Saturday, December 26, 2009
6 garlic cloves
1/2 cup fresh basil (I used a mixture of sweet basil and Thai lemon basil -- more sweet basil, though)
1/2 cup fresh Parmesan cheese (optional)
1/8-1/4 cup sun dried tomatoes
1/3 cup roasted walnuts
Mix all ingredients in a blender. I added a couple spoonfuls of marinara to keep the other ingredients from clogging the blender. On my next try with this recipe, I'm going to try adding some mild green olives.
I served this over farfalle pasta, but I think I'd also like to try this as a dip for garlic knots.
Saturday, August 1, 2009
diced red bell pepper
chopped red onion
cubed baked tofu (I used the "Savory Flavor" from Trader Joe's)
spicy peanut vinaigrette (again, from Trader Joe's)
Touch of soy sauce
This dish is sure to be extra delicious while listening to Cibo Matto's "Viva! la Woman"
Friday, October 31, 2008
This day of the year in particular makes me long for a big fat bowl of split pea soup from Pea Soup Andersen's (word up Buellton!). Although I pried open a can this morning for breakfast to eat while watching CSPAN (I thought at least a couple would toe the line of congressional decorum, but the Joint Economic Committee Hearing on Economic Recovery left much to be desired, unless you consider Mrs. Mahoney's (could have been Maloney -- I was taking a bite when they flashed her name) helmet head a trick.
Anyway, I discovered that frozen corn seared with a little pico de gallo seasoning and fresh lime make a great addition to the canned version of Andersen's split pea soup. That is, in addition to Spike seasoning, of course. mmmm...
I've recently started reading this great blog"In Scout's Freezer," which recommends the following for making split pea soup: "If you don’t do pork, you could substitute any meaty bones you have in the freezer..." Straight from Scout to you. Hey, got some meaty bones in the freezer??? Why stop there? I've got some meaty bones. Maybe I should give Scout a call! Trick or Treat, Scout! I've got something for your split pea soup!!!
Do you have something else for Scout's split pea soup???
Here's a recipe picked up from a guitar tech for The Offspring. I later found out that this is a common late-night recipe to be enjoyed by crew and fan alike. It's special because it's perfectly suited for the limited cooking facilities and short tempers of the road-weary.
3 Handfuls of tortilla chips
4 slices of American Cheese
2 packets of leftover pizza peppers (to taste)
Step 1: Grab a large paper plate, or other flat serving plate that is microwave safe and place chips in a pile on the plate.
Step 2: Sprinkle peppers evenly over tortilla chips.
Step 3: To seal in the flavor, break up the American cheese slices into 1 inch squares (or so) and spread evenly on top of chip/pepper mixture.
Step 4: Place in bus microwave for 30 seconds to 1 minute, depending on power. (tested on a 1500 watt unit.) Non mobile kitchen style microwaves can work, but this will aversely affect the taste.
Serve with hot sauce or salsa if available. Goes well with after-show glow and Bud Light®.
Wednesday, September 10, 2008
You will need:
1 cup raw long grain or short grain rice
1-4 oz can of tomato SAUCE
Boullion of any flavor- half a cube
Step 1: Brown the rice over low heat with a teaspoon or so of oil. DO NOT RUSH THIS PART! Brown the rice evenly and slowly so the rice will soak in the flavors while cooking.
Step 2: Once the rice is evenly browned, pour 1 and 1/2 cups of water over the top-WATCH OUT! It will sizzle! Bring that to a boil if it isn't already.
Step 3: Add your can of tomato sauce, STIR.
Step 4: Add your seasonings and your 1/2 cube of boullion. This is the tricky part. If you like hot and spicy add a lot of chili powder. If you want a milder flavor, ease up a bit. Basically what I do is sprinkle each seasoning until it covers the top of the rice(except the boullion), but you can do whatever you want. There is no right amount here, it's whatever you prefer.
Step 5: Cover and stir every few minutes. Make sure the heat is very low, or the rice will burn. Once the rice is tender.....buen provecho!!
Sunday, September 7, 2008
10 portobella stuffing mushrooms
8 oz. goat cheese
8 cloves of garlic
1/8 - 1/4 cup Pinot Grigio
1 cup pine nut oil (olive oil works too)
6 dried tomatoes
1/2 cup ground pistachios
Remove stems from mushrooms and set aside on baking sheet lined with aluminum foil. Chop garlic, dried tomatoes, and mushroom stems. Heat 1/8 cup pine oil in skillet. Add garlic and minced dried tomatoes to cook for about 1-2 minutes before adding mushroom stems. Add ground pepper and salt to taste. Cook 1-2 minutes longer. Add wine and simmer for a couple minutes. Turn off heat, and stir in goat cheese.
Brush a good amount of pine nut oil on each mushroom and coat with ground pistachios (coating with ground pistachios is optional). Stuff mushrooms with goat cheese mixture. Broil mushrooms for about 10-15 minutes or until tender. Before serving, sprinkle fresh parsley on mushrooms. For spicy mushrooms, sprinkle dried red chili pepper flakes.
Note: I wrote this while watching BBC's production of "Love Me Love My Doll." Wowsers.
Saturday, July 26, 2008
This particular blend of gazpacho came out a little differently since I added more celery and garlic (10 cloves). In between tossing ingredients into the blender and tasting, I tried to keep note of measurements and amounts as best as possible. So, here goes! I look forward to your comments about your fave gazpacho recipes and tricks. :0
About 1 1/2-2 lbs. yellow and red tomatoes combined
fresh parsley to taste (remember, baby steps!)
fresh chives to taste
5-10 cloves fresh garlic
2 cucumbers peeled and sliced
1/3 cup red wine vinegar
3 celery stalks
juice from 1 medium lemon
1 small red onion
2 11.5 oz cans V8
salt and pepper to taste
Blend, taste, add more whatever, blend, taste, etc.
Take it all out on your gazpacho, and then stick your face in the bowl!!!
Lemme know what happens!