I've been watching Anthony Bourdain on YouTube, and with the help of a friend, found this great collection of technique videos. I just wanted to pass along the great information...
*\o/* {thank you shout-out to SB} *\o/*
(they're cheerleaders!)
From the Travel Channel show "No Reservations" ~
S6Ep11, Part 1:
S6Ep11, Part 2:
S6Ep11, Part 3:
I know what I'm going to be making in the coming weeks (as it's already mid-Autumn here!) - that stew looks so fantastic and easy, I could almost smell it through the screen!
On a related note, our boy turned 12 back in August and is now helping in the kitchen. We're teaching him things every night, and these videos will come in very handy; I didn't even know some of the things he went over, but I did pass Home Ec back around 20 years ago! (I do more sewing/crafts than cooking, so this needs practice LOL)
I know I've been gone and I will try to get back here more often. I'm treading on new ground right now so bear with me... (=
Thursday, October 21
Tuesday, January 12
Holidays are OVER! Chicken recipe today.
Okay, I actually made this a few days ago, but I *did* remember to photograph each step along the way! Also, this chicken dish is one I found online from the American Cancer Society so I will include those links. Both of our kids really like this dish, so it has earned a place in regular rotation on my menus. This summer I want to try it on the grill if I can.
American Cancer Society home page
Greek Chicken with Peppers, Tomatoes and Onions
This recipe feeds 4 of us without any leftovers. We have a grown man, myself, a man-cub (11 year old boy) and a 6 year old daughter who is constantly eating something. This passed her "picky" test - she'll eat a bowl if we leave out the onion (that she can see!).
On with the cooking!
Mix the spices needed in any bowl. There are only 4 used in this recipe to make the Greek seasoning:
{Please forgive that blurry one.}
Cut up your chicken and set it aside:
I use wheat flour for cooking now - the ACS recipe calls for white flour. We've not noticed a difference in taste:
I love my cast iron skillet! You can use any deep skillet you have on hand, as you will be combining everything into one skillet at the end. Right now, oil your skillet and get it warmed up:
While your skillet heats, mix the spices into the flour:
And coat the chicken with the spice/flour mix:
Move the chicken into your skillet:
And let it cook up a bit while you slice the vegetables:
Once the chicken looks done, remove it from the skillet. Set it aside in a bowl. (This is where I had to move it to my other, larger, All Clad skillet.) *You want to use the same skillet for cooking the chicken, as you will use to saute the vegetables:
Personal note: the recipe calls for a regular (white) onion. I had a big red one on hand and used about 1/4 of that. Regular onions will taste better, although either works very well:
Now put the chicken back into the loaded skillet. Or, if you need to do what I did with two skillets, load up the deeper one:
If you have any left, the rest of the Greek seasoning you made in the beginning gets tossed into the skillet now. Otherwise, you can either mix up a little more - about 1/8 teaspoon each is what I used - or just continue cooking without any extra:
Stir everything up a bit, then add the tomatoes:
Let that cook a minute while you start chopping and crumbling:
Follow the recipe instructions for finishing, then it's time to eat!
~ Enjoy ~
To view the entire photo set, click here.
American Cancer Society home page
Greek Chicken with Peppers, Tomatoes and Onions
This recipe feeds 4 of us without any leftovers. We have a grown man, myself, a man-cub (11 year old boy) and a 6 year old daughter who is constantly eating something. This passed her "picky" test - she'll eat a bowl if we leave out the onion (that she can see!).
On with the cooking!
Mix the spices needed in any bowl. There are only 4 used in this recipe to make the Greek seasoning:
{Please forgive that blurry one.}
Cut up your chicken and set it aside:
I use wheat flour for cooking now - the ACS recipe calls for white flour. We've not noticed a difference in taste:
I love my cast iron skillet! You can use any deep skillet you have on hand, as you will be combining everything into one skillet at the end. Right now, oil your skillet and get it warmed up:
While your skillet heats, mix the spices into the flour:
And coat the chicken with the spice/flour mix:
Move the chicken into your skillet:
And let it cook up a bit while you slice the vegetables:
Once the chicken looks done, remove it from the skillet. Set it aside in a bowl. (This is where I had to move it to my other, larger, All Clad skillet.) *You want to use the same skillet for cooking the chicken, as you will use to saute the vegetables:
Personal note: the recipe calls for a regular (white) onion. I had a big red one on hand and used about 1/4 of that. Regular onions will taste better, although either works very well:
Now put the chicken back into the loaded skillet. Or, if you need to do what I did with two skillets, load up the deeper one:
If you have any left, the rest of the Greek seasoning you made in the beginning gets tossed into the skillet now. Otherwise, you can either mix up a little more - about 1/8 teaspoon each is what I used - or just continue cooking without any extra:
Stir everything up a bit, then add the tomatoes:
Let that cook a minute while you start chopping and crumbling:
Follow the recipe instructions for finishing, then it's time to eat!
~ Enjoy ~
To view the entire photo set, click here.
Monday, December 14
I have a plan!
First I want to tell you that a few weeks ago, I got a new cookbook. We're slowly transitioning to vegetarianism, and to ensure we didn't bore ourselves - being lifelong meat-eaters, I thought there can only be so many ways to cook veggies - we found this book:
The Classic 1000 Vegetarian Recipes by Carol Humphries
(Ours has a different cover, but we got it at Joseph Beth here in town. Not sure if that makes a difference.)
We went grocery shopping Sunday, and I had already planned out a rough menu (below) for this week so we don't have to run out for anything else this week. I pulled 3 recipes for this week from this book; I have two other cookbooks from which I pulled the rest of this week's recipes.
Now that that's out of the way, I'm not posting the recipe I used tonight as it *is* copyrighted material. I will be contacting the publisher for permission to post others from their 1000 book, for the photographs and reviews I intend to keep here. (See previous post.) I'll let you know how that goes :-)
The cheese-topped mashed potatoes are easy though. The 1000 book gives it a different name and amounts and everything, but it's basically just mashed potatoes with cheese. I was taught by Mom, and have come to really like, mashed potatoes with the skins included. Wash, dice and boil - no peeling. Now my kids prefer skinless potatoes, so I often will peel a few but still leave most with skin. Tonight I decided my girl could take it or leave it and left all skins on (she even had seconds!). So - make mashed potatoes, then grate your favorite cheese on top, and stick it under the broiler until the cheese browns to your liking. Very simple, yet I never would have thought to do so had I not read this book. Seriously, I'm such a clueless cook.
Alongside these potatoes, I cooked some frozen mixed vegetables. Once it was all done, we all had a bowl with potatoes on the bottom and veggies on top ~ viola, dinner!
No photos tonight, but I do have leftovers and will eat those for lunch tomorrow. I'll take a picture then.
On to this week's menu... these are not set in stone per day, but are the meals I can make this week without having to go out because I don't have this or that. I'm kind of known for doing that, and it has to stop! My recipe worksheet goes from Monday through Sunday, with an extra space for notes. I do have the page numbers noted for myself, but for now I'm only linking to the books through Amazon.com.
Notes:
V = 1000 Vegetarian book <-- linked above
P = 365 Pasta book <-- from our friend Lee, bless him!
F = Old Farmer's Almanac book <-- from Mom last Christmas, my request :-)
Meals:
Cheesy Mashed Potatoes V
steamed mixed veggies
Chicken breasts and fettucine P
Pasta E Fagioli P
Carrot Salad F
Cheesy Chicken Casserole F
Vegetarian Lasagne V
Tea Scones F
Cottage Cheese Buns V
spaghetti & garlic bread
soups (cans were on sale a few weeks ago :D )
Bonus: Over the summer, Lee made the Pasta E Fagioli for us. It was deeLISH. Both kids liked it too, and it was good warm and cold. I so hope I can share that recipe, but I will definitely take and share photos from this week's Fagioli!
The kids will be gone this weekend, so I'm not too worried about what the hubby and I will eat alone. This is a short menu week for this reason, and I get to play around a bit with things I don't think they'd eat anyway! This Friday starts their Winter Break from school, so the next few weeks will be busy but I still hope to photograph meal prep with the intent of posting about it all here.
Happy Holidays :D
The Classic 1000 Vegetarian Recipes by Carol Humphries
(Ours has a different cover, but we got it at Joseph Beth here in town. Not sure if that makes a difference.)
We went grocery shopping Sunday, and I had already planned out a rough menu (below) for this week so we don't have to run out for anything else this week. I pulled 3 recipes for this week from this book; I have two other cookbooks from which I pulled the rest of this week's recipes.
Now that that's out of the way, I'm not posting the recipe I used tonight as it *is* copyrighted material. I will be contacting the publisher for permission to post others from their 1000 book, for the photographs and reviews I intend to keep here. (See previous post.) I'll let you know how that goes :-)
The cheese-topped mashed potatoes are easy though. The 1000 book gives it a different name and amounts and everything, but it's basically just mashed potatoes with cheese. I was taught by Mom, and have come to really like, mashed potatoes with the skins included. Wash, dice and boil - no peeling. Now my kids prefer skinless potatoes, so I often will peel a few but still leave most with skin. Tonight I decided my girl could take it or leave it and left all skins on (she even had seconds!). So - make mashed potatoes, then grate your favorite cheese on top, and stick it under the broiler until the cheese browns to your liking. Very simple, yet I never would have thought to do so had I not read this book. Seriously, I'm such a clueless cook.
Alongside these potatoes, I cooked some frozen mixed vegetables. Once it was all done, we all had a bowl with potatoes on the bottom and veggies on top ~ viola, dinner!
No photos tonight, but I do have leftovers and will eat those for lunch tomorrow. I'll take a picture then.
On to this week's menu... these are not set in stone per day, but are the meals I can make this week without having to go out because I don't have this or that. I'm kind of known for doing that, and it has to stop! My recipe worksheet goes from Monday through Sunday, with an extra space for notes. I do have the page numbers noted for myself, but for now I'm only linking to the books through Amazon.com.
Notes:
V = 1000 Vegetarian book <-- linked above
P = 365 Pasta book <-- from our friend Lee, bless him!
F = Old Farmer's Almanac book <-- from Mom last Christmas, my request :-)
Meals:
Cheesy Mashed Potatoes V
steamed mixed veggies
Chicken breasts and fettucine P
Pasta E Fagioli P
Carrot Salad F
Cheesy Chicken Casserole F
Vegetarian Lasagne V
Tea Scones F
Cottage Cheese Buns V
spaghetti & garlic bread
soups (cans were on sale a few weeks ago :D )
Bonus: Over the summer, Lee made the Pasta E Fagioli for us. It was deeLISH. Both kids liked it too, and it was good warm and cold. I so hope I can share that recipe, but I will definitely take and share photos from this week's Fagioli!
The kids will be gone this weekend, so I'm not too worried about what the hubby and I will eat alone. This is a short menu week for this reason, and I get to play around a bit with things I don't think they'd eat anyway! This Friday starts their Winter Break from school, so the next few weeks will be busy but I still hope to photograph meal prep with the intent of posting about it all here.
Happy Holidays :D
Saturday, October 10
Been a while
I've been slacking on both my blogs, so I'm trying to change that now. I did suffer a hard drive crash last Christmas and lost about half of my recipe collection. Fortunately, I did have the other half printed out and in a binder. I'm still working on getting everything back in order, finding my favorite online sites, and thinking about what to do with this blog.
I was thinking today, while making lunch (This is seriously tasty, and was today's lunch!), that maybe instead of trying to come up with things to make or keeping some kind of log online of my collection, I could possibly just take some of my favorites posted elsewhere online - AllRecipes.com, for instance - and do a cook-along type of post. That would mean my taking pictures of each step from preparation through finished product, and I know many people prefer to see pictures along with a recipe rather than just reading it. Or, for someone like me who cannot begin to imagine how flavors will meld and things will look, it gives an idea of what to expect so that if something goes wrong it is evident.
I was thinking of making this change because I figured out that I plain don't enjoy cooking. I can do it, especially with a recipe in front of me, but I don't have any kind of passion for it. Poseidon and I were talking a couple months ago, and he asked me if I could taste the differences in anything - I think we'd gone out for lunch or something - and I honestly could not. I can't imagine how things will taste just based on the words in a recipe, and I'm not "allowed" to mess with a recipe ;) Been married for 7 1/2 years, cooking daily for almost 10, and I'm still learning some basic rules about it all!
So from now on, most of the posts here will be full of pictures of me cooking someone else's recipes. I may throw in a recipe of mine, or my mom or mother-in-law, from time to time, and they will also have pictures of how it's made step by step. I will have links to recipes I find online and make as well. I'll probably still only have a few in a month's time but I feel like I should make this blog more active than it has been. Bear with me :)
~Amphitrite
I was thinking today, while making lunch (This is seriously tasty, and was today's lunch!), that maybe instead of trying to come up with things to make or keeping some kind of log online of my collection, I could possibly just take some of my favorites posted elsewhere online - AllRecipes.com, for instance - and do a cook-along type of post. That would mean my taking pictures of each step from preparation through finished product, and I know many people prefer to see pictures along with a recipe rather than just reading it. Or, for someone like me who cannot begin to imagine how flavors will meld and things will look, it gives an idea of what to expect so that if something goes wrong it is evident.
I was thinking of making this change because I figured out that I plain don't enjoy cooking. I can do it, especially with a recipe in front of me, but I don't have any kind of passion for it. Poseidon and I were talking a couple months ago, and he asked me if I could taste the differences in anything - I think we'd gone out for lunch or something - and I honestly could not. I can't imagine how things will taste just based on the words in a recipe, and I'm not "allowed" to mess with a recipe ;) Been married for 7 1/2 years, cooking daily for almost 10, and I'm still learning some basic rules about it all!
So from now on, most of the posts here will be full of pictures of me cooking someone else's recipes. I may throw in a recipe of mine, or my mom or mother-in-law, from time to time, and they will also have pictures of how it's made step by step. I will have links to recipes I find online and make as well. I'll probably still only have a few in a month's time but I feel like I should make this blog more active than it has been. Bear with me :)
~Amphitrite
Wednesday, February 11
Broccoli and Cheese Casserole
This one is from my mother-in-law. It's quick, easy, and tasty; great for potluck suppers and reunions! It's also one of Poseidon's favorites, so of course I had to snag the recipe from her :-)
2 pkg. frozen broccoli (or big bag)
2 cups of Velveeta cheese (cubed)
2 sticks of margarine
1 1/2 cups of Ritz cracker crumbs
Cook broccoli as directed on package. Drain water and immediately add Velveeta cheese and 1 stick of margarine. Cover and let set until margarine and cheese are melted. Melt 1 stick of margarine in small saucepan (or microwave) and add cracker crumbs to melted margarine. Mix well. Pour broccoli into casserole pan, then top with crumbs. Bake at 350 degrees for 15 to 20 minutes. Bubbly, little brown on top (not much). May be made 1 day before it is baked and kept in fridge.
---------------
Now I have also added cubed cooked chicken to this, which appeals to the kids, and that makes it a one-bowl dinner!
2 pkg. frozen broccoli (or big bag)
2 cups of Velveeta cheese (cubed)
2 sticks of margarine
1 1/2 cups of Ritz cracker crumbs
Cook broccoli as directed on package. Drain water and immediately add Velveeta cheese and 1 stick of margarine. Cover and let set until margarine and cheese are melted. Melt 1 stick of margarine in small saucepan (or microwave) and add cracker crumbs to melted margarine. Mix well. Pour broccoli into casserole pan, then top with crumbs. Bake at 350 degrees for 15 to 20 minutes. Bubbly, little brown on top (not much). May be made 1 day before it is baked and kept in fridge.
---------------
Now I have also added cubed cooked chicken to this, which appeals to the kids, and that makes it a one-bowl dinner!
Friday, May 2
Yumazuti, or a different lasagna
Another recipe I found online a couple years ago, it was labeled as an Amish recipe. There are no Amish around me to ask, so I don't know, but soon I'll visit those that live near Mom and ask one of the women. I do think it's a very tasty dish, and one that everyone here loves - including the picky little girl! Enjoy!
1 lb. ground beef
1 chopped onion
1 T minced garlic
3/4 C chopped celery or green pepper
1/4 C shredded cheddar
12 oz. uncooked egg noodles
14.5 oz. stewed diced tomatoes
10 3/4 oz. cream of chicken soup
salt & pepper to taste
Place noodles in lightly salted, boiling water. Cook al dente (about 8 minutes); drain and set aside. Preheat oven to 350*F. Cook beef, onion, celery/pepper and garlic in skillet on medium until the meat is evenly browned. Drain excess grease. Butter a 9x13 baking dish. Place half the cooked noodles on bottom; cover with half the meat mix, then half the tomatoes. Spoon half the soup over tomatoes and sprinkle with cheese. Repeat with the remaining ingredient mix, ending with cheese on top. Bake one hour or until cheese is brown and bubbly. Let stand 10 minutes before serving.
Makes 6 servings.
Per serving:
418 calories
15.6g fat
141 fat calories
2.8g fiber
643mg sodium
1 lb. ground beef
1 chopped onion
1 T minced garlic
3/4 C chopped celery or green pepper
1/4 C shredded cheddar
12 oz. uncooked egg noodles
14.5 oz. stewed diced tomatoes
10 3/4 oz. cream of chicken soup
salt & pepper to taste
Place noodles in lightly salted, boiling water. Cook al dente (about 8 minutes); drain and set aside. Preheat oven to 350*F. Cook beef, onion, celery/pepper and garlic in skillet on medium until the meat is evenly browned. Drain excess grease. Butter a 9x13 baking dish. Place half the cooked noodles on bottom; cover with half the meat mix, then half the tomatoes. Spoon half the soup over tomatoes and sprinkle with cheese. Repeat with the remaining ingredient mix, ending with cheese on top. Bake one hour or until cheese is brown and bubbly. Let stand 10 minutes before serving.
Makes 6 servings.
Per serving:
418 calories
15.6g fat
141 fat calories
2.8g fiber
643mg sodium
Tuesday, April 15
Dill Salmon
Salmon with Dill
(from AllRecipes)
1 pound salmon fillets or steaks
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried dill weed
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C).
Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.
Serves 4.
(from AllRecipes)
1 pound salmon fillets or steaks
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon dried dill weed
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C).
Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.
Serves 4.
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