schizoauthoress: (Hardcore Nerd II--Candy)
Now I'm even hungrier.

Secrets to Making SPAM Musubi

I was just searching for recipes to make baked red-bean buns (to use up my not-so-great adzuki bean paste) and found this! Eee!
schizoauthoress: (Default)
Now I'm even hungrier.

Secrets to Making SPAM Musubi

I was just searching for recipes to make baked red-bean buns (to use up my not-so-great adzuki bean paste) and found this! Eee!
schizoauthoress: (Adventures in Cooking)
Heat one tablespoon oil a frying pan over medium heat, then add:
2 cloves garlic, minced
1/4 one yellow onion, chopped

and cook until onion is translucent.

Add:
1/2 package Smart Ground original (hamburger substitute)
1 chipotle soysage, sliced into small pieces (fake-meat sausage)
1 teaspoon soy sauce

Stir until combined and well heated. Layer into 5" x 11" glass baking dish.

Next I cut some tortillas into thirds, to make 'strips' about the size of lasagna noodles. The tortillas I used were about five inches across, and I used about four 'strips' per layer.

The second layer was a can of black beans, heated in the frying pan, with some shredded Pepperjack Almond Cheese added to it. I didn't drain the black beans at all, so it was a slightly soupy mixture that I ladled on top of the tortilla layer. Another set of tortilla strips went over this one.

The third layer was a can of corn, drained, plus two 'serving spoons' of red salsa. This was mixed together, and spooned into the baking dish. Then I topped it with crushed corn chips and shredded cheese.

(We always buy a big jar -- 26 oz this time -- of regular picante salsa for cooking with. And after we finish off the 'eating salsa' and chips, we pour the 'crumblies', as the Boyfriend calls them, into a Ziploc bag for recipes like this.)

Bake at 350 degrees Fahrenheit for about 25 minutes, until cheese is hot and melted. Top with some more crushed corn chips, slice, and serve. (We got six "squares" out of this.)
schizoauthoress: (Default)
Heat one tablespoon oil a frying pan over medium heat, then add:
2 cloves garlic, minced
1/4 one yellow onion, chopped

and cook until onion is translucent.

Add:
1/2 package Smart Ground original (hamburger substitute)
1 chipotle soysage, sliced into small pieces (fake-meat sausage)
1 teaspoon soy sauce

Stir until combined and well heated. Layer into 5" x 11" glass baking dish.

Next I cut some tortillas into thirds, to make 'strips' about the size of lasagna noodles. The tortillas I used were about five inches across, and I used about four 'strips' per layer.

The second layer was a can of black beans, heated in the frying pan, with some shredded Pepperjack Almond Cheese added to it. I didn't drain the black beans at all, so it was a slightly soupy mixture that I ladled on top of the tortilla layer. Another set of tortilla strips went over this one.

The third layer was a can of corn, drained, plus two 'serving spoons' of red salsa. This was mixed together, and spooned into the baking dish. Then I topped it with crushed corn chips and shredded cheese.

(We always buy a big jar -- 26 oz this time -- of regular picante salsa for cooking with. And after we finish off the 'eating salsa' and chips, we pour the 'crumblies', as the Boyfriend calls them, into a Ziploc bag for recipes like this.)

Bake at 350 degrees Fahrenheit for about 25 minutes, until cheese is hot and melted. Top with some more crushed corn chips, slice, and serve. (We got six "squares" out of this.)
schizoauthoress: (Adventures in Cooking)
So...I originally logged on, a few hours ago, with the express purpose of typing up my latest 'Domesticated Dani' adventure. A somewhat exasperating voice chat about Tech Support, sign-up for an MLP custom swap, and Wikipedia wandering later...here I am.

I found several recipes in one of my Auntie's issues of 'Better Homes and Gardens' that I wanted to try. One of them calls for beer. ^_^

The one I tried tonight was created by Laura McAllister, and is called...wait for it...

"Skillet-Seared Salmon"

*facepalm* Oh, the brilliance. It be blinding me.

So yeah. I'm standing in my kitchen earlier this evening, contemplating this recipe. And then it hits me -- the damn thing is one ingredient away from being topped by pico de gallo. Du-uhhh!

Therefore, I present you with my latest recipe:

Seared Pico de Gallo Salmon )

Served with brown rice. I flavored the rice with a little dried rosemary, but that taste got overwhelmed by the main dish.
schizoauthoress: (Default)
So...I originally logged on, a few hours ago, with the express purpose of typing up my latest 'Domesticated Dani' adventure. A somewhat exasperating voice chat about Tech Support, sign-up for an MLP custom swap, and Wikipedia wandering later...here I am.

I found several recipes in one of my Auntie's issues of 'Better Homes and Gardens' that I wanted to try. One of them calls for beer. ^_^

The one I tried tonight was created by Laura McAllister, and is called...wait for it...

"Skillet-Seared Salmon"

*facepalm* Oh, the brilliance. It be blinding me.

So yeah. I'm standing in my kitchen earlier this evening, contemplating this recipe. And then it hits me -- the damn thing is one ingredient away from being topped by pico de gallo. Du-uhhh!

Therefore, I present you with my latest recipe:

Seared Pico de Gallo Salmon )

Served with brown rice. I flavored the rice with a little dried rosemary, but that taste got overwhelmed by the main dish.
schizoauthoress: (Tira (SC3) in Pieces)
So, we went shopping on Friday, right? Mostly because I've had a hankering to make pasta salad, and a huge bag of frost-damaged peas that I cooked the day before. The spaghetti never worked out as a pasta salad type thing, as I said it might, mostly because I was too lazy to chop it into tiny pieces after cooking...but also because we have extra jars of red sauce and I love cold sketti.

And I was all, "whoo hoo, pasta salad, here I come!" but you can't eat pasta salad for dinner. You need something that at least feels more substantial than a cold pasta dish with mayo, spices, and cheese, even if, technically, it's the same thing, just with hot melted cheese on top.

----

So last night I figured I'd make tuna casserole. I am Casserole Royalty -- I can make anything into a casserole (note to self, buy aluminum foil), and the thing is, people eat it! Sometimes they love it! Such was the case with last night's dinner, which, mind you, was created under one particular handicap that had me slapping my own forehead pretty hard...

I forgot to buy the fucking 'cream of mushroom' soup!

Now, this has happened before. I can whip up substitute 'cream of mushroom' with a can of Western Family sliced mushrooms, milk, onion and/or garlic salt, pepper, and cornstarch.

We had no mushrooms.

No problem! That's happened before, too. Then you can just make 'cream of celery' soup with celery salt (and garlic powder and dehydrated onions).

Pfft. What, are you kidding? This is a freaking bachelor-kitchen. You had to buy pepper when you came here. Honestly, who doesn't have pepper in their kitchen??

Oooookay. So we had a problem.

My solution? Turn vegetable broth into a spicy gravy-like base and combine it with tuna salad. Don't worry. It worked, well enough for Richard and I.

I need a name for this thing. Richard suggested "Dani's Tuna Casserole" -- I reject that on the grounds that this is not my regular tuna casserole. I figured we'd call it "Spicy Tuna Casserole" because of just how many spices we did put in it, but usually 'spicy' is connotative of hot, and there aren't any peppers in it, just chili powder. Anyway. Any suggestions you all have would be great.

----

Recipe Under Cut )

----

That long list of spices is actually shorter. The four spices listed after "Italian seasoning" are supposed to approximate this spice blend called "Mexican Fiesta" which, I swear, Richard puts on everything.

Also, the amounts in this are rough estimates of what I actually used, mostly because I don't believe in measuring cups when I'm not baking.
schizoauthoress: (Default)
So, we went shopping on Friday, right? Mostly because I've had a hankering to make pasta salad, and a huge bag of frost-damaged peas that I cooked the day before. The spaghetti never worked out as a pasta salad type thing, as I said it might, mostly because I was too lazy to chop it into tiny pieces after cooking...but also because we have extra jars of red sauce and I love cold sketti.

And I was all, "whoo hoo, pasta salad, here I come!" but you can't eat pasta salad for dinner. You need something that at least feels more substantial than a cold pasta dish with mayo, spices, and cheese, even if, technically, it's the same thing, just with hot melted cheese on top.

----

So last night I figured I'd make tuna casserole. I am Casserole Royalty -- I can make anything into a casserole (note to self, buy aluminum foil), and the thing is, people eat it! Sometimes they love it! Such was the case with last night's dinner, which, mind you, was created under one particular handicap that had me slapping my own forehead pretty hard...

I forgot to buy the fucking 'cream of mushroom' soup!

Now, this has happened before. I can whip up substitute 'cream of mushroom' with a can of Western Family sliced mushrooms, milk, onion and/or garlic salt, pepper, and cornstarch.

We had no mushrooms.

No problem! That's happened before, too. Then you can just make 'cream of celery' soup with celery salt (and garlic powder and dehydrated onions).

Pfft. What, are you kidding? This is a freaking bachelor-kitchen. You had to buy pepper when you came here. Honestly, who doesn't have pepper in their kitchen??

Oooookay. So we had a problem.

My solution? Turn vegetable broth into a spicy gravy-like base and combine it with tuna salad. Don't worry. It worked, well enough for Richard and I.

I need a name for this thing. Richard suggested "Dani's Tuna Casserole" -- I reject that on the grounds that this is not my regular tuna casserole. I figured we'd call it "Spicy Tuna Casserole" because of just how many spices we did put in it, but usually 'spicy' is connotative of hot, and there aren't any peppers in it, just chili powder. Anyway. Any suggestions you all have would be great.

----

Recipe Under Cut )

----

That long list of spices is actually shorter. The four spices listed after "Italian seasoning" are supposed to approximate this spice blend called "Mexican Fiesta" which, I swear, Richard puts on everything.

Also, the amounts in this are rough estimates of what I actually used, mostly because I don't believe in measuring cups when I'm not baking.
schizoauthoress: (Paper Cranes)
Explanation )

Hot Fudge Cake

1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder, and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-1t. slow cooker coated with nonstick cooking spray. Sprinkle with chocolate chips.

In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream.
schizoauthoress: (Default)
Explanation )

Hot Fudge Cake

1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder, and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-1t. slow cooker coated with nonstick cooking spray. Sprinkle with chocolate chips.

In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream.

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