Simple, Good Eats

I like simple, one-pot recipes. Cube a couple of steaks and brown ’em. Add chopped peppers and onion (and some freshly ground black pepper). Toss in a cuppa rice, some tumeric (& whatever *heh*), and a couple of cupsa beer. Lil later, add some frozen peas. Let it all kinda simmer a while, then chow.

Oh, some beer batter bread is a nice accompaniment.

And another beer. 😉

A Baked Potato Salad

Baked Potato Salad
Recipe Type: Side dish
Cuisine: Good Eats
Author: http://www.food.com/recipe/so-yummy-baked-potato-salad-21304
A potato salad made from chilled baked potatoes
Ingredients
  • Cold Baked Potato Salad
  • 3 large baked potatoes, cooled, peeled and cubed
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 8 slices bacon, cooked and crumbled (I use the precooked kind)
  • 4 ounces shredded cheddar cheese, divided
  • 2 green onions, sliced and then chopped (green part only)
  • 1/2 teaspoon fresh ground black pepper
  • 1 dash celery salt or 1 dash seasoning salt
  • 1 dash garlic powder
  • 1 dash paprika
  • 1 tablespoon fresh parsley (optional)
Instructions
  1. Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish.
  2. Transfer to a serving dish.
  3. Top with reserved shredded cheddar, green onion slices and bacon crumbles for a beautiful presentation.

 

Now, that’s the way I found this recipe, and it looks OK as is, but I can’t ever leave well enough alone. So. . .

How about some dill or mustard (prepared) or mustard powder mixed with the mayo and sour cream? And why not chop and add some bread and butter pickles, too? Frankly, a little chopped celery would be nice, I think.

Just consider this recipe as I did when I saw it: a base recipe to vary to taste for your own use. Heck, I’d marinate the cubed potatoes overnight in a vinaigrette. Several research papers suggest that would increase resistant starch levels in the potatoes and be beneficial in moderating post-prandial blood sugar levels. Besides, if a tasty apple cider vinegar or even tastier balsamic vinegar were used (of course balsamic vinegar would affect the color of the potatoes), it’d be even tastier.

Haven’t tried the recipe (or my suggested variants) yet, but I am sure to do so soon. I’ll report back with “supplicants'” responses. *heh*


Here’s another one, similar but perhaps tastier from the get-go:

5 lbs potatoes, cooked and cubed (about 9-10 medium potatoes)
1 1/2 cups mayonnaise
1 1/2 cups sour cream
5 tablespoons melted butter
1 -1 1/2 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste, or use white salt)
1 teaspoon ground black pepper
4 -5 green onions, chopped
1 small onion, finely
1 1/2 cups cheddar cheese, finely cubed (or coarsley shredded)
1 1/2 cups cheddar cheese, shredded (or to taste)
2 cups finely chopped cooked ham (or use cooked chopped chicken or turkey) (optional)

1 TO SERVE HOT AS A CASSEROLE; grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).
2 Set oven to 350 degrees F.
3 In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.
4 Mix in green onion and yellow onion.
5 Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined.
6 Transfer/spread the mixture to prepared casserole dish.
7 At this point you may cover and refrigerate for up to 24 hours until ready to bake.
8 Bake 25-30 minutes or until hot and bubbly.
9 Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.
10 TO SERVE AS A COLD POTATO SALAD; make as stated in steps 3-5 reducing the melted butter to 2 tablespoons.
11 Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.

 

 

Try This at Home. No, Really.

This is another in my collection of “not quite right” non-recipes. Make of it what you will.

Had no hoisin sauce, and nor did I have all the ingredients to whip up a batch, so I decided to wing it and approximate something in the neighborhood of a hoisin sauce. . . sort of.

What I did:

Combined:

  • 4 tablespoons Worcestershire sauce (because I had only a smidgin’ of soy sauce on hand)–This is the single most significant departure.
  • 1 tablespoon peanut butter (‘cos I had no soy paste or black bean paste on hand and didn’t want to hassle with cooking some black beans, making paste, etc.)
  • 1 tablespoon maple syrup (cos I’m out of honey and my molasses is reserved for other things)
  • 2 teaspoons white vinegar
  • One garlic clove, minced
  • 1/8 teaspoon onion powder (I don’t usually use onion powder, but it works for this)
  • 2 teaspoons olive oil (right: out of sesame oil)
  • About 2 tablespoons of Melinda’s Jalapeño Ketchup (better than just a few drops of hot sauce, IMO)
  • About “8 grinds” of black pepper
  • 5 prunes. Just because.

. . .in food processor until smooth. Pretty good. Not “real” hoisin sauce, but it’s usable as a substitute, IMO, so. . . I used it in a crockpot five-spice pork recipe. (Yeh, there were more ingredients in the recipe I needed this for, like a 2.5lb pork roast, a couple of teaspoons of five-spice, some apple cider, the soy sauce I had on hand, a large onion, quartered and pieced out, and some carrots and potatoes dumped on top of the whole thing. Woulda included some celery stalks, but I forgot I had ’em. *shrugs* At least I left the kitchen sink out.)

TH
he only thing I’d do differently would be to change the order of loading in the veggies. Carrots on bottom, onions and then potatoes. That way, the potatoes wouldn’t soak up quite as much of the liquids/seasonings. Other than that, 12 hours on low produced a really, really delicious pork (shredded for “sammiches”–it just fell apart) and the potatoes, onions and carrots were very tasty.

Stolen Foods

Well, not exactly, but I did take this “not-quite-a-recipe” from Mostly Cajun, All American and Opinionated and kinda run with it.

To his “not-quite-a-recipe” I added some sucralose to taste after adding some green beans to my corn-red beans-“on-yum”-and-garbanzo mix. Actually, I took the water from my canned corn and canned green beans and added the sucralose and about a cup of balsamic vinegar, added in about a teaspoon of freshly-ground pepper and. . . ended up filling two wide-mouth quart jars to chill in the fridge.

So, building off his recipe

a can of garbanzos, drained
a can of red (kidney) beans, drained
a small can of corn (use the liquid)
can of green beans (use the liquid)
about a cup and a half of defrosted frozen green peas
some (not sure how much) chopped “on-yum” (Yum!)
coupla tablespoons of sucralose
about a teaspoon of freshly-ground black pepper
about a cup of balsamic vinegar (candy!)

I didn’t salt anything, since all the canned goods were pre-salted anyway and the balsamic vinegar is just tooooooo delicious to detract from with more salt..

This will be a staple. I just wish I’d had some wax beans handy for more color variation. . . And I might just add a few red pepper flakes, like The Cajun did.

Salsa “Notarecipe” #n, whatever

Ever had a salsa and thought, “mmm, almost, but not quite”? Yeh, me too. I no longer search for the perfect salsa or the perfect salsa recipe, because taste is such an idiosyncratic thing.

Here’s what I currently use for my Average Joe Salsa. I pick up a so-so (actually not half bad) jar of “hot” (it is to laugh) tomato-based salsa at my fav dollar store. (Why spend more than a buck?) Pick a few small roma tomatoes and some peppers (my jalapeños are in right now) from the garden. Take some garlic, onion and the tomatoes and peppers and whir ’em up in a food processor. Add ’em to the cheapo salsa and, pretty darned good.

I avoid cilantro, because unless it’s cooked, it’s just nasty. I also avoid (like the plague) the salsa that’s not “Made in New York City?!?” because it’s nothing but some almost indiscernible red and green stuff added to really salty water.

But there you have it. Pick a prepared salsa that’s sorta OK and kick it up with whatever fresh ingredients float your boat. THAT’S the secret to really tasty salsa, IMO.

Beef ‘n’ Potatoes Something ‘r’ Other

Beef ‘n’ Potatoes Something ‘r’ Other
Recipe Type: Meal
Cuisine: Just Good Eats
Author: mnmus
Prep time:
Cook time:
Total time:
Ground Beef and potato casserole.
Ingredients
  • 1 pound ground beef
  • 1 package onion soup mix
  • 1/2 cup water
  • 3 medium potatoes
  • 3Tbs olive oil
  • 1 can condensed tomato soup
  • 1 15-oz can Glory Foods® Seasoned String Beans
  • 1C shredded cheese
Instructions
  1. Brown ground beef
  2. Preheat oven to 350°F
  3. Add onion soup mix and water; simmer for 15 minutes
  4. Wash and slice potatoes, “chip thin” (use a slicer or mandoline)
  5. Add olive oil to baking dish and begin layering:
  6. potato slices
  7. tomato soup
  8. string beans
  9. ground beef
  10. Top layer should be potato slices covered with the 1C of shredded cheese. (Almost any shredded cheese that you like will work.)
  11. Cover the baking dish with either its own oven-usable cover or aluminum foil and bake at 350°F for 30 minutes. Remove the cover and bake an additional five minutes, then remove the dish from the oven and let it sit for about five minutes before serving.
  12. The basic recipe (above) can be varied with preferred spices and herbs, as well as different vegetable additions, as desired.

 

Javascript Cookies™

Lo! these many years ago, I came up with this recipe (at an early version of twc). Good eats. I was feeling a wee tad “nibbly” one fine Saturday and hadn’t yet had my requisite dose of coffee, so I combined the two. BTW, make these a little more than double-sized, cool well and then slap a scoop of ice cream between two of them Re-chill, then serve. Sweet. Javascript Ice Cream Cookie Sandwiches™.

Javascript Cookies™
Recipe Type: Cookie
Cuisine: Javahead
Author: David
Perfect snack food for Javaheads.
Ingredients
  • Javascript Cookies™ (perfect for a late night computer activity snack ;-))
  • Ingredients:
  • •2 cups all-purpose flour
  • •1/3 cup finely ground coffee powder*
  • •1/2 teaspoon baking powder
  • •1/2 teaspoon salt
  • •2 sticks (1 cup) unsalted butter, softened**
  • •2/3 cup granulated sugar
  • •1 large egg
  • •1 teaspoon vanilla
  • •5 oz semi-sweet chocolate chips (or chop your own from your fav semi-sweet chocolate)
  • •1/2 cup hazelnuts or sliced almonds, finely chopped
  • •1 1/2 cups confectioners’ sugar for coating
Instructions
  1. Whisk together flour, coffee powder, baking powder, and salt in a bowl until combined.
  2. Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed (or get movin’ with your wire whisk!) until pale and fluffy, about 2 minutes in a stand mixer or 4 minutes with a handheld. Add egg and vanilla, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well. Add chocolate and nuts and mix until just combined. Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.
  3. Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
  4. Roll 1 tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar. Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets.
  5. OK, that was the original recipe directions. this is easier, and the cookies taste just as good. Put 1/2 cup of confectioners sugar in a bowl (I used a soup bowl/LARGE mug with a handle). Drop the appropriate amount of dough in the bowl and swirl the bowl to roll it around. Pick the doughballs up and flatten them onto the ungreased baking sheets. No (or less) messy hands, quicker and easier.
  6. Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. Recoat cookies with confectioners sugar, if you want (they’re sweet enough for me without the extra, but I have one tester who likes ’em that way). Oven times may vary. Add time if you make your cookies larger, of course.
  7. Too much dough? As chocolate/chocolate chip it refrigerates well for a short time. I’ll keep some of this dough around for a couple of days, then bake some cookies and see how it lasts.

 


*coffee powder: either from your fav ground coffee or fav whole beans (preferred); grind in a blade or burr coffee grinder until a fine, powdery consistency. If using a blade grinder, grind in bursts, as the coffee may overheat, especially if you’re grinding from whole beans, before becoming powdery.


BTW, I brought this forward from the deep, dark recesses of the shadow of twc’s past just because. Because my youngest nephew is getting married in June and his mom, my older sis, asked for a few of my fav recipes, and. . . he and his bride-to-be are both Javaheads. So, win-win-win-win. He and his lovely bride-to-be get a delish Javahead treat, I have this recipe brought forward (and updated a wee tad) and you, dear reader (oh, my, is it just one, now? *heh*) get to share in the delights of Javascript Cookies™.

Crockpot “Roast Beast”

Had two different smaller cuts of roast beef that added to about 4.75 pounds and a nice new, barely used, Crockpot™. Yeh, the brand even. Automagical nearly everything. Kinda cool, so. . .

Rolled the two cuts of beef around in some salt and black pepper, then rolled ’em around in a wee bit of flour. Browned ’em in a hot pan, then. . . Oh, heck, I’ll just do it semi-right:

 

Crockpot “Roast Beast”
Recipe Type: meal
Author: mnmus
Prep time:
Cook time:
Total time:
Crockpot “roast” beef
Ingredients
  • 4.75 lbs roasting beef (whatever cut you want)
  • 2 tbs oil for frying
  • 2 yellow onions
  • 5 cloves garlic, crushed (not pressed or cut)
  • 5 dried serano or cayenne peppers (optional)
  • 2 bay leaves
  • 1 15oz can stewed tomatoes
  • 1 15oz can beef broth (I used an onion beef broth)
  • 2 tbs Kitchen Bouquet Browning and Seasoning Sauce™
  • 1/4 cup Worcestershire sauce
  • 1/4 cup red wine (your choice)
  • Coarsely chopped carrots (optional, amount as desired)
Instructions
  1. Quarter the onions and crush the garlic. Coat the cut(s) of beef in salt and pepper, then roll them in flour.
  2. In a large frying pan, brown the beef in hot oil, adding the garlic and onions after turning the pieces of meat once.
  3. Place the beef, fat side up, in the crock pot. Add the onions, garlic, bay leaves, peppers, etc.
  4. Add the liquid ingredients.
  5. Cook on high for 30 minutes, then switch to low heat for another 6.5-7.5 hours.

 

Quick ‘n’ Easy

Another “notarecipe”. Snack or meal: you decide.

Quick sorta pizza. Take a pita round (or two or three or whatever). Add your fav pasta/pizza sauce and toppings (meat, veggies, cheeses). Bake. Add sides as you wish to make a meal or just have one as a snack.

I do a similar thing with corn tortillas as well. Different textures and flavors but still enjoyable.

Not-a-recipe #Something-r-other

Yeh, I’ve done a bunch of these “not-quite-a-recipe” posts and am too lazy to either keep track or take count. So? 😉

Some time ago, I lucked onto a whole display rack of these things, running about 60% of WallyWorld pricing:

dehydrated-hash-browns

The display rack’s hanging from some wire shelving in our pantry, only a little over 1/2 full, now. Lotsa uses for that stuff, like

6 eggs, lightly beaten
a dab of milk/cream (with the eggs)
whatever meat that’s cooked up, cubed, shredded, chopped, whatever. Tonight I used some smoked “hot” sausage.
1/2 onion
some sort of veggie you think will go well
a couple of handfuls of some sort of shredded cheese.
a box of these hash browns, rehydrated either according to the package directions or just with water to the top of the package and nuked for a couple of minutes.
some salt and pepper

Sautée the chopped onion in oil. Cook your meat in the same pan (after removing the onion) if you haven’t already. Remove the meat.

Spread the rehydrated hash browns in the still-oiled pan (nice onion oil, now :-)).

Add the veggies, meat, onions and then the cheese. Pour the milk/cream/egg mixture over the cheese. Cover, lower the heat a bit (your stove’s different from mine. EVERYONE’S stove is different from mine. MY OWN STOVE is different from itself. Psycho stove. . . ) and let it cook away until it’s done. How long? What? You thought this was a recipe? Until it’s done to your taste.

Oh, the salt and pepper? That’s for seasoning to taste on your plate. I sometimes like some salsa or “piperade” sauce (no, I don’t know how it’s spelled. I just ape a sauce I used to have with Sunday brunch now and then at The Prospect in KCMO nearly 40 years ago, and I probably don’t even remember it right anyway. It’s a tomato sauce with peppers and onion in it).