Sunday, June 22, 2014

Homemade Pizza

Store bought crust.

Anchovy, banana peppers, black olives & garlic. 15 minutes start to finish!

Sunday, June 1, 2014

Zucchini Cakes & SPICY Mashed potatos

Zucchini Cakes
To that recipe, I add minced onion, garlic, Serrano & red bell peppers. I prefer using Panko to Italian bread crumbs. Dipping sauce is a simple cocktail, with lots of Thai Chili Sauce & Srirachi. (I loves the spicy)

Cowboy Mashed Potatos
Off course, I used fresh veggies, more garlic & onion. And way, way way more peppers!

Sunday, May 25, 2014

Stock from scratch

This is so amazingly easy, I couldn't believe it. Factor in the amount of soup I make & the amount of veggies I eat, it takes me no time at all to fill my veggie scrap bag.

One big pot, lots of water, veggie scraps. Boil for 1 hour & strain the ever loving shit out of it.

Sunday, May 18, 2014

Spicy Italian Sausage Soup

Usual soup start.

Add: minced Serrano, Scotch Bonnet (if you can stand the heat), peeled, seeded and diced tomato. After it comes to a boil, lower heat to low, cover & cook for 1 hour.  Turn off stove, add arugula, spinach & cooked elbows. Stir in a little bit of half & half or milk and some sharp cheddar.

Sunday, April 20, 2014

Chicken Noodle from scratch

2 large white onions
clove of garlic
baby carrots
4 ribs of celery
8 cups chicken stock
1 lb of chicken thighs
2 cups cooked egg noodles
3 bay leaves
1 teaspoon dill
1 teaspoon thyme
salt & pepper to taste

Brown chopped onion, garlic & carrot in a teaspoon of butter & a little EVOO for 5 minutes.

Add chicken stock, celery, chicken, bay leaf & spices to pot. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover and simmer for 1 hour. Add cooked noodles at the end.

Tuesday, March 25, 2014

Red Velvet Hash

Red velvet hash & ham.

50/50 mixture of red potato & beet, baked until soft. Shred in food processor.

I think I threw a couple of baby carrots, garlic & onion in this mix.

Form into a patty, add s&p to taste & fry until brown on the bottom. Flip, fry other side. Serve w/lots of red wine vinegar. YUMMY!!!

Monday, February 17, 2014

Buffalo Shepperds Pie w/Mashed Turnip & Bacon

1 lb ground buffalo (you can sub out: venison, lamb, beef, turkey)
1 can cream of mushroom soup
1 tsp ketchup
1 bag frozen veggies (or fresh, if you are ambitious!)
2 white onions
2 cloves of garlic
5 strips of cooked bacon (reserve grease)
1/2 & 1/2
2 or 3 medium/large turnips, peeled & cut into 2" cubes

Bring a pot of water to a boil, add turnips, cook about 30 mins or until soft. Drain & let cool. Preheat oven to 375. 

Dice & saute onions & garlic in a little butter until translucent (3 mins or so). Add meat to pan, brown until no longer pink. Mix cream of mushroom soup into meat & onion mixture. Add 1 tsp ketchup, mix well. Add s&p to your liking, along w/veggies.(This batch had corn, carrots, sauteed mushrooms & some arugula that I needed to use up.) Pour meat mixture into a 9 x 12 greased casserole dish. 

Mash turnips in pot until fluffy (this doesn't take long). Add a few tbsp of butter, some 1/2 & 1/2, along w/a little bacon grease and s&p. Turnips are being subbed for mashed potatoes. Spread the turnips on top of the meat mixture. Crumble bacon on top of that.

Bake for about 35 - 45 minutes, until done.