The recipe thread.

[WeAintFoundShit]

So this idea just came up in another thread. We've talked about food before, in various contexts, but now it's time to put your mouth where your... mouth... is. (?)

Let's hear those recipes, just please include a keyword or two at the top of the recipe, like "healthy," "cheap," "all bacon," "huge quantities," "huge quantities of cheap, healthy bacon." Ya know, whatever.

[GeekGrl]

okay, taking up the recipe gauntlet! (though not sure who tossed it - perhaps it was a hot potato gauntlet?)

CHEAP - VEGETARIAN (not vegan) - HEALTHY - LARGE QUANTITY - QUICK/EASY

I've been making this, or variations on it, for fecking years and am somewhat known for it by now ... insofar as when I tell a mate that I cooked, they ask, "oh, did you make your rice dish?"

- cook up some rice (I use long grain but you could use brown or even quinoa) I usually do 2 cups water to 1 cup rice, add 1/4 cube of vegetarian bouillon, boil water, throw in the rice and stir, cover with lid, reduce heat to simmer, and let cook for 25 minutes.
- hard boil 6 eggs.
- empty a large tin of red kidney beans (rinsed) into a big bowl
- nuke some frozen spinach and throw into the bowl
- add garlic, cumin, black pepper, and ground mustard to bowl with kidney beans, stir it all up
- when rice is done, throw it into the bowl as well
- when eggs are done, peel and mash them up and put them in the bowl too
- stir it all up and enjoy

This is yummy served hot or cold from the fridge, and I often add a little bit of italian dressing to each serving. I'd say its less than $5 each time you make it, and I get about 6-7 servings out of it.

I've added baby corn, red onion, tomatoes, and spring onion to this ... but determined that none of those significantly improve the basic flavor (and the red onion detracted) and they make it more costly and less quick/easy to make. So I stick to the basic for the most part.

[motorpsycho67]

Who's got the meat-explosion-bacon-turtle recipes?

[dozer]

Here's a quick italian meal that is really EASY TO MAKE, QUICK, AND FAIRLY LARGE QUANTITIES, and CHEAP. I think it tastes even better as leftovers, but thats just me.

Tuna and Tomato Pasta

saute some sliced garlic in olive oil- make sure that it doesn't get brown
add a tin of diced tomatoes and a tin of tomato sauce (small ones)
blend well and add a generous dash of salt & pepper
add a small dash of sugar (this takes out the acidity in the tomatoes)
bring to a low boil
add tuna (the same kind as above)
blend well and simmer for a couple of mins.
cook some pasta separately
drain the pasta and put the sauce on IMMEDIATELY, it bonds better with the pasta.

[problemaddict]

anything in my wafflemaker is awesome. I made this one a couple weeks ago. Turned out awesome:

WAFFLE - VEGETARIAN (VEGAN - i think) - INDIAN-ish

Waffled-Aloo-Parantha

http://www.waffleizer.com/waffleizer/20 ... .html#more

I've been on a waffle-maker-meal kick for a bit. Grab some Pilsbury Crescent Roll pre-made dough, wrap it around pretty much anything (eggs, cheese, bacon, meats, taters, more cheese, more bacon, maybe a veggie or two, etc) and throw it in the waffle maker for some Hot-Pocket style waffled sammiches.

[maxpower]

Sword fish with vegetables- Heat oil, crushed garlic, ginger puree, and cayane pepper in a skillet, add small pieces of swordfish and cook for 5 minutes, add desired veggies (peppers onions, broccoli whatever you like) and cook till al dente. salt to taste. serve over rice (Swordfish can dry out so keep some seafood stock handy to keep things moist)

Mango salsa- if you want the exact amounts pm me but it is pretty easy to eyeball
papaya, mango, red onions, jalapeno, cilantro, lemon juice, salt, suger. Cut the fruit and pepper up real small, mix everything together and let it sit overnight and the salt will pull the liquid out and the flavors will meld nicely. I serve it over pork tenderloin but its good on anything.

These are two I have had some success with. Also if you are not afraid of a pressure cooker alton brown's chile recipe on foodnetwork.com kicks major tastebud ass. I replace the cumin with sofrito (hispanic combo of peppers and spices) and it comes out very tasty.

[WeAintFoundShit]

Super quick, almost complete meal (breakfast) in a cup.

16oz milk
~3/4 cup plain, uncooked oatmeal
~1/4 cup peanut butter (the good stuff, without any hydrogenated oils or fats)
1 scoop chocolate whey protein powder
1 banana

Put it all in a blender and hit frappe.
Makes 32oz, takes about 5 minutes to make and consume, is super tasty, and will keep ya going for half the day.

[WeAintFoundShit]

BDB, can I move in with you?

No seriously. All I've eaten in three days now are those breakfast shakes and that pot of stew that started this whole idea.

It's getting a little... Boring.

Edit: Yes. Sticky.

[WeAintFoundShit]

Condiment/Dip/I need something to go with this and I haven't bothered to figure it out yet.

Aioli Provencal.
This is a staple condiment, and I usually eat it until it makes me sick.
(I'm posting small recipes until I've got the time to sit down and write out one of the longer ones I cook.)

1 raw egg yolk
1/3-1/2 cup olive oil
1 fatty garlic clove
pinch of salt
~1/4 lemon's worth of juice

Separate out your egg yolk, and put it in a cereal sized (but preferably heavy) bowl.
Add in your lemon juice
if you've got a garlic press, squeeze that garlic on in there, and add your salt. If not, smash it, chop it as fine as you can get it, then grind it up with a mortar or spoon along with the salt.
Add that to the egg yolk.

Grab a beater or a whisk and mix that stuff up good, while mixing (always mixing) slowly add in the olive oil. And I do mean slowly, like one drop at a time until you've put in around a tablespoon's worth. After that, you can go faster and faster.

Whip it until you've put in all of the oil. You can either make it to the consistency of mayo, or more runny like a sauce.
I usually do mayo, coz I usually just dip bread in it and pig out until I'm sick.
I love this stuff.
Supposedly, eating a half a cup of olive oil in one sitting will give you the shits, but I haven't had that problem yet

[Pintgudge]

O.K., I already did this in the "Cookbook" thread, but I can do it here too, working my poor little fingers to the bone. . . . Sigh,

Things on Horseback

Angels-small oysters
Devils- shrimp
Liver?- liver

So, you get a package of sliced, smoked bacon, not too thick, and cut it in half.

Take the now shorter pieces and lay them all out next to each other.

Season them with pepper, salt( not too much, as it is on bacon,
parsley, sage, rosemary and thyme, and anything else that Simon and Garfunkel sang about, or you want to experiment with.

oysters, hard to roll, takes practice
shrimp, raw shelled tiger 1 1/2 to 2 "
liver,raw, cut to rolling sized pieces

Roll tightly in bacon, and pierce with toothpick

grill

EAT!

[JustNate]

This thread was a great idea. Denise and I cook 4-5 nights a week.
We've always been firm believers in the idea that a family should sit down together over a home cooked meal.
We usually include extended family as well.
So the next time any of our fellow OOTMIKS are in town stop by for a feast.

This is an EASY recipe we haven't made in a while but we love it just the same.
It works well as a SIDE DISH or a VEGETARIAN MAIN COURSE.

A Thai inspired noodle dish.

1/2 lb whole wheat spaghetti
1 1/2 cups plain low-fat yogurt (We like to use Greek yogurt)
1 TB all-purpose flour
1 TB Extra Virgin Olive Oil
4 garlic cloves, minced
1 red thai chile, minced
10 oz baby spinach
Zest of two lemons
1 TB lemon juice
Salt and pepper
1/4 cup Parmesan cheese

Cook spaghetti until al dente. Drain and return to saucepan.

Meanwhile in a bowl, whisk together the yogurt and flour until smooth.
In a large skillet heat the olive oil. Add garlic and chile and cook over medium heat about two minutes. Add yogurt and bring to a simmer over med-high heat stirring. Add spinach by the handful and cook until wilted, stirring. When all the spinach has been added stir in lemon zest and juice. Season with salt and pepper.

Add the sauce to the spaghetti and toss to coat.
Mound in bowls and sprinkle with Parmesan. Serve immediately.

[JustNate]

One more for good measure. EASY but takes time.

Beer Braised Pork and Black Bean Soup

2 12 ounce bottles of beer (lager works best)
1 TB chopped canned chipotle chilies in adobo sauce, plus
1 TB adobo sauce
1ts ground cumin
1 large onion, chopped
1 lb dried black beans, rinsed
1 1/2 lb boneless pork butt (or shoulder)
Kosher Salt
1/2 cup Sour Cream
1/2 cup Salsa
1/4 cup fresh cilantro


In a slow cooker (Crockpot) combine beer, 3 cups water, chillies, adobo sauce, cumin, onion, beans, pork and 1 1/2 tsp salt. Set cooker on high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 hours.
Using a fork, separate the pork into large chunks. Divide among individual bowls and top with sour cream, salsa and cilantro.

[Korpen]

Okay, this is a great stew I make sometimes. It's called Mojakka (moh-ya-kah). It's awesome served with warm bread.

I guess this counts under FOREIGN as a tag.

Mojakka

12-16 oz meat (beef or lamb - pre-cut stew meat or chuck roast is a good choice, otherwise short ribs with bone in), in dice-sized cubes
1 medium onion, chopped
1 celery rib, diced
2-3 cloves garlic, crushed or minced
6-7 cups chicken stock or beer (or a mix of both)
2 bay leaves
12-15 whole allspice berries
Optional: 5-6 whole peppercorns
3-5 medium potatoes, peeled and diced
2-3 carrots, coarsely chopped
1 tennis ball-sized rutabaga, peeled and diced
White and some green parts of 2-3 scallions, sliced thin
1-2 tsp balsamic vinegar
1-2 tablespoons flat-leaf parsley
1-2 tablespoons flour, mixed prior to adding with a little cool water

Bring a large heavy pot to medium heat, then brown meat in a tablespoon of oil (canola being ideal), adding salt and fresh ground pepper. Lower the heat and stir in the onions and celery, cooking gently until the onions are translucent. Add garlic at the last minute. Add the chicken stock/beer, bay leaves, allspice berries, and peppercorns (if desired). Bring this to a boil, and then simmer covered for 1-2 hours until the meat is tender. Stir occasionally and skim off any fat that rises to the surface. Add the potatoes, carrots, rutabaga and scallions. Continue cooking covered over medium-low heat until vegetables are tender. Approximately 5 minutes prior to serving, stir in the flour, balsamic vinegar and parsley.

Serve with warm bread and sprinkled with some fresh parsley.

[WeAintFoundShit]

SEAFOOD PASTA.

1/2 package linguine (I like the whole wheat stuff, personally)
1/2 large red onion, cubed
4 (or so) cloves garlic, finely chopped or crushed.
1 can diced tomatoes (it helps if you get the italian seasoned stuff)
2-3 tablespoons olive oil
couple of tablespoons butter
a pound of scallops or shrimp (or both; I like scallops myself. Shrimp should be shelled and de-veined.)
1/4 cup cream or whole milk
a couple of pinches of red pepper
the usual Italian seasoning suspects: about 1/2 teaspoon each oregano, rosemary, basil, thyme, and black pepper (maybe a little less black pepper).
(Play with the spices as you see fit. I don't really measure when I'm cooking so it's all a guess.)
x amount of grated Parmesan.

Over medium to medium low heat, put the olive oil and butter in the pan, toss in the onions and brown them for about 2-3 minutes. Then put in the garlic and toss/stir it around a bit. If you are using larger chunks, put them in earlier, if you are using a garlic press, just cook them for 30 or 40 seconds, and keep them moving so you don't burn 'em.
Dump in the can of tomatoes, but squeeze out about half the excess juice first. You want some, for sure, but not all or you'll have to use flour to thicken the sauce.
Add in the spices. This dish is good with a little red pepper kick to it.
If you are using scallops, throw them in right away with the tomatoes. As scallops cook, they reduce, and put a lot of scallop juice into the dish. It will make the sauce more runny, so you'll need the time to cook off as much of the extra water as you can.
(If you are using shrimp, those go in about three or four minutes from the end. Be sure to take the shells/tails off, coz it's a bitch to do it while you're eating this stuff.)
Cook that all for a few minutes, and add in the cream.
Once the seafood is done, the onions are tender, and the sauce is decently thick (bearing in mind that it's naturally a fairly runny sauce).
If it's too runny, slowly add a few pinches of flour at a time until it meets your desired consistency (being careful to stir it well). I hate having to do this, because too much flour will turn the sauce slightly grey, and Italian food should be beautiful.

Serve is on top of your linguine, and give it a hefty dose of fresh grated Parmesan cheese.

Another option would be so mix the finished sauce in a casserole dish with some already cooked orzo (1 dry cup's worth), cover it with cheese, and bake it for 10-15 minutes at 375f until the cheese gets all melty and golden.

[sun rat]

with all the accomplished cooks on here...

does anyone have a simple curry dish that is also easy and inexpensive? chicken as a meat is best. my son has been reading manga that has been talking about curry and he wants to try some...

thank you.

[Pintgudge]

Hi Sunny!

Curry! Yeayyyyyy!

Just make it like any other savory gravy.

If you want meat, cut it into bite sized pieces and brown.

Add chopped onions, celery and any other vegetable you want.

Sautee',and then sprinkle some curry powder purchased in bulk from fred meyer or any store that sells bulk items.

sprinkle on some flour and stir 'till all powder is mixed in, then stirring continuously, add milk a little at a time till it makes a nice gravy.

Serve it over rice.

Experiment and use ingredients that you like!

Yum!

[WeAintFoundShit]

Asian/Fusion Steak... WIN!

Ok, I just came up with this because I went shopping, and ran out of motivation (read: had a blood sugar crash) when all I had in my shopping cart were oyster mushrooms and a flank steak. After that, I just grabbed something from the deli and left. So tonight I jammed this one out of nowhere, and I'm pretty proud of the way it came out.
Being as it's a first time thing, I'll just give you the basics and let y'all fine tune it.

Take that there flank/skirt steak and marinate it in a combo of tamari and hot chili oil for 15-20 min.

Chop up a big double grab worth of oyster mushrooms and some red onions. Don't chop up the mushrooms too finely, though. Leave 'em kinda big.

Start the steak grilling (or sear one side in a pan, then broil the other in the oven).

When the steak is almost done, saute the onions and mushrooms in ~1 tbsp butter, 1/4 cup rice cooking wine, and ~1 tbsp olive oil (the olive oil seems out of place, but I didn't want to eat that much butter, so I subbed. It tasted good in the end, though.)

Pull the steak off and let it sit for at least five minutes before cutting it. (If you don't know why, I'll explain it in a minute.)

Once the meat has settled, cut it into thin slices (across the grain of the meat).

By now your onions and mushrooms should be nice and brown, so pour the whole lot, oil, butter and all, over the sliced meat.

I just made this, and goddamn was it tasty!


(Letting the meat sit: This is key for ALL WHOLE MEAT DISHES. Don't cut it or poke it with anything while it's cooking or sitting afterwards. If you rupture your steak, the juices will all run out and then you'll have a tough, dry piece of meat. This is especially important with flank steak coz they're tough anyway. If you want to check to see if your steak is done, don't cut and peek, just do this: http://simplyrecipes.com/recipes/the_fi ... s_of_meat/ )

[Rench]

Life can really be defined by periods of poverty. College, then kids are the two most recent on my mind. With that, plain old yummy TUNA CASEROLE!!! (cheap-easy-lots-quasi-healthy)

1 can sweet peas, drained
1 can cream of mushroom soup
2 cans chunk light tuna
1 bag potato chips

Cost: about $5

Empty all cans and a third to half of potato chips into bowl. Mix by hand. Dump and level into square caserole dish. Cook at 325*F for 25 minutes or so, munching on chips while waiting. Crumble remaining potato chips over top for crust, continue to bake until chips are golden brown.

Mix in a jar of piementos back at step one if you're trying to impress company.

-Rench

[WeAintFoundShit]

Life can really be defined by periods of poverty. College, then kids are the two most recent on my mind. With that, plain old yummy TUNA CASEROLE!!! (cheap-easy-lots-quasi-healthy)

1 can sweet peas, drained
1 can cream of mushroom soup
2 cans chunk light tuna
1 bag potato chips

Cost: about $5

Empty all cans and a third to half of potato chips into bowl. Mix by hand. Dump and level into square caserole dish. Cook at 325*F for 25 minutes or so, munching on chips while waiting. Crumble remaining potato chips over top for crust, continue to bake until chips are golden brown.

Mix in a jar of piementos back at step one if you're trying to impress company.

-Rench

Pound for pound, tuna ain't cheap. If you break it down, you get about 3.5oz of fish once you drain the water out, and that can costs you about a buck for the cheap stuff. ($1/can)(1 can/3.5oz)(16oz/lb)= $4.57lb. Even if you actually DO get the advertised 5oz per can that they SAY is in there, it's still $3.20/lb.
It's good protein, and tasty, and I'm not knocking it, but once I realized that fact, and the fact I can get (...quick scan of Safeway's online coupons...) London broil for $1.97/lb, top round for $2.97/lb, or chicken leg quarters for $.99/lb, tuna fell out of favor as my cheap meat of choice.

Now it's more of a special occasion kind of thing. All that said, I'm probably gonna make that casserole you just posted, coz I ain't had that kind of food in a loooong time, and that sounds tasty.

[erosvamp]

None of these recipes were created by me but I really enjoy making them. I heart allrecipes.com, it's a life saver.

42 Pumpkin Chocolate Chip Cookies to eat or freeze until needed I make these several times a year.
4 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 (16 ounce) can solid pack pumpkin
1 cup vegetable oil
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 375 degrees F for 13-14 minutes or until edges just begin to brown. Cool for 2 minutes; remove to a wire rack to cool completely.

Broccoli Bacon Salad- Side Dish of Yummy BACON

10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.

Quinoa and Black Beans- Cheap!
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

[Shhted]

I am making Rench's casserole tonight. Sounded good...and easy.

[sun rat]

this is probably a no-brainer, but i hadn't seen it mentioned.
i make my own trail mix for taking to school and store it in an airtight container. for 25 dollars i can put the following high quality ingredients into it and end up with a bit over a gallon of the stuff. eating a cup a day makes it last over two months.

peanuts, sunflower seeds, pecans, walnuts, cashews, dried pineapple, dried banana chips, shredded coconut.

some nuts i get raw, others roasted and unsalted, and some with salt. i put in dried pineapple because of my lack of fondness for raisins.

adding an inexpensive bag of pretzels would stretch it out even more.

[Vespalina]

Pastichio (Greek Lasagna)

Relatively cheap (cheese is the most expensive part of this recipe)
Relatively large quantity (makes a large 2 1/2-qt if not 3-qt casserole)

I've made this recipe several times now and it's just awesomesauce! The family actually gets excited when I tell them I'm making it.

It is relatively easy, but you do have to be careful and pay attention to the cheese sauce the entire time you're making it, or else it will burn. However, if you can get past this part, it's easy-peasy.

INGREDIENTS:
1 16 oz. box of Ziti noodles (orig, recipe called for 2/3 of a box, the whole box stretches the recipe farther, besides, who wants 1/3 a box of ziti noodles sitting around?)
1 lb of ground beef (I use the leanest stuff) - you can use a little more, it will stretch the dish farther if you do.
1 medium onion, diced small (I use a large onion, but I like onions)
1/2 stick of butter
1/3 cup of flour
1 sm (6 oz) can of tomato paste
6 oz of water (fill up the tomato paste can)
3 cups of milk
3 eggs
1 cup of grated cheese (I like to take a 4 oz. chunk of mozzarella and a 4 oz. chunk of sharp cheddar and grate them up, it produces more than a cup, but it's ok) However, you can use whatever cheese you like.
1 teaspoon cinnamon
Salt & pepper to taste
Crumbled feta cheese (optional, but yummy)
some olive oil (a tablespoon or two, I never measure)

PREP: Preheat oven to 350 degrees, grease 2 1/2 to 3 quart casserole dish with butter or non-stick spray.

NOODLES: Boil ziti noodles in salted, rapidly boiling water 1 minute less than package directions (about 8 minutes?)

MEAT: Put the olive oil into a large, hot frying pan and bring up to temperature. When the oil is hot, throw in the diced onions and cook until they start to wilt down and get golden in color. Add the ground beef, cinnamon, salt and pepper. Cook the beef until is is cooked through and most of the fat evaporates (if you are using lean ground beef, this won't take long, if you're using less lean ground beef, you may have to pour off some of the grease). When cooked, put in the tomato paste, then fill the can with water and put that into the pan with the tomato paste. Mix together with the beef and onions, and simmer for 20 minutes. Give a quick taste to see if you need any additional salt and pepper.

CHEESE SAUCE: (the hardest part) Whisk/Beat eggs in a bowl that is large enough to hold the eggs plus at least a cup of liquid and set aside - you need to "temper" the eggs later in the recipe. In a large sauce pan, on medium heat melt the 1/2 stick of butter and add flour. Whisk together flour and butter with a whisk until thick and smooth (just a few seconds). S-L-O-W-L-Y start to pour in the milk, whisking the entire time so that no lumps form. (I usually pour about 1/3 of the milk in a slow stream, get all the lumps out, pour in another 1/3, whisking the whole time, and then the rest, still whisking). Stirring constantly, (adjust heat as needed) bring the milk to just-about-a-boil when it just starts to thicken. Take about a cup of the heated milk mixture and pour it slowly into the beaten eggs while whisking so that the eggs don't lump. Once the liquid is added to the eggs, pour everything back into the milk and stir constantly. Add the grated cheese a handful at a time and mix in thoroughly after each addition. When the last of the cheese is added, turn off burner and remove from heat.

ASSEMBLE: use at least a 2 1/2 quart casserole dish (it usually overflows, I need a 3 quart casserole for this recipe)
Put half the ziti noodles in the bottom of the casserole.
Cover the noodles with 1/3 of the cheese sauce.
Layer all of the meat over the noodles and cheese sauce.
Layer another 1/3 of the cheese sauce on top of the meat.
Layer the other 1/2 of the noodles on top of the cheese.
Top the noodles with the rest of the cheese.
(you can throw some crumbled feta on top of the cheese sauce at each cheese sauce layer, if you wish)

Place in the oven and bake for 45 minutes at 350 degrees (F)

Let rest for about 10 minutes after removing from the oven.

Dish out & enjoy!

[Korpen]

Quinoa and Black Beans

Wow, I actually just made that exact recipe last night. I can definitely vouch for it being delicious.

[WeAintFoundShit]

Quinoa and Black Beans

Wow, I actually just made that exact recipe last night. I can definitely vouch for it being delicious.

Yeah, that one is at the top of my list. Ever since GG brought it up, I've been itching to try quinoa.

[WeAintFoundShit]

Rench's good ole fashion tuna casserole is in the oven.
Mmmhmmmm.

[WeAintFoundShit]

I wanted to try that quinoa and black beans thing, but didn't have the right stuff in the cupboards, so I riffed on the recipe, made this instead, and it turned out super tasty...


1 cup quinoa
2 cups chicken broth

2 large chicken breasts
1 can Mexican style stewed tomatoes
4 cloves garlic
1 can black beans
dollop of olive (or whatever kind of) oil

In a medium saucepan, bring the broth to a boil, add in the quinoa, and reduce to a simmer until all of the water has cooked off.
Slice the chicken and fry it in a bit of olive oil
Drain the excess water from the chicken and add in the garlic (pressed, or smashed and chopped).
Drain most, but not all of the juice from the tomatoes. Add those to the chicken.
Cook for about 3 or 4 minutes. Add in one can of black beans (drained).
Cook until the beans are hot (~2 min).
Mix the whole lot in with the quinoa (or serve on top of the quinoa if you're fancy).
Add a dollop of salsa and eat.
(I think sour cream would be good, too, but I didn't have any to try.)

[scumbag]

So I have been meaning to post up this recipe for awhile now... it runs in the theme of cheap reheat-able college food and seeing as I am graduating in 16 days I might as well post it up while I am still in.

Beer Cheese Soup

1 stick of butter
6 carrots
6 celery stalks
1 onion
1/2 cup of flower
1/2 teaspoon dry mustard
3 cans of chicken stock
1 3/4 cups of cheddar cheese (I always overdo it but more cheese is good cheese)
1/4 cup of parmesan cheese
1 bottle/can of beer
salt and pepper to taste


Dice all the veggies into 1/8-inch pieces. Saute veggies in butter with salt and pepper until tender but not browned. Blend in flour, dry mustard, and chickenstock and cook for 5 or so min. Blend in the cheese and beer and bring to a simmer for 10 min. Then eat it and let the rest cool and throw it in the fridge.

Some thoughts on making this -

I have cooked this with PBR, Kona firerock, Henery's Special Reserve, bla bla bla. It will cook with anything but seeing as I am a baller on a budget I normally use the PBR I have in the fridge already but a good pale ale will bring out an interesting dynamic.

When it comes to the cheese I like to use a sharp cheddar but I am sure any will work.

If you are up for a splurge try throwing some cooked and crumbled bacon in when you throw in the beer.


Have fun yall.

[Maccs]

Toast 2 dill rye breads.
Mayo on one, 1/2 mayo,1/2 Key lime mustard on t'other.
Mixed sprouts on the mayo side.
Cover with thin sliced tomato.
Cover with thin sliced Virginia ham.
Lay a two fried eggs on the ham.
Maybe a little Kosher salt, coarse grind pepper;
Close the book,
and Bite It.

Thin slice avocado,
maybe.

Jalapeno jelly, a whisper,
maybe.

[GeekGrl]

The triscuit thread over in Headlines reminded me of this incredibly simple staple of my diet ...

TINY TRISCUIT PIZZAS ... veggie ... easy-bake-oven easy ... 3 minutes

Set some triscuits on a plate
Put a dab of tomato paste on each
Put a square of cheese on each
Put in toaster over and toast ...

... remove and enjoy your tiny triscuit pizza!

variations: add a an olive on top, sprinkle with italian herbs, spear some garlic on top ... you get the idea ...