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[Most Recent Entries]
Below are the 6 most recent journal entries recorded in
Goons With Spoons' LiveJournal:
|Friday, February 17th, 2006|
I've been getting lazy. Illness+shittons of housework+lack of funds=Kat not cooking from scratch.
Here's the recipe for blueberry muffins that I made for Tim for Valentine's Day. They're AMAZINGLY good. No pictures though, as I wasn't thinking when I made them. If you use dried or frozen blueberries, the muffins will not be as good. You've been warned.
* 2-1/4 cups all-purpose flour
* 1 cup and 2 tablespoons white sugar
* 3/4 teaspoon salt
* 1 tablespoon baking powder
* 1/2 cup vegetable oil
* 1-1/2 egg
* 1/2 cup milk
* 1-1/2 cups fresh blueberries FRESH! FRESH! USE FRESH BERRIES GODDAMMIT!
* 3/4 cup white sugar
* 1/2 cup all-purpose flour
* 1/4 cup and 2 tablespoons butter, cubed
* 2-1/4 teaspoons ground cinnamon
1. Preheat oven to 400 degrees. Put your cute little muffin cups in the pan. Please don't try to just grease the pan and hope for the best. Use the liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done. Makes about 12 big muffins.
I used extra blueberries for this, and they came out all juicy. These are really tasty, and are simple to make. It's like, bakery-quality. Seriously guys. Current Mood: busy
|Thursday, February 2nd, 2006|
zomg okay, so i was looking for things on various recipe websites to make my boyfriend for our anniversary. i found something that looks fabulous:
yield: 4 servings
cook time: 50 minutes; it's simple, i swear
3/4 c Lemon juice
8 lg Garlic clove(s), minced
2 tb Thyme, minced or
2 ts Dried thyme
1 tb Paprika
1 1/2 ts Ground cumin
3/4 ts Cayenne pepper
2 Chickens (3 lb ea)
Split lengthwise, backbones
Removed and discarded
Lemon wedges to garnish
Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne
pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish.
Pour marinade over; turn chicken to coat. Cover and refrigerate at
least 6 hours or overnight, turning occasionally.
Preheat oven to 425 F. Transfer chicken and marinade to large
roasting pan. Season chicken with salt and pepper. Bake until chicken
is golden brown and cooked through, basting occasionally with pan
juices, about 50 min. Transfer chicken to plates. Garnish with lemon
wedges. Pass pan juices separately.
Bon Appetit Best of the Year January 1996
okay, there's absolutely no way you can say this doesn't sound delicious.
Current Mood: content
|Wednesday, February 1st, 2006|
It smells good and it tastes better. This is thick and filling and tasty, especially when you eat it with tortilla chips.
Prep time: 10 min.
Cook time: 20 min
1 pound ground meat. Again, I used turkey.
2 cups chicken broth
1 15 oz can of corn
1 15 oz can black beans
1 1/2 cups medium heat salsa
1 cup chopped onion. I used less because I hate onion.
1 4 oz can chiles
1 teaspoon cumin
1/4 teaspoon chili powder
Cook your meat.
Combine chicken broth, turkey, corn, black beans, salsa, onion, chiles, cumin, chili powder, all the good stuff, in a saucepan and bring it to a boil. Reduce the heat to medium and cook for 15-20 minutes. Season with salt and pepper and serve with tortilla chips.
This is really tasty and simple. Enjoy.
|Tuesday, January 31st, 2006|
Mega-Cheese Ravioli Bake
I am eating leftovers of this RIGHT NOW and it's just as good as when I made it fresh last night. Oh man, is this ever good... It's got a lot of wiggle room so you can be creative with what you toss in there.
Prep time: 15 minutes
Cooking time: 30 minutes
1 package cheese ravioli (9-13 oz)
1 jar tomato parmersean sauce (10-15 oz)
1 pound ground meat. I chose turkey. You can use whatever.
Cheese. Really, you can use as much as you want. I wanted provolone, but they didn't sell shredded, so I ripped up some deli slices. Creativity is the key to cooking.
Cook your meat and ravioli. While it's all cooking, preheat your oven to 350 degrees and grease your baking dish/pan. Please remember to grease. I didn't, and now I have to clean this nasty, sticky mess.
Mix your sauce and your meat together and pour half of the mix into the bottom of the dish.
Layer your ravioli over the sauce and if you want, add a layer of cheese on like I did.
Then, pour the rest of the sauce over the pasta.
Bake for 20 minutes. Then, uncover the dish, add a layer of cheese, and let it bake uncovered for about 5 or 10 more minutes. Let the cheese get all gooey.
The wonderful thing about this is the variety you can do with the ravioli, the meat, the sauce and the cheese. Like spinach? Make Popeye's Ravioli Bake by using spinach and cheese ravioli and adding cooked spinach to the sauce. Like it big and beefy? Use meat ravioli, a meat sauce, and...yeah...more kinds of meat. You can use any flavor combination you like. It's really easy, and it tastes good too. Current Mood: accomplished
|Monday, January 30th, 2006|
Shrimp Diane (Recipe by Paul Prudhomme)
You can't beat buttery, possibly heart attack inducing, spicy food... At least I can't:
1 and 3/4 pounds medium shrimp with shells (or chicken, since its...cheaper? I've never made it that way before but according to my dad...its good)
6 tablespoons shrimp stock
1 and 1/2 sticks unsalted butter
1/4 cup finely chopped green onions
1/2 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon oregano
1/2 pound mushrooms, sliced into 1/4-inch-thick pieces
3 tablespoons very finely chopped parsley leaves
Pasta, French Bread or hot cooked rice!
Rinse and peel the shrimp; refrigerate until needed. Use shells to make shrimp stock by boiling them in a pot of water.
In a large skillet melt 1 stick of butter over high heat. When almost melted, add the green onions, garlic, salt, cayenne, white pepper, black pepper, basil, thyme and oregano (you know, damn near everything); stir well. Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back and forth motion.
Add the mushrooms and 4 tablespoons of the stock; then add the remaining 1/2 stick butter in chunks and continue to shake the pan. Before the butter chunks are completely melted, add the parsely, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
Serve immediately. I like it best over pasta, but its also good over rice or french bread.
I frankly don't have any pictures. Maybe I'll add some later. SO.... Poof. Current Mood: Desperate for a stove
Pineapple Chicken Stir-fry
Let's start the place off with something spicy. This turned out pretty well. Be careful not to overcook the chicken. It gets all tough and nasty if you do.
Prep time: 10 minutes
Cooking time: 15 minutes
12 ounces boneless, skinless chicken breasts
1 tablespoon peanut oil
1 cup pineapple chunks
1 tablespoon and 1 1/2 teaspoons molasses
1 tablespoon lime juice
1/8 teaspoon crushed red pepper flakes
This recipe also calls for 4 green onions and 2 tablespoons minced crystallized ginger, but Tim and I both HATE onions, and crystallized ginger is NINE DOLLARS A BOTTLE! So we left them out. Add them if you want.
Chop your chicken up into little bite sized chunks. Remember your food safety when you do this...wash hands and don't eat raw meat.
Heat up your wok (a skillet will work too, I GUESS) and add the peanut oil. When it's nice and hot (the oil starts to simmer) add the chicken and stir-fry until the chicken is brown on all sides. This will take about six minutes.
When it's done, set your chicken aside. Do not be stupid. Don't put your cooked chicken on the same plate/bowl as your raw chicken.
Add the pineapple and the molasses to the wok and stir-fry until the pineapple is brown and tender. I also added pineapple juice to this step. It worked very nicely, and really helped keep the pineapple flavour strong.
Stir in the lime juice, red pepper flakes, chicken, and the onions if you're using them. I doubled the amount of red pepper in my version, because we like it hot. Saute until the chicken is fully cooked (about 15 minutes)
When that's done, you can add your ginger (if you can afford it!) and serve it over rice or noodles. We chose rice. Please, for the sake of the people eating, serve this with SOMETHING. It's pretty spicy, and you'll need something to help with the burn.
The most important thing to remember with this recipe (and any stir-fry!) is to not let it burn or overcook. It's very tasty, but watch your time and your heat.Also, do not serve it to people who hate molasses, because apparantly you can still taste it, even with all the spicy and pineapple flavor. Current Mood: artistic