 |
 |
 |
 |
|
Basically: two friends who live across the country spend valuable blogging time swapping recipes and cooking tips; usually we both tend to favor bourgeois, peasant, rustic, lowcountry or just plain simple fare. We then subject our respective families to the results, and it's resulted in surprisingly few casualties.
If you're a trained chef or longtime gourmand, you'll likely not find
anything surprising in these pages except occasional outrage and a
complete lack of culinary orthodoxy.
So grab a glass of wine and pull a stool up to the kitchen island and
enjoy.
-Bryan & Michelle
*Trinity Shield info
here
 |
 |
|
|
St. Pat's Super Mom Potato Soup posted at 3/15/2008 4:43:33 PM by Mihshehl. The only thing super abut this is that mom can come home from a busy day at work, slap tis together and have a holiday meal What you need: -Microwave-baked potatos -Instant potato flakes -Boiling water -Green onions (but any onion will suffice) -Butter -Salt Options: -garlic -grated cheese. (Dubliner would be ideal, cheddar is fine) CREATE: -Mirco-bake potatos (1 small spud per serving) -Boil water -get large heat-safe mixing bowl -begin by adding several cups of water to the bowl. _throw in the onions and other optional ingredients (except cheese) -slowly add potato flakes until a soup consistency is achieved. -Peel micro-baked spuds and mash with a fork. -add to the soupy mixture. -add more boiling water if necessary. -Salt to taste -pepper to taste Serve with something green like a salad, or if you have corned beef and cabbage use the soup as a side dish. Serve with Guiness. (The non-alcoholic version of Guiness is "Kaliber." Slainte! (cheers!) Permalink & trackback information | Comments temporarily disabled |
||
 |
 |
|
|
|
|
|
EZ Cookies FAST posted at 2/23/2008 3:46:41 PM by Mihshehl. These cookies are made from cake mixes. You can pretty much use any cake mix you want. You can create variations by adding other ingredients, such as chocolate chips or powdered sugar etc. I imagine that one nice variant might be to use Spice Cake Mix and add raisins, although I haven't tried that before. Maybe even frost them with a creme cheese frosting too? Anyway, below we have listed to versions of the cake mix cookies: chocolate chip and lemon cookies. Enjoy. CHOCOLATE COOKIES: 1 Box of chocolate cake mix 1 bag of chocolate chip cookies 1/4 cup water 1 Tbsp Vegetale oil 1 egg Preheat oven to 350 degrees Grease cookie sheet Combine ingredients, mixing well. Fold in the chocolate chips last. Drop from spoonfuls onto greased cookie sheet bake for 9 minutes. test cookies for doneness : insert knife into centre of cookie. if it comes out clean they are done. if it comes out with goop on it, they are not done. Set the timer for 1 more minute. Test again by insterting knife. if they are still not done, keep repeating this 1-minute process until knife inserted comes out clean. (This is a VERY irritating process, but this is the secret to how good cookies are made : timing their doneness EXACTLY. They can turn in less than a minute. This is the cookie rule of thumb.) When cookies are done, remove pan from oven but do not attempt to remove cookies from baking sheet until COMPLETELY cooled. Cookies should be of a soft texture and served with severly cold milk. LEMON COOKIES 1 box of lemon cake mix. Some powdered sugar (optional) 1/4 cup water 1 TBSP vegetable oil 1 egg Combine ingredients as listed in previous recipe EXCEPT the powdered sugar. Set the powdered sugar aside for later. Drop onto greased cookie sheet from spoon and right before baking, sprinkle with powdered sugar. Bake according to previous directions, including the annoying 1 minute test process. when cookies are done, try sprinkling with more powdered sugar. Allow to cool completely before attempting remove cookies from pan. Permalink & trackback information | Comments temporarily disabled |
||
|
|
|
|
|
|
|
|
ROAST BEEF SANDWICH, Open-Faced posted at 2/7/2008 1:18:10 PM by Mihshehl. WHAT YOU NEED: -Enough sliced roast beef to cover both sides of a loaf of French Bread when cut in half. -Slices of cheese(s) (provolone, swiss, cheddar, cream cheese, whatever, or all of the above.) -1/2 cup of Green peppers (optional) -1/4 cup red peppers (optional) -1/4 cup onions (optional) -3 Tbsp Mayo -Clove of garlic -Olive oil. -A couple of severely minced radishes (optional) -Preheat the oven to 350 degrees. -Crush the garlic add 3 TBSP of mayo and maybe a little salt. -Saute the onions and peppers with olive oil, add salt and pepper to taste. -Slice the loaf of bread in half -Spread garlic mayo mixture on the bread -Top with meat, then cheese -Sprinkle the sauted stuff on top -Bake until cheese is melted. -Before serving, sprinkle the radishes over the top. Serve with a salad of some ilk, and I am thinking perhaps a nice pale ale or a merlot or shiraz. Eat in front of the TV. Permalink & trackback information | Comments temporarily disabled |
||
|
|
|
|
|
|
|
|
Asian Chicken with funky Noodlie-ness posted at 10/1/2007 10:22:18 PM by Mihshehl. Chicken breast cooking sauce 2 cup Orange Juice 2 Tablespoons of Soy sauce 1/8th cup of white or blush wine 1 Tablespoons of barbecue sauce 1 teaspoons of lemon juice Dash of ginger to taste Dash of salt to taste Sprinkle liberally with Sesame seeds if you have them. Stir up, pour over chicken and cook chicken breasts in this goop at 350 for 45-1 hour...what ever it takes (I started with completely frozen breasts.) ((Not mine. The chicken's. Sheesh people!)) Serve with sesame noodles- Sesame noodles: cooked spaghetti noodles (i like thin spaghetti) rinsed in cold water in a gallon-size ziplock baggie, combine: 1/4 cup sesame oil 2-3 tbsp Sriracha sauce (chili sauce) 1-2 tbsp fish sauce 1-2 tbsp sweet sauce (or 1 tbsp sugar) (You can find the sweet sauce with the other sauces & bottles of flavorings in most any vietnamese or asian grocery) 2-3 tbsp rice wine vinegar juice of 1/2 a lime 1 teaspoon fresh grated ginger 2 tablespoons water (this is not an exact science--you make it to your tastes. Key elements in asian cooking are balancing the sweet, the salty, & the spicy.) put cold noodles in ziplock baggie with sauce, shake 'em around, soak for 2-3 hours, then let them get room-temp before serving. garnish with sesame seeds and chopped basil and cilantro. Cheap Sauce (for the ingredient challenged) 1/4 cup olive oil 1/4 cup wine 1/8 cup + 2Tablespoons soy sauce 2 teaspoons sesame seed 2 teaspoons basil 2 teaspoons cilantro 2 Tablespoons sugar/splenda 1/4 teaspoons salt 1/2 teaspoons wasabi Permalink & trackback information | Comments temporarily disabled |
||
|
|
|
|
|
|
|
|
Brownie Delight posted at 9/29/2007 2:04:01 PM by Mihshehl. If you bake Brownies in a bowl, aren't they called "a Cake?" Watch the video (shameless plug on behalf of firstborn child) and decide for yourself... Permalink & trackback information | Comments temporarily disabled |
||
|
|
|
|
|
|
|
|
Autumn Brats in Beer posted at 9/28/2007 9:25:54 PM by Mihshehl. What says Autumn better than beer and sausages slathered in it? My KIDS (!) even liked this one! ---DISCLAIMER: by referring to "Brats" in the following recipe, please take note that we are NOT indicating the use of irritating children as food stuffs, but rather we are referring to "BRATWURST" style sausages. ---END DISCLAIMER Ingredients: 12 brats (or less) 2-3 bottles of mediocre beer half an onion sliced thin Sauerkraut Butter (margarine is "ok") Option: crushed smoked almonds I dumped the beers into a electric frying pan and placed the onions, brats and 3-4 TBSP of crushed smoked almonds in there as well. I cooked these on medium with the lid partly off, (allowing steam to escape) for a really long time, like an hour and a half or something. Basically until the liquid cooked down about half and the brats looked to be starting to brown nicely. While all of this was going on, I made some mashed potatos. You can actually make masher potatos up the night before and park them in the fridge for use the next day. Either way you choose, this is now the time to be heating them back up again or making them afresh. Put the mashers some where to stay warming and melt a cube of butter. Heat up the kraut. To serve: Place a dollop of potatos on the plate, dump a dollop of kraut (if you like kraut, if not skip it) on top of the mashed potatos. Pour melted butter on top of this pile. Serve brats on the side, and scoop out soeme of the beer/onion/smoked almond liquid on top of the brats. Make sure that you saved the "Good" beer for this part. Drink now. Bon appetit - or however you say it in German - I am sure it is gutteral and vile sounding...but the food is not. Permalink & trackback information | Comments temporarily disabled |
||
|
|
|
|
|
|
|
|
Onion and Beer Tri Tip posted at 9/3/2007 9:01:33 PM by Mihshehl. Ahhh the glories of Tri Tip! Brian, I saw the beer and the onion, and thought of your nice, crisp Ohio autumn soon to arrive. I hope this is something your family will enjoy. Onion-Beer Tri-Tip Roast 1 1/2 to 2 pounds beef tri-tip 1 cup onion, finely chopped 2 tablespoons butter 3/4 teaspoon salt 1 can (12 ounces) beer Salt and pepper to taste Trim excess fat from meat. Sauté onion in butter in small saucepan over medium heat until tender. Stir in salt and beer; simmer 5 minutes. Remove from heat; cool thoroughly. Place tri-tip in plastic bag; add cooled marinade turning to coat. Close bag securely and marinade turning to coat. Close bag securely and marinate in refrigerator 6-8 hours or overnight, turning occasionally. Remove roast from marinade reserving marinade.(If you are planning to follow the Oven Roasting method listed below, then discard the marinade. Grilling method is listed further down.) OVEN ROASTING: Preheat the oven to 450?F. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115?F to 120?F for rare, 120?F to 125?F for medium-rare. Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize. Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in some salt and pepper and perhaps a tiny bit more beer. Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve. GRILLING Grill 30 - 35 minutes, turning and brushing frequently with reserved marinade. Remove from grill and tent with foil for 10 minutes. Carve cross-grain. Season with salt and pepper. Serves 6. Permalink & trackback information | Comments temporarily disabled |
||
|
|
|
|
|
|
|
|
Grilled Tri-Tip posted at 7/15/2007 2:07:17 PM by Mihshehl.  Ok, so I needed an emergency recipe. (When do I not?)
I could not improve on this persons recipe for grilled Tri-Tip at the Healthy Recipes-dot-com website.
I humbly bow, in deference to the masters when I encounter them. Permalink & trackback information | Comments temporarily disabled |
||
|
|
|
|
|
|
|
|
Sparse Ingredients Asian Dressing posted at 7/8/2007 8:11:30 PM by Mihshehl. At the last minute for something with an Asian flare to toss on that salad? All you need is some :
Teriaki Sauce
Olive oil
Orange Juice
Sesame seeds and/or Ginger
Other Asian-esque
What we did:
In a drinking glass we poured:
3 fingers of Teriaki Sauce
2 Fingers of Olive Oil
1 finger of Orange Juice
1-2 Tablespoons of Sesame Seeds.
(We didn't have any ginger, but I wished I had, and we would have used it.)
We poured it over a salad comprised of ramen noodles, and green onions, cherry tomatos, a chopped red bell pepper and a yellow bell pepper.
It was edible.
Permalink & trackback information | Comments temporarily disabled |
||
|
|
|
|
|
|
|
|
Rainy Day Biscuits posted at 5/9/2007 8:47:56 PM by Mihshehl. There is a cook book out. It's called "A Man, a can and a plan." It is basically the young college boy's cookbook.
Even so...such simplicity is not to be dismissed.
I am sure that many a girl has been tricked by such clever culinary ploys as are found in such a book.
For me, a mother of 3 picky eaters and their friends, I have come to appreciate such simple fare. And as my kids have grown to teendom, I find myself frequently searching for emergency meals to feed last minute overnight guests.
One such recipe is listed below.
Ingredients are usually in stock as tthey are staples and when combined can give the illusino of culinary majesty - in homestyle fashion.
What do kids know anyway. They are not discriminating snackers now, are they?
Anyway....
RAINY DAY BISCUiTS
In large soup pan (very large) or large skillet, combine:
1 family sized can of Cream of Mushroom soup and
1 Lb of fried ground beef. 1 packet of gravy mix. homemade biscuits or 3 cans of Pop n Fresh biscuits.
Bake yer biscuits.
Heat soup, meat and gravy conglomeration until hot enough for participants.
Remove biscuits from oven and split in half, covering each half with butter.
Arrange biscuits on plates
slather with "Gravy." All done.
Add side dish of fruit or applesauce or something akin to that.
Good for breakfast when emergency company stays over night.
So you keep a can of the soup, fry up the burger and freeze it fully cooked. Keep some biscuit baking mix on hand and you have an emergency breakfast fit for company without the decency to make prior arrangements for lodging. Bon appetit!
Amounts: For one full family sized can of mushroom soup, I add half a can of water to the mixture and 1 packet of the gravy mix. I use 1 lb fried ground beef...but more could be added for extra enjoyment. If you are using the pop-n-fresh biscuits from the tube, I bajke up 3 cans of them. This should serve 4-6 people (including some sort of side dish) or 2 teen boys. Permalink & trackback information | Comments temporarily disabled |
||
|
|
|
ten later items | 10 earlier items
|
|
|
|
 © 2006 EatingPlebian & mCODEX.com |
||
|
|
|
|
|
|
|
|
Blogrolls Your Hosts: Bryan: Sanctuary Blog metaGFX.com/sanctuary Michelle: MettleWorks mettleworks.blogspot.com Other Links Powered by mCODEX ShoutBlog Engine r1.5 mCODEX.com Hosting by mCODEX Design by metaGFX Attitude by Metallicity |
||
|
|
|