Archive for March, 2012

25
Mar
12

potato egg frittata\omelet

Partially microwave cook a potato, slice, and brown the slices in fry pan with salt and pepper, and additional seasonings as you like.

Brown up some sausage, bacon etc, and have some beaten eggs with milk, cream ready.

IMG_2577

Remove the potato from the pan, add the eggs, sausage return potato, cook slightly to set bottom.

IMG_2578

Then, under the broiler till fluffy and crisp on the edgesIMG_2579    All set

IMG_2580

A little Parmesan or Romano and a side of cara cara orange wedges

IMG_2584

25
Mar
12

stuffed peppers

basically a bread stuffing concoction: mushrooms, onion, diced pepper, corn etc.

an alternative to a rice based stuffed pepper.

parboil or microwave slightly empty peppers, stuff and bake till stuffing is crispy on top.

IMG_2586

25
Mar
12

tortilla dinner

Thanks to the girls for cooking dinner for fajitas.

  IMG_2627c IMG_2631c IMG_2633c  IMG_2636 IMG_2637 IMG_2635c

We (Renee and I) were outside working on the cars/trucks.

IMG_2628cIMG_2629c

My palette

  IMG_2639c IMG_2640c 

Chicken and beef fajitas with fresh guacamole.

The feast preceding Canasta, we (either Renee/Justine and I) vs.  Kaila and Diane , won 2 of 3 games !!!!!!   YEA!

17
Mar
12

Sliders

 

I don’t do all the cooking, three of us have different tastes and different style of cooking. My wife, who bakes at a boulangerie in a big box store made these sliders. These were a two bite hamburger but with more flavor. Like a meatball they are cooked in a small amount of tomato sauce. Made with ground turkey and ricotta cheese and other ingredients. Very good, unfortunately the recipe is gone. Will have to do research and look it up if I want some more!

17
Mar
12

Riblet Breakfast

I was preparing the country style pork  ribs for the freezer. I trimmed one of the ribs so it was a small size and with a bit of oil in the fry pan with salt and pepper, browned it on both sides, and let it cook a bit on low heat. For something different other than eggs, I added some frozen corn to the pan and let that cook in the juices of the rib, smelling great! Now, I finished it off with some Tomato Vegetable Sauce. WOW ! similar to a corn salsa. Topped with a sprigs of parsley and added a side of cantaloupe. Better than the ol’ bacon and egg routine!

 

IMG_2559

17
Mar
12

flatbread revisited

Flatbread is versatile. it can be more adaptable than a slice of a loaf bread since it call be more readily rolled and wrapped around it’s content.

 

IMG_2482 IMG_2485

A standard bread dough recipe (for two loaves). After one rise divided into 16 portions.

The dough is so workable that a bit of oil is all that is needed on the counter top and rolling pin.

 IMG_2493

Usually right after rolling, I cook them. This time I left them to rise under kitchen towels for a more thicker softer  bread.

IMG_2486IMG_2488  

Instead of baking the flats, I like to cook them on a cast iron griddle, it’s faster and you don’t have to shuttle them in and out of the oven due to their quick cooking time.

 IMG_2487IMG_2490  

Extra points and flavor if you have seeds, this time, some sesame, some poppy, and some without.

IMG_2491IMG_2494

The high heat of the griddle produces a toasted, mottled effect on the air pockets that form when the dough cooks on the griddle.

With a supply of flatbread, just about any filling/ingredient will suffice for a quick meal.

13
Mar
12

Irish Soda Bread

IMG_2587

 

Mix together dry ingredients:
2-1/2 cups flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins
Add 3 tablespoons softened butter
mix till crumbly

Set oven at 375 degrees

IMG_2588

 

 

 

Measure out 3/4 cup milk
add 1 teaspoon vinegar
let stand several minutes
till soured

IMG_2590

 

 

 

Slowly mix in the soured milk
till the dough comes together

IMG_2594c

 

 

 

 

Knead 2 minutes until pliable

IMG_2595

 

form into a flattened ball
approximately 6” diameter
score an X into the top
with a knife

IMG_2596

 

 

 

Bake 35-45 minutes

IMG_2598

 

 

 

finished texture

makes excellent toast

04
Mar
12

Tomato Vegetable soup/sauce base

Similar to Tomato Sauce with Pasta and Veggies

IMG_2480Checking the contents of the fridge, and since I haven’t made a soup type meal in a while, It would be a good idea to start with a vegetable based soup/sauce to use during the week. So I started dicing to a small, about 1/4 inch dice….. 

IMG_2498 IMG_2501 IMG_2503

IMG_2504 IMG_2505 IMG_2507

green bell  pepper, celery, onions, red bell pepper, mushroom, under the knife, (I peel the onion after slicing). You can geek it up and arrange the diced veggies on a plate like a pie graph. (Learning to use the camera on a mini tripod and setting the timer to take the picture.)

IMG_2508 Close up view, isn’t digital photography wonderful ! Theirs no lack of film ! Instant gratification!

IMG_2509 IMG_2513 IMG_2512 

I chose the stainless steel fry pan with about 2 tablespoons butter. The pan is hot but once the veggies are going turn down to a simmer just to soften as they will later cook  in the sauce.

IMG_2495 IMG_2496 

Started the base with frozen stock and there was about 1/2 can of tomatoes in the fridge, added, and set to a simmer.

IMG_2514 While everything’s percolating along, empty the dishwasher, gotta get my exercise!

IMG_2515 IMG_2516 IMG_2517

Added the sautéed veggies to the pot, I shaved about 1/2 of a frozen hot Italian sausage and diced for a bit of flavor. I don’t want to add any other meat to keep this sauce as flexible as possible for future use, lets say with chicken, sausage, beans or compliment with pasta or on a pizza shell . Hmmm over morning eggs would be great too. Just some crusty bread would be good right about now.

IMG_2521 IMG_2523 IMG_2522

 Are you ready for this ! How could I forget garlic!

IMG_2528

The final product, like they say you should be here to smell this.

I sweetened it with some simple syrup, then salt and pepper, a bit of herbs and a pinch of spices, just a dash of a dry rub.

It’s somewhat on the thin side but could be simmered down depending on it’s use. Would make a hearty stew don’tcha think?

04
Mar
12

shopping

shopbjs

As of march 3 2012 all USD prices




Archives

March 2012
S M T W T F S
 123
45678910
11121314151617
18192021222324
25262728293031

Twitter Updates

Follow Metro Blog on WordPress.com

Original Netcom Site Ending May 01 2019


Antique and Vintage Clocks

Collecting, repairing and restoring antique and vintage mechanical clocks

pacmaniax

Okay, so it's really just ONE Pac-Maniac, but you get the picture.

My Favourite Pastime

Simple Everyday Recipes

Zero-Waste Chef

Less waste, more creativity, tastier food

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

Goan Recipes

Learn about Goan and Indian Recipes

cooking from the heart

inspired by june & norma

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

elfogoncito.net

Cocina Dominicana

gettin' fresh!

turning dirt into dinner

Talin Orfali Ghazarian

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Vegetable-forward food and lifestyle experiments featuring bold flavors with an international focus.

Wide Angle Adventure

a resource for the independent traveler

con tomates

Juicy living in the Iberian Peninsula and beyond

%d bloggers like this: