tag:blogger.com,1999:blog-13558823092534426732024-03-05T23:47:35.064-08:00Teenage KitchenBrihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-1355882309253442673.post-79863483708764247022011-02-12T15:11:00.000-08:002011-02-12T15:14:20.707-08:00<!--[if !mso]> <style> v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} </style> <![endif]--><!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> 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10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNormal" style="text-align: center;" align="center"><span style="">Fancy Macaroni</span></p><p class="MsoNormal" style="text-align: center;" align="center"><span style="">Adapted from <a href="http://thepioneerwoman.com/cooking/2009/12/fancy-macaroni/">TPW</a><br /></span></p> <p class="MsoNormal" style="text-align: center;" align="center"><span style=""><br /></span><span style=""></span></p> <p class="MsoNormal" style="line-height: normal;"><b><span style="font-size: 12pt;">Ingredients</span></b></p> <p class="MsoNoSpacing"><span style="">4 cups Macaroni</span></p> <p class="MsoNoSpacing"><span style="">8 Tablespoons Butter (Salted Butter)</span></p> <p class="MsoNoSpacing"><span style="">2 whole Medium Onions, Cut In Half And Sliced Thin</span></p> <p class="MsoNoSpacing"><span style="">¼ cups All-purpose Flour</span></p> <p class="MsoNoSpacing"><span style="">2 cups Whole Or 2% Milk</span></p> <p class="MsoNoSpacing"><span style="">½ cups Half-and-half</span></p> <p class="MsoNoSpacing"><span style="">2 whole Egg Yolks, Beaten</span></p> <p class="MsoNoSpacing"><span style="">Salt And Pepper, to taste</span></p> <p class="MsoNoSpacing"><span style="">½ cups Grated Gruyere Cheese</span></p> <p class="MsoNoSpacing"><span style="">½ cups Grated Fontina Cheese</span></p> <p class="MsoNoSpacing"><span style="">½ cups Grated Parmigiano Reggiano Cheese</span></p> <p class="MsoNormal" style="line-height: normal;"><b><span style="font-size: 12pt;">Preparation Instructions</span></b></p> <p class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;"><span style="">1.<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-size: 12pt;">Preheat oven to 350 degrees.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;"><span style="">2.<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-size: 12pt;">Cook macaroni for half the time of the package instructions. Drain and set aside.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;"><span style="">3.<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-size: 12pt;">Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;"><span style="">4.<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-size: 12pt;">In a pot, melt 4 tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;"><span style="">5.<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-size: 12pt;">Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.</span></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;"><span style="">6.<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-size: 12pt;">Add cheeses and stir until melted. Add onions and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat. </span></p> <p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;"><span style="">7.<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-size: 12pt;">Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot.</span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;">__________</span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;">My notes: I know you don't want to, but buy the good cheese. It's so worth it.</span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;">The onions may be offsetting, but there are few things better in life than browned sauteed onions.</span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -0.25in; line-height: normal;"><span style="font-size: 12pt;">Seriously, temper your egg. SERIOUSLY.<br /></span></p>Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com0tag:blogger.com,1999:blog-1355882309253442673.post-70266323806099827922010-08-03T13:06:00.000-07:002010-08-03T13:09:03.499-07:00Oh hey, I'm back. With Zesty Garlic Chicken Wraps<p>No photo because I forgot to take one. Shaaame.</p><p>These were really tasty. My father ate two, which means they must be good or he was just really hungry.</p><p>Adapted from Crepes of Wrath ( http://crepesofwrath.net/2010/06/14/zesty-garlic-chicken-wraps/ ) </p><p>Ingredients:</p><p><strong>Marinade</strong></p><p>2 chicken breasts, sliced into thin 2-inch long strips<br />1/4 cup olive oil<br />1/4 teaspoon dried thyme<br />1/4 teaspoon dried basil<br />1/4 teaspoon dried oregano<br />1/4 teaspoon cayenne pepper<br />1/4 teaspoon ground black pepper<br />1/4 cup lemon juice<br />4 cloves garlic, minced</p><p><strong>Sauce</strong></p><p>4 cloves garlic, whole and peeled<br />1 teaspoon olive oil<br />1/4 cup sour cream<br />1/4 cup Parmesan cheese, grated<br />1 teaspoons milk<br />1/4 teaspoon dried basil<br />1/4 teaspoon dried oregano<br />1/8 teaspoon ground black pepper<br />1/8 teaspoon cayenne pepper</p><p><strong>Wraps</strong></p><p>4 soft tortillas<br />1 tomato, diced<br />1-2 handfuls of lettuce<br />1/2 cup cheese (your choice)</p><p>Directions:</p><p>1. Whisk together marinade ingredients together in a bowl. Add chicken to a large ziploc bag, then add marinade. Combine, and let set in the refrigerator for at least 30 minutes or overnight.</p><p>2. Meanwhile, preheat the oven to 375F. Add peeled garlic cloves to a baking sheet. Lightly bush them with oil. Cook for 5-10 minutes until golden and soft. Be careful because garlic likes to burn on the bottom, so rotate every few minutes. </p><p>3. While that cooks, mix together the sauce ingredients in a bowl. Take the garlic out of the oven and peel away any hard crusties, and smush the insides to make a sort of paste.</p><p>4. Cut up the lettuce, tomatoes, and any other things you like on your wraps.</p><p>5. Cook the chicken on a lined baking sheet for 15-20 minutes on 375F. Keep some, but not all, of the marinade on the baking sheet. </p>6. Serve hot or cold on tortillas with the sauce and fixings.<br /><br />Note: This recipe is time consuming. Do not attempt if you're short on time.Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com0tag:blogger.com,1999:blog-1355882309253442673.post-14298993939658968552010-06-22T10:50:00.000-07:002010-06-22T10:52:35.692-07:00Grilled Zucchini.So Zucchini is kind of this flavorless green veggie, right? Boring stuff. But much like tofu, it takes on the flavor of whatever you marinate it with or cook it with. So when I saw zucchini 3/$1.00 at a farmer’s market, I was like oh yeahhh.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i45.tinypic.com/2n1auzk.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 667px;" src="http://i45.tinypic.com/2n1auzk.jpg" alt="" border="0" /></a><br />Ingredients:<br />zucchini (It doesn’t matter how much since you can grill in batches. I used two large zucchinis.)<br />your favorite Italian dressing, up to 1 small bottle<br />salt and pepper, to taste<br /><br />Directions:<br /><br />1. Cut your zucchini into thick slices.<br /><br />2. Marinate zucchini with Italian dressing(use it to your discretion, you want the zucchini to be covered but not necessarily saturated) in a bowl. Add fresh salt and pepper, but not too much. Cover and refrigerate for 30 minutes to 2 days.<br /><br />Marinating for two days definitely gave the zucchini a very strong dressing flavor, sometimes too strong. One day is probably your best bet.<br /><br />3. Before grilling, add a touch more salt and pepper. Cook on medium heat, turning the zucchini a quarter turn after two minutes, flipping after another two minutes, and quarter turning two minutes after that, until cooked. There should be grill marks on your zucchini before you turn it, because they indicate doneness(new word of the day) and awesomeness.Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com0tag:blogger.com,1999:blog-1355882309253442673.post-22575028184262524062010-05-17T13:03:00.001-07:002010-05-17T13:03:32.063-07:00Pancake Soup.<div class="post-content"> <div class="text"> <div class="body"> <p>I apologize for the lack of recipes, I’ve been busy and not cooking much.</p> <p>To make up for it, I present a small slice of European heaven. Pancake soup. It’s more like crepe soup, because you would never put American Pancakes into broth. But this… this is delicious.</p> <p><img src="http://i43.tinypic.com/29pp7xx.jpg" height="366" width="488" /></p> <p>Ingredients:</p> <ul><li class="ingredient">1/2 c. flour</li><li class="ingredient">1/3 c. potato starch</li><li class="ingredient">1/2 tsp. salt</li><li class="ingredient">1 egg</li><li class="ingredient">1 c. club soda or other sparkling water</li><li class="ingredient">About 4 cups beef broth</li><li class="ingredient">Small bunch of chives, chopped</li></ul> <p>Directions:</p> <ul><li>Sift together the flour, potato starch, and salt.</li><li>In a separate bowl, mix the egg and club soda until combined.</li><li>Add the wet mixture to the dry, whisking away lumps.</li><li>Let set for about 20 minutes.</li><li>Meanwhile, chop your chives, boil your broth, etc.</li><li>Stir in a handful of chives into your crepe mixture. </li><li>Heat a frying pan with 1 tbsp. butter, pour about 1/3 of a cup of the crepe mixture into hot pan.</li></ul> <p><img src="http://i44.tinypic.com/2dt9lcm.jpg" height="349" width="466" /></p> <ul><li>Note: make your crepes smaller than the pan, or else they are insane to flip over. Wait a while too, you want these to be flat.</li><li>Cook pancake until lightly browned. Transfer to plate and roll them up, ala a cigar. Let cool and then slice into strips. They should be spongy and difficult to cut. Makes about 6 pancakes.</li><li>Add about 3/4 cup of beef broth to a soup bowl, then a heaping of pancakes. Garnish with some more chives, and enjoy the magic.</li></ul> </div> </div> </div>Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com1tag:blogger.com,1999:blog-1355882309253442673.post-6439915048399170432010-05-03T16:22:00.000-07:002010-05-03T16:36:25.838-07:00Tri-Color Pasta SaladI made this tonight to go with dinner. It's simple, great for picnics, and totally tasty! It's been 80 here so I've been rejoicing in the heat by cooking summer food. It's not exciting by any stretch of the imagination, but it has FOUR ingredients!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i39.tinypic.com/vfvwva.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 374px;" src="http://i39.tinypic.com/vfvwva.jpg" alt="" border="0" /></a><br />Ingredients:<br />One box "Garden" pasta, aka Tri-Color radiatore<br />One block cheddar cheese, cubed (Vermont extra sharp if you can get it)<br />A handful of pepperoni slices<br />One small bottle of Kraft Zesty Italian dressing<br /><br />Directions:<br />Cook the pasta a little past al dente. Strain and run under cold water for 2 minutes or until it's cold. Transfer to bowl. Add cheddar and pepperoni, stirring thoroughly. Add Zesty Italian a bit at a time. Taste test until it's strong enough. Chill in the refrigerator for at least 10 minutes before serving.<br /><br />This goes amazingly with food cooked on a grill.Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com1tag:blogger.com,1999:blog-1355882309253442673.post-66616828182105638152010-05-01T14:31:00.001-07:002010-05-01T14:33:20.145-07:00I'm on tumblr now. It's much easier than blogspot, I think. It allows for more user interaction and submissions, questions, etc. I will continue to post my entries here, but I think it's much prettier on Tumblr!<br /><a href="http://teenagekitchen.tumblr.com/">http://teenagekitchen.tumblr.com/</a><br /><a href="http://teenagekitchen.tumblr.com/">http://teenagekitchen.tumblr.com/</a><br /><a href="http://teenagekitchen.tumblr.com/">http://teenagekitchen.tumblr.com/</a>Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com0tag:blogger.com,1999:blog-1355882309253442673.post-7992657894789535492010-05-01T12:22:00.000-07:002010-05-01T14:07:26.909-07:00Sensational Cinnamon Chip Biscotti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i41.tinypic.com/2a98a41.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i43.tinypic.com/2lcmib4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 575px; height: 436px;" src="http://i43.tinypic.com/2lcmib4.jpg" alt="" border="0" /></a><br />Biscotti is wonderful. Hershey's chocolate is wonderful. This recipe is wonderful. This is taken directly out of the "Hershey's Holiday Collection" Recipe book, which was given to me by the lovely Mardell.<br /><br />Ingredients:<br />1/2 cup (1 stick) butter, softened<br />1 cup sugar<br />2 eggs<br />1 tsp. vanilla extract<br />2 1/2 cups all-purpose flour<br />1 1/2 tsp baking powder<br />1/4 tsp salt<br />1 2/3 cup Hershey's Cinnamon Chips (or Chocolate chips if you can't find any) (divided)<br />1 cup finely chopped walnuts<br />2 teaspoons shortening (Do not substitute)<br /><br />Directions:<br />1. Heat oven to 325 F. Lightly grease the cookie sheet.<br /><br />2. Beat butter and sugar in a large bowl until blended. It will be lumpy and strange looking, but don't fight it. Baking never makes sense at first. Add eggs and vanilla; beat well and look at how smooth it is now. Dip your finger in because it has vanilla in it and it will taste lovely. In a separate bowl, combine the flour, baking powder, and salt. Mix. Gradually add to the butter mixture, beat well each time. Hold on the the mixer for dear life. In the end, give up and use your hands. Using a spoon or with hands, work 1 cup cinnamon chips and walnuts into dough.<br /><br />3. Divide dough into four equal parks. Shape each part into a log about 8 inches long. Place on prepared cookie sheet, at least 2 inches apart; flatten slightly.<br /><br />4. Bake 25 to 30 minutes or until logs are set and wooden pick inserted in center comes our clean. Remove from oven; let cool on cookie sheet for 30 minutes.<br /><br />If you're my mother, this is the point you force me to cut one of the logs in half and eat it as is. It's delicious, but it's a cookie at this point, not the crispy sweet bread.<br /><br />5. Transfer to cutting board, using a serrated knife and sawing motion cut logs diagonally into 1/2 inch wide slices. Place slices close together, cut side down on ungreased cookie sheet. (Essentially, both sides will be cut, so just do what you want I guess) Return to oven; bake 5 to 6 minutes. Turn each slice; bake an additional 5 to 8 minutes. Remove from oven; cool slightly. They should be hard and crispy. Remove from cookie sheet to wire rack. Cool completely. Melt remaining cinnamon chips with shortening in the microwave; drizzle over each cookie.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i41.tinypic.com/2a98a41.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 483px; height: 266px;" src="http://i41.tinypic.com/2a98a41.jpg" alt="" border="0" /></a><br />These are served the BEST by dunking them into a glass of cold milk. (chocolate milk is the best)Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com0tag:blogger.com,1999:blog-1355882309253442673.post-51030656245214402142010-04-29T17:37:00.000-07:002010-04-29T17:39:49.391-07:00Future Posts!Tomorrow is Friday, which means I will have time. Which means... dessert recipe! I will be making cinnamon chip biscotti from a fabulous Hershey's Baking Book that Mardell gave to me! TY! I love biscotti! With a passion.<br /><br />And I've made biscotti once before in my life, so chances of failure considering my lackluster baking skills are low. Thank you foods and nutrition class!<br /><br />Did you know firefox spell check doesn't recognize biscotti as a word? or firefox, for that matter?Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com1tag:blogger.com,1999:blog-1355882309253442673.post-6902223721901669662010-04-29T16:36:00.000-07:002010-04-29T17:35:15.903-07:00Garlic Mashed Potatoes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i41.tinypic.com/zko09e.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 618px; height: 462px;" src="http://i41.tinypic.com/zko09e.jpg" alt="" border="0" /></a><br />So here's the story: Last night my mother says "Tomorrow, I'm making ham and potatoes." My dad, being snarky, says "Why don't you make them into garlic mashed potatoes, Britt?" and so I did, much to the chagrin of my mother, who thought she was making dinner tonight.<br /><br />While looking for a guide for proportions rather than a recipe, I racked my brain and figured Paula Deen would be my best bet for mashed potatoes. Considering she's the woman the regularly cooks with lard, I figure home-food is her forte.<br /><br />Man, was I right.<br /><br />Slightly altered;<br />Ingredients:<br />6 Medium Sized Red/Gold Potatoes<br />2 cloves garlic, peeled and minced<br />1/2 a stick of butter, room temperature<br />1/2 cup sour cream<br />Up to 3 tbsp. whole milk/heavy cream/half&half/or even two percent milk<br />Salt and Pepper<br />Chives or Parsley for garnish<br /><br />Directions: Peel and chop your potatoes into fourths. Place them in salted boiling water, cook for about 15 minutes. Strain into a colander then place back into the pot. add the garlic, butter, and sour cream. Mash with a masher or a fork until well blended. Add a metric ton or salt and pepper, because who wants starchy unsalted potatoes? Add the dairy(I used heavy cream and it was AWESOOOME with three o's) one tablespoon at a time until the consistency is what you want. Obviously the more you add, the more pureed it will get.<br /><br />Serve immediately with a bit of salt, pepper, and parsley on top (or chives if you have them, because they're wonderful)<br /><br />The only word to describe these is Mmmnhgghh.Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com1tag:blogger.com,1999:blog-1355882309253442673.post-22922052636878904022010-04-27T12:53:00.001-07:002010-04-27T13:08:43.482-07:00The best thing I've ever created: Pepper Chips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i44.tinypic.com/29lbwyc.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 450px;" src="http://i44.tinypic.com/29lbwyc.jpg" alt="" border="0" /></a><br />Some days after school, I have a snack. Usually it's something like a bowl of cereal or a granola bar. But today I wanted tortilla chips. And since I couldn't find salsa, I just took several ingredients out and added them together to make a sort of nacho. And this godsend was created.<br /><br />First off, if you don't own banana peppers, go out and buy some! They're like...the most unique awesome taste ever. They're a sandwich pepper that is a little bit tangy, a little bit hot, and really crunchy. I could eat them straight out of the jar.<br /><br />But anyway, back to the impromptu recipe. Take your yellow corn chip, add a tidbit of cheddar cheese, a dollop of sour cream, and your banana pepper. It's a sensory overload, with the creaminess and tanginess and bite from the cheese all in one little appetizer.<br /><br />This is most definitely teenager food, and probably something only a few people will like, such as grilled cheese with ketchup and ranch dressing pizza... but mmmm I'm in love.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i40.tinypic.com/2rxcsk1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://i40.tinypic.com/2rxcsk1.jpg" alt="" border="0" /></a>Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com2tag:blogger.com,1999:blog-1355882309253442673.post-18752424391087103042010-04-26T19:28:00.001-07:002010-04-26T19:28:53.416-07:00Comments are back!I did like the other layout better, but I could not for the life of me get that html to show comments...Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com1tag:blogger.com,1999:blog-1355882309253442673.post-82468588070743290562010-04-25T11:49:00.000-07:002010-04-25T12:05:03.632-07:00Cooking for noobs: Carrots!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6t3yJ4P7k4qpHuYt3yW8Y_JCPJ2-g5TAuzebU58Qm_3DozBkuZvuDU_sUASdvyvp6Ip2gqZ11rfXqg9Rw4CFwbHHZmIFxvYLkLJ6lW8uZYu9QpRHkB2PZ1-8bxL1Tm7NKN3ArpWYWDc/s1600/meee+007.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBM-9-A09rucYAHN21ReFAuSiIaMVQirUHqJwfadWBoInUqUow_IX-n_QNTazR49PZ6Ubvlw2B7wLZ16XkzoX3WIKL6tt4TKRkzx4FBuBwb6el8ymFqL_cLGaiEwbPqaDXc7ePA69snc/s1600/meee+016.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWBM-9-A09rucYAHN21ReFAuSiIaMVQirUHqJwfadWBoInUqUow_IX-n_QNTazR49PZ6Ubvlw2B7wLZ16XkzoX3WIKL6tt4TKRkzx4FBuBwb6el8ymFqL_cLGaiEwbPqaDXc7ePA69snc/s320/meee+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5464151145062915234" border="0" /></a><br /><br />So everyone knows that carrots are fabulous for your eyes and well-being. But a lot of people (like myself) aren't big fans of plain carrots. They need a little flavor, raw or cooked. When raw, I'd go with some light ranch, but this is not a raw food blog, it is a cooking blog! So here's how to cook awesome carrots. (Flavors adapted from Jamie Oliver's website.)<br /><br />Ingredients:<br />As many carrots as you want.<br />1 Medium orange, quartered<br />1 clove garlic, unpeeled<br />1 handful fresh parsley<br />1-2 tbsp dried(or fresh) rosemary<br /><br />Directions:<br />1. Boil a pot of water while you peel your carrots, quarter your orange, etc.<br />2. Put everything in together once the water is boiled, stirring occasionally.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6t3yJ4P7k4qpHuYt3yW8Y_JCPJ2-g5TAuzebU58Qm_3DozBkuZvuDU_sUASdvyvp6Ip2gqZ11rfXqg9Rw4CFwbHHZmIFxvYLkLJ6lW8uZYu9QpRHkB2PZ1-8bxL1Tm7NKN3ArpWYWDc/s1600/meee+007.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6t3yJ4P7k4qpHuYt3yW8Y_JCPJ2-g5TAuzebU58Qm_3DozBkuZvuDU_sUASdvyvp6Ip2gqZ11rfXqg9Rw4CFwbHHZmIFxvYLkLJ6lW8uZYu9QpRHkB2PZ1-8bxL1Tm7NKN3ArpWYWDc/s320/meee+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5464153017806408866" border="0" /></a><br />3. When the carrots are soft, strain out the water. transfer the carrots to a plate. Unpeel the garlic (It probably is already) and mash it up, then spread it over the carrots. Take a few springs of the parsley and do the same. Take an orange quarter and squeeze anything in it onto the carrots.<br />4. Serve immediately, because these get cold fast.<br /><br />Note: You can also mash the carrots after you boil them, but only if you like purees.<br />These get a pretty strong rosemary flavor over anything else, which I think is quite lovely.Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com2tag:blogger.com,1999:blog-1355882309253442673.post-62601955383515663662010-04-19T17:28:00.000-07:002010-04-29T18:13:52.282-07:00The companion to everything Italian: Knots.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-52wgsEOHCn6rHGODrEKBVdIaGZNqOSalFpv8-1nkyAEJvYn3sPF5RcvlCtyY3vi8QUQGzMKGgpnZrntLvmxz3iKECIfQKcGZHWLI3cPPqsuv6R53bYeWtkCGIookgEidJuJOMvel2o/s1600/meee+021.jpg"><br /></a><br />Garlic knots are like garlic bread's estranged cousin. They're kept hush hush in the land of food. I don't know, when I mention knots to people they're always flabbergasted. I personally think they're the singularly most delicious bread dish ever. (Excuse the hyperbole)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFllCycwTlDIenpfGQ-rtX0yQKJDe1gm66s8BuXW9zciCh4Az7jppq1hVyYZYQhAAF9X1BS_zIFiJhvzWXNlYbe-4PD4qUmJVxhecVN1rWBpgClDciIfdSuuvC6Z5GNhhqZ1yElMR7Ec/s1600/meee+022.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFllCycwTlDIenpfGQ-rtX0yQKJDe1gm66s8BuXW9zciCh4Az7jppq1hVyYZYQhAAF9X1BS_zIFiJhvzWXNlYbe-4PD4qUmJVxhecVN1rWBpgClDciIfdSuuvC6Z5GNhhqZ1yElMR7Ec/s320/meee+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5464143419150251650" border="0" /></a><br />I made these this week when I made my BBQ Chicken Pizza, but I've refrained from posting it because I've had a majorly busy week. So here we go (adapted from <a href="http://www.foodmayhem.com/2009/08/garlic-knots.html">foodmayhem</a>)<br /><br />Ingredients:<br />1 Package Pizza Dough (Or make your own, I don't have enough time to do that...)<br />4-5 Cloves garlic, peeled and minced<br />About 1 tbsp fresh Parsley, chopped coarsely( I went by sight, I didn't measure)<br />About 6 tbsp Olive Oil (Once again, I didn't measure this out)<br />1/4 tsp salt<br /><br />Directions:<br /><ol><li>Start by mincing your garlic, chopping your parsley, and all that fun prep work. </li><li>Preheat your oven to 425 F.<br /></li><li>Lightly toss your dough with a bit of olive oil before spreading it out into a rectangle as big as you can get on a baking sheet. Make sure your baking sheet has olive oil on it too, or else we'll have burned on garlic knots. We do not want that.<br /></li><li>In a prep bowl, combine your garlic and about 1-2 tsp of the olive oil. Add 1/2 of the mixture to the top of your dough, and spread it out.<br /></li><li>With a knife or one of those cool pastry wheel things(I don't have one, though) cut your bread mixture width-wise, each strip being about 1/2-3/4 of an inch thick. You should end up with 10-12 strips.<br /></li><li>Now, tie it like the first step of tying shoelaces. If you never learned how to tie your shoes, make it fun! Make pretzel shapes, hearts, whatever. It will all bake the same. Spread them out evenly on your same baking sheet.</li><li>Cook them for about 8 minutes. They won't be done at this point, but take them out and add your other 1/2 of the garlic mixture now. Then sprinkle with the fresh parsley. Cook for about 4-5 more minutes.<br />The reason for this is because I haaaaaaate uncooked garlic. The original recipe calls for cooking the knots for 12 minutes or so, and then adding the final half of the garlic mixture. I can't get behind this. Cooked garlic gets a little bit more tame, which is how my mom and I both like it. But if you wish to add your uncooked garlic at the end... no one is stopping you.</li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-52wgsEOHCn6rHGODrEKBVdIaGZNqOSalFpv8-1nkyAEJvYn3sPF5RcvlCtyY3vi8QUQGzMKGgpnZrntLvmxz3iKECIfQKcGZHWLI3cPPqsuv6R53bYeWtkCGIookgEidJuJOMvel2o/s1600/meee+021.jpg"><br /></a><br />Note: There is a fine line between cooked, chewy delicious pizza dough, and uncooked, yeasty, sticky pizza dough. The only way to check if the middle is done is to cut into it and bite into it (I know it's a tough thing to do morally, but you have to! /sarcasm) If it's not done in the middle, it needs more time, clearly. And if the outside is starting to burn, this is when you have to make do.<br /><br />If the outsides are burning and the insides are raw, you have to cut all of them in half, to diminish the cooking time. This works for pepperoni rolls all the time.<br /><br />So, in short, these things are epically delicious. I actually kind of want to make them again tonight.Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com2tag:blogger.com,1999:blog-1355882309253442673.post-39375651778218896782010-04-19T16:54:00.000-07:002010-04-19T17:21:27.961-07:00Barbecue Chicken Pizza!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i42.tinypic.com/2yvw6sz.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i41.tinypic.com/2ik9idk.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 478px; height: 358px;" src="http://i41.tinypic.com/2ik9idk.jpg" alt="" border="0" /></a><br />Tonight, my family's favorite meal that I make: BBQ Chicken Pizza.<br /><br /><br />Look at how my family ate half of it before I could take a picture... I'd complain more, but I took a slice before I took a picture, too. Guilty as charged.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients:<br /><ul><li>1 pre-made Pizza Dough (Hannaford's carries them so I never make homemade dough, but there are more recipes for pizza dough than one can imagine)</li><li>1/2-3/4 cup Barbecue Sauce (Bullseye brand is the best, but the cheap stuff works fine too)</li><li>2 Medium Chicken Breasts, trimmed and cubed</li><li>salt and pepper, to taste<br /></li><li>12 oz.(1 bag) Mozzarella cheese</li><li>1 handful Parmesan cheese (use the cheap stuff)</li><li>1 tsp. Parsley</li><li>Dried Oregano/Basil/Red Pepper/Italian Seasoning, to taste</li><li>Olive Oil<br /></li></ul>Directions:<br />1. Preheat your broiler to high. If you don't have a broiler, heat up some olive oil in a frying pan, or start up your grill.<br />2. If using broiler method, sprinkle some olive oil onto a baking sheet. Add chicken, making sure that the olive oil gets on each piece. Sprinkle with salt and pepper (Don't tread lightly with the pepper, you'll want it or else you'll get flavorless chicken) Cook chicken in broiler for about 7 minutes, checking and turning halfway through. After it's done, preheat your oven to 450 F.<br /><ul><li>If you're frying or grilling it, do the same thing pretty much, just wait until it cooks.</li></ul>3. Meanwhile, take your pizza dough (that you bought or made earlier, of course) and spread it onto a greased pizza stone/baking sheet/or whatever you have. If you want, pour like a half of a tbsp. of olive oil into the pizza to make it more fabulous.<br />4. Add your 1/2 cup of barbecue sauce to the pizza dough. Spread it around. If it doesn't look like enough, add more! Then add about half of your cheeses and dried seasonings. Put on the cooked chicken, making sure to spread it out. Add the last half of your cheese over the chicken. Top with parsley and more dried seasonings, if desired.<br /><br />At this point, it should look kind of like this:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i42.tinypic.com/2yvw6sz.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 445px; height: 332px;" src="http://i42.tinypic.com/2yvw6sz.jpg" alt="" border="0" /></a>Weird smudge on this photo would be olive oil that landed from my hands onto my lens.<br /><br />5. Cook for 10-15 minutes on 450 F or until the cheese is bubbling and browning a bit and the crust is crisp.<br /><br />I like to pair this with garlic knots(or bread!) and a nice romaine salad.<br /><br />Also, I think adding some fresh minced garlic to this would be a fine decision. Same with adding Romano or Cheddar cheese. Another note is that I suppose you could use the block Parmesan cheese, but why bother when it's just going to get melted down and mixed/lost with the flavor of others? It's so expensive. Save the good stuff for Chicken Parmesan!Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com3tag:blogger.com,1999:blog-1355882309253442673.post-17124789731205541782010-04-19T16:46:00.000-07:002010-04-19T16:54:40.607-07:00Cooking blogs are easy right?I guess we shall see if I can convincingly do this. I am relatively new to the mystical land of cooking. However, I love it! For some reason there is nothing more relaxing and satisfying than making my own food, knowing exactly what's going into it, and savoring the results. My family loves me more too. XD<br /><br />However, I loathe baking. My mom is good at it, but I am terrible. This is due to the fact that I don't like to measure. Leveling with a knife seems like a quick way to dirty a knife if you ask me.<br /><br />Another thing is I hate to do the dishes, so I try to make everything into a one-bowl, one-knife kind of deal. However, this doesn't work very well when I cook chicken. Raw chicken is the worst thing in the world, have I mentioned that? Blech.<br /><br />So enough about me, let's get to the cooking. I cook mostly italian, asian, and classic american cooking, but I do not cook with seafood. There will never ever ever be a fish recipe on this blog, because it just doesn't happen. I don't like fishy things, and I hate the taste of shrimp(cardboard), clams (slimy), and lobster. (it has eyes!) So sorry, seafood fans, there will be none of that here.<br /><br />I don't cook with lamb or veal that often either because well...my family doesn't eat it.<br /><br />So mostly expect chicken, veggies, beef, pork, pasta, and sometimes dessert recipes.Brihttp://www.blogger.com/profile/01200734442602476003noreply@blogger.com0