Pineapple Salad

 2 cups of pineapple  green pepper  0.5 Spanish Onion  8 ounces of canned black beans  handful of cilantro, roughly chopped  salt and pepper (to taste)  cumin  lime  Plan of Attack  Chop the pineapple to bite sized pieces  Mix beans (Drained), diced green pepper, diced onion, pineapple, onions in a bowl. Add salt, pepper, cumin and then squeeze the juice of your lime over the entire salad. Mix throughly, serve and refrigerate leftovers!  Serving suggestion:  Serve over ultimate nachos, covered in melted horseradish cheddar and sprinkled with medium Salsa rojo.       

2 cups of pineapple

green pepper

0.5 Spanish Onion

8 ounces of canned black beans

handful of cilantro, roughly chopped

salt and pepper (to taste)

cumin

lime

Plan of Attack

Chop the pineapple to bite sized pieces

Mix beans (Drained), diced green pepper, diced onion, pineapple, onions in a bowl. Add salt, pepper, cumin and then squeeze the juice of your lime over the entire salad. Mix throughly, serve and refrigerate leftovers!

Serving suggestion:

Serve over ultimate nachos, covered in melted horseradish cheddar and sprinkled with medium Salsa rojo. 

 

 

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Shrimp with Red Thai Curry

 Ingredients  2 zucchini  2 red peppers  05. can of garbanzo beans  2-3 tbls of Thai red chili paste  3-5 cloves of garlic  medium onion  lb of medium shrimp ( thawing, cleaned and deveined)  13.6 can of coconut milk  olive oil  salt and pepper (to taste)  Cored, peeled and diced pineapple (apx cup)  crushed red pepper (to taste)

Ingredients

2 zucchini

2 red peppers

05. can of garbanzo beans

2-3 tbls of Thai red chili paste

3-5 cloves of garlic

medium onion

lb of medium shrimp ( thawing, cleaned and deveined)

13.6 can of coconut milk

olive oil

salt and pepper (to taste)

Cored, peeled and diced pineapple (apx cup)

crushed red pepper (to taste)

 Thinly slice the zucchini

Thinly slice the zucchini

 Heat Oil in your medium pan and cook until cooked through. While zucchini cooks, clean and dice the red bell peppers into bite sized pieces.

Heat Oil in your medium pan and cook until cooked through. While zucchini cooks, clean and dice the red bell peppers into bite sized pieces.

 Remove cooked zucchini from the pan and put aside. 

Remove cooked zucchini from the pan and put aside. 

 Add the red peppers to the pan and cook on medium high heat, stirring frequently. While peppers cook, dice inions and garlic.

Add the red peppers to the pan and cook on medium high heat, stirring frequently. While peppers cook, dice inions and garlic.

 When peppers have cooked through, remove them from your pan and place on the plate wit the zucchini. Add olive oil to the pan and add onions and garlic.

When peppers have cooked through, remove them from your pan and place on the plate wit the zucchini. Add olive oil to the pan and add onions and garlic.

 Add the cleaned, rinsed and deveined shrimp to the pan, when the onions and garlic are cooked through and onions are clear. Cook the shrimp until visibly cooked.

Add the cleaned, rinsed and deveined shrimp to the pan, when the onions and garlic are cooked through and onions are clear. Cook the shrimp until visibly cooked.

 Add your can of coconut milk and red Thai chili paste to the pan. Turn heat up and bring the sauce to a boil for 5-6 minutes. 

Add your can of coconut milk and red Thai chili paste to the pan. Turn heat up and bring the sauce to a boil for 5-6 minutes. 

 Add the vegetables back in to the pan, and mix throughly. 

Add the vegetables back in to the pan, and mix throughly. 

 Open your garbanzo beans, drain and pour apx 0.5 of the can into the pan.Add pineapple pieces, and stir. Taste the sauce, and add salt, pepper, and crushed red pepper as needed, according to your preferences!

Open your garbanzo beans, drain and pour apx 0.5 of the can into the pan.Add pineapple pieces, and stir. Taste the sauce, and add salt, pepper, and crushed red pepper as needed, according to your preferences!

 Serve over rice, and garnish with diced scallions, chopped cilantro and a sliver of lime. Enjoy!  *I adjusted this recipe as I went be cause I should have added more Thai red chili paste. I started cooking the rice early in preparation and realized I had to add more water as the rice cooked. for it to cook properly.

Serve over rice, and garnish with diced scallions, chopped cilantro and a sliver of lime. Enjoy!

*I adjusted this recipe as I went be cause I should have added more Thai red chili paste. I started cooking the rice early in preparation and realized I had to add more water as the rice cooked. for it to cook properly.

Stuffed Shells with homemade red sauce

 Nothing says lovin like cheese, sauce, and shells in your oven...                                                                       Ingredients                                                                 Sauce Ingredients  Olive Oil  Medium sweet onion  2-3 cloves of garlic  tsp of Italian Seasoning  0.25 red pepper flakes  26-30 oz of Crushed Tomatoes  2 tsp of tomato paste  0.5 cup of water  0.25 cup of Parmesan Cheese                                                               Shells Ingredients  5-6 OZ of jumbo pasta shells  cup (or so) good quality mozarella  0.5 cup of shredded parmesan cheese  cup of ricotta cheese  an egg (recipes calls for adding more egg yolks but I didn't add)  pinch of nutmeg  very generous tsp of powdered garlic  leaf basil   Plan of Attack  Preheat the oven to 350 Degrees                                                                      Da Sauce  Add olive oil to the bottom of our stockpot and turnoff medium heat. When hot, add onion, diced and cook until onion until clear. When onions are cooked through, add diced garlic. Cook on medium to low heat.

Nothing says lovin like cheese, sauce, and shells in your oven...

                                                                     Ingredients

                                                               Sauce Ingredients

Olive Oil

Medium sweet onion

2-3 cloves of garlic

tsp of Italian Seasoning

0.25 red pepper flakes

26-30 oz of Crushed Tomatoes

2 tsp of tomato paste

0.5 cup of water

0.25 cup of Parmesan Cheese

                                                             Shells Ingredients

5-6 OZ of jumbo pasta shells

cup (or so) good quality mozarella

0.5 cup of shredded parmesan cheese

cup of ricotta cheese

an egg (recipes calls for adding more egg yolks but I didn't add)

pinch of nutmeg

very generous tsp of powdered garlic

leaf basil 

Plan of Attack

Preheat the oven to 350 Degrees

                                                                    Da Sauce

Add olive oil to the bottom of our stockpot and turnoff medium heat. When hot, add onion, diced and cook until onion until clear. When onions are cooked through, add diced garlic. Cook on medium to low heat.

 Open canned tomatoes and tomato paste, and add them to the stockpot.

Open canned tomatoes and tomato paste, and add them to the stockpot.

 Add Italian seasoning, powdered garlic, salt, pepper, and crushed red pepper (if interested). Cover the stockpot and cook on low for 25-30 minutes.

Add Italian seasoning, powdered garlic, salt, pepper, and crushed red pepper (if interested). Cover the stockpot and cook on low for 25-30 minutes.

 Cover the stockpot and cook on low for 25-30 minutes.

Cover the stockpot and cook on low for 25-30 minutes.

                         While the Sauce Cooks, work on the Pasta! I make my sauce with shells on!

 Boil 6-9 cups of water and then add the shells to the boiling water. 

Boil 6-9 cups of water and then add the shells to the boiling water. 

 Drain the pasta and rinse in cold water. Place cooked al dente shells onto a paper towel on a plate, with the opening down. 

Drain the pasta and rinse in cold water. Place cooked al dente shells onto a paper towel on a plate, with the opening down. 

 Add ricotta, salt, pepper, powdered garlic shaved parmesan, and eggs to a mixing bowl. Mix thoroughly. 

Add ricotta, salt, pepper, powdered garlic shaved parmesan, and eggs to a mixing bowl. Mix thoroughly. 

 Place the sauce in a thin layer on the bottom of your baking dish (this is your basic 8X8 cake pan/non stick baking dish)

Place the sauce in a thin layer on the bottom of your baking dish (this is your basic 8X8 cake pan/non stick baking dish)

 Using your hands and your spoon, individually stuff each shell and carefully place them on the bed of sauce. This pan held 13 shells comfortably - I don't have many baking dishes! I am still stocking my kitchen!

Using your hands and your spoon, individually stuff each shell and carefully place them on the bed of sauce. This pan held 13 shells comfortably - I don't have many baking dishes! I am still stocking my kitchen!

 Cover the shells with the sauce remaining. Cover the top of the sauced shells with he mozzarella and place in the oven.

Cover the shells with the sauce remaining. Cover the top of the sauced shells with he mozzarella and place in the oven.

 Cook shells in the oven until the cheese is melted and the exposed shells are hard. Remove from the oven and reheat leftovers in your microwave. Garnish piece with chopped basil when it is being served!  I had this funny thought. There are ladies, who think it is wise when just before the heat of the moment happens, say, well, "I could horizontal mambo, but we could have a baby....Would it be ok, (mumble mumble,if we had some baby.."...they run the risk, of dealing with Italian men (or lovers of pasta of every ilk) of them hearing "Would it be alright, if we had some gravy?"...Big risk to take, ladies who ask convenient questions only when it is convenient, because they'll always say yes they want some gravy and always, if you're the kinda woman who waits for this moment where they think this is the only moment they can get the answer they want...they'll always say no to baby...wink.mic drop.  hoo ra, tomato sauce....no anchovy flavored ladies invited.

Cook shells in the oven until the cheese is melted and the exposed shells are hard. Remove from the oven and reheat leftovers in your microwave. Garnish piece with chopped basil when it is being served!

I had this funny thought. There are ladies, who think it is wise when just before the heat of the moment happens, say, well, "I could horizontal mambo, but we could have a baby....Would it be ok, (mumble mumble,if we had some baby.."...they run the risk, of dealing with Italian men (or lovers of pasta of every ilk) of them hearing "Would it be alright, if we had some gravy?"...Big risk to take, ladies who ask convenient questions only when it is convenient, because they'll always say yes they want some gravy and always, if you're the kinda woman who waits for this moment where they think this is the only moment they can get the answer they want...they'll always say no to baby...wink.mic drop.  hoo ra, tomato sauce....no anchovy flavored ladies invited.

Gorgonzola and Arugula Pasta

 Ingredients  3-5 tbls of butter  2 cups of arugula  red bell pepper  2 tbls of ground pepper  8 ox of goat cheese cut into 5-6 pats   powdered garlic   

Ingredients

3-5 tbls of butter

2 cups of arugula

red bell pepper

2 tbls of ground pepper

8 ox of goat cheese cut into 5-6 pats 

powdered garlic

 

 Add the butter into your medium sauce pan. Melt the butter over medium heat and don't let turn to b butter.

Add the butter into your medium sauce pan. Melt the butter over medium heat and don't let turn to b butter.

 Take your gorgonzola into sm slivers and add to the melted butter stirring frequently

Take your gorgonzola into sm slivers and add to the melted butter stirring frequently

 Cheese will take a moment to melt, but be patient and stir constantly so it doesn't burn. While sauce melts, bring your stockpot filled with water to a ferocious boil. Add an lb of pasta the boiling water. 

Cheese will take a moment to melt, but be patient and stir constantly so it doesn't burn. While sauce melts, bring your stockpot filled with water to a ferocious boil. Add an lb of pasta the boiling water. 

 When sauce is melted remove from heat and put to the side while the pasta cooks. Taste and add powdered garlic and pepper according to your preferences.   Drain the pasta, reserving some of the past water. Add the cheese sauce, the red pepper diced and the arugula, chopped to sm bite size pieces. Mix throughly and taste. Season additionally according to your preferences.

When sauce is melted remove from heat and put to the side while the pasta cooks. Taste and add powdered garlic and pepper according to your preferences. 

Drain the pasta, reserving some of the past water. Add the cheese sauce, the red pepper diced and the arugula, chopped to sm bite size pieces. Mix throughly and taste. Season additionally according to your preferences.

Spiced chicken thighs with roasted vegetables

 IN-gredients  3-5 chicken thighs  2 tsp of paprika  tsp of crushed red pepper  2 tsp of sea salt chyrstals  tsp of ground black pepper  potatoes- either 9-11 fingerling potatoes or 3 red potatoes   3 medium shallots  11-13 brussels sprouts  sugar snap peas (apx cup)  red bell pepper, cut into slices  2 tsp of diced rosemary  5 tbs of olive oil  2 tbs of cider vinegar  2 tsp of whole grain mustard  1 tsp of honey  Plan of Attack 

IN-gredients

3-5 chicken thighs

2 tsp of paprika

tsp of crushed red pepper

2 tsp of sea salt chyrstals

tsp of ground black pepper

potatoes- either 9-11 fingerling potatoes or 3 red potatoes 

3 medium shallots

11-13 brussels sprouts

sugar snap peas (apx cup)

red bell pepper, cut into slices

2 tsp of diced rosemary

5 tbs of olive oil

2 tbs of cider vinegar

2 tsp of whole grain mustard

1 tsp of honey

Plan of Attack 

 Remove the skins from the chicken. Combine the paprika, red pepper, sea salt, pepper (and perhaps some cumin) and rub generously over the chicken pieces.Place them on a rimmed baking sheet. Dice the shallots with a medium hand, halve the Brussels sprouts, slice the red peppers into strips and then into smaller pieces, cut your potatoes into sm pieces so they cook at the same rate as the vegetables, Combine salt, olive oil, rosemary, and then add garlic...A Massive amount of garlic. 

Remove the skins from the chicken. Combine the paprika, red pepper, sea salt, pepper (and perhaps some cumin) and rub generously over the chicken pieces.Place them on a rimmed baking sheet. Dice the shallots with a medium hand, halve the Brussels sprouts, slice the red peppers into strips and then into smaller pieces, cut your potatoes into sm pieces so they cook at the same rate as the vegetables, Combine salt, olive oil, rosemary, and then add garlic...A Massive amount of garlic. 

 Mix with your hands throughly so everything is coated.

Mix with your hands throughly so everything is coated.

 Arrange the vegetables around the chicken. Put in the oven for 15- 16 minutes. Remove at minute 17, turn vegetable over using your spatula, and then put back in the oven for char to happen on the vegetables and for the chicken to cook through. While chicken is cooking mix the cider vinegar, mustard, honey and (the recipe calls for parley but I used cilantro because this is what I had)....

Arrange the vegetables around the chicken. Put in the oven for 15- 16 minutes. Remove at minute 17, turn vegetable over using your spatula, and then put back in the oven for char to happen on the vegetables and for the chicken to cook through. While chicken is cooking mix the cider vinegar, mustard, honey and (the recipe calls for parley but I used cilantro because this is what I had)....

 Remove from the login' oven and then drizzle the chicken with the sauce you just created. I recommend doubling the the sauce and doubling the rub...The only sadder than under seasoned chicken is unseasoned chicken....which thinks ii is seasoned. 

Remove from the login' oven and then drizzle the chicken with the sauce you just created. I recommend doubling the the sauce and doubling the rub...The only sadder than under seasoned chicken is unseasoned chicken....which thinks ii is seasoned. 

Homemade Meat and cheese ravioli

This recipe varies from the previous ravioli recipe in this blog because it makes very big ravioli, and the meat mixture is my own amalgamation of recipes I found on the internet. I don't have a ravioli cutter or press, so I used the traditional Italian method of hand cutting my ravioli using my sharpest knife.

 Ingredients  Filling:  lb of lean ground beef  0.5 cups of grated parmesan  0.6 (or so) cups of ricotta  2 tbls of butter  medium Spanish onion  3-5 gloves of garlic  tbls of onion powder  tbls of powdered garlic  0.5 tsp of cinnamon  0.5 tsp of nutmeg  spring of Rosemary  Dough  2 cups of flour  2 eggs  garlic and salt (according to your taste)                                                Plan of Attack  Prepare the dough: Arrange the flour (And additional flavorings)in a pile on your countertop or prep surface. Put the eggs into the mound and using your hands, fold the flour into the pile and knead until the mixture is the consistency of bread dough. If it sticks to your hands, add more flour.  Put the ball of dough in a ziplock baggie (or covered dish) and put to the side.  Making the Filling:  Dice the onions and garlic. Put the butter and little bit of olive oil into a medium skillet and turn on the medium heat. Add the onions and garlic to the skillet.   

Ingredients

Filling:

lb of lean ground beef

0.5 cups of grated parmesan

0.6 (or so) cups of ricotta

2 tbls of butter

medium Spanish onion

3-5 gloves of garlic

tbls of onion powder

tbls of powdered garlic

0.5 tsp of cinnamon

0.5 tsp of nutmeg

spring of Rosemary

Dough

2 cups of flour

2 eggs

garlic and salt (according to your taste)

 

                                           Plan of Attack

Prepare the dough: Arrange the flour (And additional flavorings)in a pile on your countertop or prep surface. Put the eggs into the mound and using your hands, fold the flour into the pile and knead until the mixture is the consistency of bread dough. If it sticks to your hands, add more flour.

Put the ball of dough in a ziplock baggie (or covered dish) and put to the side.

Making the Filling:

Dice the onions and garlic. Put the butter and little bit of olive oil into a medium skillet and turn on the medium heat. Add the onions and garlic to the skillet.

 

 Cook until the onions are clear, being careful not to burn the garlic. *I added rosemary during this step, but you could also add when you add the meat...*   

Cook until the onions are clear, being careful not to burn the garlic. *I added rosemary during this step, but you could also add when you add the meat...*

 

 Add the meat to the skillet. Using whatever utensil makes sense in your kitchen, the stir the beef so it is evenly distributed and cooks evenly.

Add the meat to the skillet. Using whatever utensil makes sense in your kitchen, the stir the beef so it is evenly distributed and cooks evenly.

 When beef is cooked through, add the onion powder, cinnamon, nutmeg, powdered garlic, salt and ground pepper. Mix throughly and taste. Add more of everything you think you should after tasting the meat.   Add the shredded parmesan and the ricotta. Turn off the heat and mix throughly.

When beef is cooked through, add the onion powder, cinnamon, nutmeg, powdered garlic, salt and ground pepper. Mix throughly and taste. Add more of everything you think you should after tasting the meat. 

Add the shredded parmesan and the ricotta. Turn off the heat and mix throughly.

 Mix the mixture together, and add more cheese according to your palate. *In this photo, I have just added more parmesan*. Let the mxiture cool. It should be the consistency necessary to form sm balls and maintain its shape.  While the meat filling is cooling, prepare your dough. 

Mix the mixture together, and add more cheese according to your palate. *In this photo, I have just added more parmesan*. Let the mxiture cool. It should be the consistency necessary to form sm balls and maintain its shape.

While the meat filling is cooling, prepare your dough. 

 I used the hand crank pasta machine I bought after my ravioli class training, and it worked well, despite my counter top lip not having the exact space ideal for clamping on.  If you are using a hand crank machine:   Put your dough in two balls. Be very generous with flouring the dough so it is not sticky.  Run each ball through the machine starting at the highest setting and then running through the settings which made sense.  I ran my dough through 3 times on 7, 3 times on 6 and 3 times on 5.  You should end with two ribbons of medium dough.

I used the hand crank pasta machine I bought after my ravioli class training, and it worked well, despite my counter top lip not having the exact space ideal for clamping on.

If you are using a hand crank machine: 

Put your dough in two balls. Be very generous with flouring the dough so it is not sticky.

Run each ball through the machine starting at the highest setting and then running through the settings which made sense.

I ran my dough through 3 times on 7, 3 times on 6 and 3 times on 5.

You should end with two ribbons of medium dough.

 In this iteration of this recipe I was making massive ravioli, but if you were interested in making medium/sm ravioli you would run the dough through more times to get it thinner.  Using your hands, take spoonfuls of meat/cheese filling, and form into sm balls. Place the balls equal distance on ribbon of dough closest to you, being careful to ensure there is sufficient space between each meat mixture. (see photo below)   

In this iteration of this recipe I was making massive ravioli, but if you were interested in making medium/sm ravioli you would run the dough through more times to get it thinner.

Using your hands, take spoonfuls of meat/cheese filling, and form into sm balls. Place the balls equal distance on ribbon of dough closest to you, being careful to ensure there is sufficient space between each meat mixture. (see photo below)

 

 Take the additional sheet of ravioli/pasta dough and place it on top of the strip with the meat.  Press down the dough around the meat mixture, making secure pockets.

Take the additional sheet of ravioli/pasta dough and place it on top of the strip with the meat.

Press down the dough around the meat mixture, making secure pockets.

 Using your sharp paring knife, make each ravioli into a square shape, taking care to leave sufficient space for each ravioli to have the meat sealed in.  When the ravioli have been assembled, using your fork to press the edges of each ravioli to seal in the meat.   

Using your sharp paring knife, make each ravioli into a square shape, taking care to leave sufficient space for each ravioli to have the meat sealed in.

When the ravioli have been assembled, using your fork to press the edges of each ravioli to seal in the meat.

 

 Add the ravioli, in batches, to your pot of boiling water. Initially they'll sink, and when they float to the top they're done cooking! 

Add the ravioli, in batches, to your pot of boiling water. Initially they'll sink, and when they float to the top they're done cooking! 

 The ravioli in this recipe will be very hearty and cooked perfectly when they're a clean al dente. Serve, covered in sauce and with grated parmesan on top.   *My comments: When I make this again I plan on adding more Rosemary and perhaps a little bit of oregano. I would say the dough would have benefited from some salt. If I could afford it I would have added pecorino Romano, but I satisfied myself with parmesan on top. This recipe produced 6 massive ravioli, and I would probably tun the dough through more times to stretch the dough. I froze the remaining filling - I had a considerable amount left. I platoon making again, with the adjustments I just talked about.  I don't have a food processor currently, so I could see how food processing my filling would make a smooth, as opposed to rustic, texture to the meat.  * Alternative cheese filling: cup of ricotta, tsp of sea salt (ground), 0.5 tsp of crushed black pepper, 0.5 cup of parmesan (finely grated) and powdered garlic (to your taste). Mix thoroughly.   

The ravioli in this recipe will be very hearty and cooked perfectly when they're a clean al dente. Serve, covered in sauce and with grated parmesan on top. 

*My comments: When I make this again I plan on adding more Rosemary and perhaps a little bit of oregano. I would say the dough would have benefited from some salt. If I could afford it I would have added pecorino Romano, but I satisfied myself with parmesan on top. This recipe produced 6 massive ravioli, and I would probably tun the dough through more times to stretch the dough. I froze the remaining filling - I had a considerable amount left. I platoon making again, with the adjustments I just talked about.

I don't have a food processor currently, so I could see how food processing my filling would make a smooth, as opposed to rustic, texture to the meat.

* Alternative cheese filling: cup of ricotta, tsp of sea salt (ground), 0.5 tsp of crushed black pepper, 0.5 cup of parmesan (finely grated) and powdered garlic (to your taste). Mix thoroughly.

 

Sweet and Salty Salmon

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 Ingredients  Salmon fillet (mine was about a lb)  2 cloves of garlic  0.25 cup of honey  0.25 cup of soy sauce  2 tbls of ketchup (yeah, ketchup)  Plan of Attack  Preheat the oven to 350 degrees

Ingredients

Salmon fillet (mine was about a lb)

2 cloves of garlic

0.25 cup of honey

0.25 cup of soy sauce

2 tbls of ketchup (yeah, ketchup)

Plan of Attack

Preheat the oven to 350 degrees

 Put Honey, ketchup and soy sauce in a bowl. Dice the garlic and add to the marinade.

Put Honey, ketchup and soy sauce in a bowl. Dice the garlic and add to the marinade.

 Pour the marinade over the salmon steak.

Pour the marinade over the salmon steak.

 Flip the salmon over so the skin side is up while marinading. After evenly coated, place the pan (with Salmon again skin side down) in the preheated oven. *Original recipe called for this salmon to be cooked in a grill basket over a grill, but I adapted the recipe to accommodate the fact is was snowing outside when I was cooking this)

Flip the salmon over so the skin side is up while marinading. After evenly coated, place the pan (with Salmon again skin side down) in the preheated oven. *Original recipe called for this salmon to be cooked in a grill basket over a grill, but I adapted the recipe to accommodate the fact is was snowing outside when I was cooking this)

 Remove from oven, and ENJOY!  *Serving suggestion : With Ginger cucumber salad (recipe follows)  This recipe was form the NY Times recipe blast, and it called for pickling ginger and serving it on top of the Salmon.  I would heading forward be interested in attempting this additional step.  *Pickled Ginger: Combine 0.25 cups of fish sauce, 1.5 rice wine vinegar, tsp of sugar and 0.25 cups of peeled and grated ginger to a container, and taking care to cover the ginger with liquid, refrigerate for at least a day before serving.

Remove from oven, and ENJOY!

*Serving suggestion : With Ginger cucumber salad (recipe follows)

This recipe was form the NY Times recipe blast, and it called for pickling ginger and serving it on top of the Salmon.  I would heading forward be interested in attempting this additional step.

*Pickled Ginger: Combine 0.25 cups of fish sauce, 1.5 rice wine vinegar, tsp of sugar and 0.25 cups of peeled and grated ginger to a container, and taking care to cover the ginger with liquid, refrigerate for at least a day before serving.

Spicy Cucumber Salad

I am my own big fan of cucumbers, but I am choosy about cucumbers...When I saw this recipe for SPICY cucumbers, I realized this might be the perfect food...

 Ingredeints  An English cucumber (you can spot them because they're the cucumbers in the produce aisle smoking pipes, dressed like Sherlock Homes, who are usually eating scones)  Cup of Rice Wine Vinegar  0.25 cup of sugar  tbls of sea salt  0.5 tsp of togarashi (or crushed red pepper)  1.5 diced/grated ginger  Plan of Attack

Ingredeints

An English cucumber (you can spot them because they're the cucumbers in the produce aisle smoking pipes, dressed like Sherlock Homes, who are usually eating scones)

Cup of Rice Wine Vinegar

0.25 cup of sugar

tbls of sea salt

0.5 tsp of togarashi (or crushed red pepper)

1.5 diced/grated ginger

Plan of Attack

 Add rice vinegar to a sm/medium saucepan. Bring the vinegar to a boil. When it is boiling add sugar, salt, ginger and spice factor. Stire frequently over medium the mixture. 

Add rice vinegar to a sm/medium saucepan. Bring the vinegar to a boil. When it is boiling add sugar, salt, ginger and spice factor. Stire frequently over medium the mixture. 

 When mixture is completely integrated, remove it from the heat and allow it to cool to room temperature.

When mixture is completely integrated, remove it from the heat and allow it to cool to room temperature.

 Slice the cucumber into thin coins.

Slice the cucumber into thin coins.

 Layer them in the bottom of a glass bottomed dish (or another type of nonreactive dish). When the vinegar mixture has cooled, pour it over the cucumbers and refrigerate for at least an hour. *The colder the vinegar mixture when it goes in the dish, the crunchier the cucumbers will be when they're served* I have learned this the hard way...I should've consulted "pickles for dummies who might be more interested in their throwback hiphop which is playing when they make their cucumber salad than the crunch factor"...I tried but it was checked out of my library....

Layer them in the bottom of a glass bottomed dish (or another type of nonreactive dish). When the vinegar mixture has cooled, pour it over the cucumbers and refrigerate for at least an hour. *The colder the vinegar mixture when it goes in the dish, the crunchier the cucumbers will be when they're served* I have learned this the hard way...I should've consulted "pickles for dummies who might be more interested in their throwback hiphop which is playing when they make their cucumber salad than the crunch factor"...I tried but it was checked out of my library....

Caccio y pepe

 Ingredients  lb of thin pasta (I used thin linguine)  wedge of parmesan  wedge of another cheese (every recipe calls for another cheese- I have seen pecorino Romano, pecorino, parmesan reggiano)...etc...my grocery store had Romano, so this what I used  2 tbls of crushed pepper  sea salt (to taste)  A taste of my childhood I have always craved...so I made it!   

Ingredients

lb of thin pasta (I used thin linguine)

wedge of parmesan

wedge of another cheese (every recipe calls for another cheese- I have seen pecorino Romano, pecorino, parmesan reggiano)...etc...my grocery store had Romano, so this what I used

2 tbls of crushed pepper

sea salt (to taste)

A taste of my childhood I have always craved...so I made it!

 

 Shred a cup of parmesan (Some recipes call for using prepackaged parmesan crumbles, but I chose shredding the cheese by hand 

Shred a cup of parmesan (Some recipes call for using prepackaged parmesan crumbles, but I chose shredding the cheese by hand 

 Put the parmesan in your mixing bowl. Shred 1.5 cups of an additional cheese, which should be pecorino, pecorino Romano, Parmesan reggiano, etc...I used Romano because my grocery store did not have other options. 

Put the parmesan in your mixing bowl. Shred 1.5 cups of an additional cheese, which should be pecorino, pecorino Romano, Parmesan reggiano, etc...I used Romano because my grocery store did not have other options. 

 Measure your generous tablespoon of ground pepper, and add to the cheese. Mix everything together thoroughly. Add tbls of olive oil to the mixture.

Measure your generous tablespoon of ground pepper, and add to the cheese. Mix everything together thoroughly. Add tbls of olive oil to the mixture.

 Using your wood spoon, mix everything and crush the cheese. The recipe I used called for making everything into a paste, but I think perhaps I crushed everything a little bit too much. Heading forward I would not mix until it became an actual paste.

Using your wood spoon, mix everything and crush the cheese. The recipe I used called for making everything into a paste, but I think perhaps I crushed everything a little bit too much. Heading forward I would not mix until it became an actual paste.

 Add an lb of spaghetti, linguini or thin linguine to a pot of salted boiling water. When the pasta is ardent drain and immediately add the pasta to the mixing bowl. Mix thoroughly so the pasta is covered entirely. The cheese melts into a coating which covers all pasta. Add salt and reserved pasta water according to your preferences.

Add an lb of spaghetti, linguini or thin linguine to a pot of salted boiling water. When the pasta is ardent drain and immediately add the pasta to the mixing bowl. Mix thoroughly so the pasta is covered entirely. The cheese melts into a coating which covers all pasta. Add salt and reserved pasta water according to your preferences.

 Clean the spoon and I won't judge ya if ya lick it with your mouth...Serve pasta hot and cover with parmesan cheese.  Published at 5:06

Clean the spoon and I won't judge ya if ya lick it with your mouth...Serve pasta hot and cover with parmesan cheese.

Published at 5:06

Masoor Dal (Spice Red Lentils)

 I don't what this says about me, but after I took this lentil smile face photo, I could honestly hear my friend Bernie Spirk asking if the curtains match the drapes....of course would, if this was hair and not scallions....Of course I didn't actually hear him, I was just saying this would be his reaction...I collect only the classiest man friends....                                                                       Ingredients  medium sweet potato  2-3 cloves of garlic  tsp of ground ginger (I used ginger root because I had it on hand)  2 tsp of tumeric  2 tsp of coriander  2 tsp of cumin  medium hot pepper (they call for birds eye or Thai chili but in my grocery story I could only find jalapeño)  tomatoes (original recipe calls for can of chopped tomatoes but I used 2 Roman tomatoes from the produce aisle instead)  cup of red lentils  medium onion (I chopped a Spanish onion and leftover scallions I had on hand)  2 tbls of oil (recipe called for vegetable oil but I used a combination of olive oil and a pat of butter)

I don't what this says about me, but after I took this lentil smile face photo, I could honestly hear my friend Bernie Spirk asking if the curtains match the drapes....of course would, if this was hair and not scallions....Of course I didn't actually hear him, I was just saying this would be his reaction...I collect only the classiest man friends....

 

                                                                  Ingredients

medium sweet potato

2-3 cloves of garlic

tsp of ground ginger (I used ginger root because I had it on hand)

2 tsp of tumeric

2 tsp of coriander

2 tsp of cumin

medium hot pepper (they call for birds eye or Thai chili but in my grocery story I could only find jalapeño)

tomatoes (original recipe calls for can of chopped tomatoes but I used 2 Roman tomatoes from the produce aisle instead)

cup of red lentils

medium onion (I chopped a Spanish onion and leftover scallions I had on hand)

2 tbls of oil (recipe called for vegetable oil but I used a combination of olive oil and a pat of butter)

 Dice the Onions and add to the medium skillet with the oil and cook until clear.

Dice the Onions and add to the medium skillet with the oil and cook until clear.

 Clean and dice the sweet potato, and add into the skillet with the onions. Cook until soft *The original recipe calls for the sweet potatoes to cook down so much, they don't retain their texture, and instead add to the lentils their bright color and sweetness. I was hungry, so I cooked until they were cooked through but not without texture.

Clean and dice the sweet potato, and add into the skillet with the onions. Cook until soft *The original recipe calls for the sweet potatoes to cook down so much, they don't retain their texture, and instead add to the lentils their bright color and sweetness. I was hungry, so I cooked until they were cooked through but not without texture.

 This photo is of the consistency the potatoes were when I added the next ingredients

This photo is of the consistency the potatoes were when I added the next ingredients

 Add the lentils on top, stirring so all the lentils are coated with oil

Add the lentils on top, stirring so all the lentils are coated with oil

 Add garlic, spices, tomatoes. 

Add garlic, spices, tomatoes. 

 Mix thoroughly and then add 3- 5 cups of water on medium high heat. and 3-5 cups of water (I don't have a cover for the medium skillet I was using so I ended up adding about 6 cups of water but if it were covered it would keep more moisture before evaporating)

Mix thoroughly and then add 3- 5 cups of water on medium high heat. and 3-5 cups of water (I don't have a cover for the medium skillet I was using so I ended up adding about 6 cups of water but if it were covered it would keep more moisture before evaporating)

 Cook until lentils are completely done and the additional liquid is cooked off!

Cook until lentils are completely done and the additional liquid is cooked off!

 Garnish with Cilantro! Enjoy hot, as dinner or as a side with baked cilantro salmon!  *I did not add the coconut slivers which were recommended as part of the recipe, but adding them towards the end would probably be awesome as well.  *As an additional protein, I think you could also add sausage coins (chicken or traditional pork) for a hearty offering!   'Tis the season for comfort food, and this was quick, easy and flavorful! 

Garnish with Cilantro! Enjoy hot, as dinner or as a side with baked cilantro salmon!

*I did not add the coconut slivers which were recommended as part of the recipe, but adding them towards the end would probably be awesome as well.

*As an additional protein, I think you could also add sausage coins (chicken or traditional pork) for a hearty offering! 

'Tis the season for comfort food, and this was quick, easy and flavorful! 

Rosemary honied carrots

WHAT! Love, according to my very good source, brings carrots..especially to the zoo!

 6-9 medium carrots  sprig of rosemary  2 tbls of butter  3 tbls of honey  3 tbls of brown sugar  salt and pepper (taste)  Plan of Attack  Clean, peel and slice carrots, Place carrots in a medium sauce pan and cover with water. Add salt and bring to a boil.   

6-9 medium carrots

sprig of rosemary

2 tbls of butter

3 tbls of honey

3 tbls of brown sugar

salt and pepper (taste)

Plan of Attack

Clean, peel and slice carrots, Place carrots in a medium sauce pan and cover with water. Add salt and bring to a boil.

 

 Bring carrots a boil, watching carefully so as not to overcook

Bring carrots a boil, watching carefully so as not to overcook

 Melt butter over medium heat in medium skillet. When butter is liquid, add honey, brown sugar and rosemary sprig, and then stir frequently. Now you have to watch carefully to get sugar based sauces down pat...but ya got it in ya!

Melt butter over medium heat in medium skillet. When butter is liquid, add honey, brown sugar and rosemary sprig, and then stir frequently. Now you have to watch carefully to get sugar based sauces down pat...but ya got it in ya!

 When sauce has been completely integrated (it should be the consistency of syrup), turn off heat and put aside. When carrots have completely cooked, strain them and then in the serving bowl, pour sugar mixture over them, mixing frequently. 

When sauce has been completely integrated (it should be the consistency of syrup), turn off heat and put aside. When carrots have completely cooked, strain them and then in the serving bowl, pour sugar mixture over them, mixing frequently. 

Crunchy Potato EXPLOSIONS (elegant explosions)

 5-6 Medium Potatoes (I had 7, but in my dish I could fit in 5)  3-5 tbls of butter  0.5 cup of finely shredded horseradish cheddar cheese  parmesan cheese (grated as needed)  2 shallots  salt and pepper (to taste)  powdered garlic                                                                 Plan of Attack  Preheat oven to 370  Melt 2 tbls of butter and powdered garlic on medium heat (or in the microwave for 30 seconds)      

5-6 Medium Potatoes (I had 7, but in my dish I could fit in 5)

3-5 tbls of butter

0.5 cup of finely shredded horseradish cheddar cheese

parmesan cheese (grated as needed)

2 shallots

salt and pepper (to taste)

powdered garlic

                                                               Plan of Attack

Preheat oven to 370

Melt 2 tbls of butter and powdered garlic on medium heat (or in the microwave for 30 seconds)

 

 

 Clean and thinly slice the potatoes around the their circumference (see example). Pour some of this mixture into your baking dish so it coats the bottom of the baking dish. Place the potatoes (As many as can be put in) in your baking dish

Clean and thinly slice the potatoes around the their circumference (see example). Pour some of this mixture into your baking dish so it coats the bottom of the baking dish. Place the potatoes (As many as can be put in) in your baking dish

 Dice the shallots and individually place in between the slices of potato. 

Dice the shallots and individually place in between the slices of potato. 

 Melt the remaining butter, oil, garlic powder, and salt and pepper (to taste). Pour over the potatoes in the baking dish being careful to coat everything abundantly. Put the baking dish into the oven for 60 minutes

Melt the remaining butter, oil, garlic powder, and salt and pepper (to taste). Pour over the potatoes in the baking dish being careful to coat everything abundantly. Put the baking dish into the oven for 60 minutes

 Pour horseradish cheddar over the potatoes and then add parmesan on top. Put in the oven for 30 minutes, checking often to ensure there are no unfavorably charred pieces. Remove and serve hot, wearing something sweet...unless you're cooking for your parents (which I was)...in this case wear something you would wear to mass...and lipstick.

Pour horseradish cheddar over the potatoes and then add parmesan on top. Put in the oven for 30 minutes, checking often to ensure there are no unfavorably charred pieces. Remove and serve hot, wearing something sweet...unless you're cooking for your parents (which I was)...in this case wear something you would wear to mass...and lipstick.

Apple and Sage Baked Pork Chops

Simple and completely devastatingly awesome!

 ingredients  2-3 medium Apples  pkg pf sage leaves  2 medium prod chops (trimmed- no bones)  0.25 cup of butter (you won't use the whole thing, but have on hand)  garlic (2-3 cloves)  salt   pepper

ingredients

2-3 medium Apples

pkg pf sage leaves

2 medium prod chops (trimmed- no bones)

0.25 cup of butter (you won't use the whole thing, but have on hand)

garlic (2-3 cloves)

salt 

pepper

 Choose Pork Chops at the Grocery Store with no bones and with relatively very little fat

Choose Pork Chops at the Grocery Store with no bones and with relatively very little fat

 Season the pork chops on both sides with ground pepper and seasalt

Season the pork chops on both sides with ground pepper and seasalt

 Put a generous pat of butter in a medium nonstick skillet and add in the porkchops

Put a generous pat of butter in a medium nonstick skillet and add in the porkchops

 Brown on both sides and add to glass baking dish. Put them in the oven with a piece of foil on top.

Brown on both sides and add to glass baking dish. Put them in the oven with a piece of foil on top.

 While the pork chops are cooking, peel and dice the garlic and slice the apple into very thin slices. Try and use very firm apples so so they hold up to cooking

While the pork chops are cooking, peel and dice the garlic and slice the apple into very thin slices. Try and use very firm apples so so they hold up to cooking

 Add the apples, 6-9 sage leaves, garlic and another generous pat of butter into the skillet and cook on medium heat, stirring so both sides of the apples slices get cooked.

Add the apples, 6-9 sage leaves, garlic and another generous pat of butter into the skillet and cook on medium heat, stirring so both sides of the apples slices get cooked.

 Cook until apples are toasted on both sides and then take the glass baking dish with the pork chops from the oven and pour apple mixture over the pork chops. Put the dish in the oven and cook for 13-16 minutes or until the pork is completely cooked through. Serve hot.

Cook until apples are toasted on both sides and then take the glass baking dish with the pork chops from the oven and pour apple mixture over the pork chops. Put the dish in the oven and cook for 13-16 minutes or until the pork is completely cooked through. Serve hot.

 Suggested Serving: with quinoa and garnished with sage leaves.

Suggested Serving: with quinoa and garnished with sage leaves.

Handmade Ricotta Ravioli with Sage butter Sauce (the key word is HOMEMADE_ WHAT!?!)

 Ingredients  Dough:  1.5 cup of flour  2 eggs   2 tbls of water  salt  garlic (powdered to taste)                                                                      Filling                                                       Filling Variation - Easy  Ricotta   Egg  nutmeg or cinnamon (sm amount) or both  lemon juice  *To make combine ingredients and put aside until it is needed to be used as filling                                          Filling Variation - Hard (Make your own Ricotta)  Quart of whole milk  2/3 cup of heavy cream  0.5 tsp of salt  lemon juice  Bring milk and cream to a boil and then add salt. Stir frequently t prevent scorching and then add lemon juice. Then cook for an additional 2 minutes...  Pur mixture into a cheesecloth lined sieve and let cool, while liquid drains for about 60 minutes.  Put cheese in fridge and cool until needed as filling.   *If ya try this, lemme know because we didn't make ricotta in my ravioli making class, so I am just quoting the recipe which was posted at the exit of class.

Ingredients

Dough:

1.5 cup of flour

2 eggs 

2 tbls of water

salt

garlic (powdered to taste)

                                                                    Filling

                                                     Filling Variation - Easy

Ricotta 

Egg

nutmeg or cinnamon (sm amount) or both

lemon juice

*To make combine ingredients and put aside until it is needed to be used as filling

                                        Filling Variation - Hard (Make your own Ricotta)

Quart of whole milk

2/3 cup of heavy cream

0.5 tsp of salt

lemon juice

Bring milk and cream to a boil and then add salt. Stir frequently t prevent scorching and then add lemon juice. Then cook for an additional 2 minutes...

Pur mixture into a cheesecloth lined sieve and let cool, while liquid drains for about 60 minutes.

Put cheese in fridge and cool until needed as filling. 

*If ya try this, lemme know because we didn't make ricotta in my ravioli making class, so I am just quoting the recipe which was posted at the exit of class.

 Put flour ingredients in mixing bowl.

Put flour ingredients in mixing bowl.

 Add your egg(s). Mix with your son and then your hands. Mold into dough and let rest for 30 minutes.

Add your egg(s). Mix with your son and then your hands. Mold into dough and let rest for 30 minutes.

 Knead the dough, after it has rested, with the heel of your hand until it is the width of the hand crack pasta maker. 

Knead the dough, after it has rested, with the heel of your hand until it is the width of the hand crack pasta maker. 

 . Feed into the pasta maker, immediately and then add, as needed, according to the settings of your pasta maker.

. Feed into the pasta maker, immediately and then add, as needed, according to the settings of your pasta maker.

 Put through the pasta maker until it is the consistency of a workable sheet. 

Put through the pasta maker until it is the consistency of a workable sheet. 

 Lay the sheet on a floured workable surface

Lay the sheet on a floured workable surface

 Fold the dough over, so there is your own demarcated space where the filling should go. On the filling side, spoon appropriate amounts of ricotta mixture onto the sheet with foresight about how they will become ravioli. Space them so there is room for the raviolli to be pressed into raviolis (incidentally, ravioli and raviolis, are not recognized as words by spell check. They sell them in Walmart so the Italian villainafiers (which is also a word) should just take a kneee with their egos. 

Fold the dough over, so there is your own demarcated space where the filling should go. On the filling side, spoon appropriate amounts of ricotta mixture onto the sheet with foresight about how they will become ravioli. Space them so there is room for the raviolli to be pressed into raviolis (incidentally, ravioli and raviolis, are not recognized as words by spell check. They sell them in Walmart so the Italian villainafiers (which is also a word) should just take a kneee with their egos. 

 Fold the dough over so the filling make little mounds. Using your Ravioli cookie cutter, make individualized raviolis. Use your hand press around the filling of each, making individual raviolis.

Fold the dough over so the filling make little mounds. Using your Ravioli cookie cutter, make individualized raviolis. Use your hand press around the filling of each, making individual raviolis.

 Take your floured raviolis to a salted pot of boiling water. Put them in and when they rise to the top they're al dente...or as the Italian in my soul says -"DONE!"  Serving suggestion: Serve covered in butter. sage and lemon sauce which is provided very easily by adding browned butter and sage to lemon juice. Or with red sauce...whatever is your pleasure...

Take your floured raviolis to a salted pot of boiling water. Put them in and when they rise to the top they're al dente...or as the Italian in my soul says -"DONE!"

Serving suggestion: Serve covered in butter. sage and lemon sauce which is provided very easily by adding browned butter and sage to lemon juice. Or with red sauce...whatever is your pleasure...

 Sage and butter sauce: Add 2 sticks of butter (apx cup of butter) to a medium saucepan over medium heat. Add 6-9 sage leaves and bring to a boil. Just before serving squeeze the juice from a lemon into the mixture. Spoon the butter sauce over the ravioli and top with grated parmesan.   My Comments: I am loving pasta making..I actually took an actual class to learn about ravioli making and this group of photos was taken in class. I have been perusing Amazone Prime and asking my cook/chef friends about the best possible pasta maker for the money, to make impossibly good pasta awesomeness! This sauce I just described is not exactly health food, but I would totally serve this ravioli with Kay Cessaro's special sauce (recipe featured in earlier posts)   

Sage and butter sauce: Add 2 sticks of butter (apx cup of butter) to a medium saucepan over medium heat. Add 6-9 sage leaves and bring to a boil. Just before serving squeeze the juice from a lemon into the mixture. Spoon the butter sauce over the ravioli and top with grated parmesan. 

My Comments: I am loving pasta making..I actually took an actual class to learn about ravioli making and this group of photos was taken in class. I have been perusing Amazone Prime and asking my cook/chef friends about the best possible pasta maker for the money, to make impossibly good pasta awesomeness! This sauce I just described is not exactly health food, but I would totally serve this ravioli with Kay Cessaro's special sauce (recipe featured in earlier posts)

 

Healthy Quiche (with no crust)

 Ingredients  6 eggs   red pepper  orange pepper  sm head of broccoli  olive oil  link of chicken sausage (I used garlic herb)  milk 2-3 tbls  cheddar cheese blend, shredded  salt and pepper  powdered garlic (sm amount)  *Optional: red pepper pesto  sm shallot                                                 Plan of Attack                                  Preheat the oven to 350 Degrees

Ingredients

6 eggs 

red pepper

orange pepper

sm head of broccoli

olive oil

link of chicken sausage (I used garlic herb)

milk 2-3 tbls

cheddar cheese blend, shredded

salt and pepper

powdered garlic (sm amount)

*Optional: red pepper pesto

sm shallot

                                               Plan of Attack

                                Preheat the oven to 350 Degrees

 Clean 0.5 of each of the peppers and take 5-6 florets of broccoli off the broccoli crown

Clean 0.5 of each of the peppers and take 5-6 florets of broccoli off the broccoli crown

 Dice the vegetables and cut the sausage into sm pieces.

Dice the vegetables and cut the sausage into sm pieces.

 Add some of the olive oil to medium skillet and then add the chicken sausage pieces. This variety of chicken sausage is precooked, but I was interested in cooking them to get them to have the traditional crunch you would have with Italian Sausage.

Add some of the olive oil to medium skillet and then add the chicken sausage pieces. This variety of chicken sausage is precooked, but I was interested in cooking them to get them to have the traditional crunch you would have with Italian Sausage.

 When sausage has acquired the savory crunchiness, add the vegetables and the remaining olive oil to the skillet. Cook on medium heat until the vegetables are cooked through. Put the mixture to the side to cool. If you're adding additional seasonings (I added red pepper pesto), add them toward the end of the cooking of the vegetables and sausage.

When sausage has acquired the savory crunchiness, add the vegetables and the remaining olive oil to the skillet. Cook on medium heat until the vegetables are cooked through. Put the mixture to the side to cool. If you're adding additional seasonings (I added red pepper pesto), add them toward the end of the cooking of the vegetables and sausage.

 Add the eggs, milk and sm amount of salt and pepper to a bowl and whisk, as you would with scrambled eggs. Coat your glass baking dish with nonstick cooking spray or indulge, and put.butter (sm amount) on a paper towel and rub the inside of the dish. I had a 9x9 square dish in my Air Bnb, but using a traditional quiche dish would be pretty.

Add the eggs, milk and sm amount of salt and pepper to a bowl and whisk, as you would with scrambled eggs. Coat your glass baking dish with nonstick cooking spray or indulge, and put.butter (sm amount) on a paper towel and rub the inside of the dish. I had a 9x9 square dish in my Air Bnb, but using a traditional quiche dish would be pretty.

 Pour the cooled vegetable and sausage mixture into your baking dish.

Pour the cooled vegetable and sausage mixture into your baking dish.

 Pour some of the egg mixture on top of the vegetables and sausage.

Pour some of the egg mixture on top of the vegetables and sausage.

 Cover the mixture with shredded cheese. I opted to use pre-shreded Mexican cheese blend I had in my fridge, but use whatever speaks to ya. In the recipe I read online it called for American cheese, so do whatever works! Then add the remaining eggs on top of the cheese, evenly distributing them over the surface. Put in the oven for 11-13 minutes (more depending on your baking dish and oven). Enjoy!  My comments: delicious! I made the mistake of covering mine when it was still hot so the leftovers were not as crispy as I would have wanted. Heading forward when I make again, because I am gonna make it again, I would put cheese on the top of the quiche and leave it in the oven for a little bit more time. I got this recipe idea from the internet but adjusted to fit my palate and what I know about baking eggs. Yummy yum yum!

Cover the mixture with shredded cheese. I opted to use pre-shreded Mexican cheese blend I had in my fridge, but use whatever speaks to ya. In the recipe I read online it called for American cheese, so do whatever works! Then add the remaining eggs on top of the cheese, evenly distributing them over the surface. Put in the oven for 11-13 minutes (more depending on your baking dish and oven). Enjoy!

My comments: delicious! I made the mistake of covering mine when it was still hot so the leftovers were not as crispy as I would have wanted. Heading forward when I make again, because I am gonna make it again, I would put cheese on the top of the quiche and leave it in the oven for a little bit more time. I got this recipe idea from the internet but adjusted to fit my palate and what I know about baking eggs. Yummy yum yum!

Penne Vodka with Chicken

 Yum...drink up and cheers my dedication to my sauce which took over an hour  Ingredients  Cup of voka  2 30 oz cans of crushed tomatoes  medium onion  3-5 cloves of garlic  0.5 cups of butter  pint of heavy cream                                                Plan of Attack   

Yum...drink up and cheers my dedication to my sauce which took over an hour

Ingredients

Cup of voka

2 30 oz cans of crushed tomatoes

medium onion

3-5 cloves of garlic

0.5 cups of butter

pint of heavy cream

                                              Plan of Attack

 

 Dice onions and garlic

Dice onions and garlic

 Add onions, butter and garlic to a medium saucepan 

Add onions, butter and garlic to a medium saucepan 

 Cook onions until they are clear and cooked (9-11 minutes). Remember not to miss stirring the ingredients so everything get cooked evenly. 

Cook onions until they are clear and cooked (9-11 minutes). Remember not to miss stirring the ingredients so everything get cooked evenly. 

 Add the vodka to the butter, onions and garlic. Cook for approximately 30 minutes.

Add the vodka to the butter, onions and garlic. Cook for approximately 30 minutes.

 Open and add crushed tomatoes...

Open and add crushed tomatoes...

 Get sauced while making sauce...and magic smiley faces magically appear in your pan! Stir contents and cook tomatoes for 30 minutes.

Get sauced while making sauce...and magic smiley faces magically appear in your pan! Stir contents and cook tomatoes for 30 minutes.

 Add cream to sauce (testing to make sure the sauce is not so hot it'll curdle)

Add cream to sauce (testing to make sure the sauce is not so hot it'll curdle)

 Cook for 30 minutes until the sauce is integrated and throughly mixed. If it bubbles like the princess bride ooze, the heat is too high. MEDIUM HEAT GENTE!

Cook for 30 minutes until the sauce is integrated and throughly mixed. If it bubbles like the princess bride ooze, the heat is too high. MEDIUM HEAT GENTE!

 While the sauce is cooking, cook a medium box of penne (tricolor pictured) and poach 2 chicken breasts in chicken stock in a sm covered saucepan. Shred the cooked chicken and put on top of drained/cooked pasta. Pour some of the sauce generously into the pot with the penne and chicken. Mix thoroughly.

While the sauce is cooking, cook a medium box of penne (tricolor pictured) and poach 2 chicken breasts in chicken stock in a sm covered saucepan. Shred the cooked chicken and put on top of drained/cooked pasta. Pour some of the sauce generously into the pot with the penne and chicken. Mix thoroughly.

 Serve hot, smiling and sauced.     My comments: If you're planning on adding salt to the sauce, don't salt the pasta. Additional use for the vodka sauce: VODKA SAUCE PIZZA! WHAT WHAT! I simply prepared the crust according directions, brushed it with olive oil, liberally sprinkled it with powdered garlic, generously covered the crust with my leftover vodka sauce, and covered with sauce with slices of mozzarella. YUM! I gave some to my Dad and he was over the moon about it!

Serve hot, smiling and sauced.

 

My comments: If you're planning on adding salt to the sauce, don't salt the pasta. Additional use for the vodka sauce: VODKA SAUCE PIZZA! WHAT WHAT! I simply prepared the crust according directions, brushed it with olive oil, liberally sprinkled it with powdered garlic, generously covered the crust with my leftover vodka sauce, and covered with sauce with slices of mozzarella. YUM! I gave some to my Dad and he was over the moon about it!

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Massive Pizza Sized Peanut Blossom Cookie!

 Ingredients  Just under 2 cups of flour  Peanut butter (0.5 cups)  Butter (salted) (0.5 cups)  dark sugar (0.5 cups)  regular sugar (0.5 cups)  tsp of baking soda   sprinkling of sea salt  massive Hershey kiss  tsp of vanilla  2 tbls of milk  an egg                                                                         Plan of Attack  Preheat the oven to 350 degrees

Ingredients

Just under 2 cups of flour

Peanut butter (0.5 cups)

Butter (salted) (0.5 cups)

dark sugar (0.5 cups)

regular sugar (0.5 cups)

tsp of baking soda 

sprinkling of sea salt

massive Hershey kiss

tsp of vanilla

2 tbls of milk

an egg 

                                                                      Plan of Attack

Preheat the oven to 350 degrees

 Milk the flour, sugar, melted butter, egg, vanilla, baking soda and salt together. After they're mixed add the peanut butter and integrate all the ingredients into a very cohesive mixture. Put the mixture on a pizza pan (I bought this pan at the grocery store and doubled up, to give the best support. Press the dough to the sides of the pan so everything is coated evenly, and bakes at a consistent pace.

Milk the flour, sugar, melted butter, egg, vanilla, baking soda and salt together. After they're mixed add the peanut butter and integrate all the ingredients into a very cohesive mixture. Put the mixture on a pizza pan (I bought this pan at the grocery store and doubled up, to give the best support. Press the dough to the sides of the pan so everything is coated evenly, and bakes at a consistent pace.

 Look at your massive Hershey Kiss and admire how awesome it is.

Look at your massive Hershey Kiss and admire how awesome it is.

 Look at your massive Hershey kiss unwrapped and admire how awesome it is

Look at your massive Hershey kiss unwrapped and admire how awesome it is

 Remove cookie pizza from the oven and allow to cool after 9- 13 minutes (depending on your oven). When it is sufficiently cooled, (but still hot) place your Hershey kiss in the middle. Be prepared for it to melt!  Word to the wise and a lesson I learned- don't put it on before it is cooled! I place my Hershey kiss on when it was still very hot...intially it looked like this:

Remove cookie pizza from the oven and allow to cool after 9- 13 minutes (depending on your oven). When it is sufficiently cooled, (but still hot) place your Hershey kiss in the middle. Be prepared for it to melt!  Word to the wise and a lesson I learned- don't put it on before it is cooled! I place my Hershey kiss on when it was still very hot...intially it looked like this:

 Then it started melting...hard core...so I put it on the fire escape

Then it started melting...hard core...so I put it on the fire escape

 It kept melting so then I took off the top, put it in the freezer, put the cookie in the fridge...and then the freezer...and prayed!  I took both pieces from the freezer, very cold, and then I melted the bottom of the kiss with a lighter and put them together...It worked, and yet, on Christmas morning, there was much to be desired aesthetically.....

It kept melting so then I took off the top, put it in the freezer, put the cookie in the fridge...and then the freezer...and prayed!

I took both pieces from the freezer, very cold, and then I melted the bottom of the kiss with a lighter and put them together...It worked, and yet, on Christmas morning, there was much to be desired aesthetically.....

 Let it be our holiday lesson... we give because we wanna, and then, the impossible happens! Massive Peanut Blossom- what what!

Let it be our holiday lesson... we give because we wanna, and then, the impossible happens! Massive Peanut Blossom- what what!

Potato Leek Soup with Bacon

 Ingredients  3 potatoes  medium leek  3-5 cloves fo garlic  5 cups of chicken stock  tbs of butter  0.5 cup of heavy cream  5 slices of bacon  peppercorns (according to taste)      

Ingredients

3 potatoes

medium leek

3-5 cloves fo garlic

5 cups of chicken stock

tbs of butter

0.5 cup of heavy cream

5 slices of bacon

peppercorns (according to taste)

 

 

 Dice the strips of bacon. Add to the bottom of a stockport and render until crispy. 

Dice the strips of bacon. Add to the bottom of a stockport and render until crispy. 

 While the bacon is cooking, dice the leek and the garlic cloves. The core of the leek should be diced so it is in pieces. 

While the bacon is cooking, dice the leek and the garlic cloves. The core of the leek should be diced so it is in pieces. 

 Add the garlic and leek into the stockpot with the bacon. Cook together until completely integrated and the leek pieces are clear. While they are cooking, rinse and clean the potatoes and dice them into bit sized pieces. 

Add the garlic and leek into the stockpot with the bacon. Cook together until completely integrated and the leek pieces are clear. While they are cooking, rinse and clean the potatoes and dice them into bit sized pieces. 

 Add the chicken stock, butter and potatoes to the stockpot. Turn off the heat and let it soak for an hour (or more). After soaking, turn on medium heat, cover and bring to a boil. Cook the mixture until the potatoes are cooked thoroughly.

Add the chicken stock, butter and potatoes to the stockpot. Turn off the heat and let it soak for an hour (or more). After soaking, turn on medium heat, cover and bring to a boil. Cook the mixture until the potatoes are cooked thoroughly.

 With a wood spoon, move 0.5 of the mixture to a blender and puree.

With a wood spoon, move 0.5 of the mixture to a blender and puree.

 Take the pureed mixture and add it to the soup which was not added to the blender. Mix throughly. 

Take the pureed mixture and add it to the soup which was not added to the blender. Mix throughly. 

 Let the soup cool and then add the cream and frozen peas (bot optional). Turn on low heat until everything is integrated.    *Serving suggestion: Top with grated horseradish cheddar.  My Comments: This recipe was created by moi, because I found a bunch of good recipes online, but nothing which spoke exactly to what I was thinking about making. There are ways to make this soup healthier, but I am in a little bit a decadent holiday mood, so I went ahead and added cream, and then said,  "What the hell, lemme add some frozen peas". oh, and butter...  I would say, I used, instead of traditional chicken stock, Goya chicken seasoning chicken broth. I added another partial packet of chicken seasoning and though my low blood pressure self loves sodium, I think I could've stuck to the traditional equation of 2 packets to 3 cups of water. I should've taken into account the cooking off of the liquid, which of course, concentrated the flavor. I still think it was delicious.   

Let the soup cool and then add the cream and frozen peas (bot optional). Turn on low heat until everything is integrated.  

*Serving suggestion: Top with grated horseradish cheddar.

My Comments: This recipe was created by moi, because I found a bunch of good recipes online, but nothing which spoke exactly to what I was thinking about making. There are ways to make this soup healthier, but I am in a little bit a decadent holiday mood, so I went ahead and added cream, and then said,  "What the hell, lemme add some frozen peas". oh, and butter...

I would say, I used, instead of traditional chicken stock, Goya chicken seasoning chicken broth. I added another partial packet of chicken seasoning and though my low blood pressure self loves sodium, I think I could've stuck to the traditional equation of 2 packets to 3 cups of water. I should've taken into account the cooking off of the liquid, which of course, concentrated the flavor. I still think it was delicious.