Hey, Friends!
If you know me, you know I do not cook. Lately, I've been feeling really guilty about not cooking dinner for my family. With all the processed foods out there, I feel that I am shirking my duties. Therefore, I am going to start cooking - or trying to - and chronicling it here.
Would you please help me by sending me or posting recipes for me to use? Please make them fairly simple so I can actually attempt them. I may not try them all, but the ones I do will be photographed and critiqued. Let's make me a cook!!
Thanks, and wish me luck!
p.s. - Tonight we had KFC
You don't care if they aren't paleo do you? I have tons of good recipes and they are healthy and easy to make but not paleo.
ReplyDeleteI'm proud of you Clare:)
The only thing that motivated me to cook was the idea of eating less processed, pre-made foods. It's fun to cook with fresh ingredients you can actually name! Here is one of my favorite recipe sites http://simplyrecipes.com/recipes/quick/
ReplyDeleteladybug, i do not cook either. however, since i have been ill, i have almost become vegan (have been vegetarian for 18 years). i doubt that i will ever totally commit because there are too many yummy deserts out there! :) and, i am so with you on cutting out the processed stuff too! anyhoo, i purchased alicia silverstone's "the kind diet." and, her website www.thekindlife.com is cool . . . super recipe for stuffed shells!!! good ideas! i'll keep you posted on anything special! check out the movie "food, inc" if you haven't seen it! xoxoxo
ReplyDeleteHi there!! We just ate this tonight and it was amaZing (that's right, with a capital Z). Best part was that it was ready in 15min.
ReplyDeletehttp://allrecipes.com/Recipe/Broiled-Tilapia-Parmesan/Detail.aspx
Enjoy!!!
Hi MFC,
ReplyDeleteYou make great waffles, what are you talking about?! Or have you not made them since like 1997?
Basic Quiche:
5 eggs
1 cup milk
1 cup cheese, grated
1 cup whatever meat you have (sausage, ham, etc.)
some chopped veggies (spinach - can be frozen, just make sure you defrost and squeeze the juice, tri-colored bell peppers, mushrooms, etc.)
garlic, minced
premade/store bought pie shell (bring to room temp/defrost)
Preheat oven 375
Mix eggs and milk, then add grated cheese. Spice it up with some salt & pepper. If you're really feeling fiesty, paprika and some oregano (I always do). Chop meat and put in pan w/some olive oil and then add garlic and veggies. Add to egg mixture & dump in pie shell.
Cook 45 mins
This is what Olivia has chosen for her birthday dinner, so we'll be having this tomorrow. Wish you were here. Buon Appetite!
Way to go, Clare! I'll send you more as time goes on. Here is my favorite all wheat bread recipe that I also use for pizza dough - just follow recipe and after first rise, punch down and divide into two. Freeze one half and use a rolling pin to roll the other half out for your pizza. http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
ReplyDeleteClare - Typically I only share recipes I've tested in my own kitchen, but I'm still unpacking and getting used to having a "real" kitchen again - how about you test it and let us know what you think?
ReplyDeleteThis one is from my Wine Spectator News Letter (Pair it with a Syrah!):
Coconut-Marinated Chicken Thighs
For the chicken:
• 8 chicken thighs, about 2 pounds total
• Salt and pepper to taste
• 1/2 cup canned coconut milk
• 1/2 small onion
• 1 clove garlic
• Juice of 1 lime
• 1 small jalapeño chile pepper
• Stems from a bunch of mint
1. Dry the chicken thighs with a clean paper towel and arrange in a single layer, skin side down, in a nonreactive pan or glass dish. Season lightly with salt and pepper.
2. In a blender or food processor, combine the coconut milk, onion, garlic and lime juice. Cut the chile pepper in half lengthwise and scrape out the seeds and membrane. Add to processor. Puree to make a marinade. Set aside about 1/4 cup of the marinade to use as a sauce. Spoon or brush the rest over the chicken thighs, getting most of it on the meat side. (It won't penetrate the skin much.) Let the chicken marinate at least 45 minutes at room temperature, or several hours in the refrigerator.
3. Push the coals to the side in a covered grill and place a pan of water under the portion of the grill that is not over the coals. Place the chicken skin side down over the pan and brush with the marinade from the pan (not the reserved sauce). Throw a handful or two of mint stems over the coals. Cook the chicken about 30 minutes, turning once and brushing with the marinade again about halfway through.
4. Serve the chicken dabbed with a teaspoon or so of the reserved sauce (not the portion used as marinade). Serve with Tabbouleh-Style Couscous and Cucumber Slaw. Serves 4.
Tabbouleh-Style Couscous:
• 2 1/4 cups chicken broth
• 2 tomatoes, peeled, seeded and chopped
• 1/4 cup diced red onion
• 1 package (12 ounces) couscous
• 2 tablespoons olive oil
• 1/2 teaspoon salt (or more, if needed)
• 1/4 cup finely chopped fresh mint leaves
• 3 tablespoons chopped parsley
• Juice of 1 lemon
• Salt to taste
1. Bring the chicken broth to a boil in the rinsed-out saucepan. Add the diced tomatoes, onion, couscous, oil and salt. Remove the pan from the heat, cover it and let stand 5 minutes. Add the remaining ingredients and taste for seasoning. Serves 6 to 8.
Cucumber Slaw:
• 2 large cucumbers, about 1 1/2 pounds total
• Salt
• 2 tablespoons herb vinegar (your choice of type)
• 1 tablespoon Dijon mustard
• 2 teaspoons sugar
• Freshly ground pepper to taste
• 1/3 cup vegetable oil
• 2 teaspoons celery seed
1. Peel the cucumbers, cut in half lengthwise and scrape out the seeds. Slice very thin on the diagonal. (You can use a food processor to slice them.) Put in a large bowl and sprinkle generously with salt. Let stand 15 minutes. Rinse the salt off in a colander and let the cucumber slices drain dry.
2. To make the dressing, combine in a bowl the vinegar, mustard, sugar, 1 teaspoon salt and the celery seed. Add a few grinds of pepper and whisk in the oil, adding it slowly. The dressing should thicken up almost like a mayonnaise. Toss the well-drained cucumbers with the dressing. This can keep overnight. Serves 6.
Oooo. Thank you so much for all the posts, my friends!!!
ReplyDeleteJo - Chuck is all about Paleo, but there are days when that is not going to happen, since I am cooking. Heh heh.
I am going to try these recipes and post soon! Thank you!!!