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$2.34 - 2 pieces rotisserie chicken (breast & leg) ($7/chicken)
$1.59 - 1 can refried black beans
$1.09 - 7oz tin green salsa
$1.33 - 1 1/3 c shredded sharp cheddar
$1.99 - 6 tortillas
-----
$8.34 - $1.39/burrito


Remove chicken pieces & shred finely, then mix in the salsa - you should use almost/the whole tin, depending on how large the chicken pieces are. Divide into sixths.

Smear 1/3 c refried black beans on a tortilla.

Smear 1/6 chicken mixture onto the beans.

Top with a handful of cheese.

Roll and warm in a skillet/oven/toaster oven until crisp, or microwave for 1-2 minutes on high fresh (depending on your microwave), or wrap in foil and freeze. From frozen: 30-45 minutes on 450 inside their foil wrapper.


Tastes like an upgraded version of the Del Taco green bean & cheese burrito, which is FANTASTIC for me due to I FUCKING MISS DEL TACO.
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Makes one large or two small servings

1-2 c leftover (cooked and chilled) rice
1 medium-large zucchini, in 1/4" cubes.
1 tsp minced garlic from a jar OR 2 cloves, minced or well crushed
1 egg
2 Tbsp neutral oil
1 tsp toasted sesame oil
1 Tbsp soy sauce


1. Cut up the Zucchini

2. Beat the egg

3. Heat the pan with both oils until very hot. (a drop of water should "dance")

4. Fry the zucchini and garlic until golden.

5. Move the vegetables to the outer edge of the pan, pour in the egg from a great height while stirring it as it hits the pan, ideally with a pair of chopsticks - tips held ~1" apart.

6. Cook the egg through.

7. Add the rice, cook until it begins to brown.

8. Add the soy sauce, stir until coated.

9. Serve.

start to stomach ~20 minutes, not including cleanup time.

This recipe is brought to you by I Had Some Leftover Rice And A Zucchini I Wanted To Use Before They Went Off.


And now you know what to do with all those zucchini you wish your gardening friends would stop giving you.
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Inspired by I had half a package of frozen spinach and half a package of sweet italian sausage tortellini languishing in the fridge after Thursday's mediocre frittata and Friday's IDGAF pasta with olive oil & oh-shit-I-am-ignoring-the blue-bits-on-my-parmesan.

This is so simple it's really more of a method than a recipe. I doubled what I actually did and came out with 2 servings of ~15 tortellini each.

*

Serves 3-4.

1 lb chopped frozen spinach, fully thawed and squeezed mostly dry
1 lb frozen peas
1 tbsp (~3 cloves) minced garlic
1/4-1/2 c olive oil, divided
1 tbsp red wine vinegar
1 "family size" package of fresh/refrigerated filled pasta or gnocchi
Salt & pepper to taste
Optional - 2 Tbsp parmesan or crushed/ground nuts/breadcrumbs for sprinkling on top. (a chiffonade of sweet basil would not go amiss here, either).

1. Cook the spinach and garlic in a couple of tablespoons of oil until they begin to brown. Remove from heat.

2. Mix the peas into spinach. Add enough oil to moisten & the vinegar.

3. Cook the pasta through. Toss to coat with the "sauce", or serve over rice/polenta with a side of protein.


Dietary notes:

As written, vegan/vegetarian-friendliness depends entirely on the pasta filling and topping you choose.

As written, not gluten free. Sub GF pasta or rice/polenta.
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Loads of flat leaf parsley
Loads of fresh mint - about half as much as parsley
Loads of cooked, cooled couscous
juice and zest of one large lemon
one tomato, de-slimed and diced small
Olive oil to coat
Salt to taste
Pepper to taste

Chop the leaves as finely as you can (or run them through a food processor, I don't care, then mix everything together.

And you have: not!tabouleh.

makes as much as you want, but one bunch parsley takes half a bunch of mint and a cup or so of couscous, and makes enough for 4-6 decent servings OR to take to a potluck and not feel bad about not contributing enough.

Yes I know that tabouleh ought to be made with bulgur but that takes way too long to cook AND I always have couscous on hand, so there. I also left out the onions because guess how much I loathe raw onion?

Maybe substitute roughly ground nuts for the grain if you swing that way?
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Would anyone be interested in more recipes which serve one person, maybe two? Because I'm slowly adapting my repertoire of dishes that feed "1-4 ravenously hungry construction workers, a teenager, and a couple of southerners who just love their food ... with leftovers!" to, er, feed me. When I don't want to eat spaghetti for 12 days in a row.

In the mean time, have meatloaf:

Mini (and regular) meatloaves/Not My Mother's Meatloaf )
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Dinner tonight -

Grocery store roasted chicken with this delicious sauce.

Herby steamed potatoes

Potatoes - serves 1

2 medium red potatoes
2 tbsp fresh parsley, minced
1 tbsp butter
1 tbsp parmesan cheese
salt + pepper to taste

Steam/microwave the potatoes, then cut into 8ths while hot, and toss with the parsley, butter, cheese, salt and pepper.


The sauce I made with one six-ounce cup of plain greek yogurt, and two heaped tsp each of dijon mustard & siraracha. So delicious, I ate some with a spoon.


I also crossed fresh jackfruit off my foodie bucket list -- it tastes like a cantaloupe, a banana, and a box of rubber bands had a baby, and the baby caught a bad case of the mildews. Maybe it wasn't ripe? And it also oozed raw latex that is the stickiest thing I've ever encountered, including that time I superglued my hands together. Not something I intend to repeat unless I happen to be in the jackfruit's native range.
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Today was the kind of day that felt lazy but wasn't.

I slept in til 8:00, lazed around the house til 10:00, and then went for a run. After recovering from that, I went outside a second time around noon, to pick up quarters (walked to the bank) and then went thrifting -- I came away with two picture frames, a dish-drying pad, and a fancy sweater that I can't wear until this fall. Then home (stopped at the nursery to check out the plants; I need to get a container garden going on the back deck railing.

I'm thinking basil, parsley, cilantro, mint, and maybe thyme if I'm brave? Not the sage that smells like gum, though. No really, it's sage. that smells like gum..)

Today I got the living room straightened, and all my laundry washed and put away. And I talked to my mom for about an hour (she texted me first, which, nooo mom don't do that I wanted to look good because I actually remembered mother's day this year), and then ... lazed around on the sofa watching Psych for a while. The dishes aren't done but there isn't many of them, and today is definitely a two-shower day, but overall ... not bad, not bad.

Salmon season hit NorCal, so the parents have volunteered to help finance my trip home this November. Which I'm no turning down, oh hell no.


Last night I made crockpot dal (does NOT require turning on a stove or oven):

Makes more than you think it will. (Two days in and I still have ~6 cups? )

chuck into the crock pot:
1 onion, chopped
1-2 tsp chopped garlic (I bought a jar of it because I don't go through cloves fast enough)
1/2" grated fresh ginger
15 oz stock
15 oz whole fat coconut milk
2 cups red lentils
1 tbsp curry powder (or to taste)
1 tsp garam masala (or to taste)

reserve
1-2 c frozen peas

Cook on low until the lentils have mostly dissolved and the onion is soft and translucent. Put in a container and mix in 1-2 c peas, which will cook in the residual heat from the lentils. Super tasty, almost no effort, and doesn't heat up the kitchen

Salt individual servings to taste.

This recipe is: Vegan, gluten free, summer-friendly, dorm-friendly, cheap (I THINK it comes out to about ~70 cents a serving/~$5 total?)
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1.5 c dry jasmine rice
1 16 oz can coconut milk
2/3 c sugar
pinch salt

rice-cooking apparatus
crock pot

Dump sugar and coconut milk into the crock pot, stir to combine, and set it on high for 2 hours.

After 2 hours, cook the rice. When the rice is done, taste the sauce and add salt to taste. (note, using a rice cooker and crock pot you can cook this dish during warm weather without overheating your kitchen! WOO.)

Evacuate the rice to a holding container and fluff; ladle all but 1/3-1/2 cup of the sauce on top, or until saturated.

Serve warm with chilled fruit (sliced pears and mango are both VERY good) and sesame seeds.


Makes ... a lot of sticky rice. Like ... bring it to a pot luck and feel good about your contribution good. I'm going to be bringing this to the next work potluck, because we have at least one vegan and one lactose intolerant who are sad when there's nothing for them to eat.

I think I have found a method that ACTUALLY WORKS?! My last couple of attempts (cooking the rice IN the coconut-sugar mixture) have ended, ah, let us say BADLY.
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4 extra-thin steaks (came in 1 package)
garlic salt to taste
fresh ground black pepper to taste
cilantro to taste

season the steak on one side, cook for 1 minute on each side on high. (or ~90 seconds on a george foreman grill?)
Let cool a bit, roll so they're long, and slice into strips. Good for quesasillas and sandwiches, for which:

chop some of the strips together with cilantro ± onion if you like that and om nom nom.


makes 4 servings, ~70¢ per.

Recipe!

Nov. 2nd, 2013 07:48 pm
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This would be the chickpea potato curry my Tara makes adapted for my very tiny crockpot.

In a 1 qt crock pot:

1 15oz can drained chickpeas
1 large waxy potato, skin on/roughly chopped
1 clove of garlic, thinly sliced
1 15oz can coconut milk
1 cup frozen peas (reserve, frozen, until the end)
1 small onion, roughly chopped

to taste:
Your Favorite Curry-Type Spice Blend
Freshly ground black pepper
Salt

Dump everything except the peas in the crock pot, stir, cook until done - mine took "high" for about 3 hours. At the end, stir in the peas. The food will be hot enough to bring them to temperature without overcooking.

Serve over a grain, or not, as it suits you. I had random cous cous so that was useful and delicious.

Cooks up on the stove in a medium saucepot for 45 minutes as well - brown the onions and garlic in a neutral-tasting oil first, and count on needing some vegetable or chicken stock in addition to the coconut milk.
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Brought to you by the sad-looking produce in my fridge and the even sadder-looking lemon sitting on my counter. On the bright side: I went to Ikea with taraljc and got a new mattress. Currently just waiting on a frame to put it on — the Indonesian Daybed Frame from World Market, but that’ll happen in March. Also picked up lots of little things (a frying pan, laundry bags, a stainless steel mixing bowl, a cactus that aforementioned BFF anthropomorphized the fuck out of, which has been named Lt. Ned. This morning involved challah french toast with Friday’s leftover bread from The Bagel, and cinnamon rolls from the Ikea.

Anyway. Dinner had to be had, and after a week crashing at Not My House due to lack of mattress, I had some sad produce in my crisper. Recipe to follow was all about dealing with the sad produce.

Lentils & vegetables with lemon cous cous. - 20 minutes start to stomach, not including cleanup.

Feeds 2, or 1 with leftovers.

Vegetarian/Vegan.

(requires knife skills, can-opening, citrus-zesting, and standing around futzing with the frying pan for 10-15 minutes)

Read more... )

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