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Tonight's dinner: Smokey bean soup

smokey bean soup 05-03-1

Its pretty unremarkable looking, but super tasty.

2 c Roman beans, soaked over night
1 lg onion
4 cloves garlic
1 bay leaf
1 tsp whole peppercorns
1 Tbsp thyme
4-6 dashes liquid smoke
1 C carrots
1 C celery
4 c potatoes
1 Tbsp vegetable bullion
1 Tbsp soy sauce
1 Tbsp red wine vin.

sauté the onions until translucent
add the garlic and sauté a minute more.
Add the beans, about 8 C water, bay, peppercorns, thyme and smoke.
Simmer for about 40 minutes.
Add carrots, celery and potatoes and bullion, simmer about 20-30 minutes more, until beans are cooked and vegetables are tender. Add soy sauce and vinegar. Serve.

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i've been really into making my own flavored syrups for home made sodas and etc, today i made the BEST lemon-lime syrup today, it tastes way better than sierra mist or 7-up etc.

1 C water
1 C sugar
zest + juice of 1 lemon
zest + juice of 1 lime

heat, stirring to dissolve the sugar, bring to a boil, reduce heat and simmer for 10-15 min. cool, store in the refrigerator.

2-3 Tbsp in a tall glass w/ soda water and ice = YUM!

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yesterday i made minestrone, tonight we had leftovers, tomorrow we will also have leftovers, and the night after that too.

yeah, it made a lot.

here is the rough recipe:

MinestroneCollapse )

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Ok bad title, sorry.

The other day I made some kick ass samosas* and I want to record the recipe here so I don't forget it.

Pie crust:Collapse )
Filling:Collapse )
Assembly:Collapse )


* I guess I should really call these "Indian style pasties" or something since I stray so far from traditional samosa assembly and cooking methods

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had chili with polenta fries tonight, and it was soooo good!

this done to this recipe is amazing!!

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several years ago when Bill and i first started dating, we used to pop our own popcorn a lot, and i had made a cajun spice mix to use on it, we really enjoyed it, (although i did find it a tad to spicy, but then I'm a wimp) we soon fell out of the habit of eating popcorn, as we both refused to use store bought bags, and when we moved we didn't have a good enough pan to pop in. and i dislike the waste from using the air popper, half the unpopped kernels get thrown out before they even have a chance to heat up.

then recently i discovered brown paper bag microwave popcorn.
its super simple: take a brown paper lunch bag, and throw in 2 Tbsp - 1/4C popcorn
tightly fold over the top about 1/4-1/2 inch - three times (it will slowly unfold during popping, but still stays closed)
then just throw it in the microwave for about 2-3 minutes - ish

i find letting it go until things start popping, then stopping the microwave for 5 seconds (to let the heat more evenly distribute throughout the bag) then letting it go again until the pops are about 2 seconds apart really works.
you have to really watch it though, the first couple of times i did this i ended up with burnt popcorn because i let it go too long.
super simple, super quick, and super cheap, and no nasty fake butter and whatever other chemicals are in the store bought bags.

after all that i just HAD to make a good cajun spice to put on it, so after scouring the web and combining/modifying/borrowing from a ton of recipes, i came up with one that we really, really like (Bill think it could be hotter, but it's super easy to just add more cayenne)

1/4 c smoked paprika
1 T garlic powder
1 T onion powder
1 T salt
1 T thyme
1 T oregano
1 T pepper
1 t basil
1 t cumin
1/4 t cayenne

i use whole peppercorns and cumin, so i just threw everything into the spice grinder and whirred it all together.

it's super tasty and really great on popcorn (and probably other things too, but all we've used it on so far is bags and bags of popcorn!)

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posting this here because i love this recipe, but keep loosing it.

Seitan Roasts -- Mark XCollapse )

from http://www.vegsource.com/articles/deb_seitan.htm



{edit}
some changes/mods i find i like:
add 3 Tbsp nutritional yeast to dry mix instead of one
omit turmeric
1 Tbsp each onion and garlic
occasionally i'll add 1 Tbsp Mrs. Dash onion & herb as well
add 1 Tbsp soy sauce to basting liquid

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last night I made gumbo for dinner. I haven't made gumbo in ages, but Bill and I were talking about okra, (he loves it with Indian spices and tomatoes, Tommy loves it plain, but it's so slimy the only way I can eat it is in gumbo) and I really started craving gumbo.

I looked up a bunch of recipes online, mashed them around a bit and came up with this:

gumbo

Super yummy


Vegie Gumbo RecipeCollapse )

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ok, so, in the last week I have had THREE Russian serial adders friend me.

creepy

since i'm posting lots of pictures of Tommy and other stuff about him, i feel a little safer going friends only.

wee!

if you would like to be added as a friend, just comment here and ask.
(if you were already a friend, you still are a friend!)

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spinach and lentil soup

It’s a conglomeration of a bunch of recipes online:

1 16 oz package of lentils
2 medium onions, diced
2 large carrots, diced
3-4 stalks of celery, diced
2 potatoes, diced (optional, we were out so I didn’t add the potatoes)
4 cloves of garlic, minced
1 28 oz can diced tomatoes
1 package baby spinach

5 C veggie stock
5 C water

1 bay leaf
¼ tsp marjoram
¼ tsp thyme
1 ½ tsp ground cumin
¼ tsp cayenne (optional)
¼ - ½ tsp fresh ground black pepper

sauté the onions in some butter or olive oil over medium-high until they begin to go translucent, add the garlic and sauté a little longer, about 1 minute.

Add the carrots and celery and sauté another minute or so.

Toss in the lentils, stock, water, potatoes if using and spices. Bring to a boil then reduce heat to a simmer. Cook for about 10 minutes then add the tomatoes. Bring back to a boil and cook until the lentils and potatoes are tender.

Toss in the spinach and stir until it is wilted. Serve and enjoy!

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this week I have made a batch of Chai spice, and a batch of apple/pumpkin pie spice.

yep, it's getting towards that time of year again for sweet spice blends, pumpkin smoothies, pumpkin pie, apple pie, spiced cider, chai tea and chai scones. (which I may eventually post my recipe for.)

and since I figure you all are thinking the same thing, here are my spice recipes:

apple/pumpkin pie spice, and chai masala (aka chai spice)Collapse )

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After thinking about it for a while, and talking with Bill, I've finally decided.

I'm going to write a book.

Nothing big or fancy, just a simple little cook book.

Specifically, a muffin cook book based on my experience at the coffee house.
After months of experimenting, I've put together a rather large and varied assortment of muffin recipes. With Bill's encouragement I'm writing everything up and once that is done I will seek out a publisher or two to decide my fate.

As a little teaser I thought I might post this recipe that I made today at work.

Ginger SconesCollapse )
(Note: if you are mactavish you will want to double the ginger amounts, but if you are most anybody else, this should be plenty ginger-y)

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The chocolate Cappuccino cookies I made for the knit night turned out great, I snuck one before I left and it was yummy. It was a good thing I snuck it though, there weren't any left by the time I came home!

And as promised:

here's the recipe!Collapse )

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(ok, only one person)

MY YOGURT RECIPE

Keep in mind that this is completely made up in my head using inspiration from many different sources. (I got the Celsius conversions from some random web site. If you use them, you may want to go through and double check them to make sure I did it right)

1/2 gallon 2% milk
1/4 c dry milk powder (optional, it's supposed to make it more 'thick' and store-bought like.)
3 tbsp fresh live yogurt.* (I used stoneyfild farm's plain. Be sure to check the label, it has to say made with live cultures, or something like that. And it has to be plain unsweetened.)

Mix milks together.
Bring to 180f(83c). (it doesn't need to boil, but it doesn't hurt.)

Take the milk off the heat, and let come down to 120f(49c)** (I forgot about it and mine got to 115(46), and it didn't seem to hurt.)

Take a little of the milk and mix with the yogurt to thin it out. stir the yogurt mixture into the rest of the milk. Pour into sterilized containers. (ok, all I did was let the containers sit in hothot tap water, I suck.)

Keep containers at about 120f(49c)** and undisturbed for at least 8 hours, longer if you want it more sour. If after 8 or so hours it hasn't gelled up, it's not going to, either you got a bad batch of yogurt, or a temp was off somewhere.

For me, I filled a small cooler with hothot tap water and let it sit while I cooked the milk. Then emptied it, put in the yogurt containers and filled it with 120f(49c)-ish tap water to just below the lids. Throw on the top, put it gently in a safe place and surround it with towels for extra insulation. About halfway through the 8 hours (that would be four hours in for all you math geniuses out there) I refresh the water to bring it back up to 120f(49c).

*only 3 tbsp. A lot of sites I saw online were calling for huge amounts of yogurt up to like, 2 cups! But the Wild fermentation book explained that less is better, because it gave the bacteria more room to play, and more food to eat to multiply leading to a nice fermenty goodness.

**The Wild Fermentation book said 115(46), but from what I read on the web, yogurt seems to like the temperatures between 110(43) and 130(54) so 120(49) seemed like a happy medium to me, not too hot, but it would stay in the happy range for longer as it sat.

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Last time I made cookies for cayenne they were a huge hit, so I decided to make some more today.

I fiddled with the recipe a little bit, the last recipe didn't call for nearly enough flour and other dry ingredients, so I had to add more flour, and accidentally added too much and came out with a very hard dry dough that was difficult to work with (although cayenne didn't seem to mind any impact this had on the cookies.) I also upped the amount of peanut butter, just because :)

for those who want to make a special treat for their puppies.Collapse )

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I'm making a mince meat pie for Bill father. I butchered the recipes from two cookbooks (the only two recipes I could find, and nether contained meat)

I just finished making the filling and the pie dough, tomorrow I'll assemble, fill and bake.

Here is the recipe:


mince 'meat' pieCollapse )

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And i Am
Abigail
Name: Abigail
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And She Was
Hey!

And she was lying in the grass
And she could hear the highway breathing
And she could see a nearby factory
She's making sure she is not dreaming
See the lights of a neighbor's house
Now she's starting to rise
Take a minute to concentrate
And she opens up her eyes

The world was moving,
she was right there with it
and she was
The world was moving,
she was floating above it
and she was
and she was

And she was drifting through the backyard
And she was taking off her dress
And she was moving very slowly
Rising up above the earth
Moving into the universe
And she's drifting this way and that
Not touching the ground at all
And she's up above the yard

The world was moving,
she was right there with it
and she was
(Hey, hey)
The world was moving,
she was floating above it
and she was

Hey, hey, hey

She was proud about it... no doubt about it
She isn't sure about what she's done
No time to think about what to tell him
No time to think about what she's done
And she was

Hey hey, hey hey, hey!

And she was looking at herself
And things were looking like a movie
She had a pleasant elevation
She's moving out in all directions
Oh, oh oh

Hey hey hey (repeated..)

The world was moving,
she was right there with it
and she was
Hey, woo hoo
The world was moving,
she was floating above it
and she was
Hey, hey

Joining the world of missing persons
and she was
Missing enough to feel all right
and she was

Ha ha
And she was
(repeated..)

-Talking Heads
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