christopher575

Microwave three cobs of corn in their husks for six minutes, cut the solid end off, and shake the cob out while holding the silk end. There are videos about this on YouTube. Allow them to cool a bit and cut the kernels off. It's less messy if you do this with the cob laying down instead of holding it upright. Throw the kernels into a big mixing bowl. Chop up a yellow onion and add it. Crumble a package of queso fresco and add it. Feta would work if you can't find it. Julienne some basil and add it. I used half a package because that's what I had. A whole one would have been fine. Add some salt and pepper, and toss the whole thing with some olive oil and white wine vinegar.

This makes a lot. Like, one of those plastic containers that's almost as big as a shoebox. Spoon it into one of those and leave it in the fridge for several hours to let the flavors meld. Give it a taste and see how it is. I added even more vinegar.

I've tried recipes like this before, but they always said to put the the sprouts back into the hot oven right after the vinegar was added. In my opinion, this cooks the vinegar away too much, so I adapted.

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Rinse and dry a pound of brussels sprouts, and peel off most of the loose leaves. Preheat the oven to 400 degrees. Cut the brown dead ends of the sprouts, but not the entire end, or they'll fall apart. Cut the smallest ones in half and the largest ones into quarters. If any look like they'll be too big in halves or too small in quarters, cut them in half, but off-center, then cut the larger section in half, making flat thirds.

Pile the sprouts on a baking sheet and drizzle with olive oil, but not too much. Add salt and pepper, and toss them until everything is coated evenly. Spread in a single layer on the baking sheet without overcrowding, and put them in the oven.

After 20 minutes, pull them out of the oven, flip them, and put them back in, checking after ten minutes. If they look done, pull them out and splash them balsamic vinegar. Toss again, and turn off the oven.

A few minutes before your entree is ready, throw the sprouts back in the oven, just to warm up a bit. Pull them out and plate with your entree, and enjoy!

This works best in a large sized Crock Pot.

The way I usually do it is to brown some onion in oil until it starts to get transparent. Then add a few cloves of minced garlic until it's fragrant. Then add 3/4 pound of ground beef and a 3/4 pound of italian sausage. Then I drain the fat, add a large can of tomato sauce, a large can of chunk tomatoes and a couple small cans of tomato paste. That's your sauce.

For the cheese layer, in a large bowl, combine a large 2 lb container of 4% cottage cheese and 4 cups of shredded mozzarella. If you so desire, add a package of frozen spinach to the cheese mixture.

You're then going to layer everything in the Crock Pot, starting with the sauce layer. It usually makes about 4 layers of each of the sauce and cheese. So a layer of sauce, a layer of uncooked lasagna noodles (you don't have to use no-boil, regular works just fine) then a layer of cheese. Repeat until you finish off the ingredients. I would try to make the sauce layer the top layer, then top it with some grated parmesan and cook it on low for 4-5 hours.

Figured if I don't want to take a picture, I can describe it. I made turkey burgers that were filled with feta, kalmata olives, dijon, worcestershire, garlic salt, pepper, and salt. They were on kaiser rolls with half a spreadable swiss wedge, low-fat mayo, red onion, avocado, and pickles. Baked onion rings with curry ketchup on the side.

I also got a head start on tomorrow's dinner, since this slaw I like to make tastes way better if it sits a day. I start with the zest and juice of a lemon and whisk in salt, pepper, and olive oil. Then I add a cubed avocado, a red onion sliced super-thin on the mandoline, and a bag of shredded cabbage. If I don't find it wet or flavorful enough tomorrow, I'll add a splash of rice vinegar. This is going to be served alongside swai crusted with some kind of bacon cheddar crust mix I saw on sale, and maybe some more mixed vegetables.

It's so helpful to plan two meals with a little bit of ingredient overlap when cooking for two. I may even try a little of the leftover feta in my slaw tomorrow.

(Updating and correcting what I said in the comments about my dinner last night.)

Cook one packet of ramen sans flavor packet, rinse in a strainer with cold water and leave it there to get as dry as possible.

Make a dressing in a mixing bowl using a very-heaping tablespoon of mayo, a spurt of Sri Racha, and splashes of rice vinegar, vegetable oil, and soy sauce. Add a sparkle of Chinese five spice and mix thoroughly.

Add some vegetables. Either use what you like or what you need to get rid of. I needed to get rid of radishes and celery, but didn't want the normal crunchy celery chunks that you're used to from potato salad, so I used a peeler to make ribbons. I also chopped up the leafy part of the top.

Put the ramen on the cutting board and chop every inch and a half or so across the pile. Ramen noodles are much too long for salads otherwise. Throw it in the dressing, mix it up, chill it, serve it. This recipe makes two side dishes or you can eat it yourself with some chicken or vegetables or perhaps a nice egg roll.

Chop up two pieces of bacon and heat in a pan on medium. If you keep a package of bacon in the freezer (which you should), just cut one row of lardons perpendicular to the slices. While this bacon is cooking, defrost four chicken tenderloins in the microwave and drain the water off them. Set the bacon aside, season the chicken with salt and pepper, and cook it in the bacon grease. If there's not enough bacon grease, add a little olive oil before putting the chicken in the pan.

Fill a small frying pan with fusilli or any pasta that happens to be in the pantry. Cover with water and turn the burner on high. Add salt, but not nearly as much as one customarily does when making pasta in a large pot of water.

When the chicken is cooked, set it aside and melt a pat of butter in the chicken pan, and use the melted butter to lightly fry a teaspoon of capers. If you happen to have a handful of cherry tomatoes that need to be used, throw those in as well and crush them (carefully!) once they soften.

When the pasta is al dente, reserve a few tablespoons of the starchy pasta water, which is easy to gather in a coffee cup if you use a slotted spoon to keep the pasta out of it. Drain the pasta and leave it in the colander in the sink to cool. No need to rinse it; pasta cooked in a shallow frying pan doesn't stick.

By now the meat pan should have a nice seasoned layer from cooking the bacon and chicken in it, so deglaze it with a healthy glug of white wine, taking care to rub everything off the bottom of the pan with your spoon or silicone tongs. Add a pat of butter, a heaping tablespoon of dijon mustard, and a splash of balsamic vinegar. Reduce the heat and stir, allowing the sauce to unify. Thicken with the reserved pasta water.

Cut the chicken into small pieces and dump it with the bacon and the noodles into the pan of sauce, tossing everything together and heating it through. Serve with a sparkle of parmesan.

For a spicier dish, add red pepper flakes while seasoning the chicken.

Serves 4 (or two hungry people with some nice leftovers)

Fingerling potatoes - small bag
Curry powder
Cayenne powder
Olive oil

Scrub fingerling potatoes and allow them to dry if they aren't pre-washed.

Preheat oven to 400 degrees with a rack 1/3 of the way down.

Cut each potato in half lengthwise. If they vary greatly in size, cut the larger ones down to a similar size for even cooking. Toss them in a bowl with a couple tablespoons of olive oil, a generous amount of curry powder, and a little bit of cayenne. Let it all rest in the bowl for 20 minutes or so, about the time it takes to preheat the oven if your oven takes forever to preheat.

When the oven is ready, spread the potatoes in a single layer on a baking sheet, put on the aforementioned rack in the upper third of the oven, and bake for 35 minutes, flipping them halfway through.

The waiting time in the bowl allows the oil to absorb into the potatoes more, so these come out softer than regular roasted potatoes with a deep, spicy flavor throughout. For crispier potatoes, wait until time to put them in the oven before tossing with the olive oil and spices, but be aware that the flavor will be more concentrated on the crusty outer edges.

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Entries tagged with recipes

Corn salad

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Crock pot lasagna, courtesy cecilgene

Dinner!

Cold ramen salad

Pantry Noodles

Spicy Delicious Fingerlings

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