Carnivores only!!
We found the most awesome pot roast at Sam's Club and I want to eat some fuckin' beef! I have always heard that you can use Cream of Mushroom (CoM) in slow cooker pot roasts so I'm trying it today. NomNomNom!!
Ingredients
1 Large beef pot roast (I forgot to see how much mine weighs...)
1 Can CoM soup
1 Can HEB brand petite diced tomatoes, Olive oil and garlic flavor
2 Small to medium onions (I used one white and one yellow)
6 Garlic cloves
1 Packet onion soup mix
You can add other items like potatoes, carrots, all sorts of stuff. I just didn't feel like it...
Chop the onions into big chunks and set aside. Pour olive oil into a hot frying pan and braise all sides of the roast. Remove roast and cook onions in the juices just until you can smell the goodness. Coarsely chop garlic. Poke holes in the roast and insert some of the chunks. Mix the onion soup mix, tomatoes, and CoM in the slow cooker, place roast and onions inside, and cover well. Cook on high for 4-5 hours or low for 8-9 hours.
As a side I am going to use this awesome recipe for Sweet Potatos and Brussels Sprouts I found at Just.like.mom.never.made. I have never cooked sweet potatoes before so this was just the inspiration I needed!
Sunday, January 23, 2011
Monday, December 27, 2010
Hashbrown Casserole
Vegetarian
Mmm... Breakfast... I was wondering what to do with the giant bag of hashbrowns in the freezer. This recipe is a mash-up of a couple of other ones I found, but they all called for butter and corn flakes. I have neither so I winged it.
1 (2lb) Pkg frozen hashbrowns, thawed
8 oz Sour cream
1 Small onion- Diced
1 Can cream of mushroom
2 Cups grated cheddar- divided in half
1/4 Cup milk
1/4 tsp minced dried garlic
Pepper to taste
Bacon salt to taste
1/2 tsp Chili powder, paprika, cajun seasoning- equal parts
Preheat oven to 350°.
Mix all ingredients, reserving 1 cup of cheese. Spray casserole dish well with cooking spray and drizzle some olive oil in the bottom. This will stick if you do not grease the pan well. Pour mixture into dish and spread cheese on top. Sprinkle pepper and a little more spice mix on the cheese. Bake for 35 minutes to an hour- depending on size of pan. Deeper dish will require more cook time.
Saturday, December 25, 2010
Chipotle Hummus and Rosemary Tortilla Crisps
Vegetarian
I am eating this right now and it's fucking yummy! I made the hummus and realized I wanted something to eat it with (other than a spoon, which was my original plan). Found our Milagro Tortillas and magic happened.
Hummus Recipe
2 Cans Garbanzo beans (drained, reserve juice)
1 1/2 Tbsp Fresh lemon juice
2-3 Chipotle peppers- minced (save the adobo sauce)
3 Tbsp Tahini (you can find it near the peanut butter, it's basically sesame butter)
1 1/2 Tbsp Extra virgin olive oil
2-4 Cloves garlic- minced
1/4 tsp Fresh rosemary- super-fine minced, almost microscopic
Salt- to taste
In a small pan, heat rosemary, garlic in olive oil just until fragrant. Set aside.
Drain garbanzo beans and place in food processor. Add all other ingredients, along with a bit of the adobo sauce from the peppers for extra smoky heat. Pulse until creamy, adding juice from garbanzo beans as needed to keep mixture moist. Don't make it too runny!
Rosemary Tortilla Crisps
Tortillas- Any kind. I've done these with wheat ones and they were great
Super-fine minced rosemary, just a pinch
Sea salt
Mix rosemary and salt. Slice tortillas into eighths and place in a single layer on a cookie sheet that's been sprayed with cooking spray. Lightly spray the top of the slices with the cooking spray and sprinkle with rosemary salt. Bake at 350° for 8-11 minutes until brown like in the pic. Enjoy!
I am eating this right now and it's fucking yummy! I made the hummus and realized I wanted something to eat it with (other than a spoon, which was my original plan). Found our Milagro Tortillas and magic happened.
Hummus Recipe
2 Cans Garbanzo beans (drained, reserve juice)
1 1/2 Tbsp Fresh lemon juice
2-3 Chipotle peppers- minced (save the adobo sauce)
3 Tbsp Tahini (you can find it near the peanut butter, it's basically sesame butter)
1 1/2 Tbsp Extra virgin olive oil
2-4 Cloves garlic- minced
1/4 tsp Fresh rosemary- super-fine minced, almost microscopic
Salt- to taste
In a small pan, heat rosemary, garlic in olive oil just until fragrant. Set aside.
Drain garbanzo beans and place in food processor. Add all other ingredients, along with a bit of the adobo sauce from the peppers for extra smoky heat. Pulse until creamy, adding juice from garbanzo beans as needed to keep mixture moist. Don't make it too runny!
Rosemary Tortilla Crisps
Tortillas- Any kind. I've done these with wheat ones and they were great
Super-fine minced rosemary, just a pinch
Sea salt
Mix rosemary and salt. Slice tortillas into eighths and place in a single layer on a cookie sheet that's been sprayed with cooking spray. Lightly spray the top of the slices with the cooking spray and sprinkle with rosemary salt. Bake at 350° for 8-11 minutes until brown like in the pic. Enjoy!
Friday, December 24, 2010
Shepherd's Pie
Flexitarian
I realized yesterday that I have never made a shepherd's pie before. I also remembered that I'm trying to stop eating red meat. So I looked around and found this recipe. I love Natalie's Killer Cuisine and I figured I could switch this great recipe up and make it flexitarian. I am making the carnivorous version tonight though. Did I mention I am a bad vegetarian?
Here is the recipe with a few of my own tweaks:
Meat (or not) Filling
1/2 lb Ground beef*
1/2 lb Ground Polish sausage*
1/2 tsp Minced dried garlic
1/2 tsp Minced dried onion
1/2 tsp Dried parsley
1/2 tsp Ground cumin
1/4 tsp Dried dill
Salt and pepper to taste
2 Strips bacon (omit for Flex)
1 Carrot- diced
1/2 Onion- diced
2 Cloves garlic- diced
1 Small can mushroom stems and pieces (can use fresh too)
*Substitute with Boca veggie crumbles for Flex
Potatoes
Whatever potatoes you prefer for mashing. I used red potatoes.
Mashed potato flavoring packet
Milk
Shredded cheese- I used fresh Parm
Brown the ground meats (or Boca) with the dried garlic and onion, parsley, cumin, dill, S&P. Remove from pan and set aside.
Fry bacon in pan until crispy and drain on paper towel. Skip the bacon and use olive oil for the veggies and add some vegan bacon salt for Flex.
Cook the diced carrot, onion, and garlic in the bacon grease for 3 minutes. Add the mushroom pieces and cook for another bit, until tender. Meanwhile, chop the bacon. Mix with the meat and add the finished veggies.
Boil potatoes until you can poke through them with a knife very easily then drain and mash. I used a mashed potato garlic and butter flavor seasoning packet, but if you want to do them another way, go for it!
Place the meat mixture in the bottom of a baking dish and cover with potatoes and sprinkle cheese on top.
Bake at 350° for 15 minutes.
I realized yesterday that I have never made a shepherd's pie before. I also remembered that I'm trying to stop eating red meat. So I looked around and found this recipe. I love Natalie's Killer Cuisine and I figured I could switch this great recipe up and make it flexitarian. I am making the carnivorous version tonight though. Did I mention I am a bad vegetarian?
Here is the recipe with a few of my own tweaks:
Meat (or not) Filling
1/2 lb Ground beef*
1/2 lb Ground Polish sausage*
1/2 tsp Minced dried garlic
1/2 tsp Minced dried onion
1/2 tsp Dried parsley
1/2 tsp Ground cumin
1/4 tsp Dried dill
Salt and pepper to taste
2 Strips bacon (omit for Flex)
1 Carrot- diced
1/2 Onion- diced
2 Cloves garlic- diced
1 Small can mushroom stems and pieces (can use fresh too)
*Substitute with Boca veggie crumbles for Flex
Potatoes
Whatever potatoes you prefer for mashing. I used red potatoes.
Mashed potato flavoring packet
Milk
Shredded cheese- I used fresh Parm
Brown the ground meats (or Boca) with the dried garlic and onion, parsley, cumin, dill, S&P. Remove from pan and set aside.
Fry bacon in pan until crispy and drain on paper towel. Skip the bacon and use olive oil for the veggies and add some vegan bacon salt for Flex.
Cook the diced carrot, onion, and garlic in the bacon grease for 3 minutes. Add the mushroom pieces and cook for another bit, until tender. Meanwhile, chop the bacon. Mix with the meat and add the finished veggies.
Boil potatoes until you can poke through them with a knife very easily then drain and mash. I used a mashed potato garlic and butter flavor seasoning packet, but if you want to do them another way, go for it!
Place the meat mixture in the bottom of a baking dish and cover with potatoes and sprinkle cheese on top.
Bake at 350° for 15 minutes.
Saturday, December 11, 2010
Broke-Ass Beans
Flexitarian
We are super broke right now. I'm talking down-to-change-with-no-income broke. One good thing to always have around is dried beans. I just happen to have about four pounds laying around. You know what that means? Time for beans!
I figured it out, if you already have all the dried spices, this meal would cost less than $10 if you had to buy the rest of the stuff, including olive oil. And unless you are feeding a literal army, it should feed a small family with leftovers for soup tomorrow.
Bean Spice Mix
(All ingredients are dried spices)
1 Tbsp Cilantro
1/2 Tbsp Parsley
1/2 Tbsp Ground White Pepper
1/2 Tbsp Sea Salt
1/2 Tbsp Cumin
1/2 Tbsp Chili Powder
1/3 tsp Basil
1/4 tsp Sage
1/4 tsp Ground Ginger
1/4 tsp Cayenne
1/4 tsp Tumeric
1/4 tsp Thyme
Pepper Mix
2 Jalapeno Peppers- Chopped or Minced (seeded or not)
1/2 Tbsp Chile Pequins (optional)
5 Cloves Garlic- Chopped or Minced
1 Tbsp Liquid Smoke
1 Tbsp Olive Oil or Butter
Broth
1 Sliced Onion
1 Ham Bone (optional)
1 1/2 to 2 lbs Dried Pinto Beans
1 Can HEB Brand Petite Diced Tomatoes- Either Chipotle or Green Chile flavor
Bullion Cubes, Vegetable broth, or whatever you use to make broth
Optional Not-So-Broke ingredient- 1 can of beer or a couple of shots of tequila. Substitute proportionate amount of water for beer.
Directions
Sort and rinse dried beans and either soak over night or do a "quick prime". To quick prime, add beans to boiling water and boil for 5 minutes, give or take. Once they start to float, set aside for an hour while you prep the rest of the ingredients.
Get all the ingredients for the spice mix together and mix. Set dry ingredients aside.
Finely chop or mince the peppers from the pepper mix ingredients, or cheat and use a mini food processor with a splash of olive oil so your fingernails don't burn. Warm olive oil or butter in small pan and add peppers and liquid smoke. Saute until soft. Add garlic and a splash of water and cover. Once the garlic renders a bit, remove from heat and set aside.
Cut the onion in half and slice. Drain beans, add water to about 2 inches above beans, less if you are using veggie broth. Return to high heat and add broth ingredients, pepper mix, and bean spice mix. Boil rapidly for 20-30 minutes, then reduce heat and simmer (covered) for 2 hours, stirring and tasting broth occasionally. Serve when beans are soft. If you see water running low and you are not near the end of cook time, add some more water and taste. If the broth is bland, try adding bullion cubes, chili powder, or salt. The trick to these beans is a good, strong broth.
We are super broke right now. I'm talking down-to-change-with-no-income broke. One good thing to always have around is dried beans. I just happen to have about four pounds laying around. You know what that means? Time for beans!
I figured it out, if you already have all the dried spices, this meal would cost less than $10 if you had to buy the rest of the stuff, including olive oil. And unless you are feeding a literal army, it should feed a small family with leftovers for soup tomorrow.
Bean Spice Mix
(All ingredients are dried spices)
1 Tbsp Cilantro
1/2 Tbsp Parsley
1/2 Tbsp Ground White Pepper
1/2 Tbsp Sea Salt
1/2 Tbsp Cumin
1/2 Tbsp Chili Powder
1/3 tsp Basil
1/4 tsp Sage
1/4 tsp Ground Ginger
1/4 tsp Cayenne
1/4 tsp Tumeric
1/4 tsp Thyme
Pepper Mix
2 Jalapeno Peppers- Chopped or Minced (seeded or not)
1/2 Tbsp Chile Pequins (optional)
5 Cloves Garlic- Chopped or Minced
1 Tbsp Liquid Smoke
1 Tbsp Olive Oil or Butter
Broth
1 Sliced Onion
1 Ham Bone (optional)
1 1/2 to 2 lbs Dried Pinto Beans
1 Can HEB Brand Petite Diced Tomatoes- Either Chipotle or Green Chile flavor
Bullion Cubes, Vegetable broth, or whatever you use to make broth
Optional Not-So-Broke ingredient- 1 can of beer or a couple of shots of tequila. Substitute proportionate amount of water for beer.
Directions
Sort and rinse dried beans and either soak over night or do a "quick prime". To quick prime, add beans to boiling water and boil for 5 minutes, give or take. Once they start to float, set aside for an hour while you prep the rest of the ingredients.
Get all the ingredients for the spice mix together and mix. Set dry ingredients aside.
Finely chop or mince the peppers from the pepper mix ingredients, or cheat and use a mini food processor with a splash of olive oil so your fingernails don't burn. Warm olive oil or butter in small pan and add peppers and liquid smoke. Saute until soft. Add garlic and a splash of water and cover. Once the garlic renders a bit, remove from heat and set aside.
Cut the onion in half and slice. Drain beans, add water to about 2 inches above beans, less if you are using veggie broth. Return to high heat and add broth ingredients, pepper mix, and bean spice mix. Boil rapidly for 20-30 minutes, then reduce heat and simmer (covered) for 2 hours, stirring and tasting broth occasionally. Serve when beans are soft. If you see water running low and you are not near the end of cook time, add some more water and taste. If the broth is bland, try adding bullion cubes, chili powder, or salt. The trick to these beans is a good, strong broth.
Tuesday, November 23, 2010
Pre-Thanksgiving Post
I am excited about Thanksgiving. Maybe a little too excited. Thera and Chris are coming down with Albie, this is my first T-giving with Brandon, we are all going to Tara and Whit's, and I get to cook for a ton of people! It is all I could ever want (with the exception of having my brother Kevin here). And, as always, I am cooking too much food.
I have a few recipes I came up with and thought I would post them in case anyone was interested in checking them out.
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Parsley Potatoes
I mentioned these in my False Hare recipe but didn't post the recipe, so here it is!
Red Potatoes (about 2 per person, depending on size)
Beef bullion
Bay leaf
Fresh parsley
5 Garlic cloves
1/4 Onion or one shallot clove
Olive oil
1/2 - 3/4 Cup sour cream
Whole milk
Butter
Salt and Pepper
Chop potatoes into medium sized chunks (skin on!!). Bring a big pot of salted water to a boil with beef bullion and bay leaf. Once water is boiling, add potatoes and boil until soft enough to squish with the back of a spoon.
While potatoes are boiling, put parsley, garlic, 1 tbsp olive oil, and onion in a food processor and blend. You can just chop if you want to. Drain potatoes and place in bowl with parsley mix, sour cream and a bit of butter. Use masher until potatoes are mostly mashed then add milk a little bit at a time and stir with fork until it reaches the right consistency.
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Cranberry and Apply Chutney
2 (16 oz) pkg fresh cranberries
2 cups sugar
2 cups brown sugar2 cups water
2 cups orange juice
1 cup raisins
2 med apples, chopped
2 tsp ground ginger
Combine cranberries and water. Cook over medium heat, stirring frequently, until cranberries start to release their juices, about 15 minutes. Stir in the remaining ingredients. Reduce heat and simmer, uncovered, about 15 minutes or until thickened- stirring occasionally. According to a couple of recipes like this, the chutney will keep in the refrigerator in airtight container for up to 2 weeks so I am making this on Wednesday.
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Mother Fuckin Turkey!
For any good poultry you have to have a good rub. I think I have perfected mine. This recipe makes a ton of it, you don't need to use it all on the turkey.
Rub Recipe
3 Tbsp Brown sugar
2 Tbsp Paprika
2 Tbsp Ground white and mixed pepper
1 1/2 tsp Bacon Salt
2 tsp Chili powder
1 tsp Garlic powder
1/2 tsp Cayenne
1/2 tsp Ground ginger
1 tsp Ground thyme
Mix. Duh... That was easy, huh? Put it in an old spice jar or ziploc.
The Bird
Whole Turkey
1/2 Onion
1/2 Lemon
Garlic Cloves
Sprig Rosemary
Bunch of Parsley
Bay leaves
3 Tbsp Butter
Chicken or Turkey broth
Olive oil
Start in the morning or the night before with the rub. Mix 2 tsp rub with butter. Remove giblets and whatnot from the inside of both cavities. Reserve if you need them for something else. If you don't need them, feed to the rabid weasels (aka cats). Rinse and pat dry the inside and outside of the turkey. Loosen skin on turkey (try not to tear it) and rub butter mix under the skin. Drizzle olive oil all over turkey and rub the rub mix into skin. Place in refrigerator overnight or for a couple of hours in the morning.
Preheat oven to 325°. Take turkey out of the fridge and place in a greased roasting pan. Pour a half can chicken broth in the bottom of the pan. Place the onion, lemon, parsley, garlic, and rosemary in the cavity of th bird. Tent with foil and roast according to the times below:
Roasting times for an unstuffed turkey:
10 to 18 lbs- 3 to 3-1/2 hours
18 to 22 lbs- 3-1/2 to 4 hours
22 to 24 lbs- 4 to 4-1/2 hours
Add the other half can of broth halfway through cooking. Allow 20 minutes for the turkey to rest before carving.
I have a few recipes I came up with and thought I would post them in case anyone was interested in checking them out.
Albuquerque Cornbread Stuffing
I don't have a pic of this, but I imagine it tastes like Angelina Jolie having an orgasm
2 Packages (6 oz) cornbread stuffing mix
1 Can cream corn
2 Eggs
Grated cheese
1 New Mexico Green Chile
Chicken Broth
1 Tbsp Butter
Onion (fine chopped)
Garlic (minced)
Rosemary (minced)
Celery seeds
Sage
Preheat oven to 350°. Dice chile and roast in a little butter until they sweat. Prepare cornbread with cream corn instead of milk. Stir in chile. You may add a little milk if mixture is too thick. Pour in greased baking pan. and bake according to package. Cool when done and reserve for up to 2 days.
To make this a stuffing, sizzle onion, garlic, rosemary, celery seeds (or chopped celery if you have it), and sage in butter until onions are clear-ish. Crumble cornbread into large bowl and add sizzled veggies. Stir a little then drizzle in chicken broth while stirring until moist. Spoon into a baking dish spreading until it is about an inch to 1 1/2 inches thick. Bake at 325° for 45 minutes or until heated and brown-ish on top.
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Parsley Potatoes
Crappy photo
Red Potatoes (about 2 per person, depending on size)
Beef bullion
Bay leaf
Fresh parsley
5 Garlic cloves
1/4 Onion or one shallot clove
Olive oil
1/2 - 3/4 Cup sour cream
Whole milk
Butter
Salt and Pepper
Chop potatoes into medium sized chunks (skin on!!). Bring a big pot of salted water to a boil with beef bullion and bay leaf. Once water is boiling, add potatoes and boil until soft enough to squish with the back of a spoon.
While potatoes are boiling, put parsley, garlic, 1 tbsp olive oil, and onion in a food processor and blend. You can just chop if you want to. Drain potatoes and place in bowl with parsley mix, sour cream and a bit of butter. Use masher until potatoes are mostly mashed then add milk a little bit at a time and stir with fork until it reaches the right consistency.
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Cranberry and Apply Chutney
Totally not my photo, just a placeholder
2 (16 oz) pkg fresh cranberries
2 cups sugar
2 cups brown sugar2 cups water
2 cups orange juice
1 cup raisins
2 med apples, chopped
2 tsp ground ginger
Combine cranberries and water. Cook over medium heat, stirring frequently, until cranberries start to release their juices, about 15 minutes. Stir in the remaining ingredients. Reduce heat and simmer, uncovered, about 15 minutes or until thickened- stirring occasionally. According to a couple of recipes like this, the chutney will keep in the refrigerator in airtight container for up to 2 weeks so I am making this on Wednesday.
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Mother Fuckin Turkey!
For any good poultry you have to have a good rub. I think I have perfected mine. This recipe makes a ton of it, you don't need to use it all on the turkey.
Rub Recipe
This recipe filled an old spice jar to the brim.
I like to label my spice mixes with the ingredients on the label.
3 Tbsp Brown sugar
2 Tbsp Paprika
2 Tbsp Ground white and mixed pepper
1 1/2 tsp Bacon Salt
2 tsp Chili powder
1 tsp Garlic powder
1/2 tsp Cayenne
1/2 tsp Ground ginger
1 tsp Ground thyme
Mix. Duh... That was easy, huh? Put it in an old spice jar or ziploc.
The Bird
Obviously not my turkey. Worship Raptor Jesus in it's absence.
Whole Turkey
1/2 Onion
1/2 Lemon
Garlic Cloves
Sprig Rosemary
Bunch of Parsley
Bay leaves
3 Tbsp Butter
Chicken or Turkey broth
Olive oil
Start in the morning or the night before with the rub. Mix 2 tsp rub with butter. Remove giblets and whatnot from the inside of both cavities. Reserve if you need them for something else. If you don't need them, feed to the rabid weasels (aka cats). Rinse and pat dry the inside and outside of the turkey. Loosen skin on turkey (try not to tear it) and rub butter mix under the skin. Drizzle olive oil all over turkey and rub the rub mix into skin. Place in refrigerator overnight or for a couple of hours in the morning.
Preheat oven to 325°. Take turkey out of the fridge and place in a greased roasting pan. Pour a half can chicken broth in the bottom of the pan. Place the onion, lemon, parsley, garlic, and rosemary in the cavity of th bird. Tent with foil and roast according to the times below:
Roasting times for an unstuffed turkey:
10 to 18 lbs- 3 to 3-1/2 hours
18 to 22 lbs- 3-1/2 to 4 hours
22 to 24 lbs- 4 to 4-1/2 hours
Add the other half can of broth halfway through cooking. Allow 20 minutes for the turkey to rest before carving.
Sesame Soy and Ginger Chicken
Carnivore Friendly
Chicken Breasts (1-2 per person)
Toasted Sesame Soy and Ginger salad dressing
Dried minced garlic
1/2 Onion (chopped)
Salt and Pepper
Mix salad dressing, salt, pepper, and a little dried garlic in a bowl. Marinate chicken in salad dressing for a couple of hours.
Spray a baking pan just large enough to hold the chicken with cooking spray. Remove chicken (reserving marinade) and place in pan with a little marinade in bottom of pan. Mix chopped onions into marinade and pour over chicken. Cover with foil and bake at 350° for 15 minutes. Flip chicken and spoon onion dressing mix over the top, cover with foil, and replace for 15 minutes. Serve with rice.
iPhone photography + my poor attempt at purtyin it up
Chicken Breasts (1-2 per person)
Toasted Sesame Soy and Ginger salad dressing
Dried minced garlic
1/2 Onion (chopped)
Salt and Pepper
Mix salad dressing, salt, pepper, and a little dried garlic in a bowl. Marinate chicken in salad dressing for a couple of hours.
Just before going in the oven
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