I like broccoli, but it's not my favorite green vegetable. My favorite vegetable that is high in chlorophyll is asparagus. However, since this recipe is not called "My favorite asparagus" I'm not going to post that today.
Yetis like fresh veggies, typically prepared with not too much fuss and work. But we still like our veggies to taste really good. Typically, that means that the ingredients list requires a few more items than just vegetables and water. Here is a version of steamed or boiled broccoli that requires just a touch more than minimum of effort. Minimum effort for vegetables usually means raw vegetables. This also only requires a handful of ingredients. I'll make up for the effort and ingredients list when I post my favorite barbecue rub and barbecue sauce, if I ever do. Those may remain secret. And the snowdogs are doing fine now that colder temperatures are here, by the way.
Steamed or Boiled Broccoli with in a light lemon-wine-butter sauce
1 bunch of raw, fresh, good broccoli. About 4 large handfuls
water for steaming or boiling, or you can steam the broccoli in the microwave
1 tablespoon of butter
1/4 cup of white wine
rind of 1 lemon, no pith or you're asking for extra bitter broccoli
juice of 1 lemon
1/2 teaspoon of red pepper flakes (optional)
pinch of salt
pinch of fresh ground black pepper (optional)
Cut up your raw broccoli into your desired size for serving. If boiling the broccoli, bring some water to a boil. If steaming on a stove top, set up your steamer. Steam or boil the broccoli for just 2-3 minutes. The broccoli pieces should be just slightly more tender than raw and bright green. Remove the broccoli and drain, but do not rinse or cool.
Place the butter in a medium to large saucepan over medium-high heat. Once the butter melts and starts to foam, but is not browning, add the broccoli and toss. Add the lemon rind, white wine, pinch of salt, and red pepper if desired to the broccoli in the saucepan and bring to a low boil. Allow the liquid to reduce greatly, until there is just a small puddle of liquid in the bottom of the pan.
Add the lemon juice and black pepper if desired, and toss. Allow to cook for about 1-2 more minutes and serve.
I really like this as a side dish for broiled salmon or steak and some saffron rice or roasted new potatoes.
Serves about 4 as a side, or 4 Yetis if you use Yeti-sized handfuls of broccoli and double the rest of the ingredients.
Saturday, December 22, 2007
Thursday, December 13, 2007
Quick no-chicken chik'n soup
OK, here's a fully vegetarian post. Pretty much. And it's easy. And quick. And full of vegetables. Yetis eat vegetables. Sometimes we eat things that also pass for food, but that's a whole different story. This is a dish that the snowdogs don't really go for as it is lacking in the meat parts, but it is wonderful on cold nights with a nice piece of dill bread (to be another post). Here is Quick No-Chicken Soup, or QNCS in acronym land. This soup only has rough amounts for ingredients as the exact contents usually depends on what you have in your fridge at the time you make it.
Ingredients, in rough quantities:
2 tablespoons of olive oil
a carrot, small dice or halved and then cut into thin slices
a stalk or two of celery, small dice or thin slices about the same thickness as the carrot
some finely diced onion
a garlic clove, minced
about 4-6 cups of no-chicken broth, mushroom broth, or other veggie broth (you can use a meat or poultry broth, low sodium please, instead for meat)
some nicely diced fresh herbs. I like tarragon, or thyme, or cilantro, or parsley, or even some slivers of sage, but not all at once.
a handful or two of cooked egg noodles, probably optional.
You could also add leftover barley (yum!), rice, diced or sliced mushrooms, a pinch of red pepper flakes, etc.
Put a large saucepan, one large enough to hold the entire contents of the soup, over medium heat. When the oil is shimmering, add the veggies and saute for about 3-4 minutes. Add the broth and bring to a low boil. Add the herbs, stir through, and serve. Told you it would be easy.
Feeds 2 Yeti with bread. Feeds 4 humans with bread. Feeds 1 college student. Students can't afford bread.
Ingredients, in rough quantities:
2 tablespoons of olive oil
a carrot, small dice or halved and then cut into thin slices
a stalk or two of celery, small dice or thin slices about the same thickness as the carrot
some finely diced onion
a garlic clove, minced
about 4-6 cups of no-chicken broth, mushroom broth, or other veggie broth (you can use a meat or poultry broth, low sodium please, instead for meat)
some nicely diced fresh herbs. I like tarragon, or thyme, or cilantro, or parsley, or even some slivers of sage, but not all at once.
a handful or two of cooked egg noodles, probably optional.
You could also add leftover barley (yum!), rice, diced or sliced mushrooms, a pinch of red pepper flakes, etc.
Put a large saucepan, one large enough to hold the entire contents of the soup, over medium heat. When the oil is shimmering, add the veggies and saute for about 3-4 minutes. Add the broth and bring to a low boil. Add the herbs, stir through, and serve. Told you it would be easy.
Feeds 2 Yeti with bread. Feeds 4 humans with bread. Feeds 1 college student. Students can't afford bread.
Monday, December 10, 2007
It's more assembly than cooking. It's Chicago-style hot dogs or soy dogs!
I decided that today I wouldn't cook much. But instead, I'm going on a Yeti assembly-line spree! I'm going to post information that will allow you, the reader at home, or at work, or slacking off at school, to make your very own, authentic, Chicago-style hot dogs and soy dogs. All of the ingredients are the same for both versions, except for the hot dogs vs. soy dogs. And the cooking techniques are a little different, but I'll get to that in a minute.
For those of you Yeti not familiar with the Chicagoland area food specialties, there are a number of well-known ones. Deep dish pizza and eye-talian beef are two of them. But every Chicago Bigfoot knows how to make a Chicago hot dog. Don't be intimidated by the ingredients list. If you are going to make a bunch of these, it's just like setting up an assembly line and doing the same thing over and over. You'll see. By the way, the snowdogs don't get to eat these at all because raw onion is toxic to snowdog metabolisms. And you can never put ketchup on a Chicago dog, soy or animal. It's just wrong. Never. Nope, not even now.
Chicago-style hot dogs (or soy dogs) or "a salad on a bun"
Ingredients:
yellow mustard, not Dijon or brown
sweet pickle relish, the bright green kind if you can find it
yellow onion, small dice
2 cucumber slices per dog, quite thin
2 tomato wedges per dog
celery salt
sport peppers, or tabasco peppers, or pepperocini if you can't find the others and you're desperate (the peppers are optional)
dill pickles cut into wedges lengthwise, one per dog
Kosher beef franks for regular dogs
soy dogs (I prefer Yves brand Good Dogs) for soy dogs
hot dog buns
Preparation:
Put all your vegetable ingredients in easy-to-handle containers, like small bowls for the chopped onion and tomato slices, etc.
Kosher beef franks should be steamed or boiled until heated through. Soy dogs require some sort of grilling to have the nice external texture required for a Chicago-style dog experience. When the dog of your choice is heated through (but not snowdogs), place the dog inside one of your hot dog buns. Traditionally, the buns are slightly warmed, either on a steam table or in the oven briefly, but it's not necessary. Once you have your hot dogs safely in the bun, you can start assembly. Put a single line of mustard down one side of the dog, and an even spoonful of relish down the other side. Not too much relish, only about a teaspoon full. Put about a half teaspoon of chopped onion in a line on top of the mustard. The mustard will help hold the onion in place. Slide two cucumber slices down one side of the bun next to the dog. They would look like OO next to each other. Tuck the tomato wedges in, pointy-side down, next to the cucumbers on the same side of the dog. Sprinkle a small amount of celery salt on the dog, add 2 peppers per dog if desired, and put a dill pickle wedge on top.
There you go, an authentic Chicago-style experience. You'll be the envy of the neighborhood and all the Cubs Yeti fans and White Sox Sasquatch fans and Da Bears Bigfoot fans and Orange and Blue will flock to your door to pet the snowdogs behind the ears and eat a Chicago-style dog and say Hey! Hey! Holy Cow!
Feeds about 6-8 dogs per Yeti or Chicagoan, 2-4 dogs per normal person.
For those of you Yeti not familiar with the Chicagoland area food specialties, there are a number of well-known ones. Deep dish pizza and eye-talian beef are two of them. But every Chicago Bigfoot knows how to make a Chicago hot dog. Don't be intimidated by the ingredients list. If you are going to make a bunch of these, it's just like setting up an assembly line and doing the same thing over and over. You'll see. By the way, the snowdogs don't get to eat these at all because raw onion is toxic to snowdog metabolisms. And you can never put ketchup on a Chicago dog, soy or animal. It's just wrong. Never. Nope, not even now.
Chicago-style hot dogs (or soy dogs) or "a salad on a bun"
Ingredients:
yellow mustard, not Dijon or brown
sweet pickle relish, the bright green kind if you can find it
yellow onion, small dice
2 cucumber slices per dog, quite thin
2 tomato wedges per dog
celery salt
sport peppers, or tabasco peppers, or pepperocini if you can't find the others and you're desperate (the peppers are optional)
dill pickles cut into wedges lengthwise, one per dog
Kosher beef franks for regular dogs
soy dogs (I prefer Yves brand Good Dogs) for soy dogs
hot dog buns
Preparation:
Put all your vegetable ingredients in easy-to-handle containers, like small bowls for the chopped onion and tomato slices, etc.
Kosher beef franks should be steamed or boiled until heated through. Soy dogs require some sort of grilling to have the nice external texture required for a Chicago-style dog experience. When the dog of your choice is heated through (but not snowdogs), place the dog inside one of your hot dog buns. Traditionally, the buns are slightly warmed, either on a steam table or in the oven briefly, but it's not necessary. Once you have your hot dogs safely in the bun, you can start assembly. Put a single line of mustard down one side of the dog, and an even spoonful of relish down the other side. Not too much relish, only about a teaspoon full. Put about a half teaspoon of chopped onion in a line on top of the mustard. The mustard will help hold the onion in place. Slide two cucumber slices down one side of the bun next to the dog. They would look like OO next to each other. Tuck the tomato wedges in, pointy-side down, next to the cucumbers on the same side of the dog. Sprinkle a small amount of celery salt on the dog, add 2 peppers per dog if desired, and put a dill pickle wedge on top.
There you go, an authentic Chicago-style experience. You'll be the envy of the neighborhood and all the Cubs Yeti fans and White Sox Sasquatch fans and Da Bears Bigfoot fans and Orange and Blue will flock to your door to pet the snowdogs behind the ears and eat a Chicago-style dog and say Hey! Hey! Holy Cow!
Feeds about 6-8 dogs per Yeti or Chicagoan, 2-4 dogs per normal person.
Friday, December 7, 2007
Sushi! Or not! It's all up to you.
Ok, lots of people like sushi. Lots of people don't like sushi. Lots of people don't like Yetis either, but I don't hold that against them. This is a recipe that basically uses stuff that I talked about earlier, but in other variations and with sushi rice instead of jasmine. If you don't want to make maki (rolls) that's fine, I've got some alternatives down below.
Also, watch out for the snowdogs on this one, as they love tuna and fish.
Raw or seared tuna maki sushi! Or not!
You need to have prepared ahead of time about 2 cups of sushi rice, which is often about 1 cup before cooking, including seasoning with rice wine vinegar and anything else you want. The rice should be cool. I usually put some lemon or lime rind in with the rice when it cooks for a nice citrus flavor.
2 shallots, small dice
bean sprouts, very fresh, washed, and patted dry
red pepper flakes (optional)
sushi-grade ahi tuna, probably about 1/4 pound or so
seasoning mixture, described below. About 2 tablespoons or so of this mix, depending on how much tuna you have.
about 2-3 sheets of nori (seaweed sheets for sushi, available in many supermarkets) for maki, or you could have this sashimi or nigiri style
Optional: wasabi, pickled ginger as garnish / condiments
For the marinade for a seared tuna version of this see my November 9, 2007 entry. The leftovers work really well in this roll. If you are making this fresh however, read the following.
To use raw tuna (assuming your tuna is of excellent quality and impeccably fresh) you'll want to mix up ahead of time a seasoning mixture. I prefer a tablespoon plus 2 teaspoons of rice wine vinegar, a tiny pinch of salt, preferably sea salt, and teaspoon of tamari. Or, if you like it spicy, replace the salt and tamari with a few dashes of Tabasco or other hot sauce of your liking. You can also replace the vinegar with lemon or lime juice and a small pinch of sugar. You'll want to set this mixture aside for use when you are ready to assemble your sushi.
DO NOT MARINADE THE TUNA more than 10 minutes or they will over-cure in the acid in the seasoning. You'll just want to briefly dip the fish in the seasoning before making your sushi.
For maki, cut quarter-inch square, but long (like a square cylinder) slices of the raw tuna.
For nigiri, cut nice thumb-sized, 1/8 inch thick sections of tuna.
For sashimi, cut the widest, but still 1/8 inch thick sections of tuna.
Maki: open up your nori, shiny side up. Spread enough rice on the nori to enclose the tuna and other fillings. Season your raw tuna in your pre-made mixture. Place a single thickness (depending on the length of your tuna you may need to trim to fit or use multiple square cylinders) of seasoned tuna along the rice, with a small sprinkling of shallots, some bean sprouts parallel to the tuna, and some red pepper flakes if you want. Roll. Repeat. Cut. Put on a plate with optional condiments. Enjoy.
Nigiri: Don't use nori. Form some thumb-sized cylinders of rice. You can place a small dab of wasabi on the rice and then place the seasoned tuna strip on top, or just place the tuna on top. Repeat until all tuna or rice is used up. Put on a plate with optional condiments. Enjoy.
Sashimi: season the tuna, and then place on a plate. Have some rice with it. Put on a plate with optional condiments. Enjoy.
This serves about 1 Yeti that likes sushi, or 2-4 as an appetizer, or 2 humans that are hungry, or so. It depends on how many pieces you make and how much the individuals like sushi. Watch out for the snowdogs though. They like fish.
Also, watch out for the snowdogs on this one, as they love tuna and fish.
Raw or seared tuna maki sushi! Or not!
You need to have prepared ahead of time about 2 cups of sushi rice, which is often about 1 cup before cooking, including seasoning with rice wine vinegar and anything else you want. The rice should be cool. I usually put some lemon or lime rind in with the rice when it cooks for a nice citrus flavor.
2 shallots, small dice
bean sprouts, very fresh, washed, and patted dry
red pepper flakes (optional)
sushi-grade ahi tuna, probably about 1/4 pound or so
seasoning mixture, described below. About 2 tablespoons or so of this mix, depending on how much tuna you have.
about 2-3 sheets of nori (seaweed sheets for sushi, available in many supermarkets) for maki, or you could have this sashimi or nigiri style
Optional: wasabi, pickled ginger as garnish / condiments
For the marinade for a seared tuna version of this see my November 9, 2007 entry. The leftovers work really well in this roll. If you are making this fresh however, read the following.
To use raw tuna (assuming your tuna is of excellent quality and impeccably fresh) you'll want to mix up ahead of time a seasoning mixture. I prefer a tablespoon plus 2 teaspoons of rice wine vinegar, a tiny pinch of salt, preferably sea salt, and teaspoon of tamari. Or, if you like it spicy, replace the salt and tamari with a few dashes of Tabasco or other hot sauce of your liking. You can also replace the vinegar with lemon or lime juice and a small pinch of sugar. You'll want to set this mixture aside for use when you are ready to assemble your sushi.
DO NOT MARINADE THE TUNA more than 10 minutes or they will over-cure in the acid in the seasoning. You'll just want to briefly dip the fish in the seasoning before making your sushi.
For maki, cut quarter-inch square, but long (like a square cylinder) slices of the raw tuna.
For nigiri, cut nice thumb-sized, 1/8 inch thick sections of tuna.
For sashimi, cut the widest, but still 1/8 inch thick sections of tuna.
Maki: open up your nori, shiny side up. Spread enough rice on the nori to enclose the tuna and other fillings. Season your raw tuna in your pre-made mixture. Place a single thickness (depending on the length of your tuna you may need to trim to fit or use multiple square cylinders) of seasoned tuna along the rice, with a small sprinkling of shallots, some bean sprouts parallel to the tuna, and some red pepper flakes if you want. Roll. Repeat. Cut. Put on a plate with optional condiments. Enjoy.
Nigiri: Don't use nori. Form some thumb-sized cylinders of rice. You can place a small dab of wasabi on the rice and then place the seasoned tuna strip on top, or just place the tuna on top. Repeat until all tuna or rice is used up. Put on a plate with optional condiments. Enjoy.
Sashimi: season the tuna, and then place on a plate. Have some rice with it. Put on a plate with optional condiments. Enjoy.
This serves about 1 Yeti that likes sushi, or 2-4 as an appetizer, or 2 humans that are hungry, or so. It depends on how many pieces you make and how much the individuals like sushi. Watch out for the snowdogs though. They like fish.
Tuesday, December 4, 2007
French Onion Tart! Mmm, oniony. If you can't eat onions don't make this.
Over the recent eat-birds-and-bread holiday I put this together on a whim. Sometimes the Yeti food experiments work, and sometimes they don't. This one worked out really well. I found that the mixture of thyme and the carmelization of the onions and the shredded gruyere really recreated the taste of French onion soup. You want to leave the onion skin where noted to keep the onions from drying out in the oven. The skins are really easy to remove later. Just don't burn your fingers. Remember, abominable snowdogs shouldn't eat onion, it's not good for them.
Onion Tart with gruyere
3 tablespoons butter
1 large sprig thyme or 1 teaspoon dry thyme
2 tablespoons sugar
3 onions, medium sized, tips and root removed, skin left on and cut in half widthwise
1 pre-made pie crust, home made or store bought
About 4 ounces gruyere, shredded
Salt and pepper to taste
Preheat the oven to 350 degrees F.
In a 12-inch saute pan over medium-high heat, melt the butter with the thyme and sugar. Crowd the onions into the pan, center cuts down and skins on. Allow the onions to caramelize in the pan over medium heat, approximately 5 to10 minutes. Place the pan in the oven and cook until the onions are fork tender, approximately 30 minutes. Remove from the heat and allow to cool slightly, approximately 15 minutes. Remove the tough, outside onion skins without disturbing the onions.
Put about 1/3 of the shredded cheese in the bottom of the pre-made pie crust. Carefully add the onions, preferably cut side up, into the pie crust. Sprinkle the onions with a small pinch of salt, the rest of the gruyere, and a few grinds of pepper. Bake approximately 25 to 30 minutes or until the pie crust is golden brown and fully cooked. Remove the tart from the oven and allow it to cool to just warm. Cut into 6 pieces and serve alongside a green salad.
Serves 1 hungry Yeti, or 2 Yeti as a side dish, or 4 people.Saturday, December 1, 2007
Whiskey chicken
Sometimes in the cold barren wastelands you want something extra to warm up the Yeti in you. Sometimes you want vegetarian chili (to be posted later). Perhaps you want some French Onion Tart (again, to be posted later). Or maybe you want some chicken. With rice. And booze. Boozy chicken with rice. Mmmm, sounds warming. Here is how I make my boozy whiskey chicken. It's got the Yeti stamp of approval. This can also be an appetizer if you stick toothpicks in the chicken and put them on a plate for individual consumption. Eating kind of consumption, not the other kind. And watch out for the snowdogs on this one. They like the booze.
Whiskey Chicken
Prepare 1 batch of your favorite rice. I use that long grain white rice recipe that I posted back in October. I'd prepare it while the chicken is marinating.
For the chicken:
3-4 skinless, boneless chicken breasts, cleaned of any tendons or fat, clean and patted dry
3-4 skinless, boneless chicken thighs, also cleaned of any tendons or fat, clean and patted dry
For the marinade:
1 1/2 ounces of good whiskey
2 tablespoons of oil, canola or corn or peanut, not olive oil
1 tablespoon of rice wine or apple cider vinegar
1 teaspoon of garlic powder or 2 cloves of crushed garlic
1 tablespoon soy sauce
about 1/4 cup of chopped chives, optional
Additional ingredients
1 1/2 tablespoons of canola or other high smoke point oil
1 teaspoon of honey
Mix the ingredients for the marinade in a leak-proof container that is big enough for all the chicken. I use a gallon size zip top bag. Cut the chicken up into about 1 inch cubes. Place the chicken in the marinade for about 1 hour, turning over or stirring after 30 minutes to make sure the chicken has good contact with the marinade. Do not marinade more than one hour or the flavors in the chicken will be too strong and slightly bitter.
Now is a good time to make the rice. Not later, as the chicken will cook really quickly. Also why don't you have some nice steamed veggies? Like some broccoli or green beans? Those would go well with this. Or maybe sautéed and tossed with some oil, soy sauce, a pinch of sugar, and a pinch of sesame seeds. Mmm, wouldn't that be nice?
Heat up one and a half tablespoons of oil in a heavy bottomed pan or a wok over high heat. Remove the chicken from the marinade, drain, and pat dry. Discard the remaining marinade. Carefully add the chicken to the hot oil and toss frequently. The chicken will express some liquid during cooking. Drain and reserve this expressed liquid for the final sauce. Keep stirring or tossing the chicken until the chicken is fully cooked and browned nicely. Now is the time to add the reserved liquid and honey and stir through, making sure the liquid reaches a full boil. Remove from heat and serve.
Serves 2-3 Yetis with rice and veggies, or 6-8 people with the same side dishes.
Whiskey Chicken
Prepare 1 batch of your favorite rice. I use that long grain white rice recipe that I posted back in October. I'd prepare it while the chicken is marinating.
For the chicken:
3-4 skinless, boneless chicken breasts, cleaned of any tendons or fat, clean and patted dry
3-4 skinless, boneless chicken thighs, also cleaned of any tendons or fat, clean and patted dry
For the marinade:
1 1/2 ounces of good whiskey
2 tablespoons of oil, canola or corn or peanut, not olive oil
1 tablespoon of rice wine or apple cider vinegar
1 teaspoon of garlic powder or 2 cloves of crushed garlic
1 tablespoon soy sauce
about 1/4 cup of chopped chives, optional
Additional ingredients
1 1/2 tablespoons of canola or other high smoke point oil
1 teaspoon of honey
Mix the ingredients for the marinade in a leak-proof container that is big enough for all the chicken. I use a gallon size zip top bag. Cut the chicken up into about 1 inch cubes. Place the chicken in the marinade for about 1 hour, turning over or stirring after 30 minutes to make sure the chicken has good contact with the marinade. Do not marinade more than one hour or the flavors in the chicken will be too strong and slightly bitter.
Now is a good time to make the rice. Not later, as the chicken will cook really quickly. Also why don't you have some nice steamed veggies? Like some broccoli or green beans? Those would go well with this. Or maybe sautéed and tossed with some oil, soy sauce, a pinch of sugar, and a pinch of sesame seeds. Mmm, wouldn't that be nice?
Heat up one and a half tablespoons of oil in a heavy bottomed pan or a wok over high heat. Remove the chicken from the marinade, drain, and pat dry. Discard the remaining marinade. Carefully add the chicken to the hot oil and toss frequently. The chicken will express some liquid during cooking. Drain and reserve this expressed liquid for the final sauce. Keep stirring or tossing the chicken until the chicken is fully cooked and browned nicely. Now is the time to add the reserved liquid and honey and stir through, making sure the liquid reaches a full boil. Remove from heat and serve.
Serves 2-3 Yetis with rice and veggies, or 6-8 people with the same side dishes.
Saturday, November 17, 2007
Will there be posts this week? Maybe. Maybe not. Spinach and phyllo and feta! It must be spanikopita.
Yetis can be awfully busy between the end of November through the beginning of January. It's time to start thinking about harvesting snow for the long summers, the snowdogs come out of their hibernation and want to play, and sometimes there are Yeti relatives that want some Yeti food. And sometimes the Yeti friends come over for a party. Here is a good party dish in small servings, or you can fancy it up and wrap the filling in individual layers of phyllo for some appetizers or small bites.
Easy Spanikopita
3 boxes frozen chopped spinach, thawed and liquid squeezed out or 36 oz fresh spinach, trimmed, washed thoroughly and drained, then chopped just a bit.
1 medium onion, as finely chopped as you like it.
1/2 cup chopped parsley (optional) – I usually don’t do this.
8-10 oz. feta cheese, grated or crumbled
1 egg
2 tbsp olive oil ¼ cup butter (1/2 stick) (or equivalent amount of olive oil – do not use margarine, it won’t work well. Butter works better than olive oil, but olive oil is acceptable)
Salt and pepper
”Enough” phyllo dough – I use store bought dough already in sheets from the freezer section, usually about ½ a package. Also optional – a small amount of grated parmesan cheese (about 1 tablespoon)
Before starting - preheat your oven to 375 degrees. Make sure the phyllo dough is thawed. Pregrease a 9 by 12 inch pan that is at least 1 in deep, or something similar in size, with a light coating of olive oil. Pam or a similar spray would work well.
In a large sauté pan over medium heat, put the 2 tablespoons of olive oil. Start the onions sautéing, and add a 2 small shakes of salt. After the onions start to sweat (become slightly translucent, about 3-5 minutes) add the spinach. Stir until the spinach is wilted and cooked – this will take about 5 more minutes. Set the mixture aside to cool.
Break up the feta in a large mixing bowl. Add the 1 egg and mix thoroughly. When the mixture of spinach and onion is room temperature, combine with the egg and feta mixture. Mix well. Melt the ¼ cup of butter or just use an equivalent of olive oil. Unroll the phyllo dough. Take one sheet of the phyllo dough and brush one side lightly with butter or oil. Place this sheet in the bottom of the baking pan butter side up. Repeat with 3-5 more sheets of phyllo dough, each buttered on 1 side. Take the entire cooled spinach – feta – onion – egg mixture and spread evenly on the top of the phyllo layers. Sprinkle the 1 tablespoon of parmesan cheese over the spinach mixture. Now, layer again with phyllo dough buttered on the top side. Use at least 4 layers more on top of the mixture. Bake the spanakopita for 40-45 minutes. The top layer of phyllo should be golden brown. Wait for 10-15 minutes after removing from the oven to slice and serve. Leftovers should be reheated in the oven for 10-15 minutes at 300F, not in the microwave unless necessary – it will be not as crispy.
Serves about 2 yeti, or 4 people, maybe 6-8 at most with salad or as a side dish. This is pretty filling.
Easy Spanikopita
3 boxes frozen chopped spinach, thawed and liquid squeezed out or 36 oz fresh spinach, trimmed, washed thoroughly and drained, then chopped just a bit.
1 medium onion, as finely chopped as you like it.
1/2 cup chopped parsley (optional) – I usually don’t do this.
8-10 oz. feta cheese, grated or crumbled
1 egg
2 tbsp olive oil ¼ cup butter (1/2 stick) (or equivalent amount of olive oil – do not use margarine, it won’t work well. Butter works better than olive oil, but olive oil is acceptable)
Salt and pepper
”Enough” phyllo dough – I use store bought dough already in sheets from the freezer section, usually about ½ a package. Also optional – a small amount of grated parmesan cheese (about 1 tablespoon)
Before starting - preheat your oven to 375 degrees. Make sure the phyllo dough is thawed. Pregrease a 9 by 12 inch pan that is at least 1 in deep, or something similar in size, with a light coating of olive oil. Pam or a similar spray would work well.
In a large sauté pan over medium heat, put the 2 tablespoons of olive oil. Start the onions sautéing, and add a 2 small shakes of salt. After the onions start to sweat (become slightly translucent, about 3-5 minutes) add the spinach. Stir until the spinach is wilted and cooked – this will take about 5 more minutes. Set the mixture aside to cool.
Break up the feta in a large mixing bowl. Add the 1 egg and mix thoroughly. When the mixture of spinach and onion is room temperature, combine with the egg and feta mixture. Mix well. Melt the ¼ cup of butter or just use an equivalent of olive oil. Unroll the phyllo dough. Take one sheet of the phyllo dough and brush one side lightly with butter or oil. Place this sheet in the bottom of the baking pan butter side up. Repeat with 3-5 more sheets of phyllo dough, each buttered on 1 side. Take the entire cooled spinach – feta – onion – egg mixture and spread evenly on the top of the phyllo layers. Sprinkle the 1 tablespoon of parmesan cheese over the spinach mixture. Now, layer again with phyllo dough buttered on the top side. Use at least 4 layers more on top of the mixture. Bake the spanakopita for 40-45 minutes. The top layer of phyllo should be golden brown. Wait for 10-15 minutes after removing from the oven to slice and serve. Leftovers should be reheated in the oven for 10-15 minutes at 300F, not in the microwave unless necessary – it will be not as crispy.
Serves about 2 yeti, or 4 people, maybe 6-8 at most with salad or as a side dish. This is pretty filling.
Friday, November 16, 2007
General Sun Tzu's Chicken or NotChicken. He flanked Tso with the help of Sun Pin.
I made some General's Tofu, or if it was chicken, jeung bau gei kau the other day. It wasn't chicken as my Yeti wife does not eat the fowl nor the flesh, except for fishes and other sea-sonal things. I did some research, or rather searches on Google which substitutes for research for the lazy, into what is typically called General Tso (or other spelling variants such as Zuo) chicken dishes, and I didn't like what I saw. My favorite version of this Americanized Hunan dish had exhibited citrus floral scents, had that unami element that is often missing, and was not sickly sweet with too much sugar. It was also fairly spicy and flecked with lightly toasted sesame seeds. I tried to reproduce that and it was fairly successful.
Purists may think that this is just a version of orange chicken, but that traditionally has preserved orange peel, is based on a chili sauce, and is not sweet. This was one of the few experiments that I tried when the Yeti wife was home instead of trying it out by myself first and then reproducing a more successful version later.
Technique:
First prep the sauce ingredients but do not cook or add to the wok. Then prep and cook the chicken or tofu. I recommend using 12-16 ounces of protein for the amount of sauce this makes. Reserve the chicken or tofu, prepare the sauce, and toss the cooked protein in the finished sauce. I love to serve this with crisp, steamed vegetables tossed with lemon juice and a pinch of salt such as broccoli, asparagus, green beans, or sliced root vegetables.
General Tzu's flanking manuver sauce
Mix thoroughly in a bowl:
1 tablespoon hoisin
juice of 2 large oranges or about 1/4 cup of good orange juice
1 large or 2 small garlic cloves, crushed or minced
1 tablespoon soy sauce or, preferably, tamari
1 teaspoon fresh chopped ginger or ginger powder
1 teaspoon water
1/4 teaspoon rice wine vinegar
(optional if want additional heat) a few dashes of vinegar-based hot sauce, such as Tabasco or Durkee
have handy, but not mixed together:
about 4-6 dried pepper pods or fresh Thai chilies
1 heaping teaspoon of sesame seeds
2 teaspoons of canola oil or peanut oil
1 green onion or scallion, diced pretty thin (optional)
1 teaspoon of corn starch slurried in about 1/4 cup of cold water
Get everything else ready as once the sauce is cooked the dish is basically finished:
Cook some rice. I recommend my sushi rice or jasmine rice (earlier posting). Prep and have your veggies cooked and ready.
Cook your chicken or tofu as you like. I like to cut the protein into small pieces and then lightly bread the pieces and shallow-fry until golden brown.
Set the cooked protein off to the side until sauce is ready.
Add the canola oil and pepper pods to your wok over medium high heat. Allow the pods to flavor the oil. This takes only a few minutes. If you want spicier General Tzu, leave the peppers in at this point. If you want milder Tzu, take the peppers out or don't use them at all. Add the sesame seeds, but be careful as they will start to pop and dance and may exit the wok at a good velocity. As soon as you hear the first few pops, add your hoisin mixture and stir through. Bring this mixture to a boil and slowly add a few dribbles of the corn starch slurry until just before your desired thickness. Stop adding the slurry early (you may need to add a touch of plain water if you get a bit thicker than desired) as adding the protein back in usually causes the sauce to thicken a little more.
Toss your chicken or tofu into the sauce, stir through, and serve over rice. See, wasn't that easy? And it's better than those sugar-and-vinegar sauces you'd normally see Tso eating. Sun Tzu and Sun Pin pity poor Tso T'sung-T'ang's complexity-free and not as good chickeny concoction!
Serves about 2 Yetis, or 4 people with the veggies included, or 2 people with nice and well-microwaved leftovers for lunch the next day.
Purists may think that this is just a version of orange chicken, but that traditionally has preserved orange peel, is based on a chili sauce, and is not sweet. This was one of the few experiments that I tried when the Yeti wife was home instead of trying it out by myself first and then reproducing a more successful version later.
Technique:
First prep the sauce ingredients but do not cook or add to the wok. Then prep and cook the chicken or tofu. I recommend using 12-16 ounces of protein for the amount of sauce this makes. Reserve the chicken or tofu, prepare the sauce, and toss the cooked protein in the finished sauce. I love to serve this with crisp, steamed vegetables tossed with lemon juice and a pinch of salt such as broccoli, asparagus, green beans, or sliced root vegetables.
General Tzu's flanking manuver sauce
Mix thoroughly in a bowl:
1 tablespoon hoisin
juice of 2 large oranges or about 1/4 cup of good orange juice
1 large or 2 small garlic cloves, crushed or minced
1 tablespoon soy sauce or, preferably, tamari
1 teaspoon fresh chopped ginger or ginger powder
1 teaspoon water
1/4 teaspoon rice wine vinegar
(optional if want additional heat) a few dashes of vinegar-based hot sauce, such as Tabasco or Durkee
have handy, but not mixed together:
about 4-6 dried pepper pods or fresh Thai chilies
1 heaping teaspoon of sesame seeds
2 teaspoons of canola oil or peanut oil
1 green onion or scallion, diced pretty thin (optional)
1 teaspoon of corn starch slurried in about 1/4 cup of cold water
Get everything else ready as once the sauce is cooked the dish is basically finished:
Cook some rice. I recommend my sushi rice or jasmine rice (earlier posting). Prep and have your veggies cooked and ready.
Cook your chicken or tofu as you like. I like to cut the protein into small pieces and then lightly bread the pieces and shallow-fry until golden brown.
Set the cooked protein off to the side until sauce is ready.
Add the canola oil and pepper pods to your wok over medium high heat. Allow the pods to flavor the oil. This takes only a few minutes. If you want spicier General Tzu, leave the peppers in at this point. If you want milder Tzu, take the peppers out or don't use them at all. Add the sesame seeds, but be careful as they will start to pop and dance and may exit the wok at a good velocity. As soon as you hear the first few pops, add your hoisin mixture and stir through. Bring this mixture to a boil and slowly add a few dribbles of the corn starch slurry until just before your desired thickness. Stop adding the slurry early (you may need to add a touch of plain water if you get a bit thicker than desired) as adding the protein back in usually causes the sauce to thicken a little more.
Toss your chicken or tofu into the sauce, stir through, and serve over rice. See, wasn't that easy? And it's better than those sugar-and-vinegar sauces you'd normally see Tso eating. Sun Tzu and Sun Pin pity poor Tso T'sung-T'ang's complexity-free and not as good chickeny concoction!
Serves about 2 Yetis, or 4 people with the veggies included, or 2 people with nice and well-microwaved leftovers for lunch the next day.
Sunday, November 11, 2007
Tomatoes we made last night, but different
Last night my Yeti wife and I had some normal human types over for dinner. I shaved so as not to scare them too much, but the snowdogs were abominable as usual and backed our guests into a corner occasionally. As usual, all they did was drool on them, but that can be scary by itself. There was an appetizer that we made that turned out OK, but I think I have a better version that I'm posting here now. They were cherry stuffed tomatoes and were quite easy. The hardest part was trying to move them to a serving dish after they were made and not have them end up on the floor. Those tomatoes are sure slippery in Yeti hands. We only had 2 losses.
Cherry tomatoes stuffed with dill and feta (you can replace the dill with basil and the feta with fresh mozzarella chopped into small cubes if you want. But I think this version is better.)
18 cherry tomatoes
4 ounces of good plain feta. I like Athenos
3 tablespoons of dried dill, or 1/4 cup of fresh dill, chopped fine
rind of 1/2 lemon
2 tablespoons of olive oil
salt
pepper
Crumble the feta into a medium bowl. Add the dill, lemon rind, olive oil, a small pinch of salt, and about 1/4 teaspoon of pepper. Stir through and refrigerate for at least 30 minutes.
Cut the cherry tomatoes in half through the stem. Using a melon baller, scoop out the insides carefully so as not to damage the outside of the tomato. Lightly sprinkle the inside of the tomatoes with salt and turn them cut side down on a paper towel or tea towel to drain out their water for at least 15 minutes or as long as 30.
After the tomatoes are drained, place about a human thumb full of filling in each tomato half. Sprinkle with extra ground pepper and dill if desired and serve.
Makes 36 tomato halves as long as you don't drop any on the floor like I did. The snowdogs didn't get any though as they don't get any food but their own snowdog food.
Cherry tomatoes stuffed with dill and feta (you can replace the dill with basil and the feta with fresh mozzarella chopped into small cubes if you want. But I think this version is better.)
18 cherry tomatoes
4 ounces of good plain feta. I like Athenos
3 tablespoons of dried dill, or 1/4 cup of fresh dill, chopped fine
rind of 1/2 lemon
2 tablespoons of olive oil
salt
pepper
Crumble the feta into a medium bowl. Add the dill, lemon rind, olive oil, a small pinch of salt, and about 1/4 teaspoon of pepper. Stir through and refrigerate for at least 30 minutes.
Cut the cherry tomatoes in half through the stem. Using a melon baller, scoop out the insides carefully so as not to damage the outside of the tomato. Lightly sprinkle the inside of the tomatoes with salt and turn them cut side down on a paper towel or tea towel to drain out their water for at least 15 minutes or as long as 30.
After the tomatoes are drained, place about a human thumb full of filling in each tomato half. Sprinkle with extra ground pepper and dill if desired and serve.
Makes 36 tomato halves as long as you don't drop any on the floor like I did. The snowdogs didn't get any though as they don't get any food but their own snowdog food.
Friday, November 9, 2007
It's simple, It's seared. It's tuna. It must be not done in a teflon pan or you'll be sorry.
Ok, even though I've not made this in a while, I thought that I would post something that the more sophisticated Yeti and even some Sasquatches from Saskatchewan or Saskatoon may enjoy. But not a Bigfoot from Africa as that would be a succulent plant (Gerrardanthus macrorhiza) that wouldn't eat this. So anyways, here's one of my favorite fish dishes. You can play around with the marinade a bit, but don't let it sit too long as you're not trying to cure the fish, just impart some flavor. And nobody likes a fish that sits around too long. Except maybe Bigfoot. He'll eat grizzly bear leftover salmon filets. So here is my seared tuna over lime sushi rice recipe. Without the sushi rice. You'll have to go look at my post from October 29th, 2007 for the sushi rice recipe. I'm a sneaky Yeti.
Tuna steaks, about 1 per person, just as thick as you like it. I usually only do this when I find impeccably fresh sushi grade Ahi tuna at the market and I get a nice 1/2 inch thick piece per person or 3-4 per Yeti.
Marinade for tuna steaks for 1 Yeti, or 3-4 steaks
1 teaspoon sesame oil
1 clove garlic, crushed with a garlic press or minced fine
1 teaspoon tamari or dark soy sauce
1 teaspoon rice wine vinegar or malt vinegar
Lots of optional stuff: a heavy pinch of sesame seeds, some chopped fresh ginger or powdered ginger, a small squeeze of lime juice (teaspoon or so), a minced shallot, sliced scallions or chives, a pinch of red pepper flakes, lemon or lime rind, etc.
Take all marinade ingredients and place in a zip-style close able plastic bag. Mix well. Add the tuna steaks to the bag. Close the bag, removing as much air as possible. Coat the steaks with the mixture and place in your refrigerator or outside in the cold for about 1 hour, unless you live where most Yetis or Abominable Snowmen do and that'll freeze the meat. Don't do that. Frozen in this case is bad as you're not making fishsicles. Turn the tuna steaks in the marinade over after about 30 minutes to make sure you get a good distribution of ingredients.
Make your rice before you start to cook the tuna steaks as the steaks don't take long at all to cook. Remove the tuna steaks from the marinade and pat dry. If you don't dry the steaks you'll be boiling them, not searing them. That's not so good. Heat up your grill, or grill pan, or heavy skillet to very searing eyebrow-removing hot. Put a small amount of oil on each side of the tuna steak and put on the grill. When you see the mid-point of the side of the steak looking like it is turning color, that's the time to turn the steaks over. That takes about 1-5 minutes, depending on your steak thickness and grill heat, etc. I find for a 1/2 thick steak it's about 2 minutes. Turn the steak over and grill for about the same amount of time. Remove the steaks from the heat and allow to sit for a moment before slicing into 1/4 inch thick slices and arranging over the nice mound of sushi rice that you made earlier but kept warm. I sometimes sprinkle the final dish with some black pepper or toasted sesame seeds. Eat and enjoy!
Feeds 1 Yeti, would feed 2 abominable snowdogs but they don't get Yeti food, or as many people as you have steaks.
Tuna steaks, about 1 per person, just as thick as you like it. I usually only do this when I find impeccably fresh sushi grade Ahi tuna at the market and I get a nice 1/2 inch thick piece per person or 3-4 per Yeti.
Marinade for tuna steaks for 1 Yeti, or 3-4 steaks
1 teaspoon sesame oil
1 clove garlic, crushed with a garlic press or minced fine
1 teaspoon tamari or dark soy sauce
1 teaspoon rice wine vinegar or malt vinegar
Lots of optional stuff: a heavy pinch of sesame seeds, some chopped fresh ginger or powdered ginger, a small squeeze of lime juice (teaspoon or so), a minced shallot, sliced scallions or chives, a pinch of red pepper flakes, lemon or lime rind, etc.
Take all marinade ingredients and place in a zip-style close able plastic bag. Mix well. Add the tuna steaks to the bag. Close the bag, removing as much air as possible. Coat the steaks with the mixture and place in your refrigerator or outside in the cold for about 1 hour, unless you live where most Yetis or Abominable Snowmen do and that'll freeze the meat. Don't do that. Frozen in this case is bad as you're not making fishsicles. Turn the tuna steaks in the marinade over after about 30 minutes to make sure you get a good distribution of ingredients.
Make your rice before you start to cook the tuna steaks as the steaks don't take long at all to cook. Remove the tuna steaks from the marinade and pat dry. If you don't dry the steaks you'll be boiling them, not searing them. That's not so good. Heat up your grill, or grill pan, or heavy skillet to very searing eyebrow-removing hot. Put a small amount of oil on each side of the tuna steak and put on the grill. When you see the mid-point of the side of the steak looking like it is turning color, that's the time to turn the steaks over. That takes about 1-5 minutes, depending on your steak thickness and grill heat, etc. I find for a 1/2 thick steak it's about 2 minutes. Turn the steak over and grill for about the same amount of time. Remove the steaks from the heat and allow to sit for a moment before slicing into 1/4 inch thick slices and arranging over the nice mound of sushi rice that you made earlier but kept warm. I sometimes sprinkle the final dish with some black pepper or toasted sesame seeds. Eat and enjoy!
Feeds 1 Yeti, would feed 2 abominable snowdogs but they don't get Yeti food, or as many people as you have steaks.
Wednesday, November 7, 2007
Three rice stuffing
This is one of the things I make as a holiday dinner dish. It has lots of good colors, those wonderful autumn and winter cooking aromas, and it tastes really good. You can use either sausage, soy sausage (the kind that comes in tubes, not patties nor link style), or leave that part out and just add an additional pinch of salt, pinch of slightly crushed or bruised fennel seed, and extra pinch of sage or a couple of fresh sage leaves. And this also makes for amazing leftovers.
A total of three cups of cooked rice. I usually use 1 cup cooked brown rice, 1 cup cooked wild rice and 1 cup cooked long grain white rice. You can use any combination you like.
1 large red or yellow bell pepper, medium dice (sometimes I add a jalapeño or other hot pepper for some heat. Yetis may live in the cold, but we like heat in our food!)
½ medium onion, small dice or about 4-5 shallots, small dice
1 clove garlic, minced or ¼ teaspoon garlic powder
2 ribs celery, small dice
1 tablespoon vegetable oil
1 tablespoon dried parsley
pinch dried sage
pinch thyme
pinch rosemary
2-3 fennel seeds
a few pinches of salt and fresh ground pepper to taste
1/2 cup vegetable or poultry stock
chopped toasted walnuts (optional)
1/4 pound of good soy sausage (see note above) or 1/4 pound of good, easily crumbled sausage (optional - I like Lightlife's Gimme Lean soy Sausage Style product or Bob Evans' original flavor or sage roll sausage for this)
Heat a large, heavy bottomed skillet, preferably cast iron, over high heat with the vegetable oil. When the oil is hot, carefully add the soy sausage or traditional sausage in small pieces and stir frequently. If you use soy sausage, you will probably need to add an additional tablespoon of vegetable oil. Cook the sausage product through and then remove the sausage from the pan. Pour out most of the oil from the skillet, keeping about 1 tablespoon in the pan.
Return the pan to the heat, and add the celery, peppers, and onion. Reduce the heat to medium high and sauté the celery, bell pepper and onion until soft and the onion is partially translucent, about 5-10 minutes. Turn heat back up to high, add all spices, herbs, and salt and pepper and any optional ingredients, but not the cooked rice. Stir through on high heat for about 30 seconds. Add the stock and deglaze the pan.
Turn heat down to low or medium. Add cooked rice. Warm through and serve.
Serves 1-2 Yeti or 4-6 people as a side dish.
A total of three cups of cooked rice. I usually use 1 cup cooked brown rice, 1 cup cooked wild rice and 1 cup cooked long grain white rice. You can use any combination you like.
1 large red or yellow bell pepper, medium dice (sometimes I add a jalapeño or other hot pepper for some heat. Yetis may live in the cold, but we like heat in our food!)
½ medium onion, small dice or about 4-5 shallots, small dice
1 clove garlic, minced or ¼ teaspoon garlic powder
2 ribs celery, small dice
1 tablespoon vegetable oil
1 tablespoon dried parsley
pinch dried sage
pinch thyme
pinch rosemary
2-3 fennel seeds
a few pinches of salt and fresh ground pepper to taste
1/2 cup vegetable or poultry stock
chopped toasted walnuts (optional)
1/4 pound of good soy sausage (see note above) or 1/4 pound of good, easily crumbled sausage (optional - I like Lightlife's Gimme Lean soy Sausage Style product or Bob Evans' original flavor or sage roll sausage for this)
Heat a large, heavy bottomed skillet, preferably cast iron, over high heat with the vegetable oil. When the oil is hot, carefully add the soy sausage or traditional sausage in small pieces and stir frequently. If you use soy sausage, you will probably need to add an additional tablespoon of vegetable oil. Cook the sausage product through and then remove the sausage from the pan. Pour out most of the oil from the skillet, keeping about 1 tablespoon in the pan.
Return the pan to the heat, and add the celery, peppers, and onion. Reduce the heat to medium high and sauté the celery, bell pepper and onion until soft and the onion is partially translucent, about 5-10 minutes. Turn heat back up to high, add all spices, herbs, and salt and pepper and any optional ingredients, but not the cooked rice. Stir through on high heat for about 30 seconds. Add the stock and deglaze the pan.
Turn heat down to low or medium. Add cooked rice. Warm through and serve.
Serves 1-2 Yeti or 4-6 people as a side dish.
Saturday, November 3, 2007
Chicken enchiladas and MEAT! while Yeti Wife is away
My near-vegetarian Yeti Wife is out of town this weekend, so I'm trying out a new rub for slow-cooked (BBQ) beef briskets. If it works well, I may post it here. Or I may keep it a Yeti trade secret. Here are some chicken enchiladas that I used to make two Yeti's worth, but now I just make some since I'm the only Yeti eating them. Snowdogs don't get enchiladas, but they would like them nonetheless.
2-3 chicken breasts, skinless and boneless
about 10 flour or corn tortillas, depending on your preference
premade enchilada sauce such as a nice picante or your favorite salsa
a nice melting cheese that you like, I use Anjeho or whatever else I have on hand
¼ to ½ onion, small dice
optional – sliced jalapenos and cilantro to taste
Poach the chicken breasts in gently boiling water for about 20 minutes. If it cooks much longer you'll have cat food and not enchiladas. After the chicken is poached, allow it to cool to a temperature that you can handle easily. Preheat the oven to 350F.
Shred the poached chicken. Add about 2 tablespoons of enchilada sauce and almost all of the diced onion. Also, add the jalapenos and cilantro at this time if you wish. Reserve about ¼ cup of enchilada or other sauce for later. Place about 3 tablespoons of the chicken mixture near the edge of one of the tortillas. Add a pinch of cheese. Roll up and place the enchilada into an baking dish, seam side down. Repeat with the remaining tortillas or until you run out of chicken mixture. Leftover chicken mixture is great mixed with additional cilantro and pasta.
After all the tortillas are rolled and in the baking dish, pour a bit of the enchilada sauce over each one and sprinkle with a small amount of the remaining cheese and the rest of the onion. Bake at 350F for 20-30 minutes. Allow to cool for 5-10 minutes before serving.
Serves 1 Yeti, or 2 hungry college students, or 3 normal people, or 4 normal people with salad and dessert.
If I get some requests, I may post my recipe for chocolate enchiladas. You can even make those with leftover Halloween chocolate candy. Well, at least the chocolate bar candy type candy.
2-3 chicken breasts, skinless and boneless
about 10 flour or corn tortillas, depending on your preference
premade enchilada sauce such as a nice picante or your favorite salsa
a nice melting cheese that you like, I use Anjeho or whatever else I have on hand
¼ to ½ onion, small dice
optional – sliced jalapenos and cilantro to taste
Poach the chicken breasts in gently boiling water for about 20 minutes. If it cooks much longer you'll have cat food and not enchiladas. After the chicken is poached, allow it to cool to a temperature that you can handle easily. Preheat the oven to 350F.
Shred the poached chicken. Add about 2 tablespoons of enchilada sauce and almost all of the diced onion. Also, add the jalapenos and cilantro at this time if you wish. Reserve about ¼ cup of enchilada or other sauce for later. Place about 3 tablespoons of the chicken mixture near the edge of one of the tortillas. Add a pinch of cheese. Roll up and place the enchilada into an baking dish, seam side down. Repeat with the remaining tortillas or until you run out of chicken mixture. Leftover chicken mixture is great mixed with additional cilantro and pasta.
After all the tortillas are rolled and in the baking dish, pour a bit of the enchilada sauce over each one and sprinkle with a small amount of the remaining cheese and the rest of the onion. Bake at 350F for 20-30 minutes. Allow to cool for 5-10 minutes before serving.
Serves 1 Yeti, or 2 hungry college students, or 3 normal people, or 4 normal people with salad and dessert.
If I get some requests, I may post my recipe for chocolate enchiladas. You can even make those with leftover Halloween chocolate candy. Well, at least the chocolate bar candy type candy.
Wednesday, October 31, 2007
Soyballs! Well, you'll see when you read the post.
This is something I make when my vegetarian yeti wife is looking for either pasta and meatballs or meatball sandwiches. Mmm, these are fantastic meatball sandwiches. I think I'm going to go have a sandwich right now. I like them with provolone and under the broiler for just a minute.
Required ingredients (it's a short list, isn't it?):
4 vegan Boca Burger patties at room temperature. If you like some other sort of soy based veggie burger go ahead and try it at your own risk. I haven't. Yetis find something they like and stick with it. Don't use a crumble soy product - it won't work.
Optional:
1 to 2 eggs depending on other dry ingredients whatever else you normally put in meatballs. The eggs will help the other ingredients bind with the soy patties.
¼ cup finely diced onion
2-3 cloves minced garlic or ½ teaspoon garlic powder
2 dashes of salt
½ teaspoon fresh ground black pepper
1 tablespoon ketchup
1 teaspoon dry prepared mustard
2 teaspoons of Worcestershire sauce
If you want to use soup mix, try to use one that’s low sodium or these turn out way too salty.
Sometimes I put in a sprinkle of breadcrumbs, or I replace the ketchup and mustard with salsa.
Pasta sauce of your choice and 1 pound of pasta (spaghetti or angel hair)
Preheat oven to 375 degrees. Place ingredients in large bowl. Mix well with hands. Lightly grease a large iron skillet or baking tray. Take 1 tablespoon portions of the mix and form into balls. If you use your hands to form the balls it is easier if you put some oil or water on your hands first. The balls won't stick to your hands as much.
Place the soy balls in an oven-proof skillet about an inch apart. Bake in oven 40 minutes. Balls are done if tops are not mushy when pushed on lightly with a spoon. They should look and feel like meatballs. If you have one of those fancy thermometer type devices, you're looking for an internal temperature around 220F. Some egg or liquid may ooze out; this may be added to the pasta sauce. Mix with pasta and sauce or use in place of meatballs in another recipe such as sliced on a pizza. Trust me, this works. Or fry them. Etc. Use your imagination.
Serves 1 Yeti with leftovers for a small sandwich, or serves 3-4 people with pasta, or 2 hungry college students as meatball sandwiches.
Required ingredients (it's a short list, isn't it?):
4 vegan Boca Burger patties at room temperature. If you like some other sort of soy based veggie burger go ahead and try it at your own risk. I haven't. Yetis find something they like and stick with it. Don't use a crumble soy product - it won't work.
Optional:
1 to 2 eggs depending on other dry ingredients whatever else you normally put in meatballs. The eggs will help the other ingredients bind with the soy patties.
¼ cup finely diced onion
2-3 cloves minced garlic or ½ teaspoon garlic powder
2 dashes of salt
½ teaspoon fresh ground black pepper
1 tablespoon ketchup
1 teaspoon dry prepared mustard
2 teaspoons of Worcestershire sauce
If you want to use soup mix, try to use one that’s low sodium or these turn out way too salty.
Sometimes I put in a sprinkle of breadcrumbs, or I replace the ketchup and mustard with salsa.
Pasta sauce of your choice and 1 pound of pasta (spaghetti or angel hair)
Preheat oven to 375 degrees. Place ingredients in large bowl. Mix well with hands. Lightly grease a large iron skillet or baking tray. Take 1 tablespoon portions of the mix and form into balls. If you use your hands to form the balls it is easier if you put some oil or water on your hands first. The balls won't stick to your hands as much.
Place the soy balls in an oven-proof skillet about an inch apart. Bake in oven 40 minutes. Balls are done if tops are not mushy when pushed on lightly with a spoon. They should look and feel like meatballs. If you have one of those fancy thermometer type devices, you're looking for an internal temperature around 220F. Some egg or liquid may ooze out; this may be added to the pasta sauce. Mix with pasta and sauce or use in place of meatballs in another recipe such as sliced on a pizza. Trust me, this works. Or fry them. Etc. Use your imagination.
Serves 1 Yeti with leftovers for a small sandwich, or serves 3-4 people with pasta, or 2 hungry college students as meatball sandwiches.
Monday, October 29, 2007
My day of starch, with variations on rice and grains
Today when I left the cave for my long day of wandering through the forests and visiting hunters in Pennsylvania, I realized all I had packed for lunch were grains and starches. That inspired me to write up some of my basic rice, grains, and grass seed (read: wild rice) recipes that I will refer to in future posts. I'll put my most heavily used sushi rice and long grain rice in this post, and save my wild rice and brown rice recipes for another day.
My basic sushi rice that I use for all sorts of sushi, stir fries, fresh fish dishes, and general eating:
1 cup sushi rice
water for washing, plus 1 cup water for cooking
Rind of 1 lime, without any pith
1 tablespoon of rice wine vinegar or juice of 1 lime
Optional: toasted sesame seeds or chopped cilantro leaves
Take 1 cup of sushi rice and wash until the water runs clean. Place the wet washed sushi rice in a saucepan and add the 1 cup of water and lime rind. Put over high heat until the water begins to boil. Place a tight fitting lid on the saucepan and reduce the heat to low. Allow to slowly cook for 15 minutes. Remove the pan from the heat and leave the lid on for 5 more minutes. Remove the lid and pour in the rice wine vinegar or the lime juice. Stir through with a wooden spoon or a rice paddle. Sprinkle with toasted sesame seeds or chopped cilantro if desired. You can also substitute lemon for lime in both the rind and juice, but I prefer lime in this case.
This will make about two big yeti fistfulls of rice, or enough for 2-3 sushi maki (rolls) or enough as a side dish for 3-4 people with maybe some nice seared tuna, or broiled salmon, or wildebeest steaks.
My basic jasmine rice. You can substitute the same amount of any long grain rice for the jasmine. Other long grain rice using this recipe will turn out just fine but will taste a little different than the jasmine.
1 tablespoon of vegetable oil, preferably canola or peanut
1 cup of jasmine rice
2 cups of water or your favorite stock of hand-picked wild mushrooms or whatever you found at the grocery
1/2 tablespoon of butter
1 pinch of salt, unless you use stock and it's really salty already
In a heavy-bottomed saucepan or pot, put the rice and vegetable oil. Place over medium high heat and stir frequently until the rice is turning white to slightly golden. Carefully add the stock to the saucepan and bring the mixture to a boil. Put the butter on top of the liquid and cover. Reduce the heat to low and allow to cook for 18 to 20 minutes. Remove the rice mixture from the heat and stir in the pinch of salt. Serve with some nice peas, or, my favorite, asparagus, or maybe a big hunk of red meat and a red wine reduction with morels and cracked black pepper and...
Serves 1 yeti as a snack, 2 people as a main dish with some veggies and a nice salad, or 4 people with the veggies, a nice salad, some thing else, and maybe a nice slice of cake.
My basic sushi rice that I use for all sorts of sushi, stir fries, fresh fish dishes, and general eating:
1 cup sushi rice
water for washing, plus 1 cup water for cooking
Rind of 1 lime, without any pith
1 tablespoon of rice wine vinegar or juice of 1 lime
Optional: toasted sesame seeds or chopped cilantro leaves
Take 1 cup of sushi rice and wash until the water runs clean. Place the wet washed sushi rice in a saucepan and add the 1 cup of water and lime rind. Put over high heat until the water begins to boil. Place a tight fitting lid on the saucepan and reduce the heat to low. Allow to slowly cook for 15 minutes. Remove the pan from the heat and leave the lid on for 5 more minutes. Remove the lid and pour in the rice wine vinegar or the lime juice. Stir through with a wooden spoon or a rice paddle. Sprinkle with toasted sesame seeds or chopped cilantro if desired. You can also substitute lemon for lime in both the rind and juice, but I prefer lime in this case.
This will make about two big yeti fistfulls of rice, or enough for 2-3 sushi maki (rolls) or enough as a side dish for 3-4 people with maybe some nice seared tuna, or broiled salmon, or wildebeest steaks.
My basic jasmine rice. You can substitute the same amount of any long grain rice for the jasmine. Other long grain rice using this recipe will turn out just fine but will taste a little different than the jasmine.
1 tablespoon of vegetable oil, preferably canola or peanut
1 cup of jasmine rice
2 cups of water or your favorite stock of hand-picked wild mushrooms or whatever you found at the grocery
1/2 tablespoon of butter
1 pinch of salt, unless you use stock and it's really salty already
In a heavy-bottomed saucepan or pot, put the rice and vegetable oil. Place over medium high heat and stir frequently until the rice is turning white to slightly golden. Carefully add the stock to the saucepan and bring the mixture to a boil. Put the butter on top of the liquid and cover. Reduce the heat to low and allow to cook for 18 to 20 minutes. Remove the rice mixture from the heat and stir in the pinch of salt. Serve with some nice peas, or, my favorite, asparagus, or maybe a big hunk of red meat and a red wine reduction with morels and cracked black pepper and...
Serves 1 yeti as a snack, 2 people as a main dish with some veggies and a nice salad, or 4 people with the veggies, a nice salad, some thing else, and maybe a nice slice of cake.
Sunday, October 28, 2007
Abominable Snowdog Treats!
As an owner of two abominable snowdogs, sometimes it is hard to find treats at the pet store that are compatible with the snowdog's interesting metabolism. Besides the ice cubes that they love to eat, here are some additional frozen abominable snowdog treats that have proven very popular with my small monsters.
Snowdog Yogurt-cubes ("Yogs")
Take 1 container of yogurt with fruit, and as little added sugar as possible. Open the container and make sure that the contents are well-mixed. Spoon the blended contents into a clean ice-cube tray and freeze until solid, usually 3-4 hours. I give at most 1 a day to the abominable snowdogs as a special treat.
Snowdog Fruit-cubes
Take an ice-cube tray and place 1-2 raspberries, or 3-4 blueberries, or any other small amount of fruit. Fill the tray with water and make sure the fruit is well-submerged. Freeze until hard. The abominable snowdogs can have 1-2 of these a day. These also make great ice-cubes in some Yeti cocktails with flavored vodkas.
Snowdog Yogurt-cubes ("Yogs")
Take 1 container of yogurt with fruit, and as little added sugar as possible. Open the container and make sure that the contents are well-mixed. Spoon the blended contents into a clean ice-cube tray and freeze until solid, usually 3-4 hours. I give at most 1 a day to the abominable snowdogs as a special treat.
Snowdog Fruit-cubes
Take an ice-cube tray and place 1-2 raspberries, or 3-4 blueberries, or any other small amount of fruit. Fill the tray with water and make sure the fruit is well-submerged. Freeze until hard. The abominable snowdogs can have 1-2 of these a day. These also make great ice-cubes in some Yeti cocktails with flavored vodkas.
No-pine-nut Pesto, with variations
¾ cup loosely packed fresh Basil leaves (do not use dried basil, this would turn out strange)
2 medium cloves garlic or 1 tablespoon minced garlic
3 tablespoons Olive oil
2 tablespoons grated good aged Parmesan or Romano cheese
Salt and pepper to taste
½ pound Pasta of your choice
Place olive oil, garlic, optional nuts, and basil in blender. Pulse until smooth.
Cook pasta. Drain but do not rinse pasta. Toss sauce with pasta. Add cheese and toss again.
Serves 1 Yeti or 2 people with leftovers or 3-4 people as a side dish
Saturday, October 27, 2007
Chicken breasts stuffed with feta and spinach
This has been one of the dishes that we serve to first-time visiting monsters from other caves. We often have repeat visitors, but not leftovers.
4 chicken breasts, boneless and skinless
About 4 tablespoons good feta cheese; reserve a small bit for garnish. I like Athenos brand.
One 10 ounce package of chopped spinach, drained or one bunch of fresh spinach, washed well.
Pepper
Paprika
Preheat the oven to 375F. Grease a shallow baking dish with a little bit of olive oil.
Drain or wash the spinach as necessary. Crumble the feta and lightly press between 2 pieces of paper towel to remove some of the water. Place the dried feta into a bowl until the chicken is ready to stuff.
Trim the chicken breasts of fat and detritus. Place between 2 sheets of plastic wrap and carefully pound to about a quarter inch thickness. Remove the chicken from the plastic wrap and spread out on a clean surface. Place either a tablespoon of drained chopped spinach or about 4-6 leaves of fresh spinach on the chicken. Top with about 1 tablespoon of the feta. Season the feta and spinach with a small bit of pepper. Carefully wrap the thin chicken around the spinach and feta mixture, taking care not to tear the chicken. Either using your hands or another piece of plastic wrap, form the chicken around the feta spinach stuffing into as tight a ball as possible. Make sure that all the feta and spinach is enclosed by chicken.
Place the stuffed chicken by itself in the baking dish and garnish each with a small amount of feta. Sprinkle each breast with paprika.
Bake in the preheated 375F oven for about 35-40 minutes.
Serve with your favorite side dish. I like roasted new potatoes (another post) or a good pasta or rice dish.
Variations on this theme include replacing the feta and spinach with a slice of sundried tomato, basil, and provolone; or mozzarella, wild rice and mushrooms; or gruyere and a thin piece of honey ham, etc.
Serves about 1 Yeti or 2-4 people.
4 chicken breasts, boneless and skinless
About 4 tablespoons good feta cheese; reserve a small bit for garnish. I like Athenos brand.
One 10 ounce package of chopped spinach, drained or one bunch of fresh spinach, washed well.
Pepper
Paprika
Preheat the oven to 375F. Grease a shallow baking dish with a little bit of olive oil.
Drain or wash the spinach as necessary. Crumble the feta and lightly press between 2 pieces of paper towel to remove some of the water. Place the dried feta into a bowl until the chicken is ready to stuff.
Trim the chicken breasts of fat and detritus. Place between 2 sheets of plastic wrap and carefully pound to about a quarter inch thickness. Remove the chicken from the plastic wrap and spread out on a clean surface. Place either a tablespoon of drained chopped spinach or about 4-6 leaves of fresh spinach on the chicken. Top with about 1 tablespoon of the feta. Season the feta and spinach with a small bit of pepper. Carefully wrap the thin chicken around the spinach and feta mixture, taking care not to tear the chicken. Either using your hands or another piece of plastic wrap, form the chicken around the feta spinach stuffing into as tight a ball as possible. Make sure that all the feta and spinach is enclosed by chicken.
Place the stuffed chicken by itself in the baking dish and garnish each with a small amount of feta. Sprinkle each breast with paprika.
Bake in the preheated 375F oven for about 35-40 minutes.
Serve with your favorite side dish. I like roasted new potatoes (another post) or a good pasta or rice dish.
Variations on this theme include replacing the feta and spinach with a slice of sundried tomato, basil, and provolone; or mozzarella, wild rice and mushrooms; or gruyere and a thin piece of honey ham, etc.
Serves about 1 Yeti or 2-4 people.
The Yeti's Kitchen
This is the first post from me, the Yeti in the kitchen. I'll be posting my successful experiments here and maybe telling you about the not-so-successful ones like vanilla salad dressing.
Feel free to comment and link to this blog if you think it's interesting. I would let my dogs post here too, but they don't have thumbs and their feet are too big for the keyboard.
Feel free to comment and link to this blog if you think it's interesting. I would let my dogs post here too, but they don't have thumbs and their feet are too big for the keyboard.
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