Tag Archives: Recipes

Recipe time: Budget bounty

5 Feb

Count your reasons, great food for a great price is always welcome.

I finally bridged the gap from sporadically cooking intense and fabulous one-meal feasts to preparing intense and fabulous meals that last throughout the week.  And the bridge is like a gilded, jeweled gift from God floating on butterfly wings.

I eats good.

So here are two budget friendly recipes to start, I’ll share more later.  Other than spending initially on seasonings and rice, which last quite a while each of these dishes will yield about 20 servings for less than $10.  YES!

Special Spinach

  • 2 packs frozen chopped spinach leaves
  • 1 small can tomato paste
  • Chachere’s
  • Ginger
  • BBQ Sauce
  • 1/2 lb chicken
  • 1 white or yellow onion (diced)
  • 1/2 cup oil (preferably olive)

Fry the onion in oil until soft.  Set aside

Clean and season the chicken with Chachere’s.  Grill until fully cooked.  Chop into cubes.

In a large pot, cook the spinach on medium heat until thawed and boiling.  Add tomato paste, onion, and chicken, stirring to mix.  Add chachere’s, ginger, and BBQ sauce to taste.  When evenly mixed, cover and let stew for 15 minutes.  Serve hot over rice or pasta.

Vegetarian chili:

  • Black beans
  • Black eyed peas
  • Kidney beans
  • Red beans
  • 4 Chicken or tomato bouillon cubess
  • Chili powder
  • Curry powder
  • Tabasco sauce
  • Cumin
  • Paprika
  • Chachere’s
  • Basil
  • Salt
  • BBQ sauce
  • 1 small can tomato paste
  • 1 onion, diced
  • Crock pot

In a large pot, boil 8-10 cups of water.  Add bouillon, tomato paste and stir until blended.  Carefully transfer water to heated crock pot.  Add 1/2 cup each of all beans after rinsing.  Add seasonings to taste, then allow to cook until all beans are soft and liquid absorbed.  Serve hot over rice or with chips.  Garnish with diced onion and shredded cheese of your choice.

Tags: , , , , , ,

5 Holiday joys… And silliness

23 Dec

I LOVE Christmas.

It is the only part of pop-culture (aside from random, bass-heavy hip hop songs with inane lyrics) that makes me truly thankful, deep deep within.  Matter o’ fact, last year we decorated the tree with Sex Love and Money playing in the background.  Oh, the irony.

I am deeply thankful…

  • For 32 years of enjoying special time with family and friends.
  • For watching people act with love, the way we should all year.
  • For seeing care and attention to beauty and detail all around us.
  • For witnessing incredible acts of selflessness and generosity.

That said, there are quite a few more amazing things about the holidays… And some rather hilariously silly not-so amazing things.

In the spirit of laughter and fun, I give you five joys to make your holiday brighter (unless your last name is Scrooge.  In that case, I’ll pray for you.)  Also, five examples of silliness that might bring a few giggles.

Silliness #1: Office protocol.

“Sent Friday Dec. 23 at 12:00pm

Attn: All General Manager, Program Directors, Managers, Supervisors

Holiday Reminder!!

As per Company Policy, employees that are absent the day before and/or the day after our scheduled Christmas and New Year holidays without prior authorization (Approved Request For Time Off) will NOT be paid for the holidays.

Please remind your staff that all Request For Time Off forms must be submitted and approved prior to taking the leave.

Company Holiday schedule is as follows:

Christmas

Monday, December 26th and Tuesday, December 27th

New Year

Monday, January 2nd and Tuesday, January 3rd

Have a safe and happy holiday.

Executive Manger Human Resources”

Hey.  At least there was a manger involved.

Silliness #2: Gifting etiquette goofs.

I don’t believe in spending a lot of money on Christmas, but I love gifts, put lots of thought and care into gifts given, and feel lots of gratitude, grace and appreciation for any received.   I actually wrap and regift to myself as an exercise in contentment.

Some not-so gracious gift etiquette malfunctions:

  • Pouting (how anyone can be upset about receiving a gift is beyond me.)  
  • Misgiving (there are folks silly enough to not only be careless and confuse gifts… But also point it out and take the gift back.  Wowsa.)  
  • Pitying (we don’t give to receive, and it is wildly awkward to scramble for a return gift if pleasantly surprised by a one-sided exchange.)
  • Regifting (it’s wildly awkward to unintentially share how little you appreciated a gift by accidentally regifting it to the giver.)

Silliness #3: The angry caroler.

“I love singing.  It’s just like talking, except longer and louder and you move your voice up and down.”  - Buddy the Elf

There is little more fun to be had than holding an impromptu caroling session.  There’s always a hilarious barbershop quartet, someone incredibly out of tune… And standing quietly, staring at the words and other carolers with haughty disdain… The angry caroler.  Step up or step out.

Silliness #4:  The leftover bandit.

I can’t be the only one who dreams of leftovers.  I stock up on home-cooked goodness and eagerly count down the moments to post-holiday bliss.  There’s nothing quite like feeling retardedly selfish and stingy when you realize someone’s beaten you to them… And you want to beat them with tinsel.  #Prayerneeds.

Silliness #5: The material spirit.

The main reason I love Christmas, is that in my mind it’s all about love, selflessness, sharing, kindness, and gratitude.  I do live in America.  And I’ve noticed what it means for most.  And that’s sad for them.

Aaaaahhhh… The best part!  Holiday joys.

Joy #1:  Frugality.

Years ago I bought a fake tree as a compromise with an allergic roommate.  Since, I’ve kept the same decorations, lights, etc.  so my little home turns into holiday heaven pretty much for free every year.  I may spend a few dollars on spray paint to paint pretty branches silver or gold, or buy a strand of twinkle lights or two.  Gifts are on a strict budget, and quite frankly, if I can’t think of something that would truly be appreciated I’ll give my time instead.  No, I don’t really have a choice in the matter. But quite frankly, when I do, the simple approach helps keep the holidays grounded and real.

Joy #2:  Lights.

Lights, or people who shine a little brighter than most, become blindingly brilliant during this time… And everyone shines brighter than usual.  By the by, it would not surprise me to learn insurance skyrockets around the holidays because of distracted drivers.  It is all I can do to not slow to a crawl and gawk at every little twinkling bulb I pass while driving down a street.  My own little yard has a simple display (frugal fun) but goodness! Am I glad for neighborly light treats.

Joy #3:  Spirits.

Holiday spirits are high.  This makes me happy.  Holiday dranks are good.  Drink with an “i” is a non-alcoholic beverage.  Dranks have grown-up juice in them.  This makes me heppy.  Somehow, all the recipes are just glorious.  Spicy notes of cinnamon, nutmeg, ginger, cloves… Frosty confections and warm mugs, yum!

I’m trying out peppermintinis this year.

Peppermintini:

Cranberry Ciroc Vodka

Champagne

Candy cane

Fresh mint leaves

Fresh cranberries

To make One Peppermintini: Muddle a bit of candy cane, 9-10 mint leaves, and 3-4 cranberries in a glass.  Add ice, 1 oz vodka, shake.  Pour through strainer into chilled martini glass.  Top off with champagne. Garnish with one cranberry, one mint sprig, candy cane. :-D

Joy #4: Nourishment.

The feeling of love and abundance in this time feeds and nourishes our souls.  Plus… Holiday food tastes better for the same reason soup works so well when you’re sick: There’s love in it.  Everything is made with twice as much care, effort and concern.  I’ve yet to have holiday food that wasn’t scrumptious.

Joy #5: Love.

Love is the light in our eyes, the lift of our souls. The touch of our hands the drank in our bowls.

Waaaaitaminute.  Focusing.

I mean to say, love is everything.

That is what makes the holidays wonderful.

Tags: , , , , , ,

Holiday Cocktail Recipes

6 Dec

Pumpkin Spice Martini

Ingredients:

  • Vanilla Vodka
  • Frangelico Liqueur
  • Sparkling Apple Cider
  • Almond Champagne
  • Ginger
  • Nutmeg
  • Cloves
  • Cinnamon

In a shaker with ice add:

1 oz vodka

1 oz frangelico

A dash of each spice

Shake.

Pour.

Top off with:

1 oz almond champagne

1 oz sparkling cider

Sip.

Hot Chocolate Martini

Ingredients:

  • Chocolate Vodka
  • Dark Chocolate Almond Milk

Mix together equal parts vodka and almond milk in a shaker over ice.

Shake.

Pour.

Sip.

Tags: , , ,

Foodies

6 Dec

It’s funny to me that the term my dad coined when I was wee lass to get us excited about victuals is now a popular reference for a niche of folks.  For the record, whenever I say foodies it’s with wide-eyed glee and a funny voice, and makes me think of my overzealous, hilarious dad in his t-shaped afro days.

This is the same excitement I get about healthy cooking now… And I’ve got to share the glory.  In the last post (http://tinawatkins.wordpress.com/2010/11/24/get-in-my-belly/) I gave up a few goodies with the promise of more: Stuffed peppers, spicy tomato soup, 4 variations of breakfast potatoes, and fruit salad… Then made some crunk-tacularly spiffy lasagna…  So ya gets that too. :)

Stuffed peppers

  • 1/2 cup finely chopped onion
  • 2 tbsp crushed garlic
  • 1 tbsp tomato paste
  • 1/2 cup each of finely chopped potatoes, tomatoes, broccoli, cranberries, zucchini, mushrooms
  • 1/2 cup of corn

Set oven to 350.

In a saucepan set to medium heat, heat two tablespoons olive oil, add crushed garlic, cranberries, onion and potatoes until potatoes soften.  Add 1 tbsp basil, tomato paste, other veggies and stir until coated.  Remove from heat.

Chop tops off of two bell peppers, hollow and clean inside.  Cut tips off bottom of pepper to balance so it stands upright.  Spoon veggies inside, pressing to fill.

Bake at 350 for 10 minutes.  Serve hot.

Spicy tomato soup: This is partly stolen from my man… But until he gets his own blog I post.

Boil 4 cups water in a large saucepan.  Lower heat to slow boil, add 1tbsp garlic, 1 small can tomato paste, stirring frequently.  Season with basil, Chachere’s to taste.  Chop onion, add to soup.  Add corn, beans, squash, broccoli. Lower heat, cover and let cook until onion softens.

Mix ‘n’ match potatoes

  • 2 cups potatoes, cleaned and chopped into 1-inch chunks
  • 1 tomato, diced
  • 1/2 red or white onion diced
  • 1/2 red or green bell pepper diced
  • 1 cup chopped Broccoli
  • 5-7 Mushrooms, sliced
  • 1/2 can tomato paste
  • Fresh cilantro
  • Corn

Potato Var 1: Use only onion, tomato, mushrooms. Add 2 tbsp tomato paste, and 1 tsp basil, stirring to coat before adding tomato and mushrooms.

Potato Var 2: Use  onion, corn, bell pepper, cilantro and cumin.

Potato Var 3: Use all veggies, basil, oregano.

Potato Var 4: Use only onion and thyme.

Heat 3 tbsp olive oil, add 1 tbsp garlic and chopped onions, cook to soften.

Add potatoes, season to taste with Chachere’s and 1 tsp. of herb of choice.

Add veggies when potatoes are cooked. Veggies should be cooked just until heated.

Fruit salad

Chop 1 cup each of strawberries, plums, peaches and place in a bowl.  Squeeze 1/2 cup fresh lemon juice, add mint, cinnamon, nutmeg, ginger to taste. Finely chop 1/2 apple, add to lemon mix and microwave 1 minute.  Pour lemon mix into a martini shaker with ice, shake until chilled.  Slice 1 cup apples add to bowl with fruit.  Add 1 cup raspberries, blackberries.  Strain chilled lemon mix over salad, stir to coat.  Serve chilled.

Leftover Lasagna: We got a little extra creative with some leftover meats, but you can do a veggie version without the asterisk marked items.

  • 1/2 package of lasagna noodles
  • Your favorite marinara sauce (however you get it.)
  • Barbecue sauce
  • Your favorite Sesame salad dressing (however you get it)
  • 1/2 cup potatoes
  • Crushed garlic
  • Onion
  • Tomato paste
  • *2-3 turkey or chicken legs, skin on
  • *Shrimp
  • Corn
  • Spinach
  • Broccoli
  • Tomato
  • 1 cup asiago cheese, grated

Mmmm…   Mix equal parts of your fave store-bought veggie marinara, barbecue, and sesame salad dressing with garlic and basil in a small bowl and microwave as a marinade.  *Thanksgiving turkey was one of the staples here but any white meat will do.  Baste meat, skin on, and bake 15 minutes on 350 degrees.

Heat 2 tbsp olive oil in a saucepan.  Chop 1/2 cup potatoes into 1/2 inch chunks.  Sautee potatoes, 1 tbsp crushed garlic and 2 tbsp finely chopped onion until softened.  Add 1 cup of marinara, one small can tomato paste and two tbsp sesame dressing.  Cover and set to low heat.

Add marinade.

*Remove meat from oven, separate meat and skin.   Chop skin finely and add to sauce.

*Chop meat into 1/2 inch chunks.  Season fresh, tail-off and cleaned shrimp with a light dusting of Chachere’s and garlic, mix with meat, refrigerate.

Boil water for lasagna: Remove from heat and drain when noodles soften.

Add vegetables to sauce, cooking each until warm in this order: 1/2 cup Corn, spinach, broccoli, tomato chunks. Turn off heat.

In a large casserole dish, pour one ladle of sauce to coat bottom evenly.  Lay 3 or 4 noodles in dish to cover the bottom.  Layer with vegetables, meat, sauce, cheese spreading  each evenly.  Cover with more noodles, layer again with vegetables, meat, sauce and cheese.  Dust with basil and oregano.  Put in oven (still at 350) and bake until bottom layers bubble.

Remove, add remaining cheese and return to oven until melted.

Tags: , , , , , ,

Get in my belly

24 Nov

So… Of late, my diet has become such that I rarely go a day without these five things in moderation: Coffee, water, alcoholic beverage, cheese, and meat… Not surprisingly, I often ate only one full meal a day.  My rather toxic diet was, at least, self-regulating, certainly habitual

There were other things involved-veggies, fruit, breads, pastas, rice, fish… Healthy snacks etc.  And generally I’m a quite healthy cook, with very little frying, salting, breading, or sugar-loading in my approach.

But somehow, some seasoned chicken or a sprinkling of cheese seemed to find its way into darn near every entrée I made.  Don’t judge.

Out of the blue, I recently decided to do the Daniel’s fast for ten days… Then dive head first into Thanksgiving glory.

This essentially means all veggies, fruits, herbs, whole grains, and natural spices are fair game.

Knowing myself well, my approach to this was to prep to the hilt, making it as easy as possible to indulge myself whenever I fancied.  ’Cause if at any point it felt like I was fasting, otherwise known as starving, it wouldn’t bode well.  My little effort would go down in a vodka-fueled spiral of cheese-stuffed chicken flames.

I didn’t expect however, to somehow, turn on the top speed chef veggie culinary challenge.  Each meal has become a chance to speed-experiment with new flavors and combinations.  I even tried and liked, mushrooms! (I’ve harbored a strong aversion for them since early childhood. Something about the texture…)

I’ve been loving this food so darn much, and not feeling like I’m missing out anything, that I figured it’s only right to share some of my discoveries.

Too many are misguided into thinking vegetarian cooking is bland, unseasoned steamed greenery and it’s not.  Not that I condone belly-stuffing, but you can feel the same satisfied tummy warmth with all veggie, healthily prepared foods that you can with unhealthy comfort foods… Only you can eat MORE! And, more frequently!

‘Cause you know, after some turkey, mac ‘n’ cheese, collards, cornbread, mashed potatoes and chocolate cake you’re neither moving nor thinking about food until at least 8 hours later… Which is the last thing you’d wanna do to your body but the only thing you’re capable of.

On day 9 of my ten-day fast, I’m feelin’ fine.  Well.  That’s not true, I’m getting over a cold.  That had everything to do with the illness trifecta:  Unrest and underdressed in unseasonably chilly California, and nothing to do with my water guzzling, veggie and fruit.

If you’ve ever dreaded the thought of eating more vegetables fear no more, you can do it!!!

Here’s what I bought from my local grocer…

Fruits and Veggies:

  • Romaine lettuce
  • Tomato paste (no sugar added)
  • Frozen yellow corn
  • Fresh roma tomatoes
  • Russet potatoes
  • Zucchini
  • Mushrooms
  • Fresh Cilantro
  • Mango salsa (no sugar or additives)
  • Red bell peppers
  • Brown rice rotini pasta
  • Whole wheat penne pasta
  • Red onions
  • White onions
  • Olive oil
  • Apples
  • Strawberries
  • Pears
  • Grapes

Seasonings:

  • Tony Chachere’s (creole seasoning)
  • Basil
  • Minced garlic
  • Cilantro
  • Oregano
  • Sea salt

Here are a few Top-speed veggie recipes with said ingredients… (15-20 minutes or less) I’ll add more regularly. If you have any to share please do! :)

Ensalada de Gloria (Rinse and drain all veggies first)

  1. Chop or slice tomato: dust with basil, garlic powder, chachere’s and set aside
  2. Chop 1 head romaine lettuce and place in a medium-sized bowl

Cut these veggies and add to bowl:

  1. 1/8 of a Red onion (finely chopped)
  2. 1/2 a cucumber (Slice)
  3. 10 red grapes (quartered)
  4. 1/2 a Bell pepper (Diced)
  5. 4 Mushrooms (Sliced)

Dust over lightly with these seasonings and toss:

  1. 2 tablespoons mango salsa
  2. Chachere’s
  3. Fresh garlic
  4. Basil

Easy Corn

  1. Chop 1/4 white onion
  2. Chop cilantro (need 1/2 teaspoon)
  3. Sauté onion in olive oil until carmelized
  4. Add 1/2 teaspoon garlic
  5. Add 2 tablespoons mango salsa
  6. Add corn
  7. Add cilantro, mixing onion-mango in evenly
  8. Serve hot, or chilled with salad recipe above.

Zucchini and mushroom over brown rice with tomato sauce

  1. Chop 1/2 red onion
  2. Chop 1/2 red bell pepper
  3. Slice 1 small zucchini
  4. Slice 7-8 mushrooms

Sauce:

  1. In a sauce pan, cook garlic, onion, 1/2 teaspoon of basil and oregano in 4 tablespoons olive oil until onions soften
  2. Add 2 tablespoons tomato paste, stir until evenly mixed
  3. Add one tablespoon water
  4. Cook on low heat, stirring frequently

Rice

  1. In a sauce pan, cook garlic, 1 cup brown rice, 1 teaspoon tomato paste and sauté until slightly browned
  2. Add 2 1/2 cups water, bringing to slow boil
  3. Cover and cook on med-low heat 15 minutes (until rice is fluffy, water absorbed)

Veggies

  1. Sauté garlic and half the chopped onion until carmelized
  2. Add zucchini, dust lightly with chachere’s, stirring to coat
  3. Add bell pepper, stirring to coat
  4. Add mushroom, stirring to coat
  5. Turn off flame.

Serve vegetable mix over rice, pour sauce on top.

Yummy in my tummy. :)

Next up: Stuffed peppers, spicy tomato soup, 4 variations of breakfast potatoes, and fruit salad.

Tags: , , , ,

Follow

Get every new post delivered to your Inbox.

Join 225 other followers