Spicy paprika chicken and Persian cucumber salad

 (serving suggestion - see above -  If Persian cucumbers are unavailable in your grocery store, serve with sautéed Brussels sprouts and garlic skin on smashed potatoes)  Chicken Ingredients  Salt  Ground Black pepper  2 chicken breasts  paprika  zest of an individual lime  2-3 glove sof garlic  Sauce Ingredients  0.33 cup of parsley  0.33 cup of cilantro  2-3 clove sof garlic  3 tbs of sweet Thai chili sauce  juice of the lime  salt  pepper  2 sm or medium jalapeno  3 tbs of olive oil                                                                      Plan of Attach   

(serving suggestion - see above -  If Persian cucumbers are unavailable in your grocery store, serve with sautéed Brussels sprouts and garlic skin on smashed potatoes)

Chicken Ingredients

Salt

Ground Black pepper

2 chicken breasts

paprika

zest of an individual lime

2-3 glove sof garlic

Sauce Ingredients

0.33 cup of parsley

0.33 cup of cilantro

2-3 clove sof garlic

3 tbs of sweet Thai chili sauce

juice of the lime

salt

pepper

2 sm or medium jalapeno

3 tbs of olive oil

                                                                    Plan of Attach

 

 Clean your chicken breasts and cover with a piece of plastic wrap  Using your meat mallet, heavy but of knife, or if you're a little bit innovative like this lady, your hammer, flatten the chicken breast to about 0.7-0.5 inches in depth.   

Clean your chicken breasts and cover with a piece of plastic wrap

Using your meat mallet, heavy but of knife, or if you're a little bit innovative like this lady, your hammer, flatten the chicken breast to about 0.7-0.5 inches in depth.

 

 Season the chicken breasts generously with salt, pepper, powdered garlic and paprika. Place the breasts in the bowl you intend on marinating them in, drizzle with love oil, and grate the lemon and garlic cloves over it.

Season the chicken breasts generously with salt, pepper, powdered garlic and paprika. Place the breasts in the bowl you intend on marinating them in, drizzle with love oil, and grate the lemon and garlic cloves over it.

 Cover the chicken and refrigerate as you marinate for at least 3 minutes. While the chicken marinates, make the sauce.

Cover the chicken and refrigerate as you marinate for at least 3 minutes. While the chicken marinates, make the sauce.

 Combine the lime juice, salt and pepper. Clean the jalapeños of the seeds and core (keep seeds for more heat) and add parsley, sweet Thai chili sauce (or honey), cilantro, peppers, olive oil, peeled and diced garlic cloves into your blender /food processor and puree. Put aside and refrigerate.

Combine the lime juice, salt and pepper. Clean the jalapeños of the seeds and core (keep seeds for more heat) and add parsley, sweet Thai chili sauce (or honey), cilantro, peppers, olive oil, peeled and diced garlic cloves into your blender /food processor and puree. Put aside and refrigerate.

 Cooking the chicken  The recipe calls for grilling the chicken, but I thought the clouds seemed menacing, so I make my chicken.  I had preset the oven to 325 and then I put the chicken breasts on my sm sheet pan.

Cooking the chicken

The recipe calls for grilling the chicken, but I thought the clouds seemed menacing, so I make my chicken.

I had preset the oven to 325 and then I put the chicken breasts on my sm sheet pan.

 Remove the chicken from the oven (if you're baking) between 23-30 minutes,   Coin your cucumbers, and coat them in the sauce. Drizzle the remaining sauce on the chicken breasts.  My comments: I made quick skin-on garlic smashed potatoes (super simple, and I'll post the recipe soon) to accompany and on a whim I added some of the sauce to the potatoes! Match made in cilantro heaven! I would make this sauce in the future, simply to add to potatoes!  I would, if making again, add more lemon juice, up the Thai chili sauce, and cut down on the jalapeño...I might also add a little diced shallots and refrigerate the sauce for more moments in the fridge before using.

Remove the chicken from the oven (if you're baking) between 23-30 minutes, 

Coin your cucumbers, and coat them in the sauce. Drizzle the remaining sauce on the chicken breasts.

My comments: I made quick skin-on garlic smashed potatoes (super simple, and I'll post the recipe soon) to accompany and on a whim I added some of the sauce to the potatoes! Match made in cilantro heaven! I would make this sauce in the future, simply to add to potatoes!

I would, if making again, add more lemon juice, up the Thai chili sauce, and cut down on the jalapeño...I might also add a little diced shallots and refrigerate the sauce for more moments in the fridge before using.

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Spring Quinoa Salad

 Ingredients  cup of Quinoa  15 stalks of asparagus  pkg of frozen peas  2 pats of butter  Goya Chicken Seasoning (packet)  3 cloves of garlic- diced   

Ingredients

cup of Quinoa

15 stalks of asparagus

pkg of frozen peas

2 pats of butter

Goya Chicken Seasoning (packet)

3 cloves of garlic- diced

 

 Add the chicken stock seasoning to 5-6 cups of water in your medium saucepan and bring to your boil. Add the Quiona, cooking  for 9-13 minutes, and then taking off the heat and letting the quinoa absorb

Add the chicken stock seasoning to 5-6 cups of water in your medium saucepan and bring to your boil. Add the Quiona, cooking  for 9-13 minutes, and then taking off the heat and letting the quinoa absorb

 Clean your asparagus into bite sized pieces, removing the ends.

Clean your asparagus into bite sized pieces, removing the ends.

 Add the butter to your medium nonstick skillet, and then add the garlic. Cook until aromatic, add the asparagus and peas and cook until tender.  Add your quinoa to the mixture and mix. Serve hot and save your bitchy comments for people who deserve your real opinion...or the world...whoever you feel needs them.

Add the butter to your medium nonstick skillet, and then add the garlic. Cook until aromatic, add the asparagus and peas and cook until tender.

Add your quinoa to the mixture and mix. Serve hot and save your bitchy comments for people who deserve your real opinion...or the world...whoever you feel needs them.

Quick Pickled watermelon radish

 Medium massive watermelon radish (some watermelon radishes are the size of traditional red radishes, but some varieties are more the size of a red onion...I bought the second kind at my local farmers market and adjusted directions)  0.5 cup of rice wine vinegar  0.5 cup of water  1.5 tsp of salt  1 tbls of sugar  Whisk ingredients in a mixing bowl until salt and sugar are dissolved. Add the thinly sliced watermelon radish to the mixture and submerge for an hour.  Enjoy!  My comments: I would explore other recipes which are more like traditional pickling recipe because the pickled flavor is not as distinct as I would have preferred. I would also, heading forward, use ground salt instead of big kosher crystals because the ground salt would have dissolved completely whereas the the kind I sued did not...I served this as garnish during my early Cinco de Mayo dinner for tacos (beef, shrimp and mango and avocado tacos were served)...So pretty! Can be cut into slivers for tacos and I would also venture say the whole coins of the big radish might be refreshing on a burger or elevated fried chicken sandwich!      

Medium massive watermelon radish (some watermelon radishes are the size of traditional red radishes, but some varieties are more the size of a red onion...I bought the second kind at my local farmers market and adjusted directions)

0.5 cup of rice wine vinegar

0.5 cup of water

1.5 tsp of salt

1 tbls of sugar

Whisk ingredients in a mixing bowl until salt and sugar are dissolved. Add the thinly sliced watermelon radish to the mixture and submerge for an hour.

Enjoy!

My comments: I would explore other recipes which are more like traditional pickling recipe because the pickled flavor is not as distinct as I would have preferred. I would also, heading forward, use ground salt instead of big kosher crystals because the ground salt would have dissolved completely whereas the the kind I sued did not...I served this as garnish during my early Cinco de Mayo dinner for tacos (beef, shrimp and mango and avocado tacos were served)...So pretty! Can be cut into slivers for tacos and I would also venture say the whole coins of the big radish might be refreshing on a burger or elevated fried chicken sandwich!

 

 

Mamma Russo's Rosemary Chicken soup with Orso

Th soup your Mamma might have told ya about ....

 Ingredients  Chicken Breast  Packet of chicken Goya seasoning  Remains of rotisserie chicken (Bones and remaining meat)  Rosemary (2 branches)  2 medium carrots  2 medium stalks of celery  medium parsnip  shallot  2-3 cloves of garlic  powdered garlic  kosher sea salt  ground pepper  cup of orzo

Ingredients

Chicken Breast

Packet of chicken Goya seasoning

Remains of rotisserie chicken (Bones and remaining meat)

Rosemary (2 branches)

2 medium carrots

2 medium stalks of celery

medium parsnip

shallot

2-3 cloves of garlic

powdered garlic

kosher sea salt

ground pepper

cup of orzo

 Clean your chicken and submerge in a stockpot. Add 2 sprigs of rosemary. Turn on medium heat.

Clean your chicken and submerge in a stockpot. Add 2 sprigs of rosemary. Turn on medium heat.

 Strain the liquid from the stockpot (your broth). Discard the bones and skin, and season with pepper, garlic and Goya chicken bouillon.

Strain the liquid from the stockpot (your broth). Discard the bones and skin, and season with pepper, garlic and Goya chicken bouillon.

 While stock was cooking, poach your chicken breast in Goya chicken bouillon and 2 cups of water. remove from heat, allow to cool and then shred with your fingers.

While stock was cooking, poach your chicken breast in Goya chicken bouillon and 2 cups of water. remove from heat, allow to cool and then shred with your fingers.

 Dice your onions and shallots. Add 2 tsp of butter or olive oil to the bottom of your stockpot and then add onions and garlic, cooking until clear and aromatic. Then add the reserved chicken stock, coined carrots, cleaned and coined parsnips, another sprig of rosemary and chicken. Turn on medium heat and cook to complete integration. Cook the orzo in a medium saucepan according to directions on the box, until just under al dente. Add the nearly cooked orzo to the cooking soup and leave on heat for 5-13 minutes more to allow for it to cook thoroughly in the soup broth. Remove the sprig from the soup and serve got and smiling...Flavanoids, what what...

Dice your onions and shallots. Add 2 tsp of butter or olive oil to the bottom of your stockpot and then add onions and garlic, cooking until clear and aromatic. Then add the reserved chicken stock, coined carrots, cleaned and coined parsnips, another sprig of rosemary and chicken. Turn on medium heat and cook to complete integration. Cook the orzo in a medium saucepan according to directions on the box, until just under al dente. Add the nearly cooked orzo to the cooking soup and leave on heat for 5-13 minutes more to allow for it to cook thoroughly in the soup broth. Remove the sprig from the soup and serve got and smiling...Flavanoids, what what...

Corn Salad with Bacon, Roasted Tomatoes, and black beans

 Ingredients  5-6 pieces of bacon  can of sweet corn  medium red onion  2-3 Roma tomatoes  can of black beans  packet of Goya Sazon with cilantro and tomato                                                                       Plan of Attack   

Ingredients

5-6 pieces of bacon

can of sweet corn

medium red onion

2-3 Roma tomatoes

can of black beans

packet of Goya Sazon with cilantro and tomato

                                                                     Plan of Attack   

 Dice your bacon and onions and add them to your medium skillet. Cook under crispy and rendered. While bacons cooking, chop and core your tomatoes, put them on your medium sheet pan covered with olive oil, and seasoned with salt and pepper. Put them in the oven at 370-390 degrees (depending on your oven) and roasted until cooked through.  Remove the bacon from heat and pour it, as well as its pan juices, into your serving bowl. Add the tomatoes, black beans, and corn to the mixture, squeeze lime juice over the mixture and chill. Serve cold/room temperature   *I opted to add Goya seasoning with Cilantro and tomato and a little bit of sugar, but this was a 

Dice your bacon and onions and add them to your medium skillet. Cook under crispy and rendered. While bacons cooking, chop and core your tomatoes, put them on your medium sheet pan covered with olive oil, and seasoned with salt and pepper. Put them in the oven at 370-390 degrees (depending on your oven) and roasted until cooked through.

Remove the bacon from heat and pour it, as well as its pan juices, into your serving bowl. Add the tomatoes, black beans, and corn to the mixture, squeeze lime juice over the mixture and chill. Serve cold/room temperature 

*I opted to add Goya seasoning with Cilantro and tomato and a little bit of sugar, but this was a 

Lemon and Mango Tacos

Best if eaten by the glow of your trusty light up cactus...

 lb of medium-sm shrimp, cleaned, peeled and tail on  medium rip mango  medium red onion  2-3 cloves of garlic  2-3 pats of butter  bunch of cilantro  cumin (2 tbs)  salt (to taste)  pepper (to taste)  8-9 tortillas  tomatillo salsa  *Optional- Cabbage, to serve as salad instead of tacos (as seen above)     Plan of Attack  Dice your onions, garlic and mango  Add butter, and garlic to your medium skillet. When aromatic, add the cooked, cleaned, deveined shrimp and cumin. Cook until shrimp are cooked and then add mango. cook for another minute or so, and remove from heat.  Serve on tacos, with cilantro and lime, with the optional addition of tomatillo salsa (salsa verde).  This recipe called for adding jalapeño but my guests are a little careful about eating hot food so I serve jalapeño as an option on the fixin' tray...

lb of medium-sm shrimp, cleaned, peeled and tail on

medium rip mango

medium red onion

2-3 cloves of garlic

2-3 pats of butter

bunch of cilantro

cumin (2 tbs)

salt (to taste)

pepper (to taste)

8-9 tortillas

tomatillo salsa

*Optional- Cabbage, to serve as salad instead of tacos (as seen above)

 

Plan of Attack

Dice your onions, garlic and mango

Add butter, and garlic to your medium skillet. When aromatic, add the cooked, cleaned, deveined shrimp and cumin. Cook until shrimp are cooked and then add mango. cook for another minute or so, and remove from heat.

Serve on tacos, with cilantro and lime, with the optional addition of tomatillo salsa (salsa verde).

This recipe called for adding jalapeño but my guests are a little careful about eating hot food so I serve jalapeño as an option on the fixin' tray...

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Steak and Spring Vegetables

 b of boneless steak ( I opted for London broil)  3 pats of butter   11 ounces of frozen peas  bunch of asparagus  salt and pepper  bunch of scallions  2 -3 cloves of garlic  cup of mustard  2 tbsp of honey  tsp of red wine vinegar  horseradish (according to your preferences- if ya don't add you'll miss the spice)  tsp of cayenne powder

b of boneless steak ( I opted for London broil)

3 pats of butter 

11 ounces of frozen peas

bunch of asparagus

salt and pepper

bunch of scallions

2 -3 cloves of garlic

cup of mustard

2 tbsp of honey

tsp of red wine vinegar

horseradish (according to your preferences- if ya don't add you'll miss the spice)

tsp of cayenne powder

 Season the steak with Salt and pepper

Season the steak with Salt and pepper

 place butter in the bottom of your medium skillet and turn on medium heat. Put the steak in the skillet, turning frequently to cook evenly on both sides. When it is medium well, put it to the side.

place butter in the bottom of your medium skillet and turn on medium heat. Put the steak in the skillet, turning frequently to cook evenly on both sides. When it is medium well, put it to the side.

 Add the diced scallions and garlic to the butter and steak drippings. Cook on medium low heat.

Add the diced scallions and garlic to the butter and steak drippings. Cook on medium low heat.

 Add peas and asparagus to the pan and cook. While vegetables are cooking, make the sauce.

Add peas and asparagus to the pan and cook. While vegetables are cooking, make the sauce.

 Grate the garlic cloves finely

Grate the garlic cloves finely

 Measure your spices

Measure your spices

 Combine honey, horseradish, mustard, vinegar, cayenne and grated garlic. Mix and integrate completely

Combine honey, horseradish, mustard, vinegar, cayenne and grated garlic. Mix and integrate completely

 Cover steak with generous drizzle of sauce, serve hot and refrigerate leftovers! Make delicious stir fry as another meal!

Cover steak with generous drizzle of sauce, serve hot and refrigerate leftovers! Make delicious stir fry as another meal!

Lemon Ricotta Cheesecake

 Ingredients  INGREDIENTS  3 tablespoons unsalted butter  1 quart whole milk  1 ¾ cups semolina flour  ½ teaspoon kosher salt  1 ¾ cups sugar  1 large or 2 small lemons  4 large eggs  1 pound (2 cups) fresh ricotta cheese, strained   Confectioners’ sugar for sprinkling  Cake:  PREPARATION (Copied directly from he NY Times Cooking Website* MY computer juice is running out, so I am trying to get it done before my computer shuts down  Preheat the oven to 325. Butter an 11-inch round cake pan.  Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.  Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.  Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners’ sugar while still hot. Once the cake has cooled, sprinkle with confectioners’ sugar once more, then serve.

Ingredients

INGREDIENTS

3 tablespoons unsalted butter

1 quart whole milk

1 ¾ cups semolina flour

½ teaspoon kosher salt

1 ¾ cups sugar

1 large or 2 small lemons

4 large eggs

1 pound (2 cups) fresh ricotta cheese, strained

 Confectioners’ sugar for sprinkling

Cake:

PREPARATION (Copied directly from he NY Times Cooking Website* MY computer juice is running out, so I am trying to get it done before my computer shuts down

Preheat the oven to 325. Butter an 11-inch round cake pan.

Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.

Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.

Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners’ sugar while still hot. Once the cake has cooled, sprinkle with confectioners’ sugar once more, then serve.

 Then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes.

Then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes.

 Get all clumps out

Get all clumps out

 Put the the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming. Add eggs when the mixture cools (if you add the eggs earlier they'll cook in the hot bath of the mixture...

Put the the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming. Add eggs when the mixture cools (if you add the eggs earlier they'll cook in the hot bath of the mixture...

 Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.

Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.

 Pour the batter into the pan

Pour the batter into the pan

 Bake until set and golden in places, about 1 hour.

Bake until set and golden in places, about 1 hour.

 Serving Suggestion: Garnish with ripe raspberries and raspberry sauce  INGREDIENTS  1 cup raspberry jam  2 tablespoons fresh lemon juice  PREPARATION  Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio. I added ripe raspberries to the saucepan with he jam and lemon juice and it was successful!  My Comments: I couldn't find semolina flour so I used traditional unbleached flour. I invested in a risk after this, because I didn't have a risk before, but it is actually a testament to how well the dessert was received I felt compelled to invest in my own set of wisks! I bought 3 so I can wisk like the wishing maniac I aspire to be! I have not ever made cheesecake from scratch before, so I over cooked it a little bit. I added the zest of 2 medium lemons, Word to the wise: Remove from oven when it is not soupy but still and little bit fluidly moving because as it cools it'll firm up! I didn't have a 11 inch springform pan, so it took 6-13 minutes more than the hour indicated but I got rave reviews from the people I made it for, and I plan on making again! Sorry about the pasted content from this recipe- I usually rephrase from the recipe source, but I am in a time crunch and NOW I AM DONE!

Serving Suggestion: Garnish with ripe raspberries and raspberry sauce

INGREDIENTS

1 cup raspberry jam

2 tablespoons fresh lemon juice

PREPARATION

Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio. I added ripe raspberries to the saucepan with he jam and lemon juice and it was successful!

My Comments: I couldn't find semolina flour so I used traditional unbleached flour. I invested in a risk after this, because I didn't have a risk before, but it is actually a testament to how well the dessert was received I felt compelled to invest in my own set of wisks! I bought 3 so I can wisk like the wishing maniac I aspire to be! I have not ever made cheesecake from scratch before, so I over cooked it a little bit. I added the zest of 2 medium lemons, Word to the wise: Remove from oven when it is not soupy but still and little bit fluidly moving because as it cools it'll firm up! I didn't have a 11 inch springform pan, so it took 6-13 minutes more than the hour indicated but I got rave reviews from the people I made it for, and I plan on making again! Sorry about the pasted content from this recipe- I usually rephrase from the recipe source, but I am in a time crunch and NOW I AM DONE!

Spring Antipasto

Cool Incarnation of traditional antipasto with your own spring twist

 Ingredients  Bunch of Asparagus  Cup of sugar snap peas (raw)  olives (medium black pitted and gorgonzola green olives pictured)  Salamia or prosciutto thinly sliced  Leeks  Sea Salt  Ground pepper  lemon juice  garlic powder                                                              Plan of Attack  Preheat the oven to 390 degrees                                                                 Asparagus  Boil 3-5 cups of salted water  in your stockpot. Add the asparagus and cook for 2-3 minutes  Remove and place on the your platter to cool, but don't drain the water. Squeeze Leon juice over them generously and season again with salt, pepper, and garlic powder.                                                         Sugar Snap Peas  Add the sugar snap peas and cook for the same amount of time  Remove and put on the platter, so they can cool                                                                  Leeks  Slice your leeks diagonally on the horizontal, brush pieces with olive oil, and season with salt, pepper and ground black pepper  Place on your baking sheet and cook until they're browned on both sides *Recipe called for broiling them, but I am scared about using my broiler with nobody else in my house                                                             Olives, and Salami  Open the Olives and place beautifully on your platter. Arrange the Salami so it is just barely flowing off your platter. On another platter arrange your cheese and crackers.  Wrap your platter and refrigerate for an hour or more, and serve chilled         

Ingredients

Bunch of Asparagus

Cup of sugar snap peas (raw)

olives (medium black pitted and gorgonzola green olives pictured)

Salamia or prosciutto thinly sliced

Leeks

Sea Salt

Ground pepper

lemon juice

garlic powder

                                                            Plan of Attack

Preheat the oven to 390 degrees

                                                               Asparagus

Boil 3-5 cups of salted water  in your stockpot. Add the asparagus and cook for 2-3 minutes

Remove and place on the your platter to cool, but don't drain the water. Squeeze Leon juice over them generously and season again with salt, pepper, and garlic powder.

                                                       Sugar Snap Peas

Add the sugar snap peas and cook for the same amount of time

Remove and put on the platter, so they can cool

                                                                Leeks

Slice your leeks diagonally on the horizontal, brush pieces with olive oil, and season with salt, pepper and ground black pepper

Place on your baking sheet and cook until they're browned on both sides *Recipe called for broiling them, but I am scared about using my broiler with nobody else in my house

                                                           Olives, and Salami

Open the Olives and place beautifully on your platter. Arrange the Salami so it is just barely flowing off your platter. On another platter arrange your cheese and crackers.

Wrap your platter and refrigerate for an hour or more, and serve chilled

 

 

 

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.