Ongoing Crabbiness

Scanned Recipes

2008-04-24T08:45:00.001-07:00

:D

(it goes recipe then picture of it, recipe, then picture of it)

Gardening/Recipe maps

2008-04-24T08:39:00.001-07:00

I'll eventually do one of where the gardening pots or a future garden plot will go on my deck and in my yard and i'll throw that up onto here.

Haven't posted in forever again

2008-04-24T06:37:00.001-07:00

Thanks to finals and projects and such :)
To make up for some missing shit i'll be scanning in some of my map dealies to put on here that i've been doing for my individual project--

AND, for the garden my whole family's totally in on it so when it gets to a stable 55-60 degrees we're gunna go get some big containers to put the seeds in :D I did some research on container gardening and the seeds I got are apparently pretty good for that since I don't have the right kind of yard to put a little garden in.

I'll also be putting up some recipes that I put in my little book and some other stuff that's going in there :) (probably today)

Haven't posted in ages

2008-04-14T08:47:00.000-07:00

Since we've started our individual projects I haven't posted in a long time since i'm gathering all the goodies for my individual projects (which is compiling my own hand-made recipe book and trying to start my own tiny garden)...

I got seeds, little starter planters, and good growing dirt (courtesy of Home Depot) for about $17 all together-- I got asparagus seeds, tomato seeds, bell pepper seeds, and then a cilantro herb kit :)

above are pictures of everything, and then the recipe book came in a SWEET kit from Michaels for like $3, so anytime I want to make another one I can just go pick that up :)

I'll be going through my recipe book and adding mapping notes and research, etc... and then the garden I'm going to start once everything's for SURE done snowing and it stays 50 degrees or warmer consistently, so unfortunately I will only be in the beginning phases of it by the time school's out.

SEVEN LAYERS!!!

2008-04-03T10:57:00.000-07:00

the pictures looks like it's impossible to dip anything into it...
but it looks like some good creative fun to put together.

(I copied and pasted this straight from the site cuz their wording wasss... not in list form...)

This classic party starter is layered with refried beans (canned versions often include unhealthy trans fats from partially-hydrogenated lard), lots of sour cream, full fat cheeses and high-sodium taco seasoning. For our healthier version, we made the following changes:

We replaced the refried beans with canned beans and blended in a touch of extra-virgin olive oil for both its healthful qualities and flavor.
We drained and rinsed the beans to decrease sodium by up to 40 percent.
Instead of high-calorie sour cream, we used a wonderfully rich and guilt-free nonfat Greek-style yogurt. Nonfat Greek yogurt is drained of excess whey and is as luscious as the regular version. Sold in many supermarkets, it’s worth asking your store to carry if it’s currently not stocked.
We increased the health factor by adding in lots of fresh ingredients: crispy romaine, fresh tomatoes, cilantro and scallions, as well as a low fat cheese.
We kept avocado in the recipe to contribute fiber, folic acid and creamy texture. Although avocados do contain fat, it is mostly a healthy monounsatured fat. If you want to reduce calories, use half the avocado and mix it with cooked or canned tomatillos.
We layered our final dip in smaller containers, to cut down on the portion size.
We recommend serving the dip with baked chips or vegetables, like peppers or cucumbers, to further improve the health profile.

Black Bean Pasta

2008-03-30T16:30:00.000-07:00

Serves 4

NEEDED:
4 ribs of celery, chopped
2 cloves of garlic, chopped
1 tsp of crushed red pepper flakes(optional)
2 Tbsp of olive oil
1 can of black beans(not drained)
1 can of diced tomatoes (drained) or 3 roma tomatoes (chopped)
8 ounces of penne or ziti pasta cooked according to directions
Parmesan cheese to sprinkle on top

DIRECTIONS:
Heat olive oil in pan and saute celery for 2 minutes and than add garlic. Saute for three more minutes and then add bean and tomatoes. Once the pasta in cooked aldente, drain well and add to the skillet. Continue to cook for three more minutes until all indgredients are combined. Serve with parmesan cheese.

Notes: I am a very busy mother of four young boys ranging in ages from 10 years old to 21 months. I created this recipe because it can be made in one skillet, it is super fast, very inexpensive to make, and a wy to sneak some protein in from the black beans.

Pasta with Vegetables

2008-03-30T16:28:00.000-07:00

Serves 6

NEEDED:
1-2 Tablespoons olive oil
1 cup onion, chopped
1 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1 1/2 cups fresh mushroom slices
2 teaspoons minced garlic
1 can (14.5 oz) diced tomatoes
1/2 to 1 teaspoon EACH salt and pepper (to taste)
1 jar (26 oz)(Bertolli) Italian Sausage Pasta Sauce (or a meatless variety)
1 jar (26 oz)(Bertolli) 5-Cheese Blend Pasta Sauce
12 oz desired flavor of linguine (or spaghetti)
1 to 2 cups shredded low-fat parmesan or mozzarella cheese

DIRECTIONS:
In a large saucepan or Dutch oven heat the olive oil. Add onions, bell peppers, and mushrooms. Saute about 10-12 minutes, stirring occasionally. Stir in the garlic, tomatoes, salt and pepper. Stir in pasta sauces. Simmer on low about 20 minutes, stirring occasionally. Prepare pasta according to directions on package. Top pasta with sauce and shredded cheese.

Notes: My husband is trying to do a low-fat, vegetarian diet, so I have been trying to take his favorite recipes and convert them. This is one of his favorites. It is very good with the flavored pastas. Today he had the garlic herb linguine. Next will be the roasted red pepper linguine. You can use this sauce with any pasta, even a meatless lasagne. True vegetarians may substitute a meatless pasta sauce instead of the Italian sausage variety.

Herb-Encrusted Baked Fish

2008-03-30T16:27:00.000-07:00

Serves 6

NEEDED:
Nonstick cooking spray
1 1/2 teaspoons snipped fresh basil
1 1/2 teaspoons snipped fresh tarragon
1 1/2 teaspoons snipped fresh thyme
1/4 teaspoon salt
pinch ground black pepper
1 1/2 pounds haddock or scrod
juice of 2 limes (about 6 tablespoons)
1 tablespoon unsalted butter, cut in small chunks, or butter-flavored substitute
Lemon and lime slices, for garnish

DIRECTIONS:
Preheat the oven to 350 degrees F. Lightly coat a 13x9-inch baking pan with nonstick cooking spray. Place the basil, tarragon, thyme, salt, and pepper in a bowl and mix thoroughly. Place the haddock in the prepared baking pan and sprinkle with half of the herb mixture; turn the fish over, and sprinkle the remaining herb mixture over the fish. Drizzle the lime juice over and around the fish and top with the butter or butter-flavored substitute. Bake about 30 minutes or until the fish is flaky when tested with a fork, turning once during baking. Garnish with lemon and lime slices.

Notes: Serve with a large salad and light vinaigrette dressing.

Turkey Tot Casserole

2008-03-30T16:26:00.001-07:00

Serves 6

NEEDED:
1 lb. ground turkey breast (white meat)
1 can fat-free cream of mushroom soup
1 Tablespoon Mrs. Dash (salt-free) Original Seasoning Blend
Seasoning salt (optional, as desired)
1 package frozen tator tots
1 package low-fat 2% cheddar cheese

DIRECTIONS:
Cook turkey meat in skillet; stir in the soup and seasonings. Spread mixture in a rectangular baking dish, top with cheddar cheese and add Tator Tots. Bake at 400 degrees until tots are golden (usually 20 to 30 minutes.) Serve with your favorite veggie.

Notes: Prep time is about 15 minutes.

Butternut Squash Soup

2008-03-30T16:23:00.000-07:00

Serves 6

NEEDED:
1 potato peeled & chopped
1 butternut squash, peeled, seeded & chopped
3 carrots chopped & peeled
2 celery stalks chopped
1 onion chopped
2 garlic cloves minced
3 cans (14.5 oz each) chicken broth
3 tbs. honey
3/4 tsp. dried thyme leaves
salt & pepper to taste

DIRECTIONS:
Cook garlic and onions in 2 (Stock Pot) tbs of butter about 5 min. Stir in carrots and celery. Cook and stir about 5 minutes or until just tender. Stir in potato, squash, chicken broth, honey and thyme. Bring mix to boil; reduce and simmer, covered 30-45 minutes until vegetables are tender. Remove from heat and cool slightly. Put in blender, food processor or use a hand blender and process until smooth. Season to taste with salt and pepper then reheat. Garnish with a dollop of sour cream and chopped fresh chives or fresh thyme.

Notes: You can also bake the butternut squash ahead of time and then peal skin when cool before adding to the soup. The skin can be hard to peal if not cooked.

A recipe from Danos...

2008-03-17T10:02:00.000-07:00

I tried this yesterday and it was AMAZING. (I should have taken a picture of the dish- it looked all pretty :) )

ROASTED YELLOW PEPPER SOUP AND ROASTED TOMATO SOUP WITH SERRANO CREAM:

NEEDED:

(For the Pepper Soup:)
-3 tablespoons finely chopped shallot
-1/2 teaspoon dried thyme, crumbled
-1 tablespoon unsalted butter
-6 yellow bell peppers, roasted (procedure follows) and chopped coarse (about 6 cups)
-1 1/2 cups low-salt chicken broth plus additional to thin the soup
-1/4 cup heavy cream
-fresh lemon juice to taste

(For the Tomato Soup:)
-3 pounds plum tomatoes, quartered lengthwise
-3 unpeeled large garlic cloves
-3 tablespoons finely chopped shallot
-1/2 teaspoon dried oregano, crumbled
-1 tablespoon unsalted butter
-1 1/2 cups low-salt chicken broth plus additional to thin the soup
-1/4 cup heavy cream
-fresh lemon juice to taste

(For the Serrano Cream:)
-3 fresh serrano chilies or jalapeños, seeded and chopped fine (wear rubber gloves)
-1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
-1/2 cup crème fraîche or sour cream

DIRECTIONS:
To Roast Peppers:
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

Make the Pepper Soup:
In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the Tomato Soup:
Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the Serrano Cream:
In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.

To Serve the Soup:
For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.

THREE BEAN CHILI

2008-03-13T10:54:00.000-07:00

A fucking rediculous amount of ingredients... but it looked so good!
But this is good for meaters and non-meaters alike :D

NEEDED:
-2 tablespoons (2 turns around the pan) olive or vegetable oil
-1 medium yellow skinned onion, chopped
-1 large red pepper, seeded and chopped
-1 large green pepper, seeded and chopped
-1 large jalapeno pepper, seeded and chopped
-4 cloves garlic, crushed and chopped
-1 cup pale beer or vegetable stock/broth
-1 (32- ounce) can crushed tomatoes
-1 (14-ounce) can black beans
-1 (14-ounce) can dark red kidney beans
-1 tablespoon ground cumin
-2 tablespoons chili powder
-1 tablespoon cayenne hot pepper sauce, several drops
-1 teaspoon coarse salt
-1 cup spicy vegetarian refried beans
Toppings:
-8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar
-Chopped scallions, whites and greens
-Diced fresh seeded plum tomato
-Blue and red corn tortilla chips or black bean tortilla chips, for dipping

DIRECTIONS:
Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

THREE HERB PESTO

2008-03-12T10:56:00.000-07:00

Wow I keep forgetting about this...
Sorry for the slackage

NEEDED:
-2 garlic cloves, coarsely chopped
-1 cup firmly packed fresh basil leaves
-1 cup firmly packed fresh Italian parsley leaves
-1 cup firmly packed fresh mint leaves
-1/2 cup toasted pine nuts, cooled
-1/2 cup freshly grated Parmesan
-Salt and freshly ground black pepper
-3/4 cup olive oil

DIRECTIONS:
In a blender or food processor finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add the herbs, pine nuts, Parmesan, salt, pepper and olive oil and process until smooth. Pesto will keep stored in a airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.

For St. Patty's Day...

2008-03-08T13:34:00.000-08:00

NEEDED:

2 pounds stewing beef
3 tablespoons oil
2 tablespoons flour
Salt and freshly ground black pepper
Pinch of cayenne
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups largely diced carrots
Sprig of fresh thyme
Chopped parsley, for garnish

DIRECTIONS:

Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.

(picture shows potatoes... HYAR.)

SUSHI RICE RECIPE

2008-03-05T16:25:00.000-08:00

NEEDED:
-3 cups uncooked calrose rice.
-3 cups water.
-1/2 cup Japanese rice vinegar.
-1/2 cup sugar.
-1 tsp salt.

DIRECTIONS:
-wash the rice and rinse thoroughly.
-add 3 cups of water and cook in a rice cooker (*how long??*)
-Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.
-allow to cook.
-put the cooked rice into a large mixing bowl; then pour the vinegar sauce over the hot rice and mix.

CALIFORNIAN SUSHI ROLL

2008-03-04T10:35:00.000-08:00

NEEDED:
-1 cup of cooked rice, warm.
-½ cup of cooked crab meat.
-½ cup of vinegar.
-½ cup of sugar.
-3 tablespoons of golden caviar.
-2 tablespoons of sesame seeds.
-½ avocado, chopped.
-Wasabi paste.

DIRECTIONS:
-Mix the vinegar and the sugar in a saucepan and bring to a boil.
-Cook until sugar has dissolved completely; remove from heat.
-Stir 2 tbsp of the sugar/vinegar combination into the cooked rice.
-Stir the sesame seeds into the rice.
-Press pickled rice into a square.
-Cut rice into squares.
-Press each square so that rice clings, and dab some wasabi paste on each square.
-Press some crab meat, golden caviar, and avacado on each of the rice squares.
-Roll!

(I read somewhere that it's bad luck to cut sushi rolls into 4's, and it's traditional to cut them into 6's).

LOBSTER SKEWERS

2008-03-03T20:28:00.000-08:00

(no photo available)

serves 4

NEEDED:
-two 6-oz fresh lobster tails.
-1 tbsp grated orange peel, plus juice of 2 oranges (about 1/2 cup).
-1 medium shallot, finely chopped.
-1/2 tsp fresh lemon juice.
-pinch of salt.
-4 tbsp butter.

DIRECTIONS:
-bring a large pot of salted water to a boil. Add the lobster tails, lower the heat and simmer for 8 minutes. Transfer to a work surface.
-in a small saucepan, boil the orange juice and shallot over medium-high heat until reduced by half, 2-3 minutes. Remove fom the heat and stir in the orange peel, lemon juice, and salt. Let stand for 3 minutes, then strain mixture over a bowl, pressing to extract any liquid. Return the strained liquid to the saucepan, place over low heat and stir in the butter, 1 tbsp at a time, until incorporated. Cover the sauce to keep warm.
-Using kitchen scissors, slit the lobster tails and pry out the meat. Halve the meat lengthwise, then cut crosswise into thirds. Thread the meat onto 4 skewers and place in a shallow serving bowl. Pour the orange-butter sauce over the lobster skewers just before serving.

VEGETABLE SOUP WITH FENNEL and PINE-NUT TOASTS

2008-03-03T20:18:00.000-08:00

Serves 4

NEEDED:
-3 tbsp extra virgin olive oil (EVOO).
-2 large bulbs fennel- quartered, cored, and coarsley chopped, fronds reserved for garnish.
-1 large onion, chopped.
-4 ribs celery with leafy tops, thinly sliced on an angle.
-3 carrots, peeled and thinly sliced on an angle.
-4 cloves garlic, finely chopped.
-1 bay leaf.
-salt and pepper.
-2 32-oz containers (8 cups) chicken broth.
-1/2 pound egg noodles.
-1/2 cup grates parmigiano-reggiano cheese.
-1/4 cup pine nuts, chopped.
-4 tbsp butter, softened.
-1/2 loaf ciabatta bread, split.
-2 tsp grated lemon peel.

DIRECTIONS:
-In a soup pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the fennel, onion, celery, carrots, garlic, and bay leaf; season with salt and pepper and cook until the vegetables are softened, 10 minutes. Add the chicken broth and bring to a boil. Stir in the egg noodles and cook until al dente, about 10 minutes.
-Preheat the broiler. Using a food processor, comine the cheese, nuts, and butter. Lightly toast the ciabatta halves under the broiler for about 2 minutes. Spread the cheese mixture under the broiler. Cut into eighths.
-Discard the bay leaf; sprinkle the fennel fronds on the soup. Add the lemon peel. Ladle the soup into bowls and serve with the toasts for dunking.

Bok Choy and Stir Fry

2008-03-03T20:00:00.001-08:00

NEEDED:
-1/4 cup chicken stock
-2 tablespoons mirin
-1 teaspoon honey
-1 1/2 teaspoons cornstarch
-1/4 teaspoon salt
-1 tablespoon peanut oil
-1/4 pound smoked ham, such as Hunan, or Chinese sausage
-1/2 pound baby bok choy, trimmed and julienned
-1/2 pound asparagus, trimmed and cut into 1-inch pieces

DIRECTIONS:
-Steamed rice, as accompaniment
-In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside. Place a wok over medium heat. Add the peanut oil and when hot, add the ham and stir-fry for 1 minute. Add bok choy and asparagus and stir-fry until crisp-tender, about 2 minutes. Add the stock mixture to the vegetables and stir to coat.
Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes. Remove from the heat. Serve immediately with rice.

(catching up on some recipes around the group-work)

PEANUT NOODLES

2008-02-26T07:55:00.000-08:00

Serves 4:

NEEDED:
-8 ounces uncooked angel hair pasta
-1/4 cup peanut butter
-1/4 cup soy sauce
-1 tablespoon vegetable oil
-1/2 teaspoon garlic powder
-1/4 teaspoon black pepper
-4 scallions, chopped
-1 cup cooked peas, chopped carrots, celery, peppers, or any leftover vegetables

DIRECTIONS:
Cook pasta as directed. Blend together peanut butter, soy sauce, vegetable oil, garlic powder, and black pepper. Drain pasta, pour sauce over pasta, and add vegetables. Mix well. Serves 4

LEMON FISH

2008-02-25T17:52:00.000-08:00

Serves 4- (fish is really good for your skin and hair and boosts your energy)

NEEDED:
-1 pound mild fish fillets such as orange roughy, flounder, or cod
-Salt and pepper
-2 tablespoons butter or margarine
-1/2 cup breadcrumbs
-1 1/2 teaspoons fresh lemon juice
-1 tablespoon chopped parsley

DIRECTIONS:
Rinse fillets and pat dry with paper towel. Sprinkle fish with salt and pepper, and place in microwave-safe dish. Melt butter, either on top of stove over low heat or in microwave. Add breadcrumbs, lemon juice, and parsley to melted butter. Sprinkle mixture on top of fish. Cover dish with plastic wrap if using microwave. Bake at 350 degrees for about 10 minutes or microwave for 5 to 7 minutes.

STRAWBERRY PARFAIT

2008-02-24T07:56:00.000-08:00

STRAWBERRY PARFAIT (serves 1, counts for 1 serving of the 3 daily servings daily of dairy): VERY HEALTHY & EASY!

NEEDED:
-3/4 cup sliced strawberries.
-1 6-oz container of vanilla yogurt.
-1 tsp fresh honey.
-1/2 tsp fresh rosemary chopped (try fresh mint if you can't find rosemary).

DIRECTIONS:
-In a bowl, toss the sliced strawberries, honey, and rosemary. To assemble, alternate layering the berry mixture with the yogurt in a martini glass or something similar looking. Tah Dah!

Cooking with disabilities

2008-02-19T10:17:00.000-08:00

I was looking at this article cuz in my family, my dad's sense of smell is dulled (practically not there), Nico's cousin is diabetic, and some of the women in my family are overweight (fuck you, genetics). SO I was trying to find stuff to do to work around those "disabilities", though they are not what we commonly think of when we hear the word. A "disability" is often just the inability to do something- including not being able to smell (and as a result, not being able to taste much), process sugar in your blood, or choose what food to eat, how much to eat, and when to eat. These are all disabilities, too!
So anyway, I was looking through this article and it reminded me of some stuff Amber Greenlee was talking to me about on Thursday regarding smell and taste.

Anyway, I'm still on the hunt for recipes around these issues but the article is really interesting (it's on my del.ici.ous, acct, too).
Check it out! (sorry, no pictures this time :-/)

not feelin too good

2008-02-14T15:40:00.001-08:00

i have a mad headache (on VDay...) so i won't be posting today and didn't post yesterday cuz i was busy making brownies. Next time they might not be so packed with stuff.

Anyhoo yeah, maybe one Saturday

<3

Recipe 12- WHOLE WHEAT PENNE with PESTO AND RICOTTA

2008-02-12T08:15:00.000-08:00

4 servings

NEEDED:
-Salt.
-1 pound whole what penne rigate pasta.
-1/3 cup walnut pieces (a generous handful).
-1 cup packed spinach or baby spinach leaves.
-1/2 cup packed arugula leaves.
-1/3 cup flat-leaf parsley (a generous handful).
-1 clove garlic, smashed and peeled.
-Pepper.
-1/3 cup extra-virgin olive oil (EVOO).
-2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls).
-1 cup ricotta cheese.
-1 tablespoon honey.

DIRECTIONS:
-Bring a pot of water to a boil, salt it, add the pasta and cook until al dente (firm). Drain, reserving a ladleful of the pasta cooking water.
-In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool. Using a food processor (blender could work), puree the nuts, spinach, arugula, parsley and garlic; season with salt and pepper. With the machine on, pour in the EVOO in a steady stream and mix until a thick paste forms. Transfer the pesto to a large pasta bowl; stir in the parmigiano-reggiano and reserved cooking water.
-In a small bown, combine the ricotta and honey, season with pepper and set aside.
-Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta.

(picture is shown with zucchini slices)

Recipe 11- AMARETTO-CRANBERRY KISS

2008-02-11T07:02:00.000-08:00

For those of you who enjoy a good cocktail party...

Makes 8 cocktails; can be prepared 1 day ahead but keep refrigerated.

NEEDED:
-2 cups cranberry juice cocktail.
-1 cup vodka.
-1/2 cup amaretto.
-3 tbsp fresh orange juice.
-Ice cubes.
-clementines, peeled, separated into segments.

DIRECTIONS:
-Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve.
-To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with a clementine or orange segment. Repeat 3 times with ice cubes, remaining vodka mixture, and clementine/orange segments.

Recipe 10- SPANISH FIDEOS with SHRIMP

2008-02-10T13:04:00.000-08:00

4 servings; 30 minutes total to prep/cook

NEEDED:
-Salt.
-1 pound thin egg noodles (fideos), broken into 2-inch pieces.
-1/4 cup extra-virgin olive-oil (EVOO).
-1 large red bell pepper, finely chopped.
-1 bunch scallions, chopped (like green onions).
-4 large cloves garlic, grated or finely chopped.
-1 pound medium shrimp- peeled, deveined and chopped.
-2/3 cup chopped flat-leaf parsley (a couple of generous handfuls).
-1/3 cup dry sherry.
-1/4 cup soy sauce.
-Hot pepper sauce.
-1/4 cup slivered almonds, toasted.

DIRECTIONS:
-Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente (cooked until firm). Drain, reserving 1 cup of the pasta cooking water.
-In a large skillet, heat the EVOO, 4 turns of the pan (so it heats evenly), over medium-high heat until rippling. Add the bell pepper and cook, stirring occasionally, for 3 minutes. Add the scallions and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 2 minutes.
-Add the noodles to the shrimp mixture; toss to coat. Add the parsley, sherry, soy sauce and a little hot sauce. Stir in the reserved pasta cooking water. Top with the nuts.

(I couldn't find an actual photo of the dish itself cuz it's in a magazine...- but here's pics of the shrimp, noodles... in a ball..., scallions, and red pepper)

PS- I have a treat for you guyysssssss on VALENTINE'S DAY! woo!

2008-02-09T12:03:00.000-08:00

Therapeutic Cooking

2008-02-09T08:44:00.000-08:00

http://www.recreationtherapy.com/tx/tx1dsrt.htm

Here's a page on recipes for therapeutic cooking. I always heard cooking was used in certain therapies but I was never sure exactly how. Aside from the obvious conversation-starters and social gain it brings, there's also stuff on how it can effect stroke patients or victims of depression, etc.

It's really interesting! People also find comfort in making foods that their parents or grandparents made, bringing back smells and tastes (two strongest senses) from their childhoods.

(no pictures for this yet)

Color in Foods...

2008-02-08T07:10:00.000-08:00

Danos gave me a couple ideas to switch off with regarding food and recipes and such. Something I've always been curious about is how color effects ppl, and I found this site about it:

http://www.color-wheel-pro.com/color-meaning.html

Apparently orange, yellow, green, and white are most often associated with food, whereas blue I guess shouldn't be involved with food? And red is a less "common" food color or something (or at least not as common as the previous 4). I just noticed that while I'm typing this there's a bowl of bananas, oranges, and green apples right in front of me. CRRAAAAZZYYYYYYYYY sort of.

What colors look good to you?

Recipe 9- CHICKEN CACCIATORE with ORZO

2008-02-06T17:38:00.001-08:00

4 servings, 10 min prep time, 30 min cook time.

NEEDED:
-1/4 cup extra virgin olive oil.
-2 pounds bone-in chicken parts (breasts, legs and thighs), breasts halved crosswise.
-Salt (amount n/a).
-Pepper (amount n/a).
-1 1/2 cups orzo pasta.
-1/4 cup chopped fresh basil.
-1 small onion, finely chopped.
-1 8oz package mushrooms, thickly sliced.
-1 14.5oz can diced tomatoes.
-1 8oz can tomato sauce.
-2 tbsp drained capers.

DIRECTIONS:
-In a large skillet, heat 2 tbsp olive oil over medium-heat. Season the chicken with salt and pepper and cook, turning once, until golden, 12 to 14 minutes. Transfer to a large plate and reserve the skillet.
-Meanwhile, in a large pot of boiling water, cook the orzo until al dente, about 5 minutes. Drain and transfer to a large bowl. Toss with the remaining 2 tbsp olive oil, half the basil and salt and pepper to taste. Cover to keep warm.
-Set the skillet over medium-high heat; add the onion and mushrooms and cook, scraping up any browned bits from the pan, until softened, about 8 minutes. Stir in the tomatoes and their juice, the tomato sauce, capers and remaining basil; season with salt and pepper. Add the chicken to the sauce and bring to a boil. Lower the heat and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickeded, 7 to 10 minutes. Transfer the chicken to 4 plates, top with the sauce and serve with the orzo alongside.

Recipe 8- BEEF AND ONION STIR-FRY

2008-02-05T21:00:00.000-08:00

4 servings, 15 min prep time, 15 min cook time

NEEDED:
-6 tbsp extra-virgin olive oil.
-6 gloves garlic, finely chopped.
-1/2 cup fish sauce.
-1 1/2 tbsp sugar.
-1 tsp pepper.
-1/4 tsp salt.
-1 1/2 pounds beef tenderloin, cut into 1 1/2-inch cubes.
-2 onions, quartered and layers separated.
-1/4 cup cilantro leaves.

DIRECTIONS:
-In a large bowl, combine 3 tbsp olive oil, the garlic, fish sauce, pepper, sugar, and salt, and stir until the sugar and salt are dissolved. Add the beef and toss to coat. Marinate for 20 minutes (or refrigerated, up to 3 others).
-In a large, heavy skillet, heat the remaining 3 tbsp olive oil over high heat until smoking. Add the onions and stir-fry until slightly softened, about 4 minutes. Meanwhile, strain the beef, discarding the marinade. Add to the skillet and cook, tossing, for 6 to 7 minutes for medium-rare. Top with the cilantro.

Recipe 7- PEPPER LIME CHICKEN

2008-02-04T11:12:00.000-08:00

6 servings

NEEDED:

-2 to 2.5 pound meaty chicken pieces.
-1/2 tsp finely shredded lime peel.
-1/4 cup lime juice.
-1 tbsp vegetable or olive oil.
-2 cloves garlic, minced.
-1 tsp coarsely ground black pepper.
-1 tsp dried thyme or basil, crushed.
-1/4 tsp salt.

DIRECTIONS:
-Rinse chicken; pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or until lightly browned.
-(While chicken is cooking-for Pepper-Lime Glaze) in a bowl, stir together lime peel, lime juice, oil, garlic, black pepper, thyme or basil and salt. Brush chicken with glaze. Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or until tender and no longer pink, brushing often with glaze during the last 5 minutes of cooking.

Recipe 6- BEEF AND LEMONGRASS SOUP

2008-02-03T11:49:00.000-08:00

VIETNAMESE RECIPE**

4 servings, 15 min prep time, 20 min cook time.

NEEDED:
-1/3 pound angel hair pasta.
-4 cups beef broth.
-1 stalk lemongrass, sliced into thin rings.
-4 cloves garlic, finely chopped.
-1 large carrot, grated.
-1/2 onion, thinly sliced.
-1 tbsp fish sauce.
-1/2 tsp chili paste.
-1/2 pound beef tenderloin, sliced into 1/4 inch strips.
-1/2 cup chopped cilantro.
-2 limes, quartered.

DIRECTIONS:
-In a medium pot of boiled salted water, cook pasta until al dente (Google it), about 2 minutes; drain and divide among 4 bowls.
-In the same pot, combine the beef broth, lemongrass and garlic, and bring to a boil. Lower the heat and simmer for 15 minutes. Add the carrot, onion, fish sauce, and chili paste. Return the soup to a boil, add the beef, then divide the soup among the 4 bowls. Garnish with the cilantro and lime wedges.

Recipe 5- BLACK BEAN AND SALSA SOUP

2008-02-02T09:47:00.000-08:00

NEEDED:
-2 (15 oz) cans of black bean, drained and rinsed.
-1 1/2 cups vegetable broth.
-1 cup chunky salsa.
-1 tspn ground cumin.
-4 tbsp sour cream.
-2 tbsp thinly sliced green onion.

DIRECTIONS:
-In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
-Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
-Ladle soup into 4 individual bowls, and top each bowl with 1 tbsp of the sour cream and 1/2 tbsp green onion.

Recipe 4- Garlic Chicken

2008-02-02T08:51:00.000-08:00

I had one for Baked Potato Soup on Thurs. but I'm not gunna post it on here cuz the directions don't make much sense.

**I USUALLY WON'T POST ON FRIDAYS. I'm in St Paul those days and usually don't get to a computer.**

GARLIC CHICKEN (4 servings)

NEEDED:
-2 tsp crushed garlic.
-1/4 cup olive oil.
-1/4 cup dry bread crumbs.
-1/4 cup grated Parmesan cheese.
-4 skinless, boneless chicken breast halves.

DIRECTIONS:
-Preheat oven to 425 degrees F.
-Warm the garlic and olive oil to blend the flavors (maybe in small stovetop pan until it's warm- NOT BOILING, or in microwave? IDK). In a separate dish, combine the bread crumbs and the Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking sheet.
-Bake in the preheated oven for 30-35 minutes, until the meat is no longer pink and the juices run clear.

Recipe 3- ULTIMATE TWICE BAKED POTATOES

2008-01-30T17:01:00.000-08:00

*makes 8 servings*

NEEDED:
-4 large baking potatoes.
-8 slices of bacon.
-1 cup sour cream.
-1/2 cup milk.
-4 tbsp butter.
-1/2 tsp salt.
-1/2 tsp pepper.
-1 cup shredded cheese, divided.
-8 green onions, sliced, divided.

DIRECTIONS:
-Preheat oven to 350 degrees.
-Bake potatoes in preheated oven for 1 hour.
-Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
-When potatoes are done, allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scool the flesh into a large bowl; save skins. To the potato flesh, add sour cream milk, butter, salt, pepper, 1/2 cup of cheese, 1/2 cup of the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions, and bacon.
-Bake for another 15 minutes.

Recipe 2- CHICKEN PARMIGIANA

2008-01-30T09:48:00.000-08:00

NEEDED:
-1 beaten egg
-2 ounces of dry bread crumbs
-2 skinless, boneless chicken breast halves
-3/4 jar spaghetti sauce
-2 ounces shredded mozzarella cheese
-1/4 cup grated parmesan cheese

DIRECTIONS:
-Preheat oven to 350 degrees. Lightly grease a medium baking sheet.
-Pour egg into a small shallow bowl. Place bread crumbs in a seperate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the oven for 40 minutes, or until no longer pink and juices run clear.
-Pour 1/2 of the spaghetti sauce into a 7x11" baking dish. Place chicken over the sauce, and cover with remaining sauce. Sprinkle mozarella and parmesan cheeses on top, and return to the preheated oven for 20 minutes.

Recipe 1- FIESTA DIP

2008-01-28T18:05:00.000-08:00

VERY easy to make, and great for a SuperBowl snack!

You need...
-8oz can of refried beans.
-small can of chopped green chilis.
-shredded cheese.
-salsa of your choice.
-tortilla chips.

Directions...
-OVEN:
-Put 1/2 of refried bean can contents in pan, stirring occasionally until hot (don't burn it!), and pour in bowl.
-Mix in 1/4 cup of salsa.
-Add 1/2 cup of shredded cheese.
-Add chilis as desired (not so much spicey as much as just provides a "bite").
-Can be layered or stirred.

-MICROWAVE:
-Put 1/2 of refried bean can contents in pan.
-Heat for 30 seconds or until hot or "popping".
-Add 1/4 cup salsa.
-Add 1/2 cup of shredded cheese.
-Add chilis as desired.
-Can be layered or stirred.

**Also tastes good when cooled.
**Heating times may vary.

Takes less than 10 minutes usually to make.

Still Sick...

2008-01-27T15:20:00.000-08:00

and i worked this morning... blehh...

So no tag today due to overwhelming homework and overall loss of interest in the idea. This week I might start a new idea that is something i've been wanting to do for a while- I've wanted to have my own recipe book of my favorite recipes or ones that just sound good to me for when I move out on my own in the next few years,

so every day I'll be cutting out or writing down new recipes and putting them in my sketchbook or on here (sometimes with pics) that ppl can feel free to use as well. If i choose to make something from one of the recipes I may have to bring it in for a FREE DINNERRRR for the class. <3 We'll see tho.

:)

Day 8

2008-01-26T15:43:00.000-08:00

Guhh.... I've been sick as a dog yesterday and today. I didn't do a tag yesterday cuz I planned on doing one in the evening and was sick by then (I was doing other ideation work on Thurs), and today I strung one on my Uncle's car cuz it wasn't much of a hike. I didn't take a picture tho (I attached it to the antenna). It was about the silly satellite that might hit Earth soon:

and there's still not a whole lot to write about in my sketchbook. I've been doing the 6-pg assignment thing but other than that the only thing I can really do in it is doodle random shit and write about my tags. Soooo I guess that's wut I'll do?

I just watched "Rape in the Congo" in Docu Film class...

2008-01-24T15:40:00.000-08:00

and pretty much want to puke.

kitchen Kung-Fu

2008-01-24T07:20:00.000-08:00

Laurin (little sister) and I on a regular basis have little improv episodes of "kitchen kung-fu"... or rather, kunkg-fu in the kitchen. It's really nothing more than a bunch of loud noises one might hear in a kung-fu film (think OLLDD kung-fu), and pretending to hit each other for about 10 seconds.

well today we had breakfast kung-fu.

and it was AWESOME.

Day 5

2008-01-23T16:51:00.000-08:00

I'm still totally shocked about HL dying (c'mon, even men know he's fiiiine and totally talented).
SO I did a tag on the latest today and hung it up on campus (it's a little more noticeable this time). Hoochahhhhhhh

Holy Fucking SHIT

2008-01-22T14:59:00.001-08:00

Nico (BF) just called and told me Heath Ledger just died. WHAT THE FUCK?? He was SO amazing!

this is depressing :(

Day 4 cont.

2008-01-22T13:18:00.000-08:00

Ooookay. So today instead of hanging the tag up somewhere today I just dropped it- somewhere between the Cafe and the 150 auditorium (idk exactly where it floated off to). I probably won't do that as much because ppl step on them and they're less noticeable and I'd like to have pictures of where they're placed, but it was a placement nonetheless.

Here's the grab of the headline on the tag:

If you're the one who finds the tag (looks like it was cut from a manilla folder), let me know! It'd be interesting :D

Day 4

2008-01-22T09:01:00.000-08:00

No post yesterday- I put one up in downtown AV regarding MLK day and forgot my camera, and by the time I went back it was already gone (YAY! that's the goal :D). So apologies for that one. It was my own little thoughts laid out of the tag so no screen-grab or anything.

Anyhooo another one regarding numerous roll overs and spin outs in freeways will be up probably around campus today (cuz seriously ppl, the accidents are getting out of hand! DRIVE SAFELY!! sometimes it IS your fault!)

So yeah look out for that around campus today.

Booyah!<3

Day 2 photos

2008-01-20T14:42:00.001-08:00

(grab of the ST inet article ^)

Day 2

2008-01-20T14:32:00.000-08:00

In the news today I saw a couple headlines that caught my attention: a high speed car chase uncomfortably close to my boyfriend's house ending in death, and another teacher assaulting a student. Being a woman concerned with her own vulnerability and the vulnerability of her future childern, I chose the assault article for my tag today (probably going on another stopsign across my neighborhood).

FIESTA DIP!! <33

2008-01-20T13:43:00.000-08:00

I'm so proud of myself. Last night I made an awesome dip and it's SO YUMMY!! <3
I went tanning today and smell like a burnt beef stick (ew... i only go like once every few months...). AND i just got off of work which sucked... but have nothing else to do todayyyy... so I might do my daily doohickey in a bit...

love!<333

picture 2, 3, and 4 of Day 1

2008-01-19T19:07:00.000-08:00

(these ones all worked together!) :D

Day 1 idea test

2008-01-19T18:13:00.000-08:00

I was at the library and on the front page of today's Star Tribune is an article on 7th graders getting caught drinking before class, which reminded me of my neighbor's 13-yr old grand-daughter having a binge party while her gparents were out of town. It made me think of what ppl think their kids are doing when they leave for work. Even at 12 to 13 yrs old, they think their kids won't drink.

SO. I got a photo of the article since I coldn't cut it out of the library paper (we don't get the paper except sundays anymore... DUMB.), and I copied the headline onto my little tag. When I got home I went to a high-traffic stopsign in the area and attached the tag to it. It's so obvious someone's bound to notice it. I don't know what to do with it... but my idea is to tag events or ideas to put in public with an awareness phrase to make them think twice about even the most simple things.

Anyhoo, here's a picture of it so far and I'll check in the morning to see if it's still there. So idk, this is still just a starter idea. I really like it cuz it spread a message every day, and chances are someone's gunna tell somone else about what they found. So we'll see. I might stick with it :D (each picture will be in a seperate post cuz it won't let me do them all together.. idk why).

omg i'm pissy

2008-01-17T14:27:00.001-08:00

So the first post is a crabby one. Why? Because SUMMER ISN'T HERE. And Blogger is my new place to vent about everything school and non-school related.

Anyhoooo I'm so stuck on what to do idea-wise for my little project. I live in the suburbs 30 min or more from MPLS so nothing is really of easy access to me time-wise or gas-prices-wise. Plus my neighborhood's full of racist yuppies who don't leave their houses except to go to their Oprah Book Club or Bass Fishing meetings.

So something like hugging a person at random daily and logging reactions wouldn't work (something I was really hoping to do) cuz they'd probably call the cops and make up a story about it. I'm diggin the daily sign idea, but instead having it be like a daily note on a bright piece of scrap paper. They'd say something simple- sometimes meaningful, sometimes silly. then I'd tie them to trees and bushes or something to stay for as long as allowed, either taken off by weathering or by someone hopefully finding them and reading them. Idk... is that considered lttering? Or can it just be art? Since technically everything is "art".

It wouldn't have to be in my neighborhood either- it could be like... I keep a slip and string in my purse every day and if it's in my neighborhood, then I'll put one there, or if I'm in Apple Valley or MPLs or St Paul I'd leave one there. (This idea is growing on me)

I'd just have to remember to actually do it! :D Every day, anyway.