This is just a straight-forward, simple recipe that I got off the internet and modified slightly for my particular oven, but I like it and it's worth a try.
3 C self-rising flour*
1/4 C sugar
1 12 oz. can of beer
1/2 C melted butter
Pre-heat oven to 350 degrees
Mix dry ingredients together, add in beer. Pour mixture into greased loaf pan and pour melted butter over mixture. Bake for 1 hour, cool for 15 minutes or to tolerance.
*If you don't have self-rising flour, add:
3 tsp baking soda
1 tsp salt
9.18.2009
11.02.2008
Apple Attack of the Snack
I used to make meals of this one back in college because it was easy, cheap, and yummy. It's still a great snack or a light lunch.
1 gala apple
1 banana
2-4 teaspoons peanut butter
Cut the apple in half (I use gala because it's one of my favorite varieties and isn't as strongly sour as a granny smith or as hard-skinned as a red delicious). Remove core and seeds from both halves.
Spread peanut butter across the apple, covering the flesh. Slice the banana, and lay slices on top of the peanut butter. Eat and enjoy.
Serves 1 or 2, if you're in a sharing mood.
*If you're a raw foodie and make your own nut butter, this is a good recipe for you too!
1 gala apple
1 banana
2-4 teaspoons peanut butter
Cut the apple in half (I use gala because it's one of my favorite varieties and isn't as strongly sour as a granny smith or as hard-skinned as a red delicious). Remove core and seeds from both halves.
Spread peanut butter across the apple, covering the flesh. Slice the banana, and lay slices on top of the peanut butter. Eat and enjoy.
Serves 1 or 2, if you're in a sharing mood.
*If you're a raw foodie and make your own nut butter, this is a good recipe for you too!
Orange-y Bread
I totally ripped this recipe off of a local publication that promotes wines and olive oils. But I enjoyed it so much, I thought I'd share it with you anyway. Now, I'm a big big fan of bread dipped in olive oil and balsamic vinegar, so it's my opinion that if you enjoy the same, you'll love this:
1 loaf of French bread
2 oranges
McCormick's Peppercorn Medley spice
extra virgin olive oil
Slice the bread and the oranges in half-inch thick slices. Place the oranges on a plate, with romaine leaves underneath for garnish if you want to go the extra inch for presentation. Press the orange slices with a fork to release the juices. Drizzle olive oil over the orange slices, then sprinkle with pepper. Place bread slices on top of the oranges so they may soak up the juices. Drizzle bread with olive oil. Serve and eat.
Of course, if you wanna get fancy with the basil or exchange oranges for lemons, you're welcome to do so. This one is a really good recipe for experimentation. And since you can do it by the bread slice, you can have fun with flavors without risking much. Enjoy!
1 loaf of French bread
2 oranges
McCormick's Peppercorn Medley spice
extra virgin olive oil
Slice the bread and the oranges in half-inch thick slices. Place the oranges on a plate, with romaine leaves underneath for garnish if you want to go the extra inch for presentation. Press the orange slices with a fork to release the juices. Drizzle olive oil over the orange slices, then sprinkle with pepper. Place bread slices on top of the oranges so they may soak up the juices. Drizzle bread with olive oil. Serve and eat.
Of course, if you wanna get fancy with the basil or exchange oranges for lemons, you're welcome to do so. This one is a really good recipe for experimentation. And since you can do it by the bread slice, you can have fun with flavors without risking much. Enjoy!
9.12.2008
Mushrooms and Scallops
I was craving my marinated mushrooms but wanted something to go with them.
2 oz. mushrooms (and needed ingredients... see recipe at above link)
tsp. avocado oil
4 oz. scallops
*Note: I substituted avocado oil for the olive oil in the mushroom recipe.
First I prepared the mushrooms and set them aside. Then I grilled the scallops in a skillet with a teaspoon or so of avocado oil. I simply added the two together and grabbed a pair of chopsticks.
They'd probably go amazing over steak, a rice side dish, noodles, in a sushi roll... be creative.
2 oz. mushrooms (and needed ingredients... see recipe at above link)
tsp. avocado oil
4 oz. scallops
*Note: I substituted avocado oil for the olive oil in the mushroom recipe.
First I prepared the mushrooms and set them aside. Then I grilled the scallops in a skillet with a teaspoon or so of avocado oil. I simply added the two together and grabbed a pair of chopsticks.
They'd probably go amazing over steak, a rice side dish, noodles, in a sushi roll... be creative.
9.11.2008
Marinated Mushrooms
It's not a side dish, it's not a condiment, but it's so versatile that I have to include it somewhere: marinated mushrooms.
This raw "dish" is a great addition to sushi, omelettes, pizzas, stir fry, with veggie or meat burgers... pretty much anywhere you'd want mushrooms. These are uncooked, and therefore great for any raw foodies.
whole mushrooms
soy sauce
olive oil
cajun seasoning
Slice the mushrooms, and place in a bowl. Add in a couple of tablespoons of soy sauce and a tbs. or so of olive oil. Stir gently until all the mushrooms are lightly coated. Add more as needed. When the mushrooms are wet, add a teaspoon of cajun seasoning or to taste. Stir gently until well mixed. Set aside for a few minutes and add to whatever dish you're preparing.
This raw "dish" is a great addition to sushi, omelettes, pizzas, stir fry, with veggie or meat burgers... pretty much anywhere you'd want mushrooms. These are uncooked, and therefore great for any raw foodies.
whole mushrooms
soy sauce
olive oil
cajun seasoning
Slice the mushrooms, and place in a bowl. Add in a couple of tablespoons of soy sauce and a tbs. or so of olive oil. Stir gently until all the mushrooms are lightly coated. Add more as needed. When the mushrooms are wet, add a teaspoon of cajun seasoning or to taste. Stir gently until well mixed. Set aside for a few minutes and add to whatever dish you're preparing.
8.31.2008
Turkey Tostadas
Also known as "the purtiest tostada this size of Texas". Every time I get a craving for Mexican -- which can be fairly often -- I go the store and get fresh tomatoes and romaine lettuce. Because this is sooo much better than certain taco chains I won't mention.
What you need:
1-2 red tomatoes
romaine lettuce
cheddar cheese
monterrey jack cheese
tostada shells (thick, sturdy ones)
1 can black beans
salsa, guacamole, sour cream (optional)
1 lb. ground turkey meat*
package of McCormick's taco seasoning
1-2 tbs. Worchestershire sauce
What you do with it all:
Brown the turkey meat on the stove. Drain. Add in the Worchestershire sauce and taco seasoning (use a half a package to a full package, depending on your tastes).
Heat the black beans in a separate pot on the stove.
Finely chop the tomatoes and lettuce.
Grate, shred, or crumble the cheeses.
Sprinkle the cheeses on the tostada shell. Put shell in microwave for 15 seconds to slightly melt cheese and warm the shell. Pile on the turkey meat, black beans, lettuce, and tomato. If you desire, add salsa, guacamole, sour cream, or all of the above. Enjoy!
(See why I mention that you use a sturdy tostada shell?)
Serves 4 (or so).
What you need:
1-2 red tomatoes
romaine lettuce
cheddar cheese
monterrey jack cheese
tostada shells (thick, sturdy ones)
1 can black beans
salsa, guacamole, sour cream (optional)
1 lb. ground turkey meat*
package of McCormick's taco seasoning
1-2 tbs. Worchestershire sauce
What you do with it all:
Brown the turkey meat on the stove. Drain. Add in the Worchestershire sauce and taco seasoning (use a half a package to a full package, depending on your tastes).
Heat the black beans in a separate pot on the stove.
Finely chop the tomatoes and lettuce.
Grate, shred, or crumble the cheeses.
Sprinkle the cheeses on the tostada shell. Put shell in microwave for 15 seconds to slightly melt cheese and warm the shell. Pile on the turkey meat, black beans, lettuce, and tomato. If you desire, add salsa, guacamole, sour cream, or all of the above. Enjoy!
(See why I mention that you use a sturdy tostada shell?)
Serves 4 (or so).
8.29.2008
Fried Rice
I just love fried rice. So here's how I make it:
2 c. rice
1 c. carrot
1 c. peas
soy sauce
sesame seeds
2 eggs
1 tbs. butter
sea salt
pepper
Prepare the rice in a rice cooker or on the stove. Slice up a cup of carrots or use a bag of frozen carrots. Frozen peas work well too. In a wok or large skillet, scramble the eggs in a pat of butter. To this add the rice, peas, and carrots. Sprinkle in soy sauce, sea salt, pepper and sesame seeds to taste (I use enough soy to turn the rice a light brown). Stir constantly over low-medium heat. If you're using frozen vegetables, heat until the veggies are thawed and cooked a bit. If you're using fresh, heat for about 5 minutes or until the veggies are done but not overcooked.
This serves 3-4 easily.
2 c. rice
1 c. carrot
1 c. peas
soy sauce
sesame seeds
2 eggs
1 tbs. butter
sea salt
pepper
Prepare the rice in a rice cooker or on the stove. Slice up a cup of carrots or use a bag of frozen carrots. Frozen peas work well too. In a wok or large skillet, scramble the eggs in a pat of butter. To this add the rice, peas, and carrots. Sprinkle in soy sauce, sea salt, pepper and sesame seeds to taste (I use enough soy to turn the rice a light brown). Stir constantly over low-medium heat. If you're using frozen vegetables, heat until the veggies are thawed and cooked a bit. If you're using fresh, heat for about 5 minutes or until the veggies are done but not overcooked.
This serves 3-4 easily.
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