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Kimchi Slaw [Jan. 27th, 2010|06:39 pm]
Om Nom Om Nom, a semi-private cooking community

I love spicy food. I also should eat more vegetables. I ate a third of a cabbage by myself the first time I made this.

4 c finely shredded cabbage (I did this on the paper-thin setting on my mandolin. You want it like the paper shred you get in packaging or as thin as possible)
2 tsp siracha (or other chili sauce)
2 tbsp mayo
2 tsp lemon juice
salt to taste

Mix everything and let it sit a minute. It doesn't seem like much mayo but the lemon thins it out and makes sure you get some on every bit of cabbage. Good with fish or on a sandwich with things which are good with cole slaw.
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Aiiiee, Chicken Cooties! [Jan. 25th, 2010|07:36 pm]
Om Nom Om Nom, a semi-private cooking community

Weird question.  So, I'm making Pepper Peach Chicken Skewers tonight (I'll post that later once I see how it turns out) and I know that you're generally supposed to not have raw chicken touching other things (unless, I suppose, it's like a fry up?).  So how do you deal with the 'contamination' when you're doing, say, Peach-Chicken-Peach-Chicken on wooden skewers?

Or, during times like that, do you just ignore the squishy chicken bits you're sliding peaches over?

(Also, this would have been a lot more fun to make if I hadn't stabbed my hand half a dozen times...)
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Just found this pic... [Dec. 10th, 2009|07:09 pm]
Om Nom Om Nom, a semi-private cooking community

Cheese muffins, made by Dex. They were just as good as they looked. :)

Bug him for the recipe. ;)

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Meat pie [Dec. 8th, 2009|01:20 pm]
Om Nom Om Nom, a semi-private cooking community

[Current Music |kate miller-heidke, are you fucking kidding me]

This is incredibly easy. It just takes a little time because the pastry has to rest and the meat should be cool when you put it in the crust.

because a home-made pie recipe is worthy of sharing.Collapse )
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Macaroni and 4 Cheeses [Nov. 17th, 2009|08:44 pm]
Om Nom Om Nom, a semi-private cooking community

* Cooking spray
* 1 pound elbow macaroni
* 3 cups 2 percent lowfat milk
* 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
* 2 ounces Monterrey jack cheese, grated (about 2/3 cup)
* 1/2 cup part-skim ricotta cheese
* 1 teaspoon salt
* 1 teaspoon powdered mustard
* 1/8 teaspoon cayenne pepper
* 2 tablespoons unseasoned bread crumbs
* 2 tablespoons grated Parmesan
* Bacon
* 1 teaspoon olive oil


Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

In a skillet, cook several strips of bacon. When done, transfer them onto a paper towel to soak up the excess grease and let cool. After a while, when it's cooled, crumble the bacon into bits.

Meanwhile, milk into a large saucepan and cook over a low heat, stirring occasionally. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Thoughts: This came out VERY well, much better than the last time I did mac and cheese. It makes an intimidating amount of food, though. (Also, as I was running low, I just used all my cheeses, so I had more than the recipe called for. And, btw, the bacon was my own idea and added to this. ;) )

What I would do next time: Add more mustard, salt and pepper. More bacon, too, as the dish made more than I expected it to. Perhaps try different cheeses?

Overall, it was very good. The inside was perfect even if the top wasn't as tasty as in interior.
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Hmm - receipe help? [Oct. 18th, 2009|09:29 pm]
Om Nom Om Nom, a semi-private cooking community

So I made this tonight:

Tandoori Chicken

2 lbs. chicken (cut into 1-inch cubes)
1 cup plain yogurt
Juice of 1 lemon
2 teaspoons curry powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon salt
1 Tablespoon extra-virgin olive oil
1/2 onion, thinly sliced
1/4 cup fresh cilantro, minced
2 cups cooked white rice

In a bowl, combine yogurt, lemon juice, curry powder, garlic powder, ginger, cayenne and salt. Add chicken and stir until chicken is completely coated. Transfer to a resealable plastic bag and refrigerate for at least 1 hour and up to 24 hours.

Also - I got this off of a place for "cooking for one".  ...I now have lunches for like three days.  THEY LIE.

In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent and tender, about 10 minutes. Add chicken and cook about 7-8 minutes, stirring often, until completely done.

Serve over rice and top with fresh cilantro.

And it turned out all right but it wasn't as flavorful as I'd been hoping or expecting from the smells.  I only set it in the fridge for an hour - maybe that was it?  (Also, SWEET JESUS.  I used Hot Madras Curry powder plus the cayenne and my mouth aaaaiiiieee.)  I did substitute Jasmine rice for white which was quite nice.

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Quick protein-rich breakfast [Oct. 3rd, 2009|02:00 pm]
Om Nom Om Nom, a semi-private cooking community

1 lb lean chicken meat (ground or diced)
6 eggs, medium
2 large leaves of basil, fresh
1 tsp vegetable oil
minced garlic (to taste)
salt (to taste)
small amount of grain alcohol (whisky, scotch, rye, etc)

Heat a skillet (I use an electric wok) to high, add oil and let heat. Add your chicken and stir-fry until browned. Lower heat to medium. Beat the eggs together, add garlic and salt, add to chicken and stir continuously until solid mass is formed. Tear leaves of basil into small pieces, stir into mixture and stir to incorporate. Pour alcohol (I use scotch, because I have a bottle of Bushmill's and I can't stand to drink the stuff, but the alcohol works to deglaze your cooking surface and adds a bit of flavor once evaporated) and stir vigorously, scraping bits off the cooking surface.

Serve with juice and coffee, and fruit of choice.
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Because I'm Mad... [Sep. 30th, 2009|10:52 am]
Om Nom Om Nom, a semi-private cooking community

My friend Mindy's birthday is a week Saturday. For her birthday, she and I decided to cook for a group of friends. Because neither of us can settle on just one thing, we decided to savage the tapas concept and make a lot of communal dishes and tiny portioned courses. This is the rough draft of the menu:

But grew up tall and she grew up right

Baked Brie with Wild Mushroom-Whiskey Compote
A full baked cream brie topped with a reduced compote of wild mushrooms, thyme, rye whiskey and pepper

Manchago-Cheddar Soup
Old cheddar and manchago cheese, blended with ale

With them Indiana boys on an Indiana night

Please choose two of:

• Spanish Nicoise with smoked cod in endive shells
A medley of smoked cod, asparagus, olive, tomato and mustard vinaigrette, served in an endive leaf shell

• Fish Cakes with Saffron aioli
Fried whitefish, potato, red pepper and onion cakes served with a saffron infused aioli

• Poached Pear and Blue Cheese salad with red wine vinaigrette
Pears poached in red wine, with Spanish blue cheese, served on a blend of frissee and arugula salad

• Roasted Golden Beet and Goat Cheese salad
Roasted golden beet with Quebec chevre, crushed tamari almond, on a mesclun of baby greens

I was introduced and we both started groovin’

Chorizo with marinated Goat Cheese
Smoked chorizo sausage paired with an herb marinated Spanish chevre

Piri-Piri Chicken Wings
Oven roasted chicken wings marinated in hot pepper vinegar and dressed with a fresh piri-piri pepper sauce.

She said I dig you baby but I got to keep movin'

Please choose one of:

• Halibut and Avocado Tortilla
Tequila lime halibut, fresh avocado, Chinese cabbage and sweet basil- chili salsa

• Seared Rare Tuna with Tomato, Olive, and Caper Relish
Pan seared rare Ahi tuna, topped with a warm tomato, olive, caper relish, on a bed of baby arugula

You never slow down, you never grow old

Vegetarian Spanish Omelet
Classically spiced rustic Spanish omelet, stuffed with sweet peppers, mushrooms, onions, and tomato

Honey put on that partydress

All meals served with roasted gem potatoes, stuffed with either chorizo and olive or sun-dried tomato and chevre.

Please choose one of:

• Serrano Ham wrapped Pork Tenderloin with Red Eye Gravy
Broiled pork tenderloin, wrapped with Serrano ham, cumin, and paprika, topped with a coffee-based ‘Red Eye’ gravy on red beans and rice

• Braised Oxtail
Slow braised oxtail ragout, served on red beans and rice

• Onion Tart with Spanish Ratatouille
Slow natural caramelized onions in a phyllo pastry cup, served with a Spanish influenced roasted ratatouille of cauliflower, zucchini, tomato and onion

I hit my number, I walked to the road

All meals served with deep fried Mediterranean olives and fresh bistro-style Yukon Gold frites.

Please choose one of:

• Paprika Calamari with Spicy aioli
Squid lightly breaded with paprika and white pepper, served with a cumin-lemon aioli

• Gouda Gougeres with Red Pepper Cream
Fried black pepper and smoked gouda cheese pastries, served with a roasted red pepper cream sauce

• Tempura Shrimp with Wasabi Tamari sauce
Shrimp and assorted vegetable tempura, served with a rice wine tamari and wasabi dipping sauce
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Opinion needed! [Sep. 15th, 2009|09:08 pm]
Om Nom Om Nom, a semi-private cooking community

So, guys, which one do you like best for a strawberry shortcake cupcake?

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No-Fuss Cioppino [Sep. 15th, 2009|08:58 pm]
Om Nom Om Nom, a semi-private cooking community

This comes from my "new" Weight Watchers book Take 5 - 150 Five-Ingredient Recipes in their 30 minutes or less section.  I, uh, accidentally got the wrong kind of Vermouth - I got sweet and not dry - but I think it turned out fantastic.  Maybe a little more seasoning of some kind but I'm not sure what.


1 (26-ounce) jar fat-free marinara sauce (I couldn't find any fat free so I used regular)
1/2 cup dry (I bought sweet, whoops) vermouth
1 (16-ounce) package frozen mixed vegetables, thawed (I got a bag that was for "soup", so cut up to a good size and a fair number of different veggies)
1/2 lb medium shrimp, peeled and deveined (goddamned little legs)
1 lb boneless cod fillets, cut into 1-inch cubes
1 teaspoon freshly ground pepper

Combine the marinara sauce and vermouth in a large pot and bring to a boil.  Add the mixed vegetables, shrimp, and cod.  Reduce the heat and simmer, covered, until the cod and shrimp are opaque in the center, about 10 minutes.  Stir in the pepper.

Per serving, 1 1/2 cups:  166 calories.

So I had no idea what cioppino was (I had to look it up once I found the recipe) and I'm not sure how close this is to the 'real' thing but I'm adding this to the "must be made again" list.

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