So today I decided to take some of my favorite recipes and threw a spin on them.
I started off with boiled chicken, then my popcorn cauliflower, a cabbage salad, and baked potato chips.
For the chicken, normally I bake the individual pieces with barbecue sauce, but I was trying to think of a way to get the moist, tender chicken of a slow roast, but without drying it out.
When I thought about it, I realized the most moist chicken I know of is chicken from good old fashion chicken soup. So I strained the leftovers from a pot of chicken soup into another pot, added a whole onion cut into half. threw in two bay leaves, about a cup of water, some salt and pepper, some oregano, and thyme.
As for the chicken itself, I rubbed a whole chicken with salt, pepper, onion powder, garlic powder, and thyme. and placed it in the pot, breasts down.
I, then, cooked the chicken for about two and a half hours on low heat.
Next, I made my popcorn cauliflower recipe, but once the cauliflower was done cooking I added it sauteed asparagus that I thinly sliced diagonally.
Once I cut up the asparagus, I lightly coated them with about a teaspoon olive oil. then added 3 cloves of garlic, diced, and some salt and pepper.
My next dish was a purple cabbage slaw. I used about a pound of pre-shredded purple cabbage from a bag, then added about 3 to 4 cups of red seedless grapes, cut in half, some sesame seeds, and a 1/4 cup of both teriyaki sauce and balsamic vinegar.
And if that wasn't enough, I also made baked potato and sweet potato chips. Out of everything, these were probably the easiest to make and the dish that was finished the fastest.
I took two regular and one huge sweet potato, cut them using my trusty mandolin on the middle setting. I cut them right into a bowl of water to wash them off, so they don't stick together when they cook. Then, I laid them flat, one layer per tray, on a cookie sheet with foil, but first I sprayed the foil so that the potatoes don't stick to the foil. then I lightly coated them with salt and stuck them in the oven at 500 degrees until the potatoes start to brown.
Monday, July 26, 2010
Friday, July 23, 2010
Farm Fresh to You
As a college student, having fresh produce isn't the easiest thing, especially when you don't have a car.
Farm Fresh to You (FFTY) is one of the best ways to solve this problem. As Angelenos become increasingly more demanding in the quality of produce, Farmers, like Kathleen Barsotti, have started to deliver their fresh produce to all over southern California, delivering that weeks harvest directly to your door.
Like any new fad, competition for the best "bang for your buck" has really picked up, and FFTY is leaving the competition in its dust. With descriptions of exactly what comes that week, in all the different boxes.
They have about 20 different boxes you can choose from, starting at $25 per box to $80 per box, you can choose fruits and veggies, or just friut, or just veggies.
Since this is a per delivery fee and not a monthly fee you also get to choose how often you want to get a delivery, you can get it every week, every other week...... and if you're going to be out of town for a week, all you have to do is email them saying you don't that week's box. They, also have a page of everything they grow and when they grow it.
And if that isn't enough, if you don't like a certain product they grow, you can simply send them an email saying you don't want that anymore and they'll stop sending it to you, no questions asked.
Saturday, July 17, 2010
simply delicious popcorn cauliflower
First, preheat your oven to 375 degrees, then you’re going to start by breaking down the cauliflower. I like the florets to be on the smaller side, but do it however you like them.
Next you have to wash the cauliflower, if you’re buying your produce from a farmers market or one of those kosher Persian markets, you really have to wash them well, but if you get it from Ralphs or Trader Joes a simple rinse is fine.
Once they are clean, you are going to dry them, if you don’t dry them then when you roast it, it might get more mushy than desired. I like to use a salad spinner, because it’s real easy, but you can also shake them off by hand and use a clean dish towel.
Next, in a large bowl you are going to mix about 1 ½ - 2 tablespoons per head of cauliflower of olive oil, some salt, pepper, garlic powder, onion powder, oregano, and if you want, although I don’t, curry powder.
Once that is done you’re going to add the cauliflower, I find it easier to do about two big handfuls at a time. This makes mixing it all up that much easier.
Once the cauliflower is evenly coated, spread it evenly onto a cookie sheet. Make sure you don’t pile up the cauliflower, you should only have one layer on your sheet, otherwise the top layer will crisp and the bottom will be mushy. Bake for about 15 minutes, if you aren’t getting the crispiness you are looking for once the cauliflower is cooked, broil it for about 5 minutes.
Next you have to wash the cauliflower, if you’re buying your produce from a farmers market or one of those kosher Persian markets, you really have to wash them well, but if you get it from Ralphs or Trader Joes a simple rinse is fine.
Once they are clean, you are going to dry them, if you don’t dry them then when you roast it, it might get more mushy than desired. I like to use a salad spinner, because it’s real easy, but you can also shake them off by hand and use a clean dish towel.
Next, in a large bowl you are going to mix about 1 ½ - 2 tablespoons per head of cauliflower of olive oil, some salt, pepper, garlic powder, onion powder, oregano, and if you want, although I don’t, curry powder.
Once that is done you’re going to add the cauliflower, I find it easier to do about two big handfuls at a time. This makes mixing it all up that much easier.
Once the cauliflower is evenly coated, spread it evenly onto a cookie sheet. Make sure you don’t pile up the cauliflower, you should only have one layer on your sheet, otherwise the top layer will crisp and the bottom will be mushy. Bake for about 15 minutes, if you aren’t getting the crispiness you are looking for once the cauliflower is cooked, broil it for about 5 minutes.
Friday, July 16, 2010
Ribs made simple
Ever since my fourth birthday, when I asked my mom if we could have "What Smie eats," making a reference to the scene in the 1991 film 'Hook' (directed by Steven Spielberg, starring Dustin Hoffman, Robin Williams, and Julia Roberts.) where Smie eat what must have been the biggest pork chop ever, I have been in love with ribs.
There are probably a million different ways you can make ribs, and I'm sure they are all delicious, but nothing beats a good old fashion barbecue sauce.
Unfortunately, no one can spend all their time in the kitchen. So, instead of making a barbecue sauce from scratch, buy the big jug of BBQ sauce, I like to use Charbecue barbecue sauce. But to beef it up a bit, for every cup of barbecue sauce add to it about 1/3 of a cup of honey, 1 teaspoon of ginger powder, and about 2 cloves of garlic, diced. Then, mix it all up in a large bowl.
Next, rinse off your ribs with cold water, pat them dry, sprinkle a little salt over them, and then, let them sit for about a minute, to let the salt dissolve. After that, throw them into the bowl with the barbecue sauce, and mix the ribs around so that they all have a nice thick coat of sauce on them.
Once you get your grill to about 450 degrees, place your ribs on to the grill. Let them cook for about 10 - 15 minutes on each side, then about 5 minutes on their ‘backs’.
You should always keep an eye on any food you have on the grill, especially meat. Depending on how hot your grill is, will affect the speed in which the ribs will cook.
There are probably a million different ways you can make ribs, and I'm sure they are all delicious, but nothing beats a good old fashion barbecue sauce.
Unfortunately, no one can spend all their time in the kitchen. So, instead of making a barbecue sauce from scratch, buy the big jug of BBQ sauce, I like to use Charbecue barbecue sauce. But to beef it up a bit, for every cup of barbecue sauce add to it about 1/3 of a cup of honey, 1 teaspoon of ginger powder, and about 2 cloves of garlic, diced. Then, mix it all up in a large bowl.
Next, rinse off your ribs with cold water, pat them dry, sprinkle a little salt over them, and then, let them sit for about a minute, to let the salt dissolve. After that, throw them into the bowl with the barbecue sauce, and mix the ribs around so that they all have a nice thick coat of sauce on them.
Once you get your grill to about 450 degrees, place your ribs on to the grill. Let them cook for about 10 - 15 minutes on each side, then about 5 minutes on their ‘backs’.
You should always keep an eye on any food you have on the grill, especially meat. Depending on how hot your grill is, will affect the speed in which the ribs will cook.
Thursday, July 15, 2010
Home Made Salsa
Start off your salsa with three medium tomatoes, cut into pieces that are about the size of a kernel of corn, make sure to collect all the juice too.
Then, cut up half a yellow and half a red onion into about the same sized pieces.
Next, take a mango, yes a mango. Mangoes are a very sweet fruit and it is great having something to balance out the onion, and mango worked beautifully. The easiest way to cut up a mango is to cut the two meaty sides off as close as you can to the pit, then lay them flat and use a paring knife to cut off the peel. Then cut them into pieces that are about double the size of the tomato pieces.
Try to use mangos that have just a little green peel left. Think of it as an avocado, you don’t want it too hard because then it won’t be ripe, but you also do want it too soft because then it will be too mushy.
After that, add 1 teaspoon of really finely dices cilantro. If you really don’t like cilantro you don’t have to use it, but even the smallest amount does add something to salsa.
Then the lime and lemon, use about half a lime and 1/3 of a lemon. Make sure not to get any of the seeds in the salsa. To be safe, you can squeeze them out into a bowl so that if some seeds fall out, they won't get in your salsa.
Last is salt and pepper. Add about 1 teaspoon of pepper and 2 teaspoons of salt.
Mix it all up and you’re good to go.
To let the flavors blend, chill the salsa in the fridge for about 30 minutes, but it is not necessary.
Then, cut up half a yellow and half a red onion into about the same sized pieces.
Next, take a mango, yes a mango. Mangoes are a very sweet fruit and it is great having something to balance out the onion, and mango worked beautifully. The easiest way to cut up a mango is to cut the two meaty sides off as close as you can to the pit, then lay them flat and use a paring knife to cut off the peel. Then cut them into pieces that are about double the size of the tomato pieces.
Try to use mangos that have just a little green peel left. Think of it as an avocado, you don’t want it too hard because then it won’t be ripe, but you also do want it too soft because then it will be too mushy.
After that, add 1 teaspoon of really finely dices cilantro. If you really don’t like cilantro you don’t have to use it, but even the smallest amount does add something to salsa.
Then the lime and lemon, use about half a lime and 1/3 of a lemon. Make sure not to get any of the seeds in the salsa. To be safe, you can squeeze them out into a bowl so that if some seeds fall out, they won't get in your salsa.
Last is salt and pepper. Add about 1 teaspoon of pepper and 2 teaspoons of salt.
Mix it all up and you’re good to go.
To let the flavors blend, chill the salsa in the fridge for about 30 minutes, but it is not necessary.
Tuesday, July 13, 2010
sauted corn with chicken chunks
Last night I was in the mode for some late night grub, but all I found in my fridge was a piece of boneless chicken breast, that was cut up into chunks, an ear of corn, and an artichoke.
Normally, when I'm at home we just steam our veggies, but I wanted to take it up a notch.
I started with about 2 table spoons of garlic infused olive oil, the juice from a wedge of a lime and a lemon, then threw in the rest of the wedges into a pot that was filled with about 3" high of almost boiling water. Then I added salt, pepper, 3 bay leaves, 2 big pinches of dried challots, 2 pinches of crushed pepper flakes and about 4 whole cloves, then the ear of corn and the artichoke. I like to keep my artichoke whole, so I just cut about an inch off the bottom of the stem and throw it into the pot.
Once the corn is cooked, which should be about 7 minutes later, take the corn out, leaving the artichoke to continue to cook.
Once the corn has cooled down enough, cut the kernels from the ear and throw them into a frying pan. Add 2 table spoons of balsamic vinegar, 2 table spoons of teriyaki sauce and 1 table spoons of dried challots. Let the liquid boil off for about 30 seconds.
Next throw in the chicken chunks and let them cook, mixing it around every once in a while. Once the chicken is almost fully cooked add about 1/2 cup of the broth from the artichoke, but make sure not to get any of the bay leaves, cloves or wedges of lime and lemon.
Take out the artichoke and let it cool down.
Boil out most of the water of the corn and chicken mixture and you're good to go.
You can dump the artichoke broth, but I decided to save it and today I used it instead of plain water for some brown rice. I cant wait to taste it.
Normally, when I'm at home we just steam our veggies, but I wanted to take it up a notch.
I started with about 2 table spoons of garlic infused olive oil, the juice from a wedge of a lime and a lemon, then threw in the rest of the wedges into a pot that was filled with about 3" high of almost boiling water. Then I added salt, pepper, 3 bay leaves, 2 big pinches of dried challots, 2 pinches of crushed pepper flakes and about 4 whole cloves, then the ear of corn and the artichoke. I like to keep my artichoke whole, so I just cut about an inch off the bottom of the stem and throw it into the pot.
Once the corn is cooked, which should be about 7 minutes later, take the corn out, leaving the artichoke to continue to cook.
Once the corn has cooled down enough, cut the kernels from the ear and throw them into a frying pan. Add 2 table spoons of balsamic vinegar, 2 table spoons of teriyaki sauce and 1 table spoons of dried challots. Let the liquid boil off for about 30 seconds.
Next throw in the chicken chunks and let them cook, mixing it around every once in a while. Once the chicken is almost fully cooked add about 1/2 cup of the broth from the artichoke, but make sure not to get any of the bay leaves, cloves or wedges of lime and lemon.
Take out the artichoke and let it cool down.
Boil out most of the water of the corn and chicken mixture and you're good to go.
You can dump the artichoke broth, but I decided to save it and today I used it instead of plain water for some brown rice. I cant wait to taste it.
my kitchen survival list
While I continue to build up, what I like to call, my kitchen survival list, I have come to realize that everyone has pretty much the same nine or ten "tools" plus a few to fit their cooking style.
This is my list.
A chef's knife - Your chef's knife is your best friend in the kitchen. I use a 8" blade, but as important as the blade is, the handle is just that important. The handle should fit comfortably in your hand, you want your knife to be an extension of your hand.
A pairing knife - A pairing knife is used for more precision cutting, I use a 3" blade.
A wooden or plastic cutting board
Balsamic vinegar
Extra Virgin olive oil
fresh garlic
yellow and red onions
ground pepper
salt
Now, the next list are things I always make sure to have but aren't necessities in YOUR kitchen.
A Mandolin - A Mandolin is like the long blade on a cheese grater, but extremely sharp. I like to use a mandolin when I have to do a lot of precision cutting and I don't want to take all day. The one I have has three different sizes allowing for different size cuts.
garlic salt
crushed pepper flakes
teriyaki sauce
dried diced challots - I found these at Cost Plus World Market
dried oregano
a few cans of tomato sauce and paste
garlic infused olive oil, which I also found at Cost Plus.
Recently, I added a fish spatula and a cast iron skillet. I can't wait to break them in!!
My list is by no means finished, a good chef's list should be constantly growing and changing. I am always on the look out for that something to take my cooking to the next level.
This is my list.
A chef's knife - Your chef's knife is your best friend in the kitchen. I use a 8" blade, but as important as the blade is, the handle is just that important. The handle should fit comfortably in your hand, you want your knife to be an extension of your hand.
A pairing knife - A pairing knife is used for more precision cutting, I use a 3" blade.
A wooden or plastic cutting board
Balsamic vinegar
Extra Virgin olive oil
fresh garlic
yellow and red onions
ground pepper
salt
Now, the next list are things I always make sure to have but aren't necessities in YOUR kitchen.
A Mandolin - A Mandolin is like the long blade on a cheese grater, but extremely sharp. I like to use a mandolin when I have to do a lot of precision cutting and I don't want to take all day. The one I have has three different sizes allowing for different size cuts.
garlic salt
crushed pepper flakes
teriyaki sauce
dried diced challots - I found these at Cost Plus World Market
dried oregano
a few cans of tomato sauce and paste
garlic infused olive oil, which I also found at Cost Plus.
Recently, I added a fish spatula and a cast iron skillet. I can't wait to break them in!!
My list is by no means finished, a good chef's list should be constantly growing and changing. I am always on the look out for that something to take my cooking to the next level.
Subscribe to:
Posts (Atom)