jademermaid: (Default)
I make meatloaves large because I actually enjoy meatloaf sandwiches more than the meatloaf itself! This way there is plenty. You can half this recipe if you don't want so much, and lessen the cooking time a bit.

Ingredients

Mix together and set aside
1 1/2 cup milk
1 1/2 cup quick cooking oatmeal flakes

3 pounds lean ground beef
4 eggs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 small onion, chopped
1 teaspoon fresh ground ginger

Topping:

1 cup of ketchup + 2 tsp chili sauce and/or 1/2 cup of brown sugar if you want it sweet. (I don't like it sweet, but I can make it like this for Corey who does, and then just cut off the sweet part.)


Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.

In a mixing bowl, mix the last 6 ingredients and then add the softened oatmeal and milk. Shape into a loaf. Pour the ketchup mixture on the top of the loaf.


Bake in preheated oven for 1 1/2 hours or until juices are clear.
jademermaid: (Default)
Ingredients

4 Honeycrisp apples, sliced thin
2 teaspoons lemon juice
2 ounces golden raisins, a handful
1 tsp. fresh ground ginger
4 tablespoons light brown sugar
1 cup all natural apple juice or cider, plus a splash for pan sauce
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 tablespoons vegetable oil or olive oil, 2 turns of the pan
1 pork tenderloin, cleaned of fat and sliced thickly
Salt and pepper
splash of white wine or water

Directions

Combine first 8 ingredients in a medium pot placed over medium high heat and cook until softened, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.

Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season pork on 1 side with salt and pepper. Using a pair of tongs, add pork to hot skillet seasoned side down. Season the opposite side of the pork with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove pork from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of wine or water and pour pan sauce over pork. Top the pork slices with generous portions of warm golden apples and sauce.

I served this with brown rice and sugar snap stir fry veggies. It was fabulous, and very inexpensive, the pork tenderloin was $4, and the apples were on sale.
jademermaid: (Default)
Cider Bacon Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
4 strips bacon
1 medium onion, chopped
1 cup (gluten-free) chicken broth
1 cup apple cider
2 tsp brown sugar

Flatten each chicken breast between two pieces of plastic wrap using the flat side of a meat mallet (or, if you're us, a can of beans).

Heat 1 tsbp of oil in a saute pan over medium-high heat. Add 2 chicken breasts and cook until browned on each side and cooked through. Repeat with remaining 1 tbsp oil and 2 chicken breasts. Set chicken aside.

Cook bacon until crispy in the saute pan; remove, crumble, set aside.

Add the onion to the bacon droppings and saute until soft. Add the broth, cider, and brown sugar and simmer for about 5 minutes to allow the sauce to reduce and thicken slightly.

Return the chicken to the sauce and add the bacon. Serve!



Crockpot-Roasted Root Vegetables
One 2 1/2-3lb butternut squash, peeled, seeded, cut into 1" cubes
1 1/2lbs red potatoes, cut into 1" cubes
2 small or 1 large bunch of beets, scrubbed, trimmed, and peeled
2 medium-sized turnips or rutabagas, peeled and cut into 1" cubes
2 large carrots, cut into thick rounds, or 20 whole baby carrots
6 cloves of garlic, peeled
2-3tbsp olive oil
salt and freshly-ground black pepper to taste

Turn your large crockpot on high with the insert empty and preheat for 3-5 minutes. Meanwhile, put the vegetables in a large bowl, add the oil, season with salt and pepper, and toss gently. Transfer to crockpot, cover, and cook on high until the vegetables are just tender and still hold their shape - about 3 1/2-4 hours.

Notes: I ended up using beets, butternut and acorn squash, along with carrots. Next time I would try beets, butternut and maybe sweet potatoes or pumpkin with carrots--the acorn squash was too mushy. I used real bacon bits and put them in the pan with the chicken. Also, I just threw the chicken into the finished veggies to serve after browning them.
jademermaid: (Default)
This is a recipe inspired by a historical one from the Ni'matnama, a book written in the late 1400's. I am not familiar in a scholarly fashion with historical foods from this time and place, but I went to a workshop this past Gulf Wars where this recipe was redacted. I thought the finished flavor was extraordinary, and wanted to play with a modern interpretation to make at home. I dropped the asofoetida because I can't deal with it personally, and I'm making lots of leaps in preparation. It seems like a LOT of spices, but it tastes wonderful, trust me. Happily, my husband loves the flavor, and he is a guy that is hard to swing toward non-American foods.


First, I use a couple of pounds of lamb bones and a small onion (or 1/2 a large one)to make a stock. You don't have to do this, you could just use the meatballs and it will flavor the broth. I happen to go to a Halal butcher and he gives me the bones from the lamb I buy. So no need to waste it if you buy your meat from a butcher.

Strain the stock well and get rid of the bones and any bottom bits. Add water to the stock until you have about a gallon. No need to measure, just eyeball it. Peel and chop the boiled onion and put it back in the stock. Return to a slow boil. Add to the broth:
1 tsp turmeric
1 tsp cumin
1 tsp cardamom
1 tsp ginger
1 tsp cloves

Meatballs:
About 2 pounds of lamb, ground
2 tbsp. turmeric
1 tbsp. cumin
1 tbsp.cardamom
1 tbsp. ginger
1 tsp cloves
1 tsp anise seed
1 tsp salt
1/4 cup lime juice

If you do not have these spices, a good curry powder from an international store will probably make a good substitute, but I would buy some turmeric and add extra.

Roll up the meatballs, keeping your hands damp with lime juice as you work. (Do not do this if you have a cut on your finger! Use gloves or phone a friend. hehe)

Drop the meatballs in, and cook at a slow simmer for about a hour. Remove from heat. Add a tablespoon of black pepper and salt, another 1/4 cup of lime juice, 1/4 cup of ghee or butter and a handful of cilantro if that is your fancy (it is mine!)

During the meatball cooking process, you can put in rice or any veggies you have around, it's a good way to clean out the fridge. Today I used basmati rice, some sliced button mushrooms and some celery.

Serve with roti or naan.
jademermaid: (Default)
Lots of folks swear by Jiffy corn muffin mix to make their corn muffins or cornbread. Now you can make it from scratch anytime.

INGREDIENTS:

* 1/2 cup yellow corn meal
* 2/3 cup all purpose flour
* 3 tablespoons sugar
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 2 tablespoons vegetable oil

This recipe makes the equivalent of one box of Jiffy corn muffin mix.

INSTRUCTIONS:

1. In a bowl, mix all ingredients using a whisk until completely smooth.
2. Store in an airtight container in a cool, dry place.

TO MAKE MUFFINS:

1. Preheat the oven to 400 degrees.
2. Add 1 egg and 1/3 cup milk to the mix and stir until combined.
3. Spray muffin tins with cooking spray and fill 1/2 full.
4. Bake at 400 degrees for 15-20 minutes.


Continue reading on Examiner.com: Jiffy corn muffin mix clone recipe - National Budget Meals | Examiner.com http://www.examiner.com/budget-meals-in-national/jiffy-corn-muffin-mix-clone-recipe#ixzz1CAFwBZvc
jademermaid: (Default)
Made this up today, and they are yummy.


2 eggs

3/4 cup vegetable oil

1/4 cup milk

2 teaspoons vanilla

1 cup white flour

1 cup whole wheat flour

1 cup packed brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 very ripe bananas, mashed

3-5 dates, chopped



Heat oven to 350. Place paper baking cups in muffin tin. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt, stir until moistened. With spoon, stir in bananas and dates. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
jademermaid: (Default)
This is the recipe I use for my chicken and dumplings. It is really, really yummy, and makes a lot--it does freeze well.

Jill's Chicken and Dumplings

A large package of chicken thighs or quarters (I use a huge bag of them from Walmart, and freeze half the pulled meat and stock for other things)

A whole onion-skin on
a small bag of baby peeled carrots, peas or whatever (optional)
assorted household spices

Dumplings

2/3 to 1 cup very cold water
a scant teaspoon of salt
2 level teaspoons baking powder
a hunk of butter flavored crisco (about the size of an egg)
1 egg
3 cups or so of plain flour

Boil chicken and entire onion with skin on in seasoned water (I use salt, pepper, garlic, saffron or turmeric for color and rosemary. I have also just used Mrs. Dash. Comes out great either way, experiment!) Boil for about an hour, remove the chicken from stock to cool, strain the stock to remove possible bone bits and return to pot(very important!) After the chicken cools a bit, pull the meat from the bones and put back into the stockpot. Squeeze the onion and chop the innards and return to the pot. Thin the stock with enough water to cover the chicken plus an inch or two. Add veggies if you like them. Return to boiling, then lower to simmer.

Mix all the dumpling ingredients together. add a bit more flour until the right consistency is reached (somewhat stiff - stiff enough to roll out well) is reached. Roll the dough out very thin and cut into strips about 1 inch by 2 inches, but they don't have to be perfect. Add dumplings one at a time to the pot, they will puff a little and float. Let them cook for five minutes or so. If the broth seems too thin, mix about 1/4 cup of flour with a cup of cold water and add it to the pot. Simmer for five more minutes, things should thicken a bit. This dish will also thicken as it cools, and is awesome the next day and makes great leftover lunches.
jademermaid: (Default)
I've never posted a lasagna recipe? Really?

Lasagna was always part of the holidays for me as a kid. Dad would drive me up to Long Island and we would stay at my grandmother's house for a week or so. Christmas dinner was always lasagna, meatballs and sausage, scungili, fava beans and a bunch of crazy Italians gabbing loudly. I like my lasagna saucy, but not spicy. If you want it spicy, use mild or spicy sausage instead of sweet.


This year I split my time in the kitchen by making meatballs and sauce on Christmas eve, and serving meatball subs. This way I still had meatballs the next day but my knee got a break.

Jill's Lasagna

Sauce:

1 package sweet Italian sausage, removed from casings
1/2 yellow onion chopped fine
tablespoon of minced garlic
olive oil
1 can tomato paste
2 cans crushed tomatoes
1/4 cup fresh chopped parsley
1/4 cup fresh chopped basil


cheese filling
1 large container whole milk ricotta (Never, ever put cottage cheese in lasagna. Don't make me hurt you.)

1 tube goat cheese (chevre) <<<<<-----secret ingredient! Shhhh!
3 eggs
salt
pepper
1 tablespoon minced garlic
1/4 cup fresh chopped parsley
1/4 cup fresh chopped basil

1 package of mozzarella/provolone shred mix, or a package each of sliced.
Parmesean/romano cheese mix. The best you can find.
1 box lasagna noodles (I like Barilla)

Use a good large pot and brown the sausage in a bit of olive oil over medium high until it isn't pink anymore, then transfer it to a bowl and put in more olive oil and cook the onions until they are glossy and the edges are lightly browned. Add the garlic and cook a minute more. Add the 2 cans crushed tomatoes and the paste. Stir until warm and add the sausage and herbs. Heat until bubbles come up and turn the heat to low. Cover.

Take your baking dish (mine is Pyrex and 15 x 10 x 2 1/2)and fill it with hot tap water, and set the noodles in to soften up, about 20 minutes. I used to cook the noodles and dry them on towels, but this tip saves me a LOT of time and aggravation, and comes out just fine. I have tried the dry method and it makes the lasagna too dry in my opinion.

Make the filling. Just mix everything together. I like to use a potato masher for this. Then put the filling in a gallon size Ziploc and cut off one of the corners. How much easier is this than trying to layer with a spoon? Ooodles easier. Trust me!

Remove the noodles and pour out the water from the pan. Preheat to 375.

Now the fun part. First, take a ladleful of sausage-free sauce and put it on the bottom of the pan. Now you have to figure out how many noodles you will have per layer. For my pan, it was 5 noodles per layer. Do not try to fill the entire layer with noodle, they will expand quite a bit as they cook in the sauce, so leave a space between.

Noodles/sauce/cheese filling/mozz-prov/parm-romano.

Make layers, leaving enough sauce and mozz-prov/parm-romano for the top.

Bake at 375 for 30 minutes or so, until the top is bubbly and lightly browned.


Meatballs and Sauce for Meatball subs

Sauce is the same as above, but no sausage. Start on the meatballs once you get the sauce on low.

Meatballs

3 pounds ground chuck (or 1/2 lamb 1/2 pork, or whatever you have in the freezer)
a large handful of bread crumbs. I use ground croissants, they are awesome!
3 eggs
1 cup finely chopped fresh parsley, or 1/4 cup dried
2 tablespoons minced garlic
3/4 cup parmesean romano mix, best you can find
1/2 cup hot tap water <<<<-----secret ingredient! Shhh!

Mix the meatballs and heat up a skillet to medium heat with a bit of olive oil on the bottom. Roll the meatballs about 2 inches or so in diameter and place them in the pan. Turn them gently until they are lightly browned on all sides and drop them into the sauce. Cover and cook on low for an hour or so. Stir often.
jademermaid: (Default)
This is the bread I make all the time. Everyone that tries it says they love it, and I know it doesn't last long around the guys either. This recipe is based on one my mom gave me a long time ago. I've made some adjustments until it was perfect for us.

This makes a hearty wheat bread that is great for toasting or just with butter. Makes two loaves.

3 packages active dry yeast
3 cups hot tap water
1/4 - 1/2 cup of honey to taste(I use dark local wildflower honey)
4 cups white bread flour
3 cups whole wheat flour
5 teaspoons salt
5 tablespoons vegetable oil

In a large bowl combine yeast, hot water and honey. Stir until the yeast dissolves and the honey mixes in. add the white flour and the salt. Stir hard until mixed, then add the wheat flour and mix with your hands until you have a good ball of dough that holds together.

Pour the oil over it and work the dough until it mixes in most of the oil. Cover the bowl with a damp towel and let rise for 45 minutes.

Split into two even parts and knead slightly, then drop each loaf into a greased loaf pan. Cover each pan with glad wrap and let them rise for 30 minutes.

Bake at 400 degrees for 30-35 minutes. I use pyrex loaf pans and this is the right time for mine. If you are using metal pans, you may need to adjust this. When finished, let cool on a wire rack.

Recipes

Dec. 16th, 2010 05:59 pm
jademermaid: (Default)
I never really post here anymore, because I've been over at Facebook. The weird thing is, I don't really like Facebook, but everyone is there so I am too. I used to have a paid account here, and let it lapse because there was no point, but today I realized that I do still want to keep my recipes here at least, so here is one I made today that is yummy. I used some other recipes for inspiration, but pretty much made this one up on the fly!

Easy Salisbury Steak and Mashed Potatoes and Peas(Corey's Favorite!)

Patties:
2-2.5 lbs lean ground beef
3 eggs
small handful bread crumbs
sea salt
pepper
Mrs. Dash or any herbal spice mix you like

Mushroom Sauce:
2 teaspoons of butter
Box of fresh sliced mushrooms (save time!)
1/2 yellow onion, diced small
teaspoon roasted minced garlic
2 cans golden mushroom soup (Not cream of mushroom!)
splash of milk
2 cups beef bouillon

Mashed potatoes:
1 small bag of red potatoes
milk
butter
salt
pepper

Peas:
1/2 bag of frozen peas (keep it simple!)
butter
water
season to taste

Mix the patties together in a bowl and set aside. Saute the onions, garlic and mushrooms in the butter in a skillet over medium heat until the onions are caramelized and the mushrooms are glossy. Meanwhile, peel the potatoes and cut them into cubes so they cook fast, and put them in a stock pot with enough water to cover and a dash of salt. Boil for about 15-20 minutes and set aside, still in the water.

Remove the onions and mushrooms to a bowl and fry the patties in the skillet, about 3-4 minutes per side. You will probably have two batches of patties. Meanwhile, mix together the sauce ingredients with the onions and mushrooms. When patties are done, stack them back in the skillet, and pour the sauce over them, wiggling the pan and making sure all the patties are covered. Bring to a bubble and then cover and cook on low for 30 minutes.

While that cooks, drain the potatoes and mash them with milk and butter and whatever seasonings you like. Make sure you add enough milk so the potatoes are soft. Boil up the peas in a saucepan with a little water, butter and seasoning.
jademermaid: (Default)
If anyone is interested, I've started making and selling some sweet kaleidoscope sweater coats. http://www.etsy.com/shop/jademermaid


The ones in the shop are sold, so I've started taking preorders. If you are interested, send me a message!
jademermaid: (Default)
My husband loves Chinese food, but only the fried, bad-for-you kind. So I am trying to sneak in some Chinese food that is not fried and not so bad-for-you. This is my version of orange chicken. You can lower the salt by using low sodium chicken broth and soy sauce. Corey says it's good!


* 4 chicken breasts, diced
* zest from one orange
* 3 cloves garlic, minced
* red pepper flakes or Mrs. Dash Spicy
* olive oil
* sprinkling of sesame seeds

for sauce:

* one orange, sectioned and membranes removed
* 2 cups frozen stir fry veggies
* 2 tbsp soy sauce
* 3 tbsp sugar
* 1.5 tbsp cornstarch
* 3/4 cup of chicken broth
* 1 tbsp vinegar

Steamed brown rice



1. In a large skillet, heat oil and fry garlic, orange zest sesame seeds and chili pepper flakes until

fragrant.

2. Add chicken and saute until browned.

3. When chicken is tender with a nice brown coat, add sauce mixture and allow to bubble and thicken

(happens almost immediately). Allow to darken in color as sugar caramelizes, then remove from heat. Serve

over steamed rice.
jademermaid: (Default)


I'm home from Tribal Con, and I'm sure glad I'm off today, so I can do laundry and take some time to regroup.

I went with [livejournal.com profile] maysun67 and [livejournal.com profile] lepidopteragirl, and it was really great to get to hang out with them again. Poor Kimchee had all sorts of physical setbacks: a cold, an attack by a vicious sweater as well as a charge cord on the way home! Apparently she is still in good spirits though. Other than getting detoured on the way home because of a semi wreck on 24, I think Missy had a great time too.

Notable workshops for me were Ariellah's Artist Workshop and Megha's ATS fades class. From Ariellah I learned some cool combos and a couple of new stretches. At the end of class she read this awesome Rumi work, which I love and wanted to share with you guys, if you get this far:

A community of the Spirit )
Megha's class was a real killer for me physically, but I kept pushing as far as I could, because I was very interested in learning some good technique from her. She always reminds me of a graceful doe when she dances, like her feet barely touch the earth.

Donna Mejia was also an inspiration, a wonderful, intelligent woman with a lot to impart, as well as the highlight of the show for me. She is a joy to watch. From her I will probably use some of her continuous movement stretches, and also, I want to dig out my African dance DVD and give it another go. It is a real workout! Jen's yoga class on Saturday morning really felt wonderful, she is a real calming force for me every time I am near her. If she taught locally I might actually consider taking yoga regularly. I am trying out the classes at the cafe, which is a start.

This past winter has been a hard one as far as pain management and so I have been pretty inactive. I felt sluggish and out of shape, but I do feel much better for getting out and dancing again. In some ways, dance is like a faith and practice, that takes the same devotion as a religious pathwork. I felt like I had lost my faith over the winter, as though the dance was no longer for me somehow. I'm coming out of that dark place and now have renewed energy to get back into things again.

I really needed to go, it's been a few years since I've been able to afford to go to any events at all. I'm very glad that I splurged on myself and had fun, even though I was kind of worried beforehand about going at all. I also ran into some folks that I haven't seen in years, which was nice. I'm going to try and go again next year, I think it has a positive effect on me.

Photos are in a handy slideshow below. The artwork in the hotel was unpleasant and tasteless. Kim decided to hang some of her own artwork, which we deemed as better. Also, she put a lampshade on her head. Because she is a rockstar, and can do that sort of thing!

Slideshow: http://www.flickr.com/photos/54817111@N00/tags/tribalcon2010/show/

Pics on one page: http://www.flickr.com/photos/54817111@N00/tags/tribalcon2010/
jademermaid: (paintbrush)
So, I didn't really like the Feral Warpwolf or the pKaya (though now both are growing on me *sigh*), so I bought Morvahna (mistake!), two Arguses (Argii? lol), and the Pureblood Warpwolf. I didn't notice then that there are two different Argus sculpts in the starter box (right? That's not a repose of some sort in the stock pics, is it?), and now I am considering just buying the blasted box after all, We will see.

Anyway, the first thing I noticed was that I hated the tails! The one on the Pureblood looked like some sort of bondage rattail (nothing against bondage, but I draw the line at rodents.)! The ones on the Argus looked like an afterthought. Gee, maybe we should put a tail on these incredibly violent canines! I know, let's use this undersized one from a calvary horse...

Anyway, enough bitching. I love these models. I just like to mold things to my liking (a recurring problem in my relationships, by the way.) So, here's my puppies (bet you don't hear that everyday!):

Pureblood:


Cut for Longish pic! More stuff I'm working on back here. )
jademermaid: (Me!)
Today Michael and I braved the crowds at Opry Mills and saw Avatar at the IMAX. Corey does not do crowds. Last week we saw it in Real 3D. I'd say IMAX is worth it when the crowds die down. We bought our tickets early and walked around the mall a bit. By the time we got to the movie, it had just started and there were no seats anywhere! So we went to the back of the room and sat on the carpet. It was actually kind of fun. It did not make me dizzy, and it wasn't loud and obnoxious like 300 was in IMAX. The experience is the same as Real 3D except the picture is crisper and the glasses are worse! Yes, I cried at the sad parts again! Jeez, embarrassing. When we were leaving there were already long lines of people waiting to get a good seat for the next show. So I'd say give it a week, or go on a weekday.

Also, walking around the mall, we had lots of people come up and ask me about dreads! It was actually pretty cool. Also, I finally got to eat at The Aquarium! I swear, I wanted to jump in the big tank and turn into a mermaid. I told Michael all the types of fish in the tank as we walked around. It was also very crowded, but we sat at the bar, which was nice and quiet. Expensive, but they have to pay for a lot of fish food I guess. :-)

http://www.aquariumrestaurants.com/aquariumnashville/index.html
jademermaid: (Default)
The hubby has been waiting for enough length to dread, finally took care of it on Monday:

Click here for fuzzy dreadhawk pics! )

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