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Below are the 20 most recent journal entries recorded in foodtease's LiveJournal:

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Monday, March 9th, 2009
11:26 pm
I got this recipe from the More With Less cookbook, so it might not be as authentic or as hot as some others. But I enjoy it and make it a lot. Kusherie is Egyptian lentils and rice, with a spicy tomato sauce and browned onions. It's awesome.

How to make (you need at least three burners!)

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Monday, July 28th, 2008
1:21 pm
Evan's Favorite Enchiladas
This is a multistep dish. First step, the beans. I always start with dried beans. I put one cup of rinsed black beans in the slow cooker with four cups of water and four beef bouillion cubes. I left it on low while I worked a eight hour shift, and they were done when I came back. I put them in the fridge until I was ready to cook today.

Next, I made my enchilada sauce. Yep, make my own. It goes like this: (From Ann Jackson's Cooking Southern, Vegetarian Style. Again.)

1/3 cup of oil
1 to 2 onions, chopped
2 (big) cloves garlic, smashed and chopped
1 T. chili powder
1/4 (or more) cayenne
1 to 2 T. savory (it's great in Mexican food)
1/3 cup flour
3 cups of liquid (I like a can of plain tomato sauce and a cup of the bean liquid, and then water.)

Heat the oil and then add the onions and garlic to it. Stir around and let cook, then add your spices. Stir around until the house starts to smell good enough to eat, then add the flour, letting the mixture brown a bit. Start adding your liquid slowly, mixing it in well. Cook until your sauce is thickened, then set it aside.

Next, make refried beans with chorizo (Mexican sausage, can vary in quality, get the best you can afford/find). In one pan, crumble and fry your chorizo. You can then take it out and use the grease for your refried beans, or make it in a separate skillet, either way. For the beans:

The cooked beans from last night (one cup dried=about two to two and a half cups cooked), plus liquid.
One onion, chopped
3-4 cloves garlic, chopped
1 t. cayenne
cooking grease-oil, sausage grease or lard.

Heat your grease, and add the onion and garlic. Stir and let get soft. Add the beans and their liquid, or some of their liquid. (The more liquid, the more time it takes to cook down.) Add the cayenne. Let simmer well for a while, and get out your potato masher or a big spoon. Mash the beans as they simmer, making them nice and thick. Add your chorizo. Simmer until thick enough to be spooned into tortillas.

One recipe enchilada sauce
One recipe refried beans with chorizo
As many tortillas as you think you need (6-8 per pan)
shredded cheese, at least a cup or cup and a half per pan (Montary Jack or Mexican melting cheese).

Turn over to 350 degrees F. Spread sauce on the bottom of your casserole dish (13x9 works well). Soften your tortillas either in a ungreased skillet or in the microwave (30 seconds for the microwave). Get a soft tortialla, and spread a little bean/sausage mixture on one side. Roll up, then put in pan. Repeat until pan is filled, then add more enchilada sauce and cover with the cheese. Put in the oven for about 20-25 minutes, until cheese bubbles.

If you make two pans, you might have a little leftover sauce and bean mixture. If you make one pan, you definitely will. Uses for leftover sauce/beans: Freeze and make enchiladas again later in the month. Or heat and serve on tortilla chips as a nacho plate. Or add sauce and beans with a can of diced tomatoes and some frozen corn and chili powder for chili. Or eat beans/sausage on top of rice, with the sauce over it. You really get a return for effort with this recipe, in plenty of Mexican style dishes.
Friday, May 2nd, 2008
2:11 am
Tonight's Soup, inspired by a recipe for Twopenny Soup. Yep, this is cheap gruel for the broke.

Two onions, chopped
Four potatoes, diced
two-four Tablespoons butter/oil
two stalks of celery, chopped
One-half turnip sitting in bottom of produce cooler, chopped
One-half head green cabbage, chopped
Two quarts water/chicken broth
Three chicken bouillion cubes
Pepper, savory
One and one half cup Buttermilk
Three hot dogs

Melt/heat butter and oil, add the onions, potatoes, turnip and celery. Let soften a bit, then add the chicken broth/water with bouillion. Add the celery and the spices. Cook on medium/low, covered, until everything is soft.

Puree in batches in the blender, then put back on low heat. Slowly add the buttermilk. When mixed, check for seasoning, then slice the hot dogs and add them.

(This was made with what I had. You can subsitute ham scraps for the hot dogs, leave out the turnip, switch sour cream for buttermilk. As long as you keep the onion/potato/cabbage base, you have a great basic soup to add leftovers/scraps to.)
Monday, January 21st, 2008
11:43 am
I haven't posted here in so long, my goodness.

Today, I want to give different recipes and uses for cheese sauce. I think Cheeze Whiz in the can is the devil's own spread, here's some ways to make better tasting sauces. This will include my mac and cheese recipe.

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Monday, December 10th, 2007
9:22 pm
Buttermilk Pie
From Fannie Farmer Baking.

Dough for a 8 or 9 inch one crust pie (I'm going to assume that everyone here knows how to make a pie crust. If not, we can get into it in the comments. I use my favorite one from my 1962 Betty Crocker cookbook.)

1 cup sugar
3 T. flour
3 eggs, well beaten
1/2 cup (one stick) butter, melted
1 cup buttermilk
3 T. lemon juice
Grated zest of one lemon (optional, I didn't have it)

Preheat the over to 425F

Line a 8 or 9 inch pie pan with the rolled out dough, prick all over with a fork, and press a piece of heavy foil into the shell. Bake for 6 minutes, remove foil and bake another 4, until the edges start to color.

Combine the flour and sugar in a bowl, and stir to mix. Add the eggs, butter, buttermilk, lemon juice, and zest, mixing well. Pour filling into the prepared pie shell and bake ten minutes. Lower the heat to 350F and back another 30. It should be puffy and almost set.

Let cool a bit but don't chill, it's good warm.

x-posted to icanhazrecipes
7:39 pm
Faux Texas Chili
I just wanted to notate the chili I'm making right now. Now, I can make chili at least a dozen different ways. Beans, no beans, meat, veggie crumbles, tofu or just beans and veggies. Normally, I add a lot of veggies no matter what else is in there. Corn, mushrooms, celery, carrots, and sweet potatoes have all been in my chili pot, as well as onions and garlic.

This recipe is a lot more stark than that. See, my mom gave me four steaks, and while she was at it, two cans of kidney beans (normally I just cook dry beans, but she was trying to get rid of them). She'd previously given me all her Chili-O spice mix. I useally mix my own. But I had all this, and decided to make chili. This is my faux version of a Texas chili, faux because I'm Alabamian and there are beans in it.

2 six ounce steaks, cubed and some fat removed (cheap steak obviously, don't sacrifice a good filet to the chili pot unless you really want to)
two small or one large onion
three gloves of garlic, minced
two cans light red kidney beans
two T. vegetable oil
tomato juice as needed
one packet chili-o mix
one square unsweetened chocolate
1/4 teaspoon dried chipotle chili powder

Add the steak, onion, and garlic with the oil to the pan, cook until there is not noticable pink in the steak bits. Add the chili-o packet, and the chopped unsweetened chocolate Add a bit of tomato juice, just enough to make it liquid. Add the two cans of beans. Add chipotle to taste-I took it easy on it. Turn the heat down and let simmer for about 30 minutes, adding more tomato juice as needed to keep it loose.

Most of my chili recipes make enough to last a week, this only makes about four servings. But it's good.
Thursday, November 8th, 2007
12:12 pm
Here's my only semi-successful first batch of peanut butter fudge. The recipe is from Who Wants Candy? by Jane Sharrock. (This book is *full* of candy recipes for all types of cooks. It's a good one.)

Peanut Cremes

2 cups granulated sugar
1 (five ounce can)evaporated milk (2/3 cup)
1 (seven ounce) jar marshmallow fluff
1 cup crunchy peanut butter
1 teaspoon vanilla extract

Butter an 8-inch square pan.

In a heavy three-quart saucepan over medium heat, bring the sugar and milk to a boil, stirring until the sugar dissolves and the mixture begins to boil. Cook, stirring constantly to prevent scorching, to the soft ball stage (234 to 240 degrees F, with 236 recommended).

Remove from the heat. Add the marshmallow creme and peanut butter, stirring until the candy is smooth and well blended. Stir in the vanilla if desired. Pour into the buttered pan. Cool and cut into squares. Store in an airtight container.

Notes on candy making

In order to do this well, you need two things: a heavy bottomed pan, and a good candy thermometer. My pan was an old pressure cooker, and I had no problems with it, I think.

My candy thermometer, well...let's say it did not work as advertised. I had never cooked anything to "soft ball" before and had no idea what it looked like or when to stop. My thermometer said it was only about 225 degrees, when I suddenly cooked out all the liquid and had a pan of grainy sugar.

My other problem: I might have had the heat up too high. I have a hard time judging "medium" with the gas stove, and it doesn't matter most of the time. So that may also have been a problem. Maybe it wasn't the thermometer after all.

Wooden spoons are good to stir candy with. Stir just enough to keep it moving, don't beat it.

Even if you mess it up, someone in your house will eat it. No matter what.
Monday, October 29th, 2007
2:46 pm
Asian Carrot Soup
So ever since I started getting those charity food boxes, they've been sending me frozen baby carrots every few months. The problem is, I hate frozen baby carrots-they get waterlogged like nobody's business. So I had two sixteen ounce bags of the damned things sitting in my freezer, and decided to find a way to get rid of it. My answer: cream of carrot soup.

Somehow, in the middle of the recipe, it turned into Asian style carrot soup with coconut milk instead of cream. Here's what I made, with what I had available at the time. Next time, I'll try to have some fresh basil or cilantro, but this was made in a pinch.

One sixteen ounce bag frozen baby carrots
One quart Imagine No-Chicken broth
One chopped onion
One clove chopped garlic
a medium piece of ginger, sliced
One can coconut milk (about 14 ounces)
dried basil, white pepper, salt to taste
1/2 T. brown sugar
One T. soy sauce

Cook the thawed baby carrots in the No-Chicken broth until soft. Meanwhile, saute the onion, garlic, and ginger in a skillet. When the carrots are soft and the onion mixture is lightly browned, shut off the heat. Puree the carrot mixture with the onions in batches in a blender, making sure they are blended well. Add the soup back to the pot and stir in the coconut milk. Put the heat on low and let it warm through. Add the spices to taste now, plus the brown sugar and soy sauce (or fish sauce if you perfer).

Things I would like to add to this next time: fresh basil, lemongrass, maybe some lime juice, cayenne.

It looks amazing and tastes great. Not bad for freezer cooking!
Saturday, September 15th, 2007
4:51 pm
Here's my new box of Angel Food Ministry groceries. I got them today, after eating everything from last week and cleaning out my freezer. Here's what was listed on the site, and what I actually got.

(1) 4 lb. IQF Leg Quarters-all thighs
(1) 24 oz. Beef Back Ribs-very small, like a one-person size
(1) 1 lb. 80/20 Lean Ground Beef-in patties
(1) 2 lb. Breaded Chicken Tenders
(4) 6 oz. Bone in Pork Chops-these look really good
(1) 1 lb. Ground Turkey
(1) 18 oz. Stuffed Manicotti (Cheese)
(1) 12 oz. Smoked Sausage
(1) Betty Crocker Seasoned Potatoes
(1) 7 oz. Cheeseburger Dinner
(1) 16 oz. Green Beans
(1) 16 oz. Baby Carrots
(1) 2 lb. Onions
(1) 1 lb. Pinto Beans
(1) 1 lb. Rice
(1) 7 oz. Blueberry Muffin Mix
(1) 10 ct. Homestyle Waffles
(1) Dessert Item-no dessert! Instead, two boxes of frozen Stouffer's Paninis to make up for it.

I'm already thawing out the sausages for red beans and rice, plus making other plans. I have a ton of veggie food already made, but I'll be making a dent in the new stuff soon.
Thursday, September 6th, 2007
11:43 pm
So far, the best thing I've fixed from the charity box food is the pork filet. I cubed it, marinated it in a mixture of lime juice, garlic, onion, oil (just a tablespoon), chili powder, cumin, red pepper, and oregeno, and after a few hours, roasted it for about 45 minutes. This made lovely Mexican style pork bits that I used for burritos for a couple of days. It was delicious.

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Tuesday, August 14th, 2007
12:09 pm
Yesterday I fixed a bowl of linguini and meatballs out of the pasta/pasta sauce and frozen meatballs in the box. There wasn't much embellishing I could do to this, except mincing up an onion and some garlic when I was heating the sauce. Oh, and adding some basil.

One of the side affects of eating from these charity boxes is a higher usage of white flour products. When I buy my own pasta, I tend to get whole wheat or soba. I will go easy on the pasta, eating it with a salad so I don't carbo-load too much.
Monday, August 13th, 2007
12:16 am
Okay, so I said I'd start cooking with some of my Angel Food Network food items today (see previous post). Today, I started with an odd item, the "turkey pot roast". It's small, one point twenty-five pounds. I thought it would be a whole piece, like turkey ham.

When I opened up that plastic, I was confronted with a icky, gooey mass of turkey bits and onion. My first thought was "I'm cooking zombie brains". I dumped it in a one quart casserole and put it on 350.

Near the end of the cooking time, I had decided that the shepard's pie approach would work best with this, so I heated up some frozen mixed veggies from last month's box, and put potatoes on to boil. When the turkey was done, I hacked it into bite-sized pieces and mixed with the can of chicken gravy that came with my order. I had too much gravy, so I mixed in the veggies. Still kind of soupy.

Next I added the mashed potatoes on top. There were too little of them and they made a thin layer. I put some chunks of cheese on the potatoes and put it back in the oven for fifteen minutes.

The verdict? Not my best work, but edible. I would not blame anyone if they shitcanned that "turkey pot roast" though. It's probably more trouble than it's worth.
Sunday, August 12th, 2007
1:24 am
It's been a while since I used this lj, so I'm going to start putting my adventures with the cheap food ministry Angel Food Ministry here.

Here's how it works: Every month you order ahead of time for next month's box of food, which is picked up at a paticpating church. For twenty-five dollars cash, check or food stamps, you get about fifty dollars worth of food. It varies every month, but generally, there's a large amount of frozen meat and veggies, some boxed food, and a little fresh long keeping produce, like potatoes or onions. Also, there's one dessert item every month. I like that, the idea that everyone deserves a little treat.

This was this month's box, which I got today: Read more...Collapse )

Needless to say, I like the food that you cook from scratch better than the frozen and boxed instant dinners. Also, it's not all great food, but most of it is pretty good. I like the money it saves me and the challenge to try to make something out of what I get every month.

(Every item that's been entirely used gets struck through. It doesn't have to be entirely eaten, just used in a dish that will be eaten.)

I'll start posting recipes made with the month's food tomorrow.
Thursday, May 3rd, 2007
12:50 am
Adventures in making snack food.
Just now I decided to try to make tamari almonds, after swearing I was never spending six bucks on a small bag of them again.

So, I measured out a cup of raw, skins on almonds, and three tablespoons of tamari. I tossed the nuts in the tamari and baked on a cookie sheet at 350 degrees for about eight or ten minutes.

Verdict: nuts are wonderful but the pan is a mess. Next time, cover sheet with foil and butter it. But yes, it's amazing how easy these are, compared to what my store gets for them.

Next snack food post, homemade crackers.
Monday, March 12th, 2007
8:31 pm
I don't think I've ever put my red beans and rice recipe in here. That is truly a shame, this is one of my favorite things. I eat it at least once a month. The tricky part is, it's rarely made exactly the same way twice. I've made it so hot even I couldn't eat it. I've used every kind of link sausage on the market-pork, beef, turkey and Boca soy links. It's been dotted with cheese (very untraditional) or not. Here's how I made it just now.

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Monday, February 12th, 2007
1:38 am
Here's another recipe from Cooking Southern, Vegetarian Style, by Ann Jackson. I swear if I keep this up I'm gonna either get a thank you note or a C&D letter.

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Now you have yummy, smokey tofu and gravy.
With biscuits and maybe a egg, this is an awesome Sunday breakfast (or dinner).
Friday, February 9th, 2007
12:14 am
Nutty Seedy Veggie Burgers
Here's what I threw together out of some leftover tonight:

From Monday night's cooking, I had about a half-cup of chickepeas and a cup of rice (mixed red and brown) left over. I already had some soup made, so I didn't want to make soup of of them.

So tonight, I figured it was time to do something. I mashed up the chickpeas with a fork, and added the rice. To this I added my last tablespoon or so of tahini, and another tablespoon and a half of cashew butter (yes, I regularly have two or more types of nut butter besides peanut in my house). I poured in about a fourth of a cup of sunflower seeds, then some soy sauce (didn't measure, about a tablespoon). I added some pepper, then started sauteing one stalk of celery, a garlic clove, and one grated carrot. When this was done, I added it to my burger mixture, made patties, and dredged them in a mixture of wheat germ, nutritional yeast and sesame seeds. I baked these for twenty minutes, and they were a bit soft still.

Next time, I'm adding a half cup or more of oats, or letting them chill in the fridge for a while. Or both.

(I had one and despite the falling apart, it was good in a sandwich with wheat bread, mayo, and mustard.)
Monday, December 4th, 2006
4:19 pm
Just For the LOLZ
I thought it would be fun to list some of the more eccentric cookbooks I own. Get ready, because some of these are wacky. And yes, I do use most of these, some of them often.

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Sunday, December 3rd, 2006
2:32 am
I believe it's time for a special broke-ass edition of foodtease. Or, recipes to make when flat busted. Here's one I adapted from the lovely 99 Cents a Meal cookbook, by Ruth and Bill Kaysing. (I have expanded this recipe, so it's more of a $1.99 meal now. Still cheap.)

Enchiliada Beans

2 or 4 tortillas
2 tablespoons vegtable oil (or butter)
1/3 (ha! more like 3/4) cup grated cheese (any type, I like cheddar)
1 1/2 cups cooked black eyed peas (you can use more, up to three cups)
Salt and pepper

Make some cheese enchiliadas by frying the tortillas in the oil (or butter) until soft, filling with some of the cheese, and rolling them up. Season the black eyed peas with salt and pepper, spread them in a shallow baking pan, and place the enchiliadas on top. Sprinkle more grated cheese on top, cover the dish with foil, and bake at 375 degrees for about 25 minutes. Then uncover and bake ten more minutes. Serves two generously or four less generously (which you can get away with if you have enough side dishes).

Feel free to add stuff to this very basic dish-a little salsa is nice. I admit to liking it stark, though.

Here's a soup I threw together from a half-remember recipe and some leftover rice. Limes are currently ten for a dollar at my local grocery store.

Mexican garlic/lime soup

2-3 cloves of garlic, minced
2 T. oil
2-3 cups chicken broth
one can diced tomatoes
leftover rice, about a cup and a half
cayenne pepper
juice of two limes

Heat the oil in a saucepan over medium heat. Add the garlic and heat gently until golden, do not burn. Add the rest of the ingrediants and simmer for ten to fifteen minutes, until heated through. Delicious, makes a good first course or lunch. Would pair well with enchiliada beans.
Monday, November 13th, 2006
2:05 pm
By request, my recipe for potato and leek gratin. You can easily double this for a big buffet or family reunion. It will be gone before you know it. From Janet Fletcher's More Vegetables, Please.

1 garlic clove
1 teaspoon butter
1 1/2 pounds potatoes (she says red skinned, I use whatever I have), peeled and sliced 1/8 inch thick
1 1/2 cup minced leeks (about two healthy looking leeks, white and pale green parts, split, washed, and minced)
Salt and pepper
1/2 cup heavy cream
1/2 cup chicken stock (or Imagine's No-Chicken Broth)
3 ounces Gruyere cheese (a good sharp Cheddar can be subsituted), grated

Preheat the oven to 325 degrees. Cut the unpeeled garlic clove in half. Rub the bottom and sides of a earthenware or ceramic oval gratin dish with the cut clove. Let the garlic juices dry, then grease the dish with the butter.

Arrange one-third of the potatoes in the dish, top with half the leeks. Season with salt and pepper. Add another third of the potatoes, and the other half of leeks. Season again with salt and pepper. Top with the remaining potatoes, and more salt and pepper.

Whisk the cream and chicken stock together and pour them over the potatoes. Cover the dish with foil and bake 30 minutes. Uncover, and press the potatoes down lightly with a spoon and baste them with some of the liquid to keep it moist. Raise the tempature to 375 degrees. Sprinkle the surface of the potatoes evenly with cheese. Return the gratin to the oven uncovered and bake unti well browned and bubbling, about 25 to 30 minutes.

This is supposed to be a side dish, but I never want anything else when I fix it.
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