?

Log in

I know this place is dead but it serves as a nice storage facility for the recipes my roommate and I put together with what we have around the house. We have decided to name what we made tonight:

The Most Exalted Poten-tater

- Preheat the oven to 400º
- Get however many small white potatoes you and your most exalted dining-mate would like to eat. We had about two cups of them, but we also have about 1 cup of them leftover, so use that information however you want to. You can keep these whole (we did) or we can slice that shit into quarters (we didn't), but it doesn't really matter.
- Slice up some fresh ginger. Probably about an inch off a standard-sized finger will do, but you can put more if you're a ginger-aholic like my roommate.
- Cut up some fresh sage and rosemary.
- Put the potatoes, ginger, sage, and rosemary in a pan and mix in some olive oil to make sure it's all covered.
- Cook until browned and SUPER DELICIOUS.

Enjoy! These go really well with pasta + alfredo sauce (with sage and rosemary) + chicken feta spinach sausage.

CRISPY KALE

For all your "I want to be healthy but don't like vegetables" needs.

INGREDIENTS:
Chopped fresh kale, hard stems removed
Olive oil
Apple cider vinegar
Kosher salt or sea salt

DIRECTIONS:
- Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees.
- Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.
- Place on the lowest rack of the oven and bake for 10 minutes.
- Remove from oven and stir so that kale can get crispy all over.
- Bake another 10ish minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
** If the kale still bends, rather than crackles, when you touch it, it isn't done yet. Keep cooking that shit until it's crispy
- Remove from oven, sprinkle with sea salt, and serve immediately.

Kale has like 300% of your daily Vitamin A, 200% Vitamin C, and a ton of protein, iron, calcium, and fiber. Enjoy!

Dinner is Done....

Last week or week before last I bought a cookbook called Crock-Pot: 5 Ingredients or Less

So, I decided the first recipe I would make would be Orange Chicken. Their recipe is as follows:

1 can (12 oz) orange soda
1/2 cup soy sause
4 boneless, skinless chicken breasts (about 1 pound)
Hot cooked rice

Pour Soda and Soy Sauce into Crock-Pot slow cooker. Add chicken and turn to coat. Cover, cook on LOW 5 to 6 hours. Serve over rice.

Well, I don't care for orange soda all that well, so I opted for orange juice instead, and I thought just OJ and Soy sause sounded a tad boring, so I modified the recipe.

2 cups Orange Juice
1/2 cup soy sause
1/8 teasspoon ground ginger
2-3 cloves of garlic, minced.
4 boneless chicken

Pour in the OJ, Soy Sauce into the Crock-Pot. Add the ginger and garlic. Stir lightly once to incorporate. Add chicken. Turn over to coat. Cook on LOW for 5 to 6 Hours.

And because I thought we had rice in the pantry...and we don't. I have no clue what to serve w/this. Cause we're out of potatoes too, and we went to the store....yesterday.

Chili - My Way *Kinda*

So I found this really great sounding recipe for Bean and Corn Chili on Crock Pot's official site, CrockPot.com

The original recipeCollapse )

Now there are few things in the original recipe I don't care for *whole tomatoes cut up, and celery for example*, so I modified a few things a bit and tweeked the recipe to my liking and to what we have in the house at the time.

Nikkie's versionCollapse )

Help? I can has it?

Okay, so for New Year's, I'm planning on making mashed potatoes from scratch *this is my first time doing so*. So, I looked up Barefoot Contessa's recipe on FoodNetwork.com.

Now it says to use a food mill on the potatoes after they cook and strain. Problem: I don't have one?

What could I use in place of a food mill?

AAAHHHH GREEN BEANS

These green beans are going to BLOW YOUR MIND. I sort of threw them together tonight based on what we had in the refrigerator and goddamn, y'all.

Ingredients:
A mess o' green beans
A pile o' bacon (we prefer turkey bacon because we prefer our blood to flow freely in our arteries)
Some olive oil
Some pesto salad dressing/marinade

- Cook the bacon. You might need to put a tiny bit of olive oil in the pan because it's not slimy and gross like normal bacon and won't cook as quickly.
- Start boiling some salted water. Once it's boiling, put the green beans (all snapped and washed and shit, fuckin duh) in the pot and cover for five minutes.
- After five minutes, put the beans in ice water and let them cool. This makes them all bright green and pretty instead of looking gross like vegetables normally do.
- Once they've cooled, drain out the water, put some oil in a pan of suitable size for sautéing, and plop those damn beans in pan, followed by however much bacon you made.
- Start getting stoked and start getting creative. Look in your refrigerator and think, "Oh shit son I bet this would be good with some pesto marinade droobled over it."
- Drooble said pesto marinade over the beans.
- Let them cook for about 10-15 minutes or until slightly shriveled but still appetizing-looking.
- Enjoy!

These taste super delish as a side dish to Al Dente Garlic Parsley Fettuccine with vodka sauce and some more of that super awesome turkey bacon mixed in.

Cinnamon Bun Cookies

To go along with ubiquitous_a's post here, this is a recipe I just made over the weekend, and it turned out amaaaziiiiing. I got the recipe from Recipe Girl, where I was drawn in by this picture:



These cookies are crunchy, crazy cinnamon-y, and awesome with or without the icing. They seriously are just like little cinnamon buns. Here's the recipe (along with my adaptations in parentheses)!
Read more...Collapse )

posted by request

Easy Rhubarb Dessert

4 C rhubarb
1 C sugar
1 box white cake mix
1 3 oz. package strawberry gelatin
1 C water
1/3 C butter, melted

Place ingredients in a 9X13 pan in order given. Cake mix and gelatin go on dry; water and butter on top. Bake at 350° for 45-60 minutes or until bubbly.

I usually half this and make it in a round casserole bowl for just me. It's delish and quite simple!

Whole Wheat Cinnamon Vanilla Pancakes

They take a grand total of 5 minutes to whip up, taste infinitely better than Bisquick, and are only 100 calories per pancake.

1 cup whole wheat flour
1/2 cup white (pref unbleached) flour
3 tsp baking soda
1 tsp salt
1 tbsp white sugar (with just a pinch of brown sugar if you're feeling crazy)
1 egg
1 1/2 cup skim milk
2 tbsp vanilla
1 1/2 tbsp cinnamon

Mix all that shit together and ladle it into a skillet. Cover the pan if you can because it makes them cook through more evenly. I have a mega-sweet tooth and they're perfect with just a small touch of syrup on top.

My roommate villainism and I are fond of turning normal recipes into Recipes With Swears, but I'll try to keep it to a minimum. :D

Audaciously easy and yummy cinnamon rolls

For those Sunday mornings when you want to kick back in your slippers and eat something that's totally comfort food....these are the cinnamon rolls of my childhood. They are cheap, totally easy to make, and require no real cooking skill whatsoever. Besides while you're eating these, and watching the Sunday morning talk shows, you're less apt to want to throw something at the TV set.....cause hey, cinnamon rolls!

Ingredients:

Pillsbury (or other brand) refrigerated biscuits (in the tube - cheapest kind works great)
cinnamon & sugar mixed together in a shallow bowl (like 1/2 cup of sugar, and then shake a bunch of cinnamon into it)
Small bowl of vegetable oil (1/2 a cup or less)

pre-heat oven according to directions on biscuit package

You'll need some kind of baking pan......a 9" round cake pan or glass pie dish work great

Directions:

Take biscuits out of tube

Use a fork to dip both sides into veggie oil

Then put immediately into dish w/cinnamon & sugar, flip and coat both sides and all around.

Put biscuit into ungreased baking pan

Repeat until all biscuits are finished this way, and they're all nestled in the pan next to each other.

Bake for about 12 minutes or thereabouts. Baking time will vary based on how "baked" or soft you like your biscuits. If you can tap on the top of one and the cinnamon sugar coating seems firm, then they're probably done. Don't overdo, or getting them out of the pan is pretty difficult due to burnt sugar. I like them best when they're soft, without being "doughy".

Once out of the oven, put butter over the lot of them, and let it melt.

Serve.

Yum. Who needs bran muffins anyway? ;p