Monday, September 26, 2011

Raspberrry-chocolate chip pancakes

This was surprisingly tasty.

1 portion pancake batter
0.25 cup raspberries
36-40 semi-sweet chocolate chips
whipped cream

Fold the raspberries into the batter. Do not overmix.

Preheat a skillet to medium heat, butter it lightly, then scoop 1/3 cup of batter into it. Top it with 6 chocolate chips.

Bake until bubbly in the center, then flip and bake for about 30-45 second more. Serve with maple syrup and whipped cream.

Sunday, September 25, 2011

Hungarian-style spaghetti squash

I had no idea I could save the time it takes to shred the Hungarian squash we usually use for this. It's amazing, spaghetti squash essentially shreds itself :-)

1 spaghetti squash
1/3 cup sour cream
1 tbsp dill
2 bay leaves
1 tsp Hungarian paprika
0.25 tsp cayenne
2 tbsp flour
2 tbsp butter
1 small yellow onion

Pierce the squash and bake for an hour in a 375F preheated oven. Cut in half, remove the seeds and scrape out the meat. Dice the onion.

Heat the butter and cook the onion until translucent. Add the paprika and cayenne and stir, cook for 30 seconds.

Add the squash and 0.25 cup water. Cook for 2-3 minutes. Mix the sour cream with 2 tbsp water and the flour.

Stir into the simmering squash. Add the dill and bay leaves.

Cook for 5 minutes. Serve with fried meatballs and bread.

Wild rice-chicken soup

A hearty and quick food for cold fall and winter days.

4 cups chicken stock
1 cup long-grain wild rice
2 cups water
2 chicken breast halves
10 oz mixed frozen veggies
4 tbsp butter
1 cup milk
1 cup heavy cream
0.5 cup all purpose flour
1 tsp poultry seasoning
0.5 tsp oregano
0.5 tsp cayenne
0.5 tsp garlic powder
0.5 tsp black pepper
2 bay leaves

Cook the wild rice in the broth (25 minutes). Cook the chicken in the water with some salt. Reserve the broth.

Melt the butter and add the spices. Add the flour and fry until it smells like baked bread.

Add the cold milk, the broth from cooking the chicken and stir.

Add the wild rice with the broth it cooked in. Shred the chicken and mix in as well. Add the frozen veggies.

Bring to a boil and simmer for 10 minutes, serve with bread.

Saturday, September 24, 2011

Raspberry-maple pancake topping

Quick and oh so delicious!

6 oz raspberries
2 tbsp maple syrup

Wash the raspberries and place into a bowl.

Add the maple syrup and mash lightly with a fork.

Use as topping on your chocolate chip pancakes, with whipped cream to finish it all off. Amazing!

Chicken piccata

A tangy, fresh chicken dish.

2 chicken breasts
2 tbsp olive oil
2 tbsp capers
0.5 cup white wine
0.25 cup lemon juice
0.25 cup water
0.5 bouillon cube
3 tbsp butter
2 tbsp chopped parsley
black pepper

Cut the chicken breasts into even, thin slices. Salt and allow to sit for 15 minutes.

Dredge in flour and brown in preheated olive oil. Remove from pan and set aside.

Crush the capers into the oil and heat for 30 seconds. Add the cayenne and the wine, reduce by one half.

Add the water, bouillon, chopped parsley and lemon juice. Simmer for a few minutes, then add the butter and melt in while stirring constantly.

Add back the chicken pieces and simmer together for a few minutes. Serve with rice.

Monday, September 12, 2011

Cold tomato soup/salad

This is a super-refreshing and vampire-killing summer blend, that must be consumed with the best bread you can find. Optimally warm, fresh bread.

10 ripe tomatoes
10 basil leaves
5 cloves of garlic
3 tbsp olive oil
2 tbsp sweet balsamic vinegar
8 oz Feta, diced (optional)

Dice the tomatoes into small cubes. Chiffonade the basil. Mince the garlic.

Mix it all with salt, olive oil and vinegar. Allow to sit in the fridge for an hour. Stir and serve with fresh bread.

Chicken breast with liver

People don't eat much innards in the US. It's likely totally unsafe, unless you get your ingredients from a farm. After all, the liver is responsible for detoxifying the food we eat...and the chicken (and other animals) are not fed very well on large farms. So, proceed with caution (and go to a farmer's market, or raise your own chickens).

2 chicken breast halves
10 chicken livers
0.25 cup flour
2 tsp paprika
1 tsp black pepper
4 tbsp vegetable oil
1 tbsp marjoram
1 tsp hot sauce
2 bay leaves

Slice the chicken breast pieces into 0.25-inch-thick slices. Salt lightly and allow to sit in the fridge for about an hour.

Clean the chicken liver pieces.

You want to get rid of all the fat and any green pieces (that is bile, if they removed the gall bladder with little skill, this bitter substance could have spilled on the liver).

Mix the flour with the black pepper and the paprika. Coat the chicken pieces with the spiced flour.

Heat the oil in a large saucepan and fry the chicken pieces in it. Add the rest of the flour to the oil and cook for ~10 seconds. You don't want the paprika to burn.

Add enough cold water to cover the chicken pieces. The sauce will thicken.

Add the spicy sauce, bay leaves and marjoram. Bring to a boil and add the chicken liver pieces. Allow to cook until liver pieces are done. Serve over rice. As scary as it sounds, it really is quite tasty.

Scallops in cream sauce

Just a quick improv dinner that turned out tasty.

1 pound bay scallops
1.25 cup heavy cream
3 oz cheddar cheese
10 fresh basil leaves
0.25 cup grated parmesan cheese
0.25 cup milk
2 tsp starch
0.25 tsp dried oregano
3 cloves garlic
3 tbsp olive oil

Mince the garlic. Shred the cheddar. Chiffonade basil. Mix the starch with the milk.

Heat the olive oil and add the minced garlic. Heat for 30 seconds, until fragrant. Add the oregano.

Add the cream and the scallops. Bring to a boil and simmer until scallops are barely cooked (not translucent any longer). This will only take a short time.

Add the shredded cheddar and the parmesan. Melt in the cheeses. Then add the milk and starch mixture and bring to a boil.

Salt to taste and add the basil. Serve over linguine. Toss some pasta with the sauce and plate it. Then scoop some more sauce with scallops over.

Oatmeal muffins

This is a not-too-sweet version.

1 cup quick oats
1 cup buttermilk
1 egg
0.25 cup brown sugar
2 tbs white sugar
0.25 cup vegetable oil
1 cup flour
1 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
1 apple
1 tsp cinnamon
1 tsp vanilla
0.25 cup flax seeds (optional)

Heat the oats in the buttermilk and allow to soak for 10 minutes.

Stir in beaten egg, sugar, vanilla and oil.

Combine flour, baking powder, baking soda, cinnamon and salt. Fold into oat mixture.

Grind the flax seeds and mix into the batter. Add the peeled and diced apple.

Scoop into 10 paper-lined muffin cups. Bake at 400F for ~15 minutes, or until muffins test done.

Cool in shape for 5 minutes, then transfer onto cookie rack to cool completely. Freeze if desired.