You know,I forgot that I have failed to mention, with each post, what items I just happened to find in my pantry or refrigerator, or that some one brought me, and I use to make a meal without a set plan or menu.
Also, at some point I will delve into desserts. I have a friend Jill, who is a chocolate Chef! But she knows a lot about all kinds of cooking and has been very helpful over the years.
Wednesday, May 19, 2010
Sunday, May 16, 2010
One chicken breast, a can of kidney beans and we are off
Ok, there be more than meets the eye. Early this morning I placed the breast into a ziplock bag-added, soy sauce, white vinegar, sesame oil, pepper-then into the frig.
Later that day; around 5:30:
Heated up the grill; started a pot of quinoa on the stove; opened a can of kidney beans-rinsed and drained. Cut into 1/2" slices a red pepper, yellow pepper, and blue pepper into a bowl add a large onion (cut into same size -always same size pieces-doused with oilive oil; two tablespoons of dried basil and Fresh Ground black pepper-set aside.
Medium saucepan-kidneybeans with 1/2 a chopped onion, 3 cloves smashed garlic, olive oil. -slow cook cause I want it to be dry. Oh yea, add a teaspoon of cumin!
I have a metal basket that goes on the grill> It is one of the great inventions. I pour the pepper mixture into the basket on the grill and close the grill lid.
At this point still do not know what I am making.
Pineapple whole-trim skin off and cut into 1/2-3/4" think rounds.
You have to stir the peppers every five minutes. when the peppers are getting a grill look about them, I put the chicken breast on the grill. Note: you must remember where you place the chicken on the grill- you never want to later cook vegetable or anything else on the surface where any meat was without it being thoroughly cleaned. Your Vegetarian wife will appreciate this. Also use separate utensils when cooking or grilling.
When the peppers are close to charred I moved the metal basket to one side, and placed the pineapple slices in its place on the grill (see- no meat contamination!)
Did I mention the mango sauce? Oh I forgot. I have seen the mango salsas, sauces and such. So, I wanted to try one- two small habenara peppers (seeds removed), one mango seed and skin removes, 1/4 cup chopped red onion, and olive oil-maybe a 1/4 cup, oh and 2 tablespoons of sugar. Blended. I thought this would be great on some pork or some meat. Then I remembered I was cooking chicken. Oh well! Everything I cook does not always work out. However, my wife reports that it was quite tasty!
Served the Grilled peppers chopped up and garnished with flour tortillas that I had toasted on the grill.
Another arugula salad with EVO, balsamic, FGP (fresh ground pepper), and freshly grated Parmesan.
The kidney beans- I had prepared a bowl with a cup of chopped cilantro and poured the bean mixture on top.
I let the chicken sit on the cutting board for 10 minutes and then sliced it diagonally in 1/4 slices.
Grilled pineapple on a separate plate.
Yes it was a lot for three people, but I got carried away when I started pulling food out of the frig randomly. That is ok! This is what makes cooking fun! More philisohical waxing later.
Later that day; around 5:30:
Heated up the grill; started a pot of quinoa on the stove; opened a can of kidney beans-rinsed and drained. Cut into 1/2" slices a red pepper, yellow pepper, and blue pepper into a bowl add a large onion (cut into same size -always same size pieces-doused with oilive oil; two tablespoons of dried basil and Fresh Ground black pepper-set aside.
Medium saucepan-kidneybeans with 1/2 a chopped onion, 3 cloves smashed garlic, olive oil. -slow cook cause I want it to be dry. Oh yea, add a teaspoon of cumin!
I have a metal basket that goes on the grill> It is one of the great inventions. I pour the pepper mixture into the basket on the grill and close the grill lid.
At this point still do not know what I am making.
Pineapple whole-trim skin off and cut into 1/2-3/4" think rounds.
You have to stir the peppers every five minutes. when the peppers are getting a grill look about them, I put the chicken breast on the grill. Note: you must remember where you place the chicken on the grill- you never want to later cook vegetable or anything else on the surface where any meat was without it being thoroughly cleaned. Your Vegetarian wife will appreciate this. Also use separate utensils when cooking or grilling.
When the peppers are close to charred I moved the metal basket to one side, and placed the pineapple slices in its place on the grill (see- no meat contamination!)
Did I mention the mango sauce? Oh I forgot. I have seen the mango salsas, sauces and such. So, I wanted to try one- two small habenara peppers (seeds removed), one mango seed and skin removes, 1/4 cup chopped red onion, and olive oil-maybe a 1/4 cup, oh and 2 tablespoons of sugar. Blended. I thought this would be great on some pork or some meat. Then I remembered I was cooking chicken. Oh well! Everything I cook does not always work out. However, my wife reports that it was quite tasty!
Served the Grilled peppers chopped up and garnished with flour tortillas that I had toasted on the grill.
Another arugula salad with EVO, balsamic, FGP (fresh ground pepper), and freshly grated Parmesan.
The kidney beans- I had prepared a bowl with a cup of chopped cilantro and poured the bean mixture on top.
I let the chicken sit on the cutting board for 10 minutes and then sliced it diagonally in 1/4 slices.
Grilled pineapple on a separate plate.
Yes it was a lot for three people, but I got carried away when I started pulling food out of the frig randomly. That is ok! This is what makes cooking fun! More philisohical waxing later.
Cornish hens, peas, salad -Something for everybody.
I found two Cornish hens in the freezer.
Meanwhile, Arugula sliced red onion, sliced sweet Florida onion, leftover squash strings from the night before- NOW the secret to my salad dressing is that I used good balsamic vinegar ( a healthy splash) and high quality olive oil, fresh ground pepper, and toss. Then I add freshly ground Parmesan cheese on top after I plate the salad.
Now, as far as salad dressing go, my mother makes a great oil and vinegar dressing, so simple, but none of us Can duplicate it, (we also cannot seem to duplicate her Thanksgiving dressings. Even with the recipe in front of us.)
Big pea pods- shelled and washed- in a frying pan add 2 tablespoons of butter (Julia would be proud), chopped lettuce on top ( I used baby bokchoy) the greens provide the only water needed. cooked at medium heat for ten minutes- OmG so Sweet!!!!!
****I got his recipe at the farmers market by asking the woman who was filing a bad with the pods. A she told me, "My daughter is a professional Chef, and does not prefer this way to cook them, but she always eats them when I serve them." She flashed me a grin.
Lesson: ask the people you meet at the market how THEY do it!!
How they got in my freezer, we may never know.defrosted the little birds, rinsed them off, patted dry and rubbed with fresh ground black pepper; garlic slices under the skin; lemon and celery into the cavities. 400 degrees. I was looking for an internal temperature of 180, but I pulled it when it got to 165. Usually it continues to cook while resting. It did cook thoroughly, but I like a drier bird with some crust. So..... the next day I wrapped the remaining cooked hen in foil and out it on the gas grill low heat for 45 minutes.-Just the way I like it. Great aroma!
Meanwhile, Arugula sliced red onion, sliced sweet Florida onion, leftover squash strings from the night before- NOW the secret to my salad dressing is that I used good balsamic vinegar ( a healthy splash) and high quality olive oil, fresh ground pepper, and toss. Then I add freshly ground Parmesan cheese on top after I plate the salad.
Now, as far as salad dressing go, my mother makes a great oil and vinegar dressing, so simple, but none of us Can duplicate it, (we also cannot seem to duplicate her Thanksgiving dressings. Even with the recipe in front of us.)
Big pea pods- shelled and washed- in a frying pan add 2 tablespoons of butter (Julia would be proud), chopped lettuce on top ( I used baby bokchoy) the greens provide the only water needed. cooked at medium heat for ten minutes- OmG so Sweet!!!!!
****I got his recipe at the farmers market by asking the woman who was filing a bad with the pods. A she told me, "My daughter is a professional Chef, and does not prefer this way to cook them, but she always eats them when I serve them." She flashed me a grin.
Lesson: ask the people you meet at the market how THEY do it!!
Monday, April 19, 2010
NO salt on this fish, if you please.
My wife does not like much salt on her food. Therefore, I have set out on a quest to make a spice lick Essence or some kind of seasoning that I can have on hand that does not use salt. Paprika, pepper, dried basil, granulated garlic. applied to a nice piece of talipia,both sides, then into a hot pan lightly oiled-I seared it on both sides and reduced heat to medium-It cooks quickly. Top with a Little sage butter.
Sage butter- if you have never experienced this you must. 6 tablespoons pf butter and 8-10 sage leafs. Warm the butter till it melts and let the sage soak in there for 20 minutes, while it warms (sometimes I will add a little EVO to stretch it) I do not know if that is correct or not, but we like it. I spoon some of the liquid onto the fish (or my chicken)
Salad- arugula, string yellow squash, balsamic vinegar, EVO, one tomato cut into 1" chunks.
Sage butter- if you have never experienced this you must. 6 tablespoons pf butter and 8-10 sage leafs. Warm the butter till it melts and let the sage soak in there for 20 minutes, while it warms (sometimes I will add a little EVO to stretch it) I do not know if that is correct or not, but we like it. I spoon some of the liquid onto the fish (or my chicken)
Salad- arugula, string yellow squash, balsamic vinegar, EVO, one tomato cut into 1" chunks.
Tuesday, April 13, 2010
Cherry tomatoes, Squash Pasta?
My wife loves this pasta dish, but does not always like to eat pasta.
Yea, once again cause my wife really liked it I used that really cool shredder-peeler-looking-thinging-jobby that I bought at the Viking Store. You pull it across the squash and it comes off in pasta looking pieces like spaghetti. I do this to one yellow and and one zucchini-set the plate in the frig. Start a medium pot of water boiling.
Medium fry pan-cover the bottom with olive oil- and then a little bit more; two cloves of minced garlic, fresh thyme or oregano, shallots or onion chopped, cook on medium heat for one minute and then add 1/2 pint of cherry tomatoes. cook until the tomatoes just begin to crack-add lots of fresh basil. Turn heat to simmer drop pasta into boiling water for two to three minutes at most. Drain pasta and add to tomato mixture-stir gently add Parmesan-freshly grated, and serve with more fresh chopped basil on top
Yea, once again cause my wife really liked it I used that really cool shredder-peeler-looking-thinging-jobby that I bought at the Viking Store. You pull it across the squash and it comes off in pasta looking pieces like spaghetti. I do this to one yellow and and one zucchini-set the plate in the frig. Start a medium pot of water boiling.
Medium fry pan-cover the bottom with olive oil- and then a little bit more; two cloves of minced garlic, fresh thyme or oregano, shallots or onion chopped, cook on medium heat for one minute and then add 1/2 pint of cherry tomatoes. cook until the tomatoes just begin to crack-add lots of fresh basil. Turn heat to simmer drop pasta into boiling water for two to three minutes at most. Drain pasta and add to tomato mixture-stir gently add Parmesan-freshly grated, and serve with more fresh chopped basil on top
Very tasty salmon
Salmon - skinless pounded it between parchment paper, salted slightly, sprinkled sauteed Green onions and red peppers; rolled up using the parchment paper-cooled down in refrigerator for an hour or so. Then coated sheet of foil with cracked peppercorns, rolled salmon over coating with corns-sear/cook in fry pan turning frequently-nice peppered outer layer. Slice into small sushi-like rolls with dipping sauce.
Sauce- plain yogurt; cottage cheese; lemon juice; hot sauce; dijon mustard, dill, blend.
Brussel sprouts-parboil til fork tender (stick a fork in it! ) grill/sauteed sliced fennel bulb, combine in a bowl with three tablespoons of fresh oregano-a pad of butter (ok two pads)
Zucchini pasta with tomatoes, basil, garlic, and parma cheese.
Sauce- plain yogurt; cottage cheese; lemon juice; hot sauce; dijon mustard, dill, blend.
Brussel sprouts-parboil til fork tender (stick a fork in it! ) grill/sauteed sliced fennel bulb, combine in a bowl with three tablespoons of fresh oregano-a pad of butter (ok two pads)
Zucchini pasta with tomatoes, basil, garlic, and parma cheese.
Tuesday, April 6, 2010
Just pull out that packed vegetable drawer and empty it on the counter
OH MAN! This is great- eggplant; yelllow squash, zuchini, red onion, garlic spring onion and more. I pull out three cookbooks and search for eggplant.
Okok I started this post and planned on updateing it later. Well, now I cannot remember what I put together-such is the life of an impromtu Chef!
Oh, yea. I sliced the eggplant into 1/4 rounds and grilled them; chopped eveerything else into matchstick size pieces. Sauteed them with the garlic and a little olive oil.
Sauce-3 tablespoons Dijon mustard, 1/4 tsp hot sauce; minced shallots-two heaping tbls; 2 tsp minced garlic; fresh lemon juice; two spoonfuls low fat cottage cheese. (from In the Kitchen with Rosie-great cookbook everyone should have it)
MAke a sandwich like Rosie says to; or drizzle sauce over the veggies!
Okok I started this post and planned on updateing it later. Well, now I cannot remember what I put together-such is the life of an impromtu Chef!
Oh, yea. I sliced the eggplant into 1/4 rounds and grilled them; chopped eveerything else into matchstick size pieces. Sauteed them with the garlic and a little olive oil.
Sauce-3 tablespoons Dijon mustard, 1/4 tsp hot sauce; minced shallots-two heaping tbls; 2 tsp minced garlic; fresh lemon juice; two spoonfuls low fat cottage cheese. (from In the Kitchen with Rosie-great cookbook everyone should have it)
MAke a sandwich like Rosie says to; or drizzle sauce over the veggies!
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