Chicken and dumplings were on my mind today, especially when I happened upon some free potatoes.
So, what to do with the desire for chicken and dumplings when you have not yet conquored the way of the dumpling? When you want a pot pie, but are just too darn tired?
You make a chicken skillet and serve it over biscuits or toasted sourdough!
Brown some chicken (4 cut up breasts, or a similar amount of chicken) in a skillet, remove then deglaze with some (about a third to half cup) white wine. keep over the heat and get all the brown bits up. As soon as you do that, add about 5 or 6 cups of chicken broth, a bit of your favourite chicken seasoning (in this case some pappy's brand seasoning and two bay leaves) and bring to a boil. Add the chicken back in, along with some diced potatoes and whatever veggies you want (in this case a little frozen mixed and broccoli). Simmer over medium heat for about an hour. Remember to taste and adjust seasonings as you go :) Finally, add some flour mixed with water to make a gravy as thick as you'd like (I like it pretty thick, so 2 tablespoons of flour in a bit of water works).
This was served over toasted sourdough bread, and there was nary a bite left.
Wednesday, October 14, 2009
Tuesday, October 13, 2009
Garlic Soup Dipped Sandwiches
I had a hankering for garlic a few nights ago. In the fridge I found a jar of minced garlic, some dark beer, smoked cheddar, and roast beef. What better makings for a soup and sandwich night?
Use a head's worth of garlic. Brown it in 2 tablespoons of butter, along with about 2 packed tablespoons of minced parsley in the bottom of a soup pot. As soon as the garlic colours up slightly, slowly add 8 cups of beef broth, 1 or 2 tablespoons of worchestershire sauce, a little salt & pepper, a bit of cayenne or a piece of dried/smoked chile, and about a third of a bottle of dark beer. Simmer at a low boil, uncovered, for an hour.
Like any broth soup, you can add whatever strikes your fancy. Brown rice, spinach, eggs (temper in some yolks or go for an egg drop soup effect with whole eggs), mushrooms all work very well.
But we just had it as is last night, with some pan-seared sandwiches on sourdough with just Italian seasoned roast beef and good smoked cheddar. The flavours went together perfectly, and the light browning and long cook time softened the sharpness of the garlic while intensifying other components.
Gotta love a hot soup and sandwich on a cold day!
Use a head's worth of garlic. Brown it in 2 tablespoons of butter, along with about 2 packed tablespoons of minced parsley in the bottom of a soup pot. As soon as the garlic colours up slightly, slowly add 8 cups of beef broth, 1 or 2 tablespoons of worchestershire sauce, a little salt & pepper, a bit of cayenne or a piece of dried/smoked chile, and about a third of a bottle of dark beer. Simmer at a low boil, uncovered, for an hour.
Like any broth soup, you can add whatever strikes your fancy. Brown rice, spinach, eggs (temper in some yolks or go for an egg drop soup effect with whole eggs), mushrooms all work very well.
But we just had it as is last night, with some pan-seared sandwiches on sourdough with just Italian seasoned roast beef and good smoked cheddar. The flavours went together perfectly, and the light browning and long cook time softened the sharpness of the garlic while intensifying other components.
Gotta love a hot soup and sandwich on a cold day!
Saturday, September 19, 2009
Arugula Bacon Quiche
Pie. Bacon. Yum!
Using a very small square pan, I made a crust and baked for about 10 minutes. Meanwhile, I mixed two eggs, maybe a third cup of ricotta, enough milk to thin it out a bit, a couple of spoons of pesto, and a bit of salt. I also fried some chopped bacon, then added some chopped arugula after I killed the heat, just to wilt them slightly in the hot bacon drippings. Into the shell this went, then I poured in the egg mixture on top. This would do well topped with some parmasan.
Using a very small square pan, I made a crust and baked for about 10 minutes. Meanwhile, I mixed two eggs, maybe a third cup of ricotta, enough milk to thin it out a bit, a couple of spoons of pesto, and a bit of salt. I also fried some chopped bacon, then added some chopped arugula after I killed the heat, just to wilt them slightly in the hot bacon drippings. Into the shell this went, then I poured in the egg mixture on top. This would do well topped with some parmasan.
God Wants Us to be Foodies
Brian Steinburg posted this on Chowhound and his blog, http://lastoneeating.wordpress.com/ and I thought it was a wonderful piece about why we should love our food.
"If god indeed made humans in her own image, then it stands to reason that she wanted us to be foodies. After all, humans are super-omnivores. Unlike other mammals who eat a narrow rage of foods, meat or vegetables, humans can eat almost anything.
If the wheat crop craps out this year, we can eat potatoes, or corn, millet, rice, barley, oats etc. We can eat meat, seafood, vegetable, fruit, nuts, seeds, grains, fungi, flowers, and even bark in the form cinnamon. We also have the capacity to combine our foods for infinite flavor variation for our foodie pleasure. The better a food tastes, the more we want to eat. The more variety we eat the better chance we have to receive adequate, balanced nutrition. In other words, the more we are foodies, the better chances we will be healthy enough to stay alive, and find a mate and make foodie babies, who will make more babies in God’s image.
God has a plan and that plan is for us to eat from a bountiful garden. Of course this does not really explain God’s “Just say no to apple’s” policy. I figure, as the omnivores they were Adam and Eve should have left the apple alone and BBQ’d the snake in a marinade of berries and fresh herbs, and paired it with a nice chardonnay."
"If god indeed made humans in her own image, then it stands to reason that she wanted us to be foodies. After all, humans are super-omnivores. Unlike other mammals who eat a narrow rage of foods, meat or vegetables, humans can eat almost anything.
If the wheat crop craps out this year, we can eat potatoes, or corn, millet, rice, barley, oats etc. We can eat meat, seafood, vegetable, fruit, nuts, seeds, grains, fungi, flowers, and even bark in the form cinnamon. We also have the capacity to combine our foods for infinite flavor variation for our foodie pleasure. The better a food tastes, the more we want to eat. The more variety we eat the better chance we have to receive adequate, balanced nutrition. In other words, the more we are foodies, the better chances we will be healthy enough to stay alive, and find a mate and make foodie babies, who will make more babies in God’s image.
God has a plan and that plan is for us to eat from a bountiful garden. Of course this does not really explain God’s “Just say no to apple’s” policy. I figure, as the omnivores they were Adam and Eve should have left the apple alone and BBQ’d the snake in a marinade of berries and fresh herbs, and paired it with a nice chardonnay."
Friday, September 18, 2009
Pics From the Shop
Just as the title so subtly implys, here is an example of what I get to work with almost daily. I love decorating the tanks :)
Monday, September 7, 2009
I Almost Felt Like I was Cheating
Stuff like this is too simple, for how good it is. Just a couple of pieces of chicken, several large pinches of basil, a bit of a dried pepper, and a can of Italian stewed tomatoes. Place in a crock and cook till done. Serve over pasta or rice.
Maple Apple Pie
Delicious and sweet, this simple pie is nice if you are looking for a variation on your regular apple pie.
All you must do is combine a teaspoon of cinnamon with 1 cup flour, and toss with a few sliced apples. Place in a prepared pie crust, and drizzle (maybe a quarter cup each) with maple syrup and raw sugar.
Because I am apparently mildly inept at properly rolling and transporting a pie crust, I crumbled some of the dough over the top of the pie, and pressed in. This actually made a nice upper crust. Sprinkled with a bit more sugar and bake at 350 degrees until done.
This pie lasted all of two days for two people.
All you must do is combine a teaspoon of cinnamon with 1 cup flour, and toss with a few sliced apples. Place in a prepared pie crust, and drizzle (maybe a quarter cup each) with maple syrup and raw sugar.
Because I am apparently mildly inept at properly rolling and transporting a pie crust, I crumbled some of the dough over the top of the pie, and pressed in. This actually made a nice upper crust. Sprinkled with a bit more sugar and bake at 350 degrees until done.
This pie lasted all of two days for two people.
Sunday, August 30, 2009
The Recipes
I loosely followed the recipe here for potato pancakes http://www.bettycrocker.com/recipes.aspx/potato-pancakes-with-chunky-gingered-applesauce using reconstituted dehydrated potato shreds, and adding some parmasan cheese.
1/2 cup Original Biscuit mix
1/2 cup milk
1 teaspoon salt
3 eggs
3 cups finely shredded uncooked potatoes
Combine the biscuit mix, milk, salt, and eggs, then stir in the potatoes, and let sit for a minute while you prep the pan. Heat over medium heat with a little butter or oil in the pan. Spoon about 1/4-1/3 cup batter into the pan and flatten. cook until the edges brown, then flip and finish cooking the other side.
Elliot thought they could use butter and syrup, I thought they could use butter and cheese. Needless to say these are versatile.
As to the omelet, I blended two eggs with a bit of finely grated cheese and a tablespoon or so of milk. Butter went into the nonstick pan (going with Julia on this one). Heat to high, and put the egg mixture in. I proceeded to swirl with a spatula until the eggs were aaaaalmost set, with just enough liquid left over to coagulate everything together into a cohesive mass. Let the eggs go until they are just about to your preferred consistency, then add a tiny bit of whatever topping you are using, just over one side. Once done, slide the omelet out onto a plate until it is about halfway out of the pan, then fold in half as you slide the other side out (clear as mud?).
1/2 cup Original Biscuit mix
1/2 cup milk
1 teaspoon salt
3 eggs
3 cups finely shredded uncooked potatoes
Combine the biscuit mix, milk, salt, and eggs, then stir in the potatoes, and let sit for a minute while you prep the pan. Heat over medium heat with a little butter or oil in the pan. Spoon about 1/4-1/3 cup batter into the pan and flatten. cook until the edges brown, then flip and finish cooking the other side.
Elliot thought they could use butter and syrup, I thought they could use butter and cheese. Needless to say these are versatile.
As to the omelet, I blended two eggs with a bit of finely grated cheese and a tablespoon or so of milk. Butter went into the nonstick pan (going with Julia on this one). Heat to high, and put the egg mixture in. I proceeded to swirl with a spatula until the eggs were aaaaalmost set, with just enough liquid left over to coagulate everything together into a cohesive mass. Let the eggs go until they are just about to your preferred consistency, then add a tiny bit of whatever topping you are using, just over one side. Once done, slide the omelet out onto a plate until it is about halfway out of the pan, then fold in half as you slide the other side out (clear as mud?).
Woot! New Cookware
.... and even better, clearance, good-quality cookware :D
You see, our hand-me-down cookware was rather worn
mostly due to not being so careful about high temps and metal utensils. So out they went!
A perfect little omelet pan...
for a nice little omelet...
and a larger pan for the potato pancakes, for which I probably did not really need all that oil lol!
Making sure I do not over heat the pan:
Here's Alton Brown on the subject of omelets. I basically followed his french omelet procedure.
You see, our hand-me-down cookware was rather worn
mostly due to not being so careful about high temps and metal utensils. So out they went!
A perfect little omelet pan...
for a nice little omelet...
and a larger pan for the potato pancakes, for which I probably did not really need all that oil lol!
Making sure I do not over heat the pan:
Here's Alton Brown on the subject of omelets. I basically followed his french omelet procedure.
Saturday, August 29, 2009
Pics from the SF Academy of Sciences!
Took a trip for my birthday awhile back http://www.calacademy.org/ .
Wow! Talk about overwhealming! I didn't even take pictures of most of it, but I got a few great shots of the birds in the rain forest exhibit.
Wednesday, August 5, 2009
Squash Tomato Sauce with Pasta and Focaccia
Tonight's dinner consists of a very chunky tomato sauce served over pasta with focaccia. IF the water for the pasta ever comes to a boil lol!
In the mean time, here is what I tossed together:
1/3 of a large white onion
4 cloves of garlic
These were sautee'd until lightly golden, then in went:
1/2 of a very large zucchini picked up from the farmer's market for 50 cents
1/2 of an average sized yellow crookneck squash
2 or 3 tablespoons pesto
I then covered the pan to cook the squash slightly. Then I added a can of italian-style stewed tomatoes, 1 can tomato sauce, 1 cup beef broth, and 1 lb. browned ground beef. I simmered this without a cover to reduce it's volume by about a quarter, just enough to thicken it. Put a lid on while got the water going for the pasta.
I just toasted some wonderful buttered focaccia which I also picked up at the small farmer's market. The weather was great for it, warm with a good breeze, and the smell of fresh-cut grass wafting about.
*Aaaaaaaaaahhhhhhhhhh*
In the mean time, here is what I tossed together:
1/3 of a large white onion
4 cloves of garlic
These were sautee'd until lightly golden, then in went:
1/2 of a very large zucchini picked up from the farmer's market for 50 cents
1/2 of an average sized yellow crookneck squash
2 or 3 tablespoons pesto
I then covered the pan to cook the squash slightly. Then I added a can of italian-style stewed tomatoes, 1 can tomato sauce, 1 cup beef broth, and 1 lb. browned ground beef. I simmered this without a cover to reduce it's volume by about a quarter, just enough to thicken it. Put a lid on while got the water going for the pasta.
I just toasted some wonderful buttered focaccia which I also picked up at the small farmer's market. The weather was great for it, warm with a good breeze, and the smell of fresh-cut grass wafting about.
*Aaaaaaaaaahhhhhhhhhh*
Sunday, June 28, 2009
The Planted Aquarium, Pt. 01
This is my 90 gallon aquarium. Set up about a month - month and a half ago. Running two power filters each running about 150-200 gallons per hour circulation through polyfiber. One of the filters also has a home made peat moss filter pad in addition to it's plain polyfiber filter pad. Two T-5 Powerglo bulbs to encourage my little plants.
Parameters before the peat moss addition were:
Ammonia - 0.75 mg/l. A little high, but also exactly what the tap comes out. Hopefully my bacterial filter will soon catch up. In the mean time, I have added a dose of prime to detoxify the ammonia.
pH - 7.5 (tap is 8.0). Hopefully the peat will help with this
General hardness- 8
Carbonate hardness- 4
Nitrite- 0
View of the left hand side. There are three plantings of water wisteria (as well as some smaller offshoots) at the right and back. Back left is hornwort which is loosely anchored to the rock. Front left is some rotala which has some little shoots starting, and in the front right/center, two bits of mondo grass. Hopefully this will all fill in together to have a fluffy full back, and flattish grassy area concealing a little rock cave. Orange fish in the background is a gold gourami, and an otocinclus catfish can be seen eating algae off the mondo grass.
View of the right hand side. I can't recall the name of the broad leafed grass on the very right hand side. There are 3 plantings of rotala, a java fern in the back near the center of the front clearing, and two spots of micro sword. Most of the plants will grow tall, and the micro sword should fill in like a lawn. You can barely see the two rummy nose tetras in the back, and a dark grey otocinclus cat on the small rock near the front right-hand side.
View through the right hand side. A clump of hair algae in the front left hand side of the picture, which seems to have caught a bit of the frozen food I tossed in earlier. A small bushy nose pleco is next to the clump, and an otocinclus cat is right behind it. There is also hornwort and the back of the small cave, and the lone neon tetra on the left hand side.
A closeup of the bushy nose pleco. Micro sword to the right, Java fern to the left.
The gold gourami.
On the underside of one of the leaves, I found several new leaves and roots growing.
Another java fern shoot. An uncurling leaf on top and dangling roots beneath.
Coming off the left-hand back side of the micro sword, some new runners.
Mondo grass
An otocinclus catfish resting on a rock. These are really good algae eaters, and will even eat algae off plant leaves without harming them.
Some parrot's feather floating on the surface of the water, as well as some water wisteria.
Rotala with new growth at the base of the plant.
An example of the snails that are trying to over run the tank. No worries though, this gives me an excuse to get some dwarf ring loaches to eat them :)
For algae control, there are 5 otocinclus catfish, one bushy nose pleco, and one albino bushy nose pleco. Two rummy nose tetras and one neon tetra also inhabit the tank. The tetras are schooling fish, so more will be added soon. Luckily so far none seem adversely effected by the lack of others.
Parameters before the peat moss addition were:
Ammonia - 0.75 mg/l. A little high, but also exactly what the tap comes out. Hopefully my bacterial filter will soon catch up. In the mean time, I have added a dose of prime to detoxify the ammonia.
pH - 7.5 (tap is 8.0). Hopefully the peat will help with this
General hardness- 8
Carbonate hardness- 4
Nitrite- 0
View of the left hand side. There are three plantings of water wisteria (as well as some smaller offshoots) at the right and back. Back left is hornwort which is loosely anchored to the rock. Front left is some rotala which has some little shoots starting, and in the front right/center, two bits of mondo grass. Hopefully this will all fill in together to have a fluffy full back, and flattish grassy area concealing a little rock cave. Orange fish in the background is a gold gourami, and an otocinclus catfish can be seen eating algae off the mondo grass.
View of the right hand side. I can't recall the name of the broad leafed grass on the very right hand side. There are 3 plantings of rotala, a java fern in the back near the center of the front clearing, and two spots of micro sword. Most of the plants will grow tall, and the micro sword should fill in like a lawn. You can barely see the two rummy nose tetras in the back, and a dark grey otocinclus cat on the small rock near the front right-hand side.
View through the right hand side. A clump of hair algae in the front left hand side of the picture, which seems to have caught a bit of the frozen food I tossed in earlier. A small bushy nose pleco is next to the clump, and an otocinclus cat is right behind it. There is also hornwort and the back of the small cave, and the lone neon tetra on the left hand side.
A closeup of the bushy nose pleco. Micro sword to the right, Java fern to the left.
The gold gourami.
On the underside of one of the leaves, I found several new leaves and roots growing.
Another java fern shoot. An uncurling leaf on top and dangling roots beneath.
Coming off the left-hand back side of the micro sword, some new runners.
Mondo grass
An otocinclus catfish resting on a rock. These are really good algae eaters, and will even eat algae off plant leaves without harming them.
Some parrot's feather floating on the surface of the water, as well as some water wisteria.
Rotala with new growth at the base of the plant.
An example of the snails that are trying to over run the tank. No worries though, this gives me an excuse to get some dwarf ring loaches to eat them :)For algae control, there are 5 otocinclus catfish, one bushy nose pleco, and one albino bushy nose pleco. Two rummy nose tetras and one neon tetra also inhabit the tank. The tetras are schooling fish, so more will be added soon. Luckily so far none seem adversely effected by the lack of others.
Friday, June 26, 2009
...Living in a VAN, down by the RIVER!
Well, not really living there, nor in a van, but it's still funny, and in some way, shape, or form related to my post.
Some photos, some of which are from the Tuolumne river.
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