I know it's been forever, but I have so much going on in life now.
This is just a quick new thing. I give all credit to my guy's mom. She makes this for us all the time and I finally got the recipe out of her.
- 29 oz can of beans
- Jar of Spanish Olives (drained)
- 2 Lrg. spoons of Ricaito
- 3 Lrg. spoons of Sofrito
- 1 sm. can of tomato sauce
- 1 can of V8
- 1 can of diced tomatoes
- 1 sm. can of water
- 2 Lrg. potatoes (w/skin) cut into bite size pieces
- 1 or 2 green peppers cut into bite size pieces
- 1 pkg. Sazon
- Cover with Adobo
- Add garlic powder to taste
Put everything in one pot together.
Mix well and simmer with lid on for 1 hour.
Make as much rice as you would like just like you normally would (2 c. water to every 1 c. of rice) except that you also add a packet of Sazon to it while cooking.
Put some rice in a bowl and then spoon the 'beans' over it, ratio being your choice. Enjoy!
Tuesday, August 23, 2011
Tuesday, March 15, 2011
Stuffed Shells and Potatos
Kind of a random mixture of food, but both are sort of Italian based.
STUFFED SHELLS
2 tomatoes
1 can tomato paste (8-12 oz)
2 c water or broth (chicken or vegetable)
3 T Italian seasonings
2 t garlic powder
2 t chives
12 jumbo shells
1 egg
1 white onion
1 c mushrooms (optional, we just added these because we love mushrooms)
1 1/2 - 2 c ricotta cheese
1 T sour cream (optional)
1 c parmesan cheese (I didn't use any because we ran out, oops)
1/2 - 1 c mozzerella cheese (I used smoked mozzerella)salt and pepper to taste
Boil the tomatoes until the skin comes off easily. Chop them, then put in a pot with the water/broth and tomato paste. Feel free to add more or less of the water/broth if you want the sauce to be thicker or thinner.
Chop a little over half of the onion and add to the sauce. Add 2 T of Italian seasoning and the garlic powder. Let simmer.
Cook the shells to al dente.
Set oven to 375 degrees F.
Mix all the cheeses (except 1/2 a cup of the parmesan cheese), sour cream, egg, chives, and 1 T of the Italian seasonings. Add about a quarter of the onion, finely diced. Add the mushrooms, finely diced as well and mix.
Stuff the shells with the cheese mixture, placing them in a greased casserole dish. Pour the sauce generously over the stuffed shells.
Cover with aluminium foil and put in oven for 25-30 minutes. Take foil off and sprinkle the last 1/2 c of parmesan cheese over the top, then pop back in the oven for about 5-10 minutes.
POTATOES
5-6 red potatoes
2 T olive oil
salt and pepper to taste
1 T Italian seasonings
1/2 small white onion
1-2 T chopped garlic
Chop the potatoes, then boil them until soft in water.
In a skillet, add all the ingredients including the potatoes over medium-high heat. Stir to coat and mix everything evenly.
Let cook until the potatoes are slighly crispy and the onions are transparent. Don't stir it too much otherwise the potatoes will get mushed.
And that's it!
STUFFED SHELLS
2 tomatoes
1 can tomato paste (8-12 oz)
2 c water or broth (chicken or vegetable)
3 T Italian seasonings
2 t garlic powder
2 t chives
12 jumbo shells
1 egg
1 white onion
1 c mushrooms (optional, we just added these because we love mushrooms)
1 1/2 - 2 c ricotta cheese
1 T sour cream (optional)
1 c parmesan cheese (I didn't use any because we ran out, oops)
1/2 - 1 c mozzerella cheese (I used smoked mozzerella)salt and pepper to taste
Boil the tomatoes until the skin comes off easily. Chop them, then put in a pot with the water/broth and tomato paste. Feel free to add more or less of the water/broth if you want the sauce to be thicker or thinner.
Chop a little over half of the onion and add to the sauce. Add 2 T of Italian seasoning and the garlic powder. Let simmer.
Cook the shells to al dente.
Set oven to 375 degrees F.
Mix all the cheeses (except 1/2 a cup of the parmesan cheese), sour cream, egg, chives, and 1 T of the Italian seasonings. Add about a quarter of the onion, finely diced. Add the mushrooms, finely diced as well and mix.
Stuff the shells with the cheese mixture, placing them in a greased casserole dish. Pour the sauce generously over the stuffed shells.
Cover with aluminium foil and put in oven for 25-30 minutes. Take foil off and sprinkle the last 1/2 c of parmesan cheese over the top, then pop back in the oven for about 5-10 minutes.POTATOES
5-6 red potatoes
2 T olive oil
salt and pepper to taste
1 T Italian seasonings
1/2 small white onion
1-2 T chopped garlic
Chop the potatoes, then boil them until soft in water.
In a skillet, add all the ingredients including the potatoes over medium-high heat. Stir to coat and mix everything evenly.
Let cook until the potatoes are slighly crispy and the onions are transparent. Don't stir it too much otherwise the potatoes will get mushed.And that's it!
Friday, March 4, 2011
Mushroom risotto
Here's one of my favorite dishes. I made this a lot while I was in Italy and although it can be time consuming, it is well worth it. Again, there is room to play around with the recipe and make it your own. I'm hoping to be able to give you more pictures like this post rather than just the finished dish picture, but it depends on if I am meaning to post the recipe to the blog or I just randomly cook and decide it would be great to post.
First thing: rice. There's MANY types of rice. Here's some common ones: (left to right) plain basmati long grain rice, Arborio rice (Italian short grain rice), and (short grain) brown rice.
I always use the Arborio rice for risotto. Arborio rice is a lot more starchy than regular rice and gives the risotto the creamy aspect. It can also absorb a lot more liquid than regular rice without getting mushy. That's why it's so ideal for risotto.
I cut the recipe in half from what I made because chances are that you won't need to make as much as I did unless you are feeding more than 3 people.
1 c rice (your choice, but like I said, I always use Arborio)
3- 3 1/2 c hot vegetable or chicken stock
1 T oil
1/4-1/2 large white onion
2 t chopped garlic (less if fresh)
1- 1 1/2 T white wine vinegar
1 1/2- 2 c diced mushrooms (again, your choice)
1 1/2 t black pepper
1/3 c heavy whipping cream (you can substitute with 2% or low fat milk, though it will be less creamy)
2 T butter or margarine
1/2 c grated parmesan cheese.
First, chop up the onions and cook them with the oil and garlic until they are slightly clear over a medium-high heat.
Then add the rice. Mix around so that all the rice is covered with the oil. Cook for about 7 minutes or until the rice has gotten clear around the edges, stirring the entire time. Add the butter and then add one cup of the stock. Let the rice absorb the stock and wait until the stock is almost gone before adding another cup. Keep stirring the entire time and continue this process until you use all of the stock or until you check the rice and it's done enough for you. Arborio rice is always a little more al dente than regular rice, so if it's a little harder than what you're used to, don't worry.
Add in the vinegar, mushrooms and black pepper, stir. Turn the heat down to medium. Let the mushrooms cook about halfway done (3ish minutes) and then slowly add the cream and parmesan cheese. Mix until everything is well together and the mushrooms are completely cooked.
Then you're done! You can add parsley or Italian seasonings as a garnish, or even fresh vegetables. We used fresh steamed broccoli.
First thing: rice. There's MANY types of rice. Here's some common ones: (left to right) plain basmati long grain rice, Arborio rice (Italian short grain rice), and (short grain) brown rice.
I always use the Arborio rice for risotto. Arborio rice is a lot more starchy than regular rice and gives the risotto the creamy aspect. It can also absorb a lot more liquid than regular rice without getting mushy. That's why it's so ideal for risotto.I cut the recipe in half from what I made because chances are that you won't need to make as much as I did unless you are feeding more than 3 people.
1 c rice (your choice, but like I said, I always use Arborio)
3- 3 1/2 c hot vegetable or chicken stock
1 T oil
1/4-1/2 large white onion
2 t chopped garlic (less if fresh)
1- 1 1/2 T white wine vinegar
1 1/2- 2 c diced mushrooms (again, your choice)
1 1/2 t black pepper
1/3 c heavy whipping cream (you can substitute with 2% or low fat milk, though it will be less creamy)
2 T butter or margarine
1/2 c grated parmesan cheese.
First, chop up the onions and cook them with the oil and garlic until they are slightly clear over a medium-high heat.
Then add the rice. Mix around so that all the rice is covered with the oil. Cook for about 7 minutes or until the rice has gotten clear around the edges, stirring the entire time. Add the butter and then add one cup of the stock. Let the rice absorb the stock and wait until the stock is almost gone before adding another cup. Keep stirring the entire time and continue this process until you use all of the stock or until you check the rice and it's done enough for you. Arborio rice is always a little more al dente than regular rice, so if it's a little harder than what you're used to, don't worry.
Add in the vinegar, mushrooms and black pepper, stir. Turn the heat down to medium. Let the mushrooms cook about halfway done (3ish minutes) and then slowly add the cream and parmesan cheese. Mix until everything is well together and the mushrooms are completely cooked.
Then you're done! You can add parsley or Italian seasonings as a garnish, or even fresh vegetables. We used fresh steamed broccoli.
Friday, February 25, 2011
Dog Food
Not human food, but you could eat this if you cooked it. Honestly, my dog probably eats better than not only I do, but 98% of the population. I originally started feeding my dog homemade food because he seemed to be overweight no matter what food I fed him and no matter how little of it. Making him and feeding him homemade and natural dog food was the best decision I made, in my opinion. He has a lot more energy, is an ideal weight now, and his coat is the best I've ever seen it and very soft now.
First thing: you will want to wean your dog from their current food to this homemade food. And from the cooked meat to the raw meat. Yes, raw meat. Dogs were meant to eat and process raw meat.
A dog's diet should generally be 10% grains, 40% vegetables, and 50% meat. Feel free to add fruits as well.
Grains:
I usually use quinoa. Brown rice is also good, but most other grains don't provide much nutrients.
Vegetables:
Almost all veggies are good for dogs. I usually use carrots, zuchinni, spinach, sweet potatos, and cucumber. DO NOT feed your dogs avacado, beans, grapes/raisins, mushrooms, onions, or tomatoes as they are toxic. Also, be careful not to give your dogs any seeds from fruit. The fruit themselves are great, but the seeds can be toxic. Also, broccoli and asparagus are ok, but be prepared for the smelly farts. If you are unsure of a fruit or vegetable, do the research on if it's ok to feed your dog or not before you feed it to them!
Meats:
Again, a lot of meat is just fine. I prefer chicken and salmon. Pork is not very healthy for dogs. Uncooked and fresh bones are fine for dogs as well but cooked bones are dangerous due to the splintering that occurs. Also, raw eggs are ok for dogs as well. Including the shell! Animal innards are great as well. Livers, hearts, gizzards, etc. All add nutrients.
NOTICE: Your dog may react differently. Every dog does. Watch to make sure that your dog isn't allergic to anything that you put in the food.
I first make a puree of some vegetables (usually a sweet potato soup being the main ingredient), innards (usually chicken liver), eggs, and some garlic as well (cooked/dry/powdered garlic, fresh can be toxic. Garlic is a natural flea and tick repellant).
I chop the chicken into bite-sized bits and mix it into the puree. Then I mix in the canned salmon (yes, it usually has the skin and bones in it, don't worry! They're great for your dog!) or any other type of meat. I just recently made a batch with ground beef instead of salmon.
You can either add fresh chopped veggies/fruit each day or just mix in chopped veggies/fruit right off the bat. I usually add fresh chopped because that way the nutrients are peak.
I make enough quinoa or rice for about a week's worth of food (maybe 1 1/2-2 cups for the small 10-12lb dog I have) then mix it in each time I feed him.
I also add in some PLAIN non-fat yogurt.
I make enough food for about a month and separate it into weekly tupperware containers. One for the fridge and then the rest go into the freezer.
Ta-da!
Again, wean your dog from their current food to the homemade food. AND make sure that the meat is mainly cooked for a while before weaning onto the raw meat.
First thing: you will want to wean your dog from their current food to this homemade food. And from the cooked meat to the raw meat. Yes, raw meat. Dogs were meant to eat and process raw meat.
A dog's diet should generally be 10% grains, 40% vegetables, and 50% meat. Feel free to add fruits as well.
Grains:
I usually use quinoa. Brown rice is also good, but most other grains don't provide much nutrients.
Vegetables:
Almost all veggies are good for dogs. I usually use carrots, zuchinni, spinach, sweet potatos, and cucumber. DO NOT feed your dogs avacado, beans, grapes/raisins, mushrooms, onions, or tomatoes as they are toxic. Also, be careful not to give your dogs any seeds from fruit. The fruit themselves are great, but the seeds can be toxic. Also, broccoli and asparagus are ok, but be prepared for the smelly farts. If you are unsure of a fruit or vegetable, do the research on if it's ok to feed your dog or not before you feed it to them!
Meats:
Again, a lot of meat is just fine. I prefer chicken and salmon. Pork is not very healthy for dogs. Uncooked and fresh bones are fine for dogs as well but cooked bones are dangerous due to the splintering that occurs. Also, raw eggs are ok for dogs as well. Including the shell! Animal innards are great as well. Livers, hearts, gizzards, etc. All add nutrients.
NOTICE: Your dog may react differently. Every dog does. Watch to make sure that your dog isn't allergic to anything that you put in the food.
I first make a puree of some vegetables (usually a sweet potato soup being the main ingredient), innards (usually chicken liver), eggs, and some garlic as well (cooked/dry/powdered garlic, fresh can be toxic. Garlic is a natural flea and tick repellant).
I chop the chicken into bite-sized bits and mix it into the puree. Then I mix in the canned salmon (yes, it usually has the skin and bones in it, don't worry! They're great for your dog!) or any other type of meat. I just recently made a batch with ground beef instead of salmon.
You can either add fresh chopped veggies/fruit each day or just mix in chopped veggies/fruit right off the bat. I usually add fresh chopped because that way the nutrients are peak.
I make enough quinoa or rice for about a week's worth of food (maybe 1 1/2-2 cups for the small 10-12lb dog I have) then mix it in each time I feed him.
I also add in some PLAIN non-fat yogurt.
I make enough food for about a month and separate it into weekly tupperware containers. One for the fridge and then the rest go into the freezer.
Ta-da!
Again, wean your dog from their current food to the homemade food. AND make sure that the meat is mainly cooked for a while before weaning onto the raw meat.
Welcome!
So I decided to start my very own food blog! It will be filled with photos of food I make, recipies, and sometimes food and restaurant reviews. Yes, I am vegetarian. No, I don't always cook strictly vegetarian. I am not one of the picky vegetarians that won't handle meat and everyone else I know are all meat eaters. I love cooking and don't mind at all cooking with meat, I just don't eat it.
If anyone has any suggestions as to what I could attempt to cook next, feel free to share! Questions and comments are always welcome.
I'm going to start out with some food I made a couple weeks ago. I've been pretty busy with my new job lately so I haven't had as much time as I like to cook. First off is homemade white bread:
Simple white bread is the easiest to make in my opinion out of all the 'from scratch' bread I've made. It still takes a very long time, but it's well worth it. This recipe makes about 2 loaves.
2 packets dry active yeast (4 1/2 t)
3 T sugar or honey
1 T salt
2 T shortening (I use vegetable crisco)
2 T softened or melted butter or margarine (I use butter)
6-7 c all-purpose or bread flour (I prefer bread flour)
2 1/4 c very warm water (125ish degrees; think shower temp)
Mix 3 1/2 c of the flour, the sugar, salt, shortening and yeast in a bowl. Mix in the water and beat for about a minute. Stir in remaining flour a cup at a time until the dough is easy to handle (you might not use all of the flour, don't worry). Lightly flour a surface and knead the dough about 10 minutes or until it's smooth and springy. Put the dough in a bowl greased with shortening or oil and turn it so that it's greased on all sides. Cover lightly with plasic wrap and let it rise in a warm place 50-60 minutes. It should be ready if it's doubled in size and if the indentation remains when you poke it.
Divide the dough in half. Flatten each half with you hands or rolling pin into rectangles and then roll each tightly, beginning at the shorter side. Pinch the edges to seal, then press each end with the side of your hand to seal and fold under the loaf.
Place the loaves on either a greased flat pan or greased loaf pans. Brush the loaves lightly with butter and make a couple of slits across the top with a knife. Cover again with plastic wrap and let rise in a warm place again for about 30-50 minutes. The loaves should be about double in size.
Heat oven to 425 and place loaves in center in oven. Bake for 30 minutes or until the loaves are a nice gold-brown. The loaves should sound hollow when tapped. Brush with butter again and let cool. Enjoy!
2 cans tomato sauce
2 cups water
Carroll Shelby's Chili Kit *or* 2 T chili powder, 2 T cumin, 1 1/2 T garlic powder (1/2 T fresh garlic), 1/2 T cayanne powder, 1/2 T papricka
3 stalks chopped celery
1 chopped zuchinni
1 c chopped carrots
1 can stewed, diced tomatos
2 diced tomatos
1/2lb-1lb of your choice of meat or fake meat (I use either boca or plain ground beef)
1/2 c diced green pepper
1/2-1 diced onion
1/2 T oregano
2 t black pepper
2 T oil
2-3 cans of your choice of beans (I prefer kidney and black)
shredded cheddar cheese
First mix all the seasonings, water, and tomato sauce in a large pot over meduim heat on the stove. Then add the vegetables, oil, and beans. Mix and let simmer for about 10 minutes. Taste and feel free to add more spices if you want it spicier (chili powder or cayanne pepper). I'm never quite accurate on my measurements, so it's different each time. I'm never one for measuring, more in how it tastes.
Cover the pot and let it continue to simmer while you brown/heat up the meat/fake meat in a frying pan. If you're making a vegetarian AND non-vegetarian chili, simply cut the portions of the chili right now into two different pots. Add the meat to their separate pots (or one meat to the single pot) and continue to simmer. Let it simmer for 30-50 minutes or until it's as thick as you want it. Feel free to add more water to make it less thick or even some masa flour (corn flour) to make it more thick.
Spoon into a bowl and sprinkle with the cheddar cheese then enjoy!
If anyone has any suggestions as to what I could attempt to cook next, feel free to share! Questions and comments are always welcome.
I'm going to start out with some food I made a couple weeks ago. I've been pretty busy with my new job lately so I haven't had as much time as I like to cook. First off is homemade white bread:
Simple white bread is the easiest to make in my opinion out of all the 'from scratch' bread I've made. It still takes a very long time, but it's well worth it. This recipe makes about 2 loaves.2 packets dry active yeast (4 1/2 t)
3 T sugar or honey
1 T salt
2 T shortening (I use vegetable crisco)
2 T softened or melted butter or margarine (I use butter)
6-7 c all-purpose or bread flour (I prefer bread flour)
2 1/4 c very warm water (125ish degrees; think shower temp)
Mix 3 1/2 c of the flour, the sugar, salt, shortening and yeast in a bowl. Mix in the water and beat for about a minute. Stir in remaining flour a cup at a time until the dough is easy to handle (you might not use all of the flour, don't worry). Lightly flour a surface and knead the dough about 10 minutes or until it's smooth and springy. Put the dough in a bowl greased with shortening or oil and turn it so that it's greased on all sides. Cover lightly with plasic wrap and let it rise in a warm place 50-60 minutes. It should be ready if it's doubled in size and if the indentation remains when you poke it.
Divide the dough in half. Flatten each half with you hands or rolling pin into rectangles and then roll each tightly, beginning at the shorter side. Pinch the edges to seal, then press each end with the side of your hand to seal and fold under the loaf.
Place the loaves on either a greased flat pan or greased loaf pans. Brush the loaves lightly with butter and make a couple of slits across the top with a knife. Cover again with plastic wrap and let rise in a warm place again for about 30-50 minutes. The loaves should be about double in size.
Heat oven to 425 and place loaves in center in oven. Bake for 30 minutes or until the loaves are a nice gold-brown. The loaves should sound hollow when tapped. Brush with butter again and let cool. Enjoy!
Chili is quite easy to make and it's easy to make large batches that you can refriderate or freeze. Great for people who need quick tupperware meals to grab and go and for college students because it's pretty cheap too. The picture is of my vegetarian chili, but I also made a batch of non-vegetarian for everyone else. This recipe is for a large batch, so feel free to cut it in half.
2 cans tomato sauce2 cups water
Carroll Shelby's Chili Kit *or* 2 T chili powder, 2 T cumin, 1 1/2 T garlic powder (1/2 T fresh garlic), 1/2 T cayanne powder, 1/2 T papricka
3 stalks chopped celery
1 chopped zuchinni
1 c chopped carrots
1 can stewed, diced tomatos
2 diced tomatos
1/2lb-1lb of your choice of meat or fake meat (I use either boca or plain ground beef)
1/2 c diced green pepper
1/2-1 diced onion
1/2 T oregano
2 t black pepper
2 T oil
2-3 cans of your choice of beans (I prefer kidney and black)
shredded cheddar cheese
First mix all the seasonings, water, and tomato sauce in a large pot over meduim heat on the stove. Then add the vegetables, oil, and beans. Mix and let simmer for about 10 minutes. Taste and feel free to add more spices if you want it spicier (chili powder or cayanne pepper). I'm never quite accurate on my measurements, so it's different each time. I'm never one for measuring, more in how it tastes.
Cover the pot and let it continue to simmer while you brown/heat up the meat/fake meat in a frying pan. If you're making a vegetarian AND non-vegetarian chili, simply cut the portions of the chili right now into two different pots. Add the meat to their separate pots (or one meat to the single pot) and continue to simmer. Let it simmer for 30-50 minutes or until it's as thick as you want it. Feel free to add more water to make it less thick or even some masa flour (corn flour) to make it more thick.
Spoon into a bowl and sprinkle with the cheddar cheese then enjoy!
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