepper.

Add mushrooms, artichoke hearts and shredded cheese, then the other half of the parmesan/romano.

Bake for 10 minutes and remove from oven. Slice tomato over top and NOM. :)

Not Quite Chicken Piccatta

I was raised Seventh-Day Adventist and therefore, vegetarian. In high school I made a few dalliances into the meat stall of the cuisine arena, but ultimately decided that I don't really enjoy eating meat, so I don't.

Another result of being raised SDA is that instead of meat we ate vege-meat. Some of my favorites were stripples, big franks and fri-chik. The main brands when I was growing up were Loma Linda and Worthington. Interestingly, Worthington was purchased by Morningstar Farms, then purchased by Kellogg, who also now owns Boca. Seems the vege-meat world is smaller and smaller all the time.

I've enjoyed the sauce on a few chicken piccatta recipies and decided tonight to make use of what we have in the cabinet: Cous-cous, Fri-Chik, and a few mushrooms in the fridge.

Here's what I came up with.


Fri-Chik Piccatta

1 cups water
1 tsp butter equivalent (I use Smart Balance)
Sprinkle of salt
Bring to a boil
Add 1 cup cous-cous, stir, remove from heat
Let sit 4-5 min, fluff with a fork


In a medium sauté pan, melt 1 tsp butter equivalent
Add 8 oz sliced white mushrooms
Sauté 2 to 3 minutes
Add 4-6 fri chik, sliced
Once mushrooms are soft and fri-chik is heated through, remove fri-chik pieces from pan and set aside.


For Sauce:

1 clove garlic, finely chopped
1 small sprig rosemary, finely chopped
8-10 leaves basil, chiffonade
½ tsp chopped fresh oregano, finely chopped
1 ½ cups fri-chik juice
½ cup water
3 tbs lemon juice
2 tbs cornstarch dissolved in ¼ cup water
Salt & Pepper to taste

In mushroom pan add garlic & herbs, fri-chik juice, water & 2 tbs lemon juice, set to med-hi and reduce by 1/3. Add remainder of lemon juice, add cornstarch/water, salt & pepper to taste.

Plate ½ cup cous cous, add 2-3 slices of fri-chik, spoon sauce over.

Easy Cornbread

This recipe was adapted from a Pancetta Corn-Muffin recipe in a book called "Muffins-40 Tantalizing Recipes for Tasty Muffins" that I got as a 3 for $10 deal at a Walgreens in Key West.

Since I'm not so much into Pancetta and needed a basic cornbread recipe but lost the one I had developed, I decided to try the recipe without pancetta and baked in a pan.

I have to say, it's easy and tasty. I've also added green chilies and shredded cheddar to the recipe in the past to great laudation from my husband.



Makes an 8x8 pan of cornbread.

Preheat oven to 400F.

• 1 cup self-rising flour
• 1 tbs baking powder
• 1 tsp salt
• 1 2/3 cup fine cornmeal
• 1/4 cup granulated sugar
• 3.5oz/100g butter, melted (I used our kitchen scale and substituted Smart Balance Light for the butter)
• 2 eggs, beaten
• 1 1/4 cups milk

Sift together flour, baking powder and salt, stir in cornmeal and sugar. In a separate bowl, melt the butter, let cool a little and stir in the milk. Add beaten eggs slowly so they don't scramble.

Add wet ingredients to dry and stir just until blended.

Spray 8x8 baking pan (I use an olive oil cooking spray) and pour in batter.

Bake for 30 minutes on center rack. Cornbread is done when knife or toothpick inserted in center comes out clean.

Get Your Nuts Buttered With This Buttnernut Squash Sauce Recipe!

Firstly, let me apologize for the lact of illustrative imagery. I will, shortly, have pictures for this and you can gasp at the sheer beauty of this incredibly easy and impressive recipe! Anyone that knows me... knows that I love to blog, but rarely find the motivation. So, please let this entry serve as a worthwile post based on its on merit. Basically, this was good enough to pull me away from video games... so its a good read-- a long read, but a good read! I threw in a lot of editorial comments. This is for us "novices" who want to know WHY we're doing something. After all... learning isn't about reading directions... its about ABSORBING THE CONCEPTS.

Let me first say, that this recipe is dedicated to the people who want to impress, but are too intimidated by gourmet cooking to try much of anything. Moreover, this recipe is dedicated to the guys who really wanna show their passion and effort to impress say, a lady. If you have given up on efforts that appeal only to those that seem to be born with the inherent ability to cook.--RELAX. YOU CAN DO THIS ONE. You'll ace this recipe every time and look like a total stud doing it. I learned this basic sauce from Giada DeLaurentiis... and any cook knows that she's EASY. She's a three ingredient--salt-and-pepper-for-seasoning kinda girl.

Here are some of the basic tools you will need. If you dont have them... try alternatives. Let's face it... as grown ups, our kitchens should start expanding. A good mechanic always has the right tool for the right job. Same for crafting a meal. A good meal will get the girls, gentlemen. Invest if you don't have it.

Here's the big stuff:

-- A food processor (Invaluable-- fifty bucks. Will last 10 years.) If you don't have one today, a blender might work here... but it'll be a huge pain in the ass.

-- A "zester" grater (Cheap and a must for fresh parmasean / hard cheeses)

-- A chef's knife (a six to ten-inch blade. Non-serrated. Sharp. My buddy Pete bought me a bitchin' German knife that I use every day, every time I cook. Anthony Bourdain, a celebrity chef says you only need one knife, really. Mine is a Solingen--but Bourdain warns about overspending. I say, INVEST.

-- At least a 12-inch saucepan. I suggest non-stick. We went for "Calphelon." Search Ross or other bargain stores for cookwear. Thats where we get 100-dollar sauce pans for 39 bucks.

-- Cutting board. Anything will work, genius. Opt for bigger and not smaller.

OK... now for ingredients.

-- One butternut squash

-- One clove of garlic (Not a "bulb" of garlic, guys. Just the little "piece" of garlic that comes off).

-- Brick of parmesan cheese. Do NOT use that powdered shit. You might as well make macaroni and cheese and settle for a night of "Girls Gone Wild" commercials if you cant manage fresh grated parmesean.

-- Herbs. Surprise yourself. You can't go wrong with "whatever." I suggest fresh herbs. Oregano, parsley, basil, chives. Any or all. Think "Italian." Dried herbs are fine too... but not as pimp. Fresh, always.

-- Milk (a few cups, at least)

-- Olive oil

OK... now to prep and cook!

Ok. This is the hardest part. You have to cut up the butternut squash. Its like, part zucchini, part pumpkin. Its thick and its got a hollow center in it's lower or more "bulbous" (hehehehe) region. This step will probably take about 10-20 minutes. Take care here. The density of the squash will make cutting a challenge. I know... you know what youre doing. Just don't expect to get any from your date in the emergency room after youve passed out from blood-loss. I'm just sayin'.

Take your big-ass knife and cut it into about 1-inch cubes. You WILL have to have a spoon on hand to "scrape" the guts and seeds out of the center of the squash. You're going to have to cut the "rind" offa the squash. Cut into 1-inch cubes... and then carefully slice the lighter-colored "rind " off. The squash is tough. Don't cut yourself, fool!. Cut AWAY from yourself. Keep your fingers clear of the swath of the knife... lest you have the visit the "Marisa Lysinger" wing of your local emergency room. I'm just sayin.

Next, whilst you're getting your "samurai" on... dice up that clove of garlic. If you don't know how... first lay the clove down on the cutting board. Take the knife and with lay it down with the flat side on top of the garlic. One of your hands should be on the knife handle. The other hand should take one good strike on the flat of the knife blade. Pretend its that asshole "Bobby"at work that no one can stand. One good pop. Yeah, the garlic will be smushed but it doesn't matter. Dice it up small as you can get it. While you're at it... dice up your herbs. You really can't have too much. Start modest... and then add. Sauces are easy like that. Taste along the way. Stop when its perfect.

Now, we're going to start throwing things in our big, ol' saucepan. Turn on your stove-top to "medium" heat and throw a large drizzle of olive oil, your freshly chopped garlic and herbs in there. Stir for a little bit. Watch it, though... that garlic will turn brown quickly. Overly-sauteed garlic can become hateful little slivers in your meal. Two-four minutes is good, if you need a time frame.

Next, throw your cubes of squash in there. You want them to LIGHTLY carmelize (get that little brown crust). Add more olive oil if it all looks dry. Keep that pan lubed, brother! After five minutes, or so, of sauteeing it all, turn the temp on the stove down... to about "four-five." A more subtle heat will help "soften and mature" the tastes in the squash. Cook it for a while longer. Just watch it. If the edges get smushy... thats perfect. Don't char it. Carmelize and soften it.

Time for your food processor, or blender. This is where you're going to turn your sauteed ingredients into a "pudding" type of texture. Spoon your contents in there. Add some milk... say, a cup. You can't go wrong here. Process it and add as much milk as needed to turn it into that "pudding" consistancy. Try and get the lumps out. Once you're happy with the consistancy, pour and spoon the sauce back into your sautee or sauce pan.

Crack a beer, or mix a vodka / cran. You're home free now.

Keep that pan at a low temperature... a simmer. Taste it every once and a while and add what you like. As you cook it, the sace will thicken, and you'll have to add more milk.

Take that "zester" grater and start grating that parmesan cheese into the sauce. You can use as much as you like. Add a little more milk as you go.

Try some salt and pepper. The richness of the sauce will "goad" you into wanting to add too much salt. DON'T over-salt. Once you over-salt you can't go back. Try a VERY SMALL dash of curry. Curry is a mellow and rich spice that you can add to "mature" the flavor of your sauce, but will over-power it very quickly.

You're set, homie! The only way you can ruin it, at this point, is to add too much SALT, too much GARLIC--or to burn the crap out if it.

Serve with pasta. It's rich enough that you don't need to cook anything else crazy with it. I put it on top of homemade ravioli (a daunting task). Grate more parmesan over the top when serving. Maybe even throw a sprig of basil.. on there. Something green to contrast the "orange" color of the sauce. That would be super-pimp.


Sorry for the long read. This ended up more a "lesson" than a "recipe." Though, this is how I learn... I want to know why... I want to know the concepts. After that, the rest is cake.

Cheers! Let me know how it turned out!

Scott

Veggie Stroganoff

I quite often develop recipes based on what we have in the house at the time that I'm hungry and inspired to cook.

I've made a stroganoff from scratch before two or three times, and it's always been different. I've experimented with using red wine in the sauteing of the mushrooms, to mixed results.

Scott always prefers to be what he considers to be "authentic" and have the sauce over egg noodles.

Tonight I started off with what I had in the fridge and cupboard, and ended up making a store run for a tub of sour cream and some fresh mushrooms.


1 block neufchatel cheese
1 16 oz light sour cream
1 8oz can lo-fat mushroom soup
1 can (from the soup) lowfat milk

1 large white onion/yellow onion, diced
1/2 bag MSF burger crumbles
olive oil
balsamic vinegar
kosher salt

12 oz egg noodles

dill
mrs dash garlic & herb

container button mushrooms, sliced
container shitake mushrooms, sliced


In a very large saucepan/saute pan on low, combine mushroom soup and milk, put package of neufchatel cheese in to melt. (I left for the store at this point, so I left it all on low for about a half hour and the cheese was nicely creamy by the time I got back. You can microwave it before adding it to the pan if you don't want to wait.)

Add the sour cream and turn heat up to 2 or 3 just until the mixture is easily combined and creamy. Add about a tablespoon of dried (or fresh if you have it) minced dill, turn heat back down to low.

In another saute pan on medium heat, add olive oil and diced onions. Once the onions start to sizzle a little, add the half bag of burger crumbles, drizzle a little balsamic over the top and stir. As soon as the crumbles are thawed and beginning to warm, add mushrooms, another drizzle of balsamic and a healthy sprinkle of Mrs. Dash Garlic & Herb seasoning. Saute until the onions are soft and clear and the mushrooms are starting to juice.

Add mushroom mixture to the dairy mixture and bring back to heat at about 2 or 3. Salt to taste.

Boil your egg noodles according to the package directions, strain and EAT.

I am the happiest with this result of any of my stroganoff attempts. Then again, it's hard for me not to love anything with mushrooms and sour cream in it.

Cinnamon Roll Experiment: Part II

After the disappointing results of my previous attempts at cinnamon rolls, I decided I wanted more immediate gratification and bought a tube of Pillsbury's cinnamon rolls with cream cheese frosting.

I'm a pretty big sucker for any cream cheese food item, but ESPECIALLY cream cheese frosting.

I've never actually tried a Pillsbury tubed product before, and had quite a time trying to get the darn thing OPEN. I tried all of our can and bottle openers and finally took one of our very sharp Calphalon knives and sawed off the end, upon which the cream cheese frosting compartment shot across the counter.



The rolls are pre-sliced and cinnamoned. Lay them on a greased cookie sheet and pop in the oven for 8 to 10 minutes.


They came out puffy and after spreading the frosting on and letting it melt, I tasted the results.

Overall Score (out of 10): 6 - better than the previous attempt, the consistency is actually a little soft for me, I think they need to be a little chewier. The frosting is pretty good.