Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Friday, January 2, 2015

hangover food - vietnamese rice porridge recipe

i know i know, sometimes those two words just shouldn't be in the same sentence.  the thought of food makes you want to snuggle up more under those sheets and close your eyes in hopes of all the pain going away by the time you wake up.... 

anyone else have that feeling yesterday morning? that feeling where you start questioning yourself on everything you did the day before. why didn't i eat a solid breakfast? why did i drink champagne at work?  why did i accept that free shot of tequila from the bartender?  wait, why didn't i eat a solid meal all day on a day that i drank more than i ever do?

by the time you reach age 27, you should have this plan mastered by now, you KNOW how to avoid a hangover.....  but sometimes a big hangover creeps up on you like you just got smacked upside your head.

so here comes the best hangover food to the rescue.  i just thought it was a delicious bowl of rice porridge, until my mother-in-law convinced me it's hangover food. simple as this, she said "when my kids go out drinking all night, they need to eat this in the morning."  ok, we'll do just that.  mama knows best!

Vietnamese Rice Porridge Recipe


vietnamese rice porridge
(aka best hangover food ever)

1 tablespoon olive oil
1 pound ground pork
1/2 medium red onion, diced

8 1/4 cups of water
1 cup white jasmine rice
2 chicken bouillon cube
1 tablespoon sugar

3 cloves of garlic, grated
3 tablespoon fish sauce
2 teaspoon ground white pepper
3 stalks of green onion, chopped
 
heat large pot over medium high heat.  add olive oil, then add ground pork and diced red onion.  add about 1/4 cup of water to the pot so the ground pork gets cooked, but not browned.  while pork and onions are simmering, rinse rice in a fine mesh strainer.  when pork is thoroughly cooked and onions are translucent add rice, chicken bouillon, grated garlic, fish sauce and ground white pepper to the pot and stir.  once all incorporated, add remaining 8 cups of water and bring to a simmer until mixture begins to thicken, stirring every few minutes, about 15 minutes total.  once mixture begins to thicken, stir continuously until mixture becomes a porridge texture, almost like a thick soup or a runnier oatmeal texture.  should take another 5 mins.  stir in chopped green onions, then serve immediately.  sprinkle cracked black pepper on top if you want (or not, depending on your hangover situation :P)

the mixture will continue to thicken in the pot once it cools.  when you reheat for leftovers, you just need to add some water before reheating, and you'll be back to that silky texture from the first day!

sorry this wasn't given to you YESTERDAY, like when you actually needed it, but i'm eating it until the whole batch is gone, even though i'm no longer suffering from the nasty hangover.  i AM suffering from lack of sleep though.  i tried staying up until the end of the sugar bowl, slightly napping on the sofa until 1:30am!! yikes!  good thing it's friday, my friends (at least i have good leftovers to eat for lunch :P)

cheers.
jenn

Wednesday, December 3, 2014

brown butter truffle sage rice krispie treats

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if you follow @beyondthetoop on instagram, you had to know this recipe post was coming ;)

if you read the title thinking "ew gross" you'll be sticking your foot in your mouth after you try these.  our friend made them once during a dinner party, and i (along with everyone else) went crazy over them! they are the perfect combination of sweet and savory, and take hardly any more effort to make than regular rice krispie treats with just butter and marshmallow.  i made them for thanksgiving, posted it on instagram, and was requested to make them again for friendsgiving just a few days later! the lazy girl inside me thought i could get by with saving some from the first batch, but they definitely did not last long enough.  the entire batch was GONE before i had a chance to stash them away.

give them a try and let me know what you think!  read below for the recipe....

Monday, August 25, 2014

"clay pot" salmon recipe

with all the excitement around here lately, hung and i have been slacking in the kitchen.  it's not that we haven't been cooking, it's just that we haven't been cooking anything new or, well, presentable.  i mean, ramen noodles with egg and spinach isn't exactly rocket science (but gosh does it taste good!).  a rotisserie chicken sammich? come on, guys, you don't need instructions on that….

but now that things have calmed down a bit, we (hung) have been stepping things up.  the last visitors left on monday, and we took advantage of our day off of work to put some thought into dinner. a trip to the new-to-us asian grocery store on route 440 in jersey city called "asian food" (clever) led us to make a vietnamese dish called "ca kho to," which is essentially clay pot fish or caramelized fish.  salmon steaks are cooked in a caramel-y sauce with all the best flavors: sweet, salty, spicy.  the dish is quick and easy, the hardest part is pulling the ingredients together if you don't normally cook asian food, notedly fish sauce and black bean chili sauce.  both can be found at nearly any asian grocery store or online (see here and here).  though there are so many different ways to achieve the key flavors for clay pot fish, we've been experimenting a lot with the black bean chili sauce, which isn't exactly a traditional ingredient for vietnamese food. however, we find that it's the perfect punch of flavor for SO many asian dishes, and like the depth it adds to clay pot salmon.  this dish is served with white rice and steamed vegetables, no seasoning needed because the best flavor comes from the sauce from the salmon!  we liked this so much that we ate it twice this week.  are you hungry yet? lets go.

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Wednesday, January 22, 2014

savory breakfast muffins

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you may have noticed there haven't been a lot of recipes on here lately.  that's not to say that we're not cooking (there's not a day that goes by that i'm not cleaning dishes at our house), we've just been total slackers when it comes to sharing the goods!  ...and we've been doing a lot more of "hey i saw this great recipe in food network magazine" or "i want to make this from thekitchn.com".

last night was one of those nights we were dying to try something we saw on thekitchn.com:

savory muffins

i scored a half snow day from work, and told mr p i would make anything he wanted.  anticipating a response along the lines of something for dinner, he wanted muffins.  after trying scallion and black pepper scones at a&j king in salem a few years ago, we've been talking about savory baked goods ever since, yet we never take the time to make anything!

though not all of the ingredients for the muffins were things we had on hand, the actual recipe (see here) was simple, and didn't require a lot of dishes (that's the WORST part about baking sometimes!) with just 1/4 cup of whole wheat flour, the recipe was nearly gluten-free, and could easily be substituted with a gluten-free flour. the original recipe calls for prosciutto and chives, and i simply read that as "some sort of cured meat and something onion-y".  instead i used hard salami and scallions (hey, we had it on hand!) the recipe also calls for muffin liners and spray oil to keep the muffins from sticking to the liners. we didn't have any spray, and gosh they stuck so bad.  next time i'm definitely just buttering the pan and forgetting about the liners!!

the recipe is great for big group breakfasts, because the muffins are all finished at the same time (as opposed to cooking eggs, omelets, french toast, things that take lots of labor and you must eat as soon as it hits the plate.

.....well, and they are also good for snow days when you have a bit of extra time on your hands ;)

the recipe is a good base for any savory muffins, really. maybe i'll try adding amaranth or millet, or maybe i'll try adding in goat cheese and cracked black pepper! with all these ideas they make be on our weekend breakfast menu for a long time!  the amazing smell in the kitchen was enough incentive to make them again!

cheers.
jenn

Thursday, October 10, 2013

recheck your adult tastebuds.

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(if you follow me on instagram, you might have already seen this)

that, my friends, might be the best thing mr p has made this year. 
that, my friends, is tuna noodle casserole.

(jenn, are you crazy? i feared that stuff as a child and vowed never to eat it again)

if that's what you think, i think you need to recheck your adult tastebuds.  i know most of you who "hate" tuna noodle casserole, have memories of your parents making you sit at the table until you ate it, or maybe you dumped ketchup all over it to hide the taste, or drank a big gulp of milk with every bite to wash it down without actually tasting it... i, too, was once a victim of food fear from my childhood tastebuds ....until i actually tried these things i used to hate.  i didn't actually "hate" tuna noodle casserole (at least i don't think so? i actually liked all the hamburger helper and tuna helper we used to eat all the time) that's because the mushrooms were hidden with no slimy chunks.

i used to “hate” mushrooms, leafy greens, and all fish that didn’t come in perfectly frozen rectangles covered in breadcrumbs.  now i love mushrooms, put leafy greens in all things that i can (we’ve recently been going through a family-sized containers of arugula and kale from BJ’s each week), and i’ll eat almost any fish (i’ll even eat it raw!)
 
after i saw this article on thekitchn.com, mr p sent me the link for the “grown-up  tuna noodle casserole” and we both couldn’t wait to get home to make it.  i bought the ingredients we needed, and went for a run while mr p made the dish.
 
he followed the recipe exactly, with the following healthier exceptions:
 
- he tripled the amount of kale (why not? we might even add more next time)
- he used 2% milk instead of whole milk (because that's what we had)
- he used 4 cans of tuna instead of 2 (more extra lean protein!)
- he used non-fat, plain greek yogurt instead of sour cream (and added more for more tanginess!)

go ahead and try out this recipe on your adult tastebuds... they might actually surprise you!

cheers.
jenn

Friday, April 26, 2013

cooking but no baking

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despite the unfortunate situation that i'm living away from home during the week, i have to admit that i've got it pretty good here.  i recently moved into a basement apartment (not so awesome) in one of the coolest neighborhoods in boston (SO awesome).  though i have a whole foods pretty close (hellloooo endless islands of delicious prepared food!) i want to cook my own food for 90% of the time. 

the bad part is that i only have a 2-burner cooktop (goodbye healthy, foil-pouch, baked fish), and i only have a limited stock of spices/herbs because i'm starting from scratch (though i might snag some from our fuller containers at home so i don't have to buy SO many more spices)

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(mr p bakes salt-and-peppered salmon on top of sugar snap peas, puts lemon slices on top, wraps it in a foil pouch and bakes at 350-375 for about 20 minutes... it's one of my new favorite SUPER healthy meals!)
 
i realize that pinterest and google can and will be my best friends in finding healthy, cooking-but-no-baking, limited-ingredient meals, but does anyone else have any good ideas?
 
in the meantime, i'll settle for some chunky white bean soup and asian chicken noodle salad 
 
let me know if you have any great ideas!
 
thanks, readers :)
 


Friday, January 4, 2013

eat this for good luck (maybe??)

are you superstitious?

(doesn't matter, because the recipe below is extra delicious anyways :P)

in our house growing up, food on new years day consisted of some sort of pork and sauerkraut.  somebody somewhere sometime said that it would bring good luck in the new year.

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i had forgotten about this tradition until after eating it accidentally today for breakfast!  mr p and i mad pork and sauerkraut but in the form of bibimbap!  bibimbop typically is made with different ingredients than what we put into it, but we used what we had on hand, and it turned out pretty darn delicious!  our form of pork was bacon, and our sauerkraut (aka fermented cabbage) was kimchi! hopefully this means our 2013 will be extra special, but even if you're not suspicious, it's a delicious, simple, clean-the-fridge-out (use whatever extra veggies or toppings you have in the fridge) kind of meal anyways :)

enjoy!

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bacon kimchi bibimbop

ingredients:
prepared rice (we used pink wild rice)
prepared bacon
red onion, chopped
green onion, chopped
tomatoes, sliced or chopped
kimchi
egg(s)
hot sauce (mr p uses siracha because it's spicier, i use frank's red hot because it's tangier)
(use desired amount of each ingredient)

directions:
prepare eggs with runny yolks (sunny-side up, over easy, poached, etc)
while eggs are cooking, reheat your prepared rice in in a bowl in the microwave (unless it's fresh and it's still piping hot!) and add all ingredients to the bowl.
place the egg(s) on top
drizzle with hot sauce
serve it up!  

make sure to stir everything together when you eat it, so that the yolk(s) mix in with all the other stuff in the bowl (trust me, it's the BEST way to eat it!!)

cheers to the new year :)


p.s. we ate it for dinner too! i added sour cream and it was delicious! maybe next time i will do it tex-mex style with pico de gallo and refried beans and a lime wedge, or maybe i'll turn it into a salad with finely-chopped lettuce and walnuts?  oh the possibilities...

p.p.s. i KNOW it's past new years day, so pin it so you remember for next year ;)

Friday, December 14, 2012

paninis and a party

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the night started off with gin and tonics.
we moved on with panini-making on our panini-maker:
baguette with:
special buffalo sauce (see below)
thinly-sliced fresh mozarella
roasted chicken (we picked up a rotisserie chicken that night)
frank's red hot
red onions
crumbled gorgonzola
smash inside panini maker/george foreman/hot pan with brick on top until cheese is melty
done!

i opted for a kale and red-leaf lettuce buffalo chicken salad instead, using the special sauce as dressing

mr p's special buffalo sauce
(to be used as a thick and creamy salad dressing, or as a spread for sammiches with a kick, or dunking celery sticks)
2 tbsp lemon juice
1/2 cup miracle whip
1 cup greek style plain yogurt
1 tbsp spicy brown mustard
3 tbsp Frank's Red Hot
2 tbsp ranch dressing (could achieve similar taste by omitting the ranch and adding ing some spices, but we had this on hand already)

whisk all ingredients together in a bowl and it's ready to go!

after we devoured our sammiches and salads with the new favorite sauce, we headed on over to our local barcade for some brews (think walls lined with 25-cent arcade games and an always-changing, extensive list of craft beers on tap)
we saw lots of friends
we celebrated a birthday
we drank lots of beers
we may or may not have taken a shot of tequila
we scarfed down two boots pizza

then...

i went to work the next day.

was i feeling 100%? no.
was it worth staying out late with fun friends? absolutely!
it's so hard to say no to a night on the town at a place that's merely steps from my front door... gosh i love this town.

cheers to the weekend! what are your plans!?
we're going to santacon and a friend's holiday party :)


p.s. i'm obsessed with my new wedge sneakers, even though mr p says with hesitation "...i guess... they're sorta growing on me..."
p.p.s. santacon is this weekend!! you betcha we're doing it!

Thursday, December 6, 2012

tool time

(no, not THAT tool time...)
 
i'm going to start a little mini-series on kitchen tools.  some of these you might use everyday and think "yep, that's totally something that everyone should have", and some you might think "hmm, i always thought that was unnecessary because _____"
 
either way, i want it to be enlightening :)
 
the first tool i'm going to highlight is an egg slicer.
 
here's why:
1. how many times have you gone to slice an egg and the yolk falls out halfway through, leaving you slicing egg-white rings while you've got a big chunk of yolk on the cutting board? unless that's what you were going for, an egg slicer can solve that problem for you! and you've only got a tiny little thing to clean up afterwards, rather than a knife and a cutting board (and pick up the pieces of yolk that may have fallen on the floor... because that's totally what happens when i try to slice an egg with a knife)
 
2. it does in one clean slice, taking much less time. this week was the first week i had sort of a salad-making station in the fridge for my lunches. all the ingredients were already chopped and in individual containers, all i needed to do was toss some of each into a container and go (no more chopping in the morning, making myself late to work because it took longer than i thought) if my eggs are already hard-boiled, i just had to grab one and slice it with the egg-slicer (seriously 2 seconds) and toss it in. such a quick (and SUPER cheap!) way to add some protein to my salad!
 
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are you convinced yet? here's the one that i bought for mr p for our anniversary:
 
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this is a pretty fancy one, at $16.95, with 2 different slicers on it, for ovals or wedges.  i've never tried others, but this one is pretty awesome. very easy to clean, and feels nice because it's heavy.  you could test out cheaper ones here, here, or here.
 
besides just putting egg slices on salads, sometimes it's nice to make an egg sammich with hard-boiled eggs instead of fried eggs (and healthier too!) ...here's our favorite egg sammich:
 
Egg & Asparagus Sammich with Lemon-Dill Mayo
(inspiration from thekitchn.com)
 
-slice a soft baguette in half for 2 sides of the sammich
(or lay out 2 slices of regular 'ole sliced sammich bread)
-spread lemon-dill mayo on each side
(as simple as stirring together mayo, lemon zest & lemon juice, and chopped dill)
- thinly slice red onions and put on sammich
- slice grilled asparagus long-ways and put on sammich
-slice hard-boiled eggs wiith egg slicer and put on sammich
-bon appetit!
 
now, go get an egg slicer, and start eating those eggs! and tell me if you like the sammich!
unless you're vegan, then you're just missing out :P j/k i heart vegans (and vegan food) too.
 
cheers!

Tuesday, November 13, 2012

simple crunchy granola

.oats.
.sugar.
.oil.
that's pretty much all you need for this wonderful recipe.
(however it's MUCH MUCH better if you have a few other key ingredients)

it's granola! it seems so simple, yet when i want some, it's easiest just to pick up a package of nature valley bars that are grab-n-go instead of making it.  but in reality, granola is OH so easy to make at home!  ...and the nice thing about it, is that you know everything that goes into it (is it just me, or does it really bug you too when an ingredients list says "natural flavorings"? wtf does that even mean!?) plus, it's good with just a few ingredients, or if you want to put 20 things in it, go for it!

this recipe is as simple as:
measure it
(or don't, eyeballing is totally fine)
mix it
bake it
bask in the irresistible smell that will fill your home
(who doesn't want that!? this would totally beat out the "bake cookies before showing a house" trick)


simple crunchy granola
(inspiration from Sara Kate at thekitchn.com)

must-have ingredients:
4 cups of rolled oats (regular kind, not quick oats)
1/2 cup of olive oil (plus 1/4 cup for every 4 cups of add'l dry ingredients)
1/3 cup of brown sugar (plus 1/4 cup for every 4 cups of add'l dry ingredients)
1 tsp salt (plus 1/4 tsp for every 4 cups of add'l dry ingredients)

optional (but totally worth it) ingredients:
coconut oil (substitute half of olive oil for coconut oil)
coconut flakes (add to dry ingredients before baking, you decide the quantity!)
nuts (add to dry ingredients before baking, you decide the quantity!)
almond or vanilla extract (add to wet ingredients before baking)
cinnamon (add to dry ingredients before baking)
egg whites (add to wet ingredients before baking, 1/2 cup of whites per 4 cups of oats)
dried fruit (toss in after baking, you decide the quantity!)
chocolate chips (toss in after baking, you decide the quantity!)
wheat germ (add to dry ingredients before baking)

instructions:
- mix dry ingredients in a large bowl
- whisk together wet ingredients in another bowl
- pour wet ingredients over dry ingredients and mix together
- pour mixture onto a parchment paper-lined baking sheet (or two, depending on how thick or chunky you want your granola)
- spread out the mixture evenly on the sheet
- bake at 325 degrees for 20 minutes, stir the mixture and spread out on sheet again, bake for another 15-20 minutes
- let cool completely before transferring to storage container (it will still be wet when it comes out, but will get crunchy when it cools down completely)






don't freak out.  that "optional" list of ingredients is lengthy, i know, but they aren't ALL necessary.  we made ours this weekend by adding the following:
- coconut oil
- walnuts
- cinnamon
- egg whites
- wheat germ

...and that was all just because we already had them in the pantry and didn't have to go buy anything. next time i'm banking on coconut flakes being the irresistible addition. the cheap kind that's been sweetened (because toasted sweetened coconut is to... die... for....) but maybe i'll get adventurous and try adding cayenne powder or something!! my mom makes this spicy, chocolate-drizzled chex mix stuff at christmas time that is SO good, and that same kick of spice seems like it would so perfectly in this recipe...  sweet and spicy are a perfect match sometimes!

the possibilities are endless, but at least you have a good base, and some idea for options to spice it up (pun intended :P) so, get creative with it!  then tell me about it.  what's your favorite thing to add to YOUR granola!?

cheers!

Wednesday, October 31, 2012

...aaaand we're back!

power is back!
our house did not flood.
we ate a LOT of rice and fried eggs.
(drank ALL of our wine)
we played 1 boring game of scrabble.

but... we made it!  and ate pretty good last night since we had to start eating things that were defrosting in the freezer.  this included 2 bags of shrimp.  so, mr p made a "fancy" powerless meal of shrimp in a herbed, lemon butter sauce... with white rice of course!  this meal would have been perfect if only we had some veggies to go along with it, but we took what we could get!

but first, some photos of hoboken and jersey city

 via star ledger


hoboken path train station, via van wert independent

our friend magnus was brave enough to go towards the hudson river water before it came another 1/2 mile inland in jersey city


video from another friend from, again, before the water washed up further into jersey city


and before the power went out... we took advantage of still being able to use our oven.  it's gas, which never went out, but the controls are electric, so after the power went out, we could only manually light our stove burners...




after the power went out, we ate fried eggs and white rice....


now onto the "fancy" meal from last night

Herbed Lemon Butter Shrimp

2 lbs shrimp
2 tbsp butter
2 tbsp olive oil
1/2 tsp dried thyme
1/2 tsp red pepper flakes
1 tsp italian seasoning
salt to taste
lemon juice to taste

in a large pan, heat oil on medium high heat, add butter, chili flakes, thyme, italian seasoning, and salt.  once the sauce is simmering, add shrimp.  bring to a simmer again, cover, and cook another 2-3 minutes, until shirmp is done (pink and curled at the edges).   add lemon juice to taste (i like mine REALLY lemony!!)  serve over rice, and preferably with some sort of veggie, like snow peas or broccoli! (but we didn't have anything like that last night)





bon appetit!

...and pray for those who lost their homes and those who have severe damage to their homes and belongings in long island, up and down the jersey shore, staten island, queens, hoboken, jersey city, and beyond....

cheers!

Thursday, October 25, 2012

weeknight surprise

mr p knows me too well.  after going to target and home depot to get supplies for our halloween costumes, i came home to this:



that's right.  a buffalo chicken sammich!  we were both rushing to get some last minute things together for this weekend, but he came home first to grab a bite to eat and he made this for me before heading out :)

it's just a simple sammich, but it's very good.

whole wheat bread
rotisserie chicken
sharp cheddar
red leaf lettuce

put it together and smash in a panini press! 
or, just put together and toast on a hot pan with a weight on top of the sammich 
(a brick covered in foil works just as well!!)

cheers to the weekend!  i'll leave you with a song i heard on my way home from work today that i NEVER thought i would hear on the radio again... 



it's festive. for the weekend. and it's stuck in my head now, so i'm passing on the fun music to reminisce the good 'old days when we used to listen to this in 2003 (yes! 2003! wikipedia says so.  time is moving too fast)

have a GREAT weekend!! 
...don't get too crazy for halloween ;)
(and stay tuned to see OUR costumes!! i'm super excited for them)