Culinary Goods

So, this recipe barely resembles the original, but this was the inspiration, so I included the recipe below, which came from melskitchencafe.com. So, mine was awesome. It gets an 8. I didn’t have the ingredients for her homemade condensed soup, but in looking at the recipe, I realized it was almost like a basic béchamel sauce. So, I melted 1 Tbs. butter, added about 1/3 cup onions, added salt, cooked this down, put in 1/4 cup flour, added 3/4 cup milk and about 1/3 cup broth. Boiled it, and there you have it. Then, I added 1 tsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. onion powder, 1/4 tsp. garlic powder, 1/2 tsp. salt, and pepper. From there, you can see my changes below in bold. Cheesy Chicken Enchilada Stuffed Peppers Yield: Serves 6-8 Ingredients 4 ounces light or regular cream cheese, softened I used 3 oz. of light 1 1/3 cups (single batch) homemade condensed cream of chicken soup (the equivalent of 1 10.75-ounce can cream of chicken soup) see my recipe above 1 1/2 cups cook...

My friend Misty brought this by, and it was good. The only change she made from the recipe, which came from melskitchencafe.com and which you can find below, is she swapped out fruit (she used raspberries instead of blueberries). My only complaint is the sugar. I don’t put sugar in my oatmeal normally, but I don’t know if I would just leave it out? I am going to have to think on this. It was good as it was though. It gets a 7.8 Blueberry and Almond Baked Steel Cut Oats Yield: Serves 6 or so This recipe is so, so adaptable. Omit the blueberries and use apples or bananas. Sub in walnuts for almonds (and consider lightly toasting the nuts beforehand). Take out the fruit and nuts altogether and bake just the oats in the creamy, custardy mixture. Seriously, the options are endless. You can also try using other sweeteners besides the maple syrup (brown sugar, maybe, or agave nectar?). Also, you could certainly use regular milk for the almond, if desired. Ingredients 1 cup steel cut oats ...

I feel like I only blog recipes from my friends lately, but they have been serving me foods of awesome. This is from Misty, and it was seriously fantastic. I give them an 8.5. Here is what they did. They fried corn tortillas in avocado oil. Then, they grilled chicken (and beef, which I didn’t try) and added World Table brand Roasted Salsa Verde to the meet. Add guacamole and shredded cabbage. I’m also going to add olives next time, and maybe some Mexican cheese like queso fresco.

  My friend Lisa, who should soon be needing her own category on this blog, gave me this recipe. I LOVE it. Now, it’s not a shake, but in terms of smoothies, it gets an 8.5. I am biased because it’s low carb and anything good that is low carb automatically goes up in my rankings. Here is the recipe: 1 cup almond milk (I used a bit more) 1 banana (I freeze mine and it gives them a great texture) 2 Tbs. almond butter 1 1/2 tsp. cocoa powder (I increased this to 2 tsp.) 1/2-1 tsp. honey (I left this out completely) 8-10 ice cubes Ok, so in total, this has about 25 carbs. It’s filling, it’s good, and it’s healthy. Love it!

My fantastic friend Misty had me to dinner and she made this awesome pesto chicken: Remember, I don’t really like to eat a big chunk of meat. And I had two pieces.  It’s super good—I give it an 8.5. Here is the recipe: Pound chicken thin and grill it. Then you dump the sauce on it when it comes off the grill. So easy! Pesto sauce: 1/3 cup lightly packed fresh basil leaves 1/3 cup white wine vinegar or lemon juice (she used vinegar) 1/2 cup olive oil 1 tsp. salt 1/2 tsp. pepper

I wish I had snapped a picture of these, but it was too crazy busy because we were having some friends over for dinner and I just totally forgot. Also, we made them into paninis. Anyway, these are good. They probably get an 8.8. The recipe came from one of our recent issues of Fine Cooking magazine. I have put my changes below I bold: Cheddar, Apple, and Pastrami Grilled Cheese by Eric Greenspan from Fine Cooking Issue 128 3 Tbs. apple butter I made my own but you could buy this 1 tsp. Dijon mustard I added a bit more than this 1/2 tsp. honey Kosher salt 4 1/2-inch-thick slices sourdough bread we used ciabatta rolls 8 oz. aged white Cheddar, thinly sliced or coarsely grated (about 2 cups) we used Swiss and Provolone 2 oz. thinly sliced pastrami 6 to 10 very thin slices of apple, preferably honey crisp 1-1/2 oz. (3 Tbs.) unsalted butter Combine the apple butter, mustard, honey, and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with ha...

My awesome friend Lisa made me this over the weekend and they are really good, and they have no sugar, which is definitely a plus. I give them an 8.2 (and, for whole wheat waffles, they get much higher than this). First, they are whole-wheat, and I have experimented with whole wheat waffles before but these were better. Secondly, Lisa gave me the recipe from memory, so some of the amounts were not exact. So, what I did is substitute what I think is probably the right amount. 3 cups whole wheat flour 3 eggs, separated 3 cups milk 6 Tbs. oil 3 tsp. baking powder 3/4 tsp. salt You make them like waffles (you need to beat the egg whites and add them in separately).  Also, when I make them I’m going to add 1/2 tsp. vanilla, I’m going to sub out a few TBS. of wheat flour for cornstarch to make it more like cake flour, and I might substitute the oil for some butter because you know, butter makes everything awesome. Just as they are though, they are really good.