Don’t recommend. Seriously. Just participate. I checked with the chair of the committee for the first-ever cookbook for Peninsula Friends of Animals (where Darcy and I have volunteered a lot, and through whom we’ve fostered/socialized lots of kittens).
They need more recipes — needn’t be vegan or vegetarian altho that’d be cool too — and it does not matter (I checked) where you live or if you are a member.
You’ll get a mention in the cookbook, so give me the name you’d like used. I’ve sent them three, which is rather enough from me….
So, please post recipes below, and I’ll copy and e-mail them to the chair of the committee! THANK YOU!
Guaranteed to violate all religious dietary laws, including Atkins
2 long tubes Supremo brand chorizo
Shredded Cheese (Cheddar, Jack, Sargento Taco, etc)
Oversized onion, or 2 regular ones
Big sweet bell pepper, any color
Tomatillo sauce
Refried or whole pinto beans
Corn tortillas
If you don’t know how or don’t want to make tomatillo sauce, use a bottle of Pace and add some habanero sauce to it, unless you are one of those people who is afraid food might have flavor.
Spray oil on a big long baking pan. Put tortillas in it
Turn the oven on to 375-400, somewhere around there.
Chop up onion, sweet pepper
Put a big frying pan on the fire.
Throw in chorizo, onion, pepper, mash up chorizo like you would ground beef, if you need to be told this.
Let it cook a little bit, take pan off fire, dump half of contents onto tortillas, spread, put on another layer of tortillas, spread beans, sprinkle an immoderate amount of cheese onto the beans, put another layer of tortillas, dump rest of chorizo, onion etc on top of them, spread. Pour tomatillo sauce over the whole thing.
Cover with aluminum foil, put in the oven for about 20 minutes.
Serve with chopped up jalapeno peppers
Guaranteed to violate all religious dietary laws, including Atkins
2 long tubes Supremo brand chorizo
Shredded Cheese (Cheddar, Jack, Sargento Taco, etc)
Oversized onion, or 2 regular ones
Big sweet bell pepper, any color
Tomatillo sauce
Refried or whole pinto beans
Corn tortillas
If you don’t know how or don’t want to make tomatillo sauce, use a bottle of Pace and add some habanero sauce to it, unless you are one of those people who is afraid food might have flavor.
Spray oil on a big long baking pan. Put tortillas in it
Turn the oven on to 375-400, somewhere around there.
Chop up onion, sweet pepper
Put a big frying pan on the fire.
Throw in chorizo, onion, pepper, mash up chorizo like you would ground beef, if you need to be told this.
Let it cook a little bit, take pan off fire, dump half of contents onto tortillas, spread, put on another layer of tortillas, spread beans, sprinkle an immoderate amount of cheese onto the beans, put another layer of tortillas, dump rest of chorizo, onion etc on top of them, spread. Pour tomatillo sauce over the whole thing.
Cover with aluminum foil, put in the oven for about 20 minutes.
Serve with chopped up jalapeno peppers
For the obsessively devout, Supremo also makes a beef chorizo, and for Hindus and Vegans, they also (may God save us all) make something called Soyrizo, and Vegans are already aware of the atrocity known as soy cheese.
FABULOUS. How shall I credit you? If you’re shy, you can send me your name at susanhu@earthlinkdotnet
Or I can include a link to your site?
and a link to the blog, if it won’t cause problems for you. Everyone is always welcome there. I am particularly proud of the testimonials section (scroll down, on the bottom right side) 😉
I’m trying this, for sure.
Put a pinch of saffron in a little bit of boiling water, about a quarter cup, then take it off the fire and let it sit.
Brown about a pound of boneless cubes of lamb in some olive oil, take it off the fire and put it somewhere.
Cut up two big onions, Sufi/Episcopal chop, throw them in the pan the lamb was in, with a little more oil, cook them till they’re soft, throw in a teaspoon or so of cinnamon, another one of cumin, cook it a little bit more. Grate some ginger, about a 3rd of a cup. Throw the lamb back in and dump in the ginger, the saffron juice, a can of chickpeas, a can of chopped tomatoes and about 3 cans of chicken broth. Let it boil, then turn the fire down and cook it for a while, 45 minutes of so, then throw in a half a cup of green French lentils, or whatever lentils you have will do, let it cook another half hour, when it’s done, put in lemon juice, cilantro, salt, and pepper and chiles till it tastes right. You can eat it with rice, or couscous or naan.
Vegans can substitute zucchini or eggplant for the lamb.
AND your location would make it all the more fun.
if you’re shy, just send to susanhu@earthlinkdotnet
This is not the traditional Euromerican tasteless gray mush.
This one is actually edible, and can be easily modified to be even more so.
Get the oven hot.
Put some butter in a pan, put the pan on the fire. Add about a half cup Basmati or Jasmine rice. Stir it around, let the butter melt, don’t let the rice toast, though. When some of the grains start to look whiter, add a cup of water and some salt, let it boil a few minutes, cover it, wait a minute or two, then turn the fire off, don’t uncover the rice.
While that is happening, spray oil on a loaf pan, cut up about half an onion, Sufi/Episcopal chop. When rice has sat for 15 minutes or so, dump it into a bowl.
Add a can of Creamy Chicken Mushroom Soup, a small package of frozen french cut green beans, a small can of sliced portobello mushrooms, a little half and half, some garlic. Mix all that up in the bowl.
Glop some into your greased loaf pan, sprinkle it with about a quarter inch of pre-shredded cheese in a bag, glop in the rest, add about a half an inch of cheese, put it in the oven till the cheese bubbles, probably 20-30 minutes.
This recipe is flexible. You can add any number of other things to it, according to taste. You can grate your own cheese, use fresh vegetables instead of canned and frozen, put meat and/ or seafood to it, leave out the cheese, put in water chestnuts, ginger and a little soy sauce and top it with slivered almonds, put in yogurt instead of half and half and a little curry powder, a few raisins, you don’t even have to use green beans. Spinach, sweet bell peppers, petit pois, broccoli, you can increase the ingredients and make a big batch of it, you can freeze it, stuff it in pastry shells, and if you are sick and depraved enough, you can defile it with those awful canned onion rings.
As it is here, it is suitable even for those who prefer “mild” flavored food. If you plan to serve it to regular people, add some chopped Jalapenos or Thai chiles.
For a mixed group, put chopped chiles and/or habanero sauce on the table and let people add a little or a lot.
Makes 7 servings (7 cups) Preparation time: 15 minutes Cooking time: 30 minutes
Ingredients:
1 Tb margarine or butter (bit o’butter worked fine)
½ cup chopped onion (1 small)
1 Tb all-purpose flour
2 ½ cups skim milk
1 cup sliced celery
1 cup sliced carrots (2 medium)
1 2/3 cups cubed potato (2 medium) OR broccoli florets
½ tsp. salt or no-salt
½ tsp dried thyme
¼ tsp pepper
Chopped parsley
¾ pound total of fish fillets -cod, turbot, haddock, or halibut or mixture
(I use about 1 lb total mixture of fresh salmon, cod, and shrimp, add water or extra milk as needed)
Serving size: 1 cup Calories: 124 Carbohydrate: 16 grams Protein: 11 grams Fat: 2 grams
Saturated fat: trace Cholesterol: 1 mg. Dietary fiber: 1.7 grams Sodium: 258 mg.
Exchanges: ½ skim milk, 1 vegetable, 1 very lean meat
Easy, low-cal, and great with salad and crusty garlic bread! sign me, Eleanora in Montana
is there seafood in Montana?
new shipments are flown in from Seattle and Alaska. I think it’s probably all frozen; didn’t mean to mislead. I just meant not canned, but “fresh” from the seafood counter at the local grocery. We do have lots of really “fresh” fish during trout season. I’ll try to come up with something more “Montanan.” Maybe pasties?
I’ve lived by the ocean twice, on Long Island and in Washington–the natives in LI were crazy for the “fresh” side o’beef my best friend used to get sent each year by her rancher parents! Of course, they shipped it frozen.
I was teasing you. I grew up in Eastern WA state, and we went nuts when we drove west once or twice a year. The first stop was the old oyster house in Olympia, then on to Seattle and Rosellini’s 410…. nothing like old country Italian and seafood.
Your chowder sounds fantastic. We’ll be getting some fresh fish from the Native Americans soon, and I’ll make it. My cats will go crazy!
I was trying to remember who had the cats on DKos! I wanted to send you a link to “Viva la Roombalucion” by Sars at Tomato Nation. Hilarious torturing of her cats by a Roomba.
I love Sars. Link to Roomba essay
</end off topic> Pasties recipe below.
I’m very sorry, I thought this post might be a recipie for cats.
Bad Cicero, bad, bad blogger.
find the troll that set this all in motion :0
A Tribute to Imperialist Convenience Food
Cut up a very large onion. You do not have to do Sufi/Episcopal chop, just a crude, nonsectarian rendering of the onion into small pieces.
Do the same with a green bell pepper and a couple of your favorite brand of roasted red peppers. If you don’t know what these are, use pimentos.
Brown and drain a pound of ground round. Obsessively devout Hindus and Vegans, chop up some portobello mushrooms.
Throw the chopped vegetables, more garlic than you feel is wise, and a can of Manwich into the pan with the meat.
Add some more garlic, Worcestershire sauce and Balsamic Vinegar.
You did not add enough garlic. Add some more, and some cayenne pepper, African if possible.
Unroll a Pillsbury ready crust into a pie pan and put it in the oven, 450, leave it there ten minutes or so while you add more garlic to the meat.
Take out the crust, which should be starting to get brown around the edges. Fill it with the sloppy joe stuff you have in the pan.
Unroll the other pie crust and lay it on top of the sloppy joe stuff. Press it down around the edges. Cut little designs into it with a knife so it does not explode, and put it in the oven.
Served alone, although large slices will prevent them from moving for several hours, this pie cannot be counted on to provide enough cholesterol to properly moisturize your guests’ arteries. You will need this side dish.
Now put several tablespoons of butter (Vegans use mustard oil) into a pan and put it on the fire. Add some garlic, cumin, cayenne pepper, salt, and more garlic. Mix it around with the butter.
Throw in a package of Simply Potatoes diced potatoes and onions. Add some additional cut up onion. Stir it around so it is coated with the spices. Turn down the fire, add some more butter and garlic. cover, and let it cook. Every few minutes, stir it around so the potatoes don’t stick and more get brown. When the potatoes are soft, and some are brown, it is done.
Check your pie. When top crust is brown, take it out, it’s done. Usually takes 20-30 minutes, depending.
You know, you should write your own cookbook. Not only are your recipes fabulous, they’re a RIOT to read!
I’m sending them all. Wow.
Ok, anyone who knows me coulda seen this coming a mile away.
16 oz of semi-sweet chocolate chips: 1/2 cup(one stick) of butter or margerine: 1/4 cup of milk: 2 eggs lightly beaten(I use egg beaters): 1 teaspoon of vanilla: 1 8oz tub of Cool Whip.(you can add more cool whip if you want to..it will just be a little less chocolatey).
Heat chocolate, margerine and mild in small pan until melted and smooth. Add eggs, stir till mixed into chocolate mixture. Remove from heat and add vanilla.
Refrigerate for about 20 minutes or until just cooled. Then add the cool whip to the chocolate mixture until very well blended. Cover and refrigerate.
Then enjoy a slice of chocolate heaven.
And do I have to use the chocolate chips or can I use cut up bits of Luker brand melted with sugar?
I think so, it would probably be like a soft cream pie. Grahma cracker crust sounds good with that idea. Having it set up for 24 hours is a good idea too.
I think you could use any chocolate you want. The original recipe called for semi-sweet bakers squares but I just used chocolate chips for no particular reason and that was fine. You can also use fat free cool whip…as I said I use egg beaters instead of real eggs and it makes no difference whatsoever.
This is so incredibly easy, only takes a few minutes and is very, very, very rich tasting.
Pastry:
3 cups flour
1/2 -1 tsp. salt
1 1/4 cups lard or shortening
3/4 cup very cold water
Measure flour and salt. Cut in lard until dough resembles small peas. Add water and divide into 6 equal parts.
Filling:
5 or 6 medium potatoes (red are best)
3 medium or 2 large yellow onions
parsley for flavoring
2 pounds of meat (loin tip, skirting or flank steak)
butter
salt and pepper
Roll dough slightly oblong. Slice in layers on dough, first the potatoes, then the onions and last the meat (sliced or diced in thin strips). Bring pasty dough up from ends and crimp across the top. Making the pasty oblong eliminates the lump of dough on each end. Bake at 375° for about one hour. Brush a little milk on top while baking.
These are a famous dish in Montana, legacy from the copper miners in Butte who carried them in their lunch pails. Serve with a nice brown gravy, easy to make if you brown the meat a little first. NOT low-cal, but yummy!
frightened by pastry-making.
What will happen if I use Imperialist Ready-Made pie crust?
hated making pastry, so she used the red box of Pillsbury crust for everything. So it could work, although the shape could get weird. Maybe try an imperialist Krusteaz mix?
OTOH, my tall grandma was a pastry whiz, and her secret was to refrigerate all crust ingredients, including the flour, for at least 2 hours before making the dough, and the dough itself for 30 minutes before rolling it out. Really works, if I remember not to handle it too much!
(PS: hey, update your blog! Loved the “big bowl of capitalism with whipped free market on top.”)
Soak 2 lbs red lentils for an hour or so, then drain.
Heat in a dry pan till almost smoking:
1 tbsp mustard seeds (these pop and turn gray when its ready)
2 tbsp corriander seed
2 tsp peppercorns
2 tsp cumin seed
5 cloves
4 green cardamom pods
2 inches of a cinnamon stick
Grind the heated spices with a healthy teaspoon of salt
Put one stick of butter in a 6 qt or larger pot and melt it.
When the butter is hot, add:
4 tbsp grated fresh ginger
The spice mix you just made
2 tbsp tumeric
1/2 tsp ground fenugreek
Immediately after adding the fenugreek (watch it, it turns bitter if burned!) add a couple of quarts of water. When the water reaches a boil add the lentils.
Continue cooking and adding water until the lentils are done and the cooking liquid is reduced to the point where it is just starting to have some body.
Eat with Indian bread and yoghurt, or if no Indian bakery is nearby, use heated flour tortillas.
Vegans may substitute for the butter and the yoghurt.
LOL I almost asked it it would work with whipped cream, but realized it probably needs those polyresins and nitadicinazolic glycol, butane and fragrance in cool whip to work right.
Fat free. hmmph.
I will try it with regular pie crust.
I am Against pie crusts made of cookie crumbs.
I recommend going through troll diaries over at dKos.
OK for people, too, but only if you have really strong teeth!
Homemade Dog Biscuits
1-1/2 cups all-pupose flour
3/4 cup multi-grain oatmeal or quick cooking oats, uncooked
1/4 cup honey-crunch wheat germ
1/4 cup chunky peanut butter
1/4 cup salad oil
1/4 cup honey
1 teaspoon baking powder
1/2 cup water
cookie cutter (bone-shaped if you can)
In large bowl, with mixer at low speed, mix 1 cup flour with remaining ingredients and 1/2 cup water until well blended. With spoon, stir in remaining 1/2 cup flour.
Preheat oven to 350 degrees F. With floured hands, on well-floured surface, knead dough until dough holds together. Roll dough 1/4 inch thick. With 5″ x 2-1/2″ cookie cutter (or knife to cut a shape with), cut out as many shapes as possible. Repeat with remaining dough.
Bake on large, ungreased cookie sheet for 20 minutes; turn oven off. Leave bones in oven to cook on residual heat. About 45 min. to an hour total, depending on your oven.
Remove bones from cookie sheet to cooling rack. When cool, store in airtight container or freeze if not using right away. Makes about 20-30 dog treats.
Natural Flea Preventation: Mix in garlic powder, brewers yeast & fennel seed.
Veggie Delight: Mix in cooked peas or other vegetables.
This is from a now-gone restaurant in Maine.
Nickerson Tavern Saute Sauce
1 cup creamy peanut butter
¼ cup soy sauce
2 Tablespoons maple syrup or cream of coconut
2 Tablespoons lemon juice
3 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon crushed garlic
1 teaspoon powdered ginger
1 Tablespoon red pepper flakes
1 Tablespoon sesame oil
Heat with hot water to emulsify
Use on veggies, rice, as dip
Keeps about a week in the fridge
Easy, sweet, and yummy
Maple chicken wings
12 to 14 wings
1 cup Maple Syrup
1/4 teaspoon dry ginger
1 teaspoon minced garlic
1 tablespoon cornstarch
1/4 cup vinegar
2 tablespoons soy sauce
Mix ingredients together and marinate for 24 hours in the refrigerator. Bake in 375 degree oven for one hour in the marinade, basting often.
My wife was raised on this stuff. Her Grandmother passed down the recipe, and my wife’s Father kept it up.
He would start early in the morning, shopping for fresh vegetables, tomatos, celery, onions, carrots, garlic. And he would pick up beef bones with lots of meat on them.
First he would saute the bones, then the vegetables, crushing, and pureeing the tomatos. Then, like sauce, he would cook it all on low, for hours.
He would then cool the whole thing down, and add sour cream. Meanwhile He would start cooking up some Orzo Pasta.
When that was done, he would reheat the Tomato soup, and add the pasta to each individual serving bowl.
Well, my wife and I did not have this kind of time.
Sooo….here’s what I did:
1 Large can of V8
1 can of beef broth
1 small sour cream
Mix all into a pot. Whisk the sour cream extremely well.
Start the pasta water, when boiling add orzos.
When soup and pasta are done. add them together in each serving bowl.
Now I know, this sounds kind of PTA crock pot recipe bookish, but I assure You, that this is so damn close to the original, my wife’s grandmother would beg me to make it, when she was too old to do the cooking anymore.
She said that she was foolish to have worked so hard for all those years, slaving over the soup, when she could have done it my way.
The Only Cheese Soup Recipe You’ll Ever Need
1 pkg. bacon, cut in 1 inch pieces
1 onion, chopped
2 carrots, chopped
3 ribs celery, chopped
3-5 potatoes, cubed
1 green bell pepper, chopped (optional)
1 qt. chicken stock
3 tbsp. flour
3 c. milk
3 c. shredded sharp cheddar (yes, I do mean SHARP)
Brown the bacon, and drain off most of the fat. Remove bacon from the pan and add vegetables. Cook 5-10 minutes until slightly softened. Add flour and let cook 2-3 minutes. Whisk in chicken stock, and add half the bacon back to pan. Simmer 30-40 minutes or until potatoes are tender. Add milk and bring to a boil. Turn off heat and slowly add cheese until it melts and integrates into soup. Add remaining bacon. Gorge yourself silly, or if you absolutely must, you can share it with friends and family.
Here is one of those easy chicken dishes that can be prepared almost effortlessly. There is a marinating period, though, of about 3 hours.
This chicken has a very red look which it gets from ground, hot red chillies. To get the same effect and not all of the heat you can combine paprika with cayenne pepper in any proportion that you like as long as the total quantity is about 1.5 tablespoons.
Serves 6:
1 tablespoon ground
cumin seeds
1 tablespoon paprika
1.5 teaspoons cayenne
pepper (see note above)
1 tablespoon ground
turmeric
1-1.5 teaspoons freshly
ground black pepper
4-3 teaspoons salt – or to
taste
2-3 cloves garlic, peeled
and mashed to a pulp
6 tablespoons lemon juice
3.5 lb (1.5 kg) chicken
pieces, skinned
3 tablespoons olive
oil
1 can chopped tomatoes
Combine the cumin, paprika, cayenne, turmeric, black pepper, salt, garlic, and lemon juice in a bowl. Mix well. Rub this mixture over the chicken pieces, pushing the paste inside any flaps and openings that you can find. Stuff some paste along the bone of the drumsticks. Spread the chicken pieces in a shallow baking tray, skin side down and set aside in a cool place for 3 hours. (Longer will not hurt. Just cover the chicken with cling film to prevent it from drying out.)
Preheat the oven to gas mark 6, 400 ?F (200 ?C). Brush the tops of the chicken pieces with the oil. Put the chicken in the oven and bake for 20 minutes. Add the can of tomatoes. Turn the chicken pieces over and bake another 25 minutes or until chicken is tender. Baste the chicken pieces with the sauce 3-4 times.
Adapted from Madhur Jaffrey’s Indian Cookery. Athenian, Greece.