Simple fish - Whiting
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Posted:Mar 18, 2013 10:48 am
Last Updated:May 22, 2024 3:2 am
9197 Views
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The other night I was alone and had to cook for myself. AKA, no one to share food with. My gf was out, I made fish. I had bought some frozen boneless whiting fillets, $2/lb, at Bottom Dollar, caught off Peru. I used 3 fillets for one man.
I very lightly buttered the good flesh side of the fish with mayonnaise, the other side is very thin skin, then I sprinkled on the spices, chili powder, paprika, just a touch of curry, cayenne pepper, and salt. Put some olive oil in the pan, put the good side down first! then flipped it when done and cooked the other side. I covered the fish to keep the heat in and cook faster.
That was it. Simple and tasty. If you want, you can put maybe 3-5 Tb of canned crushed tomatoes in the pan, RedPack. There is a difference in consistency between the brands. And if you want, a little White Zinfandel wine.
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Curried Chicken and peas over brown rice
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Posted:Mar 15, 2013 4:51 pm
Last Updated:May 22, 2024 3:2 am
9288 Views
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Tonight's dish is easy to make.
I cooked the 1 cup of brown rice to 2 1/2 cups of water. Most of the times I prefer to substitute some chicken broth for water, this time I did not. I added some salt and a sprinkle of curry powder to the water. I then simmer on very very low for 45-1 hour and then let it sit for another 15 minutes or so to absorb all the water and soften the brown rice.
I diced 1 stalk of celery and put it in a hot pan in canola oil, I then added 1 small diced onion, when it was soften I added 1 Tb of minced garlic, the diced chicken, 2 tsp madras curry powder, 1 tsp cumin, 1 tsp coriander, 1 tsp grated fresh ginger, stirred, added 1/2 cup peas, and optional broccoli or finely diced cauliflower, 3/4 cup of crushed tomatoes, 1/2 cup of coconut milk, 1 cup of chicken broth. I then let this sit for about 30 minutes or until the sauce thicken to the consistency you want.
This was a delicious dish if you like curry. If not, oh well.
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Blogs Termination
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Posted:Mar 14, 2013 8:39 am
Last Updated:May 22, 2024 3:2 am
9360 Views
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I saw this in the Magazine Advice section. It looks like my blog is going to be discontinued. I'm sorry for all who like my blog. I am not sure if I want to put recipes on a public site. I'd rather keep them for my special friends on Senior Sizzle. Does anyone have any suggestions or can suggest other site blogs in case I reconsider?
Blogs Termination
3/13/2013 5:17 pm
Following discussion at higher management level, it has
been decided that the blog section is to be terminated.
Over the next few weeks the blogs and all its features shall
be disabled and gradually phased out as we remove links
to the section from other areas of the site. This may cause some regret for some users. However we hope
that all users will continue to enjoy the other activities
the site has to offer.
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Blue Cheese BBQ Chicken
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Posted:Mar 12, 2013 5:07 pm
Last Updated:May 22, 2024 3:2 am
9282 Views
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Today I made chili soup for lunch and to use for dinner, ground turkey, pinto, northern, and kidney beans, onion, garlic, carrots, celery, mixed vegetables, crushed tomatoes, and my secret arrangement of spices which I will disclose on another post. I now do it in my electric pressure cooker and the dried beans and everything cook in less than 1 hour. So much better for some things than a pot on the stove and so much safer than the old stove top pressure cookers.
I used a little extra water as I wanted to make a chili soup. Not as thick as chili but not as thin as soup. I try to have soup as my lunch meal. Nutritious, tasty, easy, quick, reheatable.
Since I had protein, vegetables, and carbs in the chili, and I wanted to maintain the theme, I thought I would slice the chicken breast thin and make a bbq sauce. Except with work, I had no time so I reached into the cabinet and used a store bought bbq sauce. But I wanted to kick it up and give it a different flavor so I also added to the pan blue cheese salad dressing. This dish took only minutes to prepare and minutes to cook. It's great for a quick meal, it's great for Saturday lunch. Buy some store bought rolls for this and cut up some raw onions or cook up some peppers and onions to top it off.
First I sliced the chicken thin, canola oil in the pan, buttered it lightly with blue cheese salad dressing to hold the bread crumbs, seasoned break crumbs and 4C Chiptole Panko crumbs. But I first seasoned the chicken with cumin, curry, chili powder, salt, and cayenne pepper then I sprinkled the bread crumbs on.
I cooked the chicken in a hot pan with canola oil, flipped it, cooked just minute longer, added the bbq sauce, stirred, when done, I added a touch of blue cheese salad dressing to the pan and stirred. Don't cook too long, you want the chicken to be moist.
My gf said this was the best chicken she's ever tasted. Better than any restaurant and one of the best dishes I've made. I thought it was good but not that good. It was a good tasting dinner. Fine. I'd rather eat rice pudding if I could survive on it and not get fat.
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Apple Pie Log
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Posted:Mar 11, 2013 6:38 pm
Last Updated:May 22, 2024 3:2 am
9179 Views
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Apple Pie Log
This is essentially has two parts to make it, an apple filling (I used apples, walnuts, raisins, vanilla beans soaked in rum, lemon, cinnamon, sugar, and honey) and I rolled this inside a pie crust. Simple! Yea, sure, simple. I’m on my fourth attempt at this and it hasn’t worked out the way I envisioned but it has gotten better each time. From my mistakes I am learning what not to do and thinking about what to do the next time. The first two attempts were edible failures, I used Crisco in the pie crust and I should have made an oil crust. The Crisco makes a flaky crust but it wasn’t flexible enough to roll, it kept cracking and breaking. The first attempt, I gave up rolling it and put it inside a 9" square baking dish. The second attempt I rolled it but not very successful. Plus each attempt the dough was very very dry and I needed to eat it with soft ice cream or whipped cream for the moisture. With both attempts, though I first diced the apples, the second attempt I finely diced the apples, they were way to coarse (large) for the dry pie dough. Possibly a fine or very fine dice on the apples would have worked better for an oil pie crust. I also learned that the lemon detracted from this recipe. The idea of using the lemon came from making it taste like the Greek dessert, baklava, but with the addition of apples. Next time I will use Triple Sec for flavoring. The crust also burnt both the first and second attempts. I baked it at 400 for 40 minutes. The third attempt, I lowered the temperature and wasn’t successful then either.
Since apple season is no longer around where I live, my continuation with this recipe will be postponed until the fall. And if I’m alive, and still searching for sex, and still on Senior Sizzle, I will post my results then.
My third attempt, I put the nuts and apples together inside the food processor, with the sugar and honey, bad move, do it separately, you can control the size of the chop better on the apples and walnuts. This attempt I tried not to chop-a-size the apples too much but I did. When I rolled it inside the oil pie crust, which worked well for rolling!, it didn’t break apart or crack, but the filling became like a paste that is similar to the filling of a fig newton. It was still tasty and edible, but not the texture I was thinking. The apples disappeared. Another problem which I don’t think I will solve unless I go to a phyllo dough, the crust inside the roll did not bake. Next time I will bake this at a much higher temperature but I was concerned because it burnt the last two times. This time I baked it at 350 for 30 minutes and then baked it again for 12 minutes at 400.
Normally I would make my own pie crust but the last time I’ve made an oil crust was 20+ years ago. This time I bought an oil crust at the store from Immaculate Baking, which seemed to be excellent. The other two available crusts in the store used lard which I expected would react in the same manner as the pie crusts I made using Crisco when I rolled it.
The fourth attempt, I heated a ceramic dish that I use for pizza, breads, and rolls. I figure the heat from this would go through the dough to the middle cooking the inside rolled dough. I’m not sure if this worked any better. I baked it for 40 minutes at 400. I did learn that it needed to be covered with aluminum foil. In the fall when I attempt this again, I may bake it at 300 for 60 minutes. It still came out very tasty and looks very attractive when cut into slices with whipped cream piped prettily on top.
Now, the next idea I have with this, if you use your food processor to make it very fine, the consistency of the filling is just like fig newtons! I just made homemade fig newtons! Who’d know! Another post for later, I have the filling layer, now let me work on a great sandwich layer.
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Cheesy Egg Noodles or Egg Noodles Alfredo with peas
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Posted:Mar 10, 2013 8:16 am
Last Updated:May 22, 2024 3:2 am
9187 Views
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Cheesy Egg Noodles or Egg Noodles Alfredo with peas
Whatever you call it, it’s egg noodles and cheese and it’s good! But not too much cheese.
This is not a true alfredo sauce and it’s not floating in cheese so it’s somewhat healthy but tasty. should like it as an alternative to the unhealthy mac n cheese.
Cook the egg noodles in salted water, I use medium wide, then drain. Put this in a hot pan, add defrosted peas, 2 Tb butter, 1/2 cup of sour cream, and blue cheese salad dressing, then stir and mix in. Add the spices, any you want, I don’t remember exactly what I used when I made this a couple of nights ago, it may have been chili powder, a touch of curry powder, oregano. It really doesn’t matter, use whatever spices you want and try different spices. I try to use curry powder as much as possible because it’s both very healthy for you and if you only use a little where you don’t taste the curry flavor, it adds a unique flavor to the dish. It is my secret ingredient in my “world famous” chicken or tuna salad! Yea, world famous, sure. It’s world famous now since my Senior Sizzle blog is International! By using different spices, you can vary the taste so very much. I then sprinkled in some shredded 4 cheese mixture I got at the supermarket. The basis for this dish is the blue cheese dressing, but when I make any alfredo or cheesy pasta dishes, I almost always use sour cream. It adds the right amount of tartness and a nice creamy consistency that flows with other cheeses, and you have substantially less calories than using heavy cream. The butter will also flavor. If you choose, always your choice, you can add ricotta cheese, or mix in some red curry paste.
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Lemon custard pudding
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Posted:Mar 7, 2013 6:38 pm
Last Updated:Mar 9, 2013 6:41 am
11029 Views
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I made a dessert tonight, lemon custard pudding. It came out terrific, not too sweet, not too tart, not too lemony, just perfect and very enjoyable. Ideally you want this to set up either all day or all night, however, I made this today at 2pm and had it for dinner dessert.
3 level tablespoons of flour, using 3 large eggs use 2 Tb flour
3/4 cup sugar
Zest of 1 lemon
2 extra large or jumbo eggs or 3 large eggs
Juice of 2 lemons, if you want it more lemony, use 3 lemons
2 cups milk
1 tablespoon dark rum
1 teaspoon vanilla extract (I make my own and also use rum as the alcohol base!)
In a 2 qt sauce pan, preferably with a thick bottom or better yet, put a cast iron skillet underneath to act as a thick base. This will help prevent the bottom from burning. Cook this at a medium high heat until it starts bubbling and then turn down to medium low. Put in the milk, eggs, lemon juice and lemon zest, sugar, and flour, then whisk whisk whisk until well mixed. You want to stir constantly until the custard thickens (it should coat the back of the spoon). Mix in the rum and the vanilla then pour into preferably a glass storage container and refrigerate. I suggest glass on because it transfers the coolness of the refrigerator better.
This makes a great lemon pudding filling for dessert recipes you enjoy that ask you to buy a boxed lemon pudding.
You can use this recipe to do a sponge rollup topped with melted chocolate or whipped cream. You can roll this up in a sponge and soak it in expresso coffee to give it make a lemon tiramisu.
You can put this as a filling between phyllo dough.
For a thicker and richer dessert, you can add softened cream cheese to this.
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Thursday night dinner - BBQ Chicken shredded w carrot coleslaw and blue cheese potato pancakes
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Posted:Mar 7, 2013 6:27 pm
Last Updated:May 22, 2024 3:2 am
9029 Views
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Tonight's dinner, chicken, carrot coleslaw, and potato pancakes with the latter two being the best.
The chicken was easy, when slightly defrosted, I sliced in very thin strips the chicken, seasoned with chili powder, cumin, and then put in a pan and when almost done, mix in some store bought sauce, bbq, fajita, mojo, whatever you choose. You put it on a roll or just eat plain as I did.
The coleslaw, I finely shredded 1/2 of a head of cored cabbage, then finely grated 3 huge carrots, mixed it in and made a vinaigrette and mixed that in. Vinaigrette 1/4 cup dill pickle juice, 1/4 cup of white balsamic vinegar, 1/2 cup of EVOO, 1 Tb oregano, 1 Tb brown mustard, salt, 1/2 chili powder, 1/2 tsp cumin, 1/2 tsp curry, 1/2 cup of mayo, mixed and then mixed in with the cabbage and carrots.
The potato pancakes were interesting and very good. I shredded the potatoes and then put them in water for 1-2 hours as the starches will leak out, then drain and wash the shredded potatoes. Dice an onion, sprinkle in the bowl some kosher salt, black pepper, and chili powder, then drip in some blue cheese dressing, not much. Mix completely and then fry up. I like to put the cooked pancakes on a plate covered by another upside down plate to keep warm. If you use just the right amount of blue cheese dressing, you won't taste the blue cheese but you will taste the blue cheese. It will just add the right amount of flavor that you are not sure what you are tasting but you are tasting something good. Then if you like blue cheese, use more, but not too much otherwise you may have a gooey mess that won't cook!
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Monday night - Moroccan Chicken Stew
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Posted:Mar 4, 2013 4:47 pm
Last Updated:May 22, 2024 3:2 am
9208 Views
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You must like stews to like this dish. I find stews are a very warming dish. I serve it in a large deep bowl. I like stews because they are one pot dishes complete with protein, vegetables, carbs. I also may like stews because I like soups so much. This is a very easy dish and you can do many substitutions and it will still come out great. You can't screw this up unless you undercook!
Keep an eye out for the liquid in this soup because as you cook the chickpeas, rice, sweet potatoes, carrots, all will absorb liquid. You keep it cooking until you get to the consistency, thickness, you want.
One chicken breast will serve 2 or 3 people.
I made this in my electric pressure cooker but you can do this in a pot with a lid on it.
Put 1/2 cup chickpeas in a pot with a cup of canned diced tomatoes, 1 cup of chicken broth, and the spices, 1 tsp coriander,
1 tsp cumin, 1 tsp cinnamon, 1 tsp curry, 1/4 tsp cayenne, 1/2 tsp salt. I like to use diced tomatoes instead of crushed tomatoes for this recipe because I want to see what I am eating. Cook this until the chickpeas start getting soft then add 1/4 cup of barley or brown rice. Barley will exude a thickening agent while brown rice won't but it will absorb liquid as barley will also. I prefer barley for this dish. With the barley, add 2 large carrots, sliced or peasant cut (peasant cut are longer lengths, 1"-2"), 1 medium diced sweet potato, and 1/3-1/2 cup of raisins. Let this simmer until everything is soft, chickpeas, barley, and carrots, add 1/2 medium onion, 1 Tb minced garlic. The exact ingredients or amounts do not matter. When tender, add a diced chicken breast for about 20 minutes or until the chicken breast has been cooked through.
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Buttering Your Meats
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Posted:Mar 1, 2013 5:18 pm
Last Updated:May 22, 2024 3:2 am
9632 Views
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Buttering Your Meats
Consider buttering your meats and then putting the seasonings on, minced garlic, or bread crumbs. By buttering them, seasonings and bread crumbs will stick better.
What can I butter with? I would only use butter on fish, otherwise you can butter with olive oil, jams such as peach, apricot, blackberry, mayonnaise, ranch dressing, blue dressing, bbq sauce, ketchup, mustard, chili paste, anything that will stick and allow seasonings to stick to it. Mayonnaise works great because it’s tasty, and as a fat it keeps the moisture in especially with chicken. You can butter a piece of meat with mustard and blackberry jam, it’s done, you’ve created a tasty meal that has a different taste.
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Tuesday Night dinner - Turkey sausage and Creamy Chicken Pasta soup
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Posted:Feb 26, 2013 4:42 pm
Last Updated:Feb 28, 2013 5:51 am
10848 Views
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Tonight's dinner was simple. Not what I had planned but my gf emailed me from work that she wasn't going to the gym and wanted to lie down when she got home. So instead of of a full dinner, something big, heavy, I offered her a lighter alternative, turkey sausage and chicken soup. This was simple and fairly quick and very tasty.
The sweet turkey sausage was bought at the supermarket, I sliced it in half and put it in a pan with sliced onions. The finished product was sprinkled with some finely grated cheddar cheese, ketchup, and put in a pita. I sprinkled the cheese at the end of cooking and covered with an upside frying pan.
The soup tonight was Progresso Creamy Chicken Pasta. I use these soups in a pinch and they are the base for a larger portion of soup. I usually make these soups in a 2 qt pot but tonight I used the electric pressure cooker. I put a 2 cans of chicken broth in the pressure cooker, added 1 extremely large diced carrot, 2 stalks of celery, a half of a small onion, 1 clove minced garlic, Italian seasonings, dill, black pepper, and salt. I put this in the pressure cooker for 20 minutes, let it cool down, then added a handful of some bowtie pasta, a spiral pasta would have been better for this, or some fine egg noodles, or macaroni in a pinch. Let that go in the pressure cooker for 8 minutes and let it cool down again. Then served. This made 4 good size bowls of soup.
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Monday night - Chicken Murphy
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Posted:Feb 25, 2013 4:42 pm
Last Updated:Feb 28, 2013 5:53 am
8929 Views
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This is a very tasty and easy dish. I've made it before and have posted. I don't know what spices I used in the past, I just looked in my spice cabinet and put different spices in. It came out really good and if I was served this dish in a restaurant, I'd come back for it.
I usually make this in a large pan, put a lid on it, and let it sit and stew until the potatoes and carrots are soft. Tonight for the first time I made it in my pressure cooker. It worked out well but because the pressure cooker keeps the moisture in, it turned out to be thin. So tomorrow night, I'll make a chicken breast, add some spice chicken/turkey sausage, make some egg noodles, and use this dish again! What's leftover.
I chopped the chicken breast into cubes, seasoned with chili powder, and browned in the pressure cooker, then I chopped and added 2 above average carrots, 6 peeled tiny potatoes, 1 small onion, 2 Tb minced garlic, 1 green pepper, 1 can 28 oz Redpack crushed tomatoes, 1 cup chicken broth, 1/2 cup red wine, oregano, thyme, paprika, curry, red pepper flakes, kosher salt (easy on the salt), then set the pressure cooker for 20 minutes. It was perfectly cooked.
Two days later I used the extra sauce over egg noodles with another diced seasoned chicken breast. It was excellent.
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Saturday night dinner - Chicken Marsala up a notch with pasta
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Posted:Feb 24, 2013 5:00 pm
Last Updated:May 22, 2024 3:2 am
10466 Views
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Normally weekends it's my gf turn to cook dinner but I decided to cook dinner tonight because: she is an awful cook, yesterday she and I drove to the ocean for me to do a Polar Plunge as a fund raiser for the NJ Special Olympics, and upon our return, she took me out to dinner for my birthday at a local bar restaurant (smoking is banned in NJ, yeah!). I had 5 cheese Mac n Cheese with crabmeat. It was very good though not much crabmeat, and it was $16.
Tonight's dinner is tasty and simple.
I salted the water, after boiling I added the spaghetti.
Always wanting to do something different, normally I've taken the Chicken for my marsala and do an egg batter bread crumb dip with grated cheese and grated orange zest mixed in the bread crumbs.
Tonight I wanted to do something different, to try something else. As always, I had no idea it would have worked out.
I sliced the large chicken into 4 thin horizontal pieces. I then buttered the chicken with mustard and mayonnaise, sprinkled oregano into the mix, and sprinkled some bread crumbs on each side. I put the breasts into a hot pan with olive oil, cooked one side, and then cooked the other side not finishing it completely in the center. I removed it to a plate and covered with another plate. I added the thinly sliced mushrooms to the pan, stirred, let them reduce, added some diced onions and a minced garlic, let that sit for a few minutes and added some frozen peas, stirred, few minutes later I put the chicken back in again, making room in the pan so the chicken lies flat in the pan, added about 3/4 cup of marsala wine, stirred, brought it to a simmer, added 1 cup of crushed tomatoes, salt, more oregano.
I drained the spaghetti into the bathroom sink rather than the kitchen sink. I do this frequently because I feel the boiling water helps prevents the bathroom sink from getting clogged from the oil and greases and waxes from make up, hands, face, soaps, other. I have a special pasta pot that the lid has holes in it that can be turned, open, closed, or anywhere in between, and it is so easy to drain the water form pasta without spilling any of the pasta
I took the drained spaghetti and added it to the chicken and sauce and stirred so the spaghetti was completely covered, let it sit for a moment and then plated. My gf said this was excellent, I thought it was good, it was tasty. You want to butter the chicken with enough mustard to taste it.
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