Friday, November 16, 2012

Pumpkin mac and cheese


Get ready for your new addiction.  I know, I know.  It sounds freaking weird.  I mean, who puts pumpkin in their mac and cheese?  Seriously?  This girl.  And now you.  You won't regret it.

Admittedly, the recipe might get you a little more than one serving but you are gonna be super addicted so it will be ok.

You will also have another addiction after this recipe.  Your food processor.  No shit.  They're rad.  You can toss so much stuff in there and it's like magic.  My aunt gave me one for Christmas last year and I thought she had lost it but it turns out she's a genius.  Definitely an investment worth making.

So, here's what you will need (other than an open mind)

1 cup elbow macaroni (I chose whole wheat, shocker)
1 tbs butter
1 tbs flour (I chose whole wheat)
a dash of salt
a touch of pepper
1/2 c half and half
1 c milk (I chose almond)
4 oz gouda cheese
1/2 can pumpkin
a TON of snipped fresh sage (nope, dried won't do)
1/4 c soft bread crumbs
1/4 c parmesan cheese (get the good kind.  from the fancy cheese section)
1/4 c walnuts
1 tsp olive oil

Start out by preheating the oven to 350.  Cook pasta according to directions and toss it in a square baking dish when it's done.

In the meantime, pour a glass of wine.  Duh.  Take a medium saucepan (the kind with the high edges)  and melt the butter over medium heat.  Add flour, salt and pepper.  Toss in the half and half and milk.  Stir it up.  Wait until it kind of thickens and looks bubbly.  While you're waiting for that to happen take our your food processor (which I so hope you have) and get the gouda into small pieces.  Otherwise you have to grate it and if that's the case I wish you luck.  And more wine.  Toss that cheese in with the milk and stuffs along with the pumpkin and a bunch of fresh sage.  Stir up until it gets well blended and creamy.  Pour over the macaroni.

Now comes the delicious bread crumb topping.  Yeah, it gets better.  Toss the walnuts and the oil in the food processor and get it into small pieces.  Then add the parmesan and chop that up in there as well.  Now add the bread crumbs and some more fresh sage.  Once it gets to an awesome bread crumb texture sprinkle it evenly over the mac and sauce.  Bake for 20ish mins or until the bread crumbs are golden and bubbly.

Now eat up!  And drink up :)

Cheers!
Megan J


Friday, October 26, 2012

Tomato Fennel Soup


Autumn has definitely fallen upon those of us in Montana, judging by the snow it may actually be winter.  With colder weather one starts craving hot soups and delicious comfort food.  I got my first taste of tomato fennel soup while shopping in Missoula.  Not normally a fan of tomato soup I decided to try it as I had limited options.  I was pleasantly surprised that the fennel actually made me like tomato soup.  After internet searches and recipe modifications I came up with my own version, now I'm going to share it with you.  I recommend pouring a glass of delicious wine, turning on loud music and singing along as loud as you can.  Wine and music make everything better-even tomato soup.

You will need:

olive oil
1/2 a small onion, diced
1 shallot, diced
1 stalk celery, diced
one large carrot, diced
1 garlic clove, minced
1 fennel bulb, diced
1 can diced tomatoes-do not drain
1 cup chicken broth
2 T. fresh basil
dash of oregano
dash of parsley
salt
pepper

In saucepan heat oil and cook your veggies until they are tender.  Add diced tomatoes and chicken broth and let simmer about 5 minutes.    Remove from heat and add chopped basil, sprinkle with basil, oregano and parsley.  Puree the soup with an immersion blender or transfer to a regular blender to puree.  Salt and pepper to taste.  I garnished mine with some of the fennel leaf but that's not necessary.

Enjoy!

 In honor of Halloween's approach I am offering you this ridiculous picture of me with my even more ridiculous looking friend, Ruthie in the background.


Sunday, October 7, 2012

Black Bean Dip

I have to apologize for the delay on recipe posting, our little blog's future has been somewhat unknown due to personal changes.  I'm hoping that I will continue to have the time to write despite an upcoming move to Missoula (depending on job prospects) and eventual return to school to work on my master's in social work.  I hope that my co-writer will also be able to find time to submit as well, dependent on her own busy schedule.

You may have noticed I've been really bad at taking pics for my posts, mostly I'm a bad photographer but also I usually just forget.  When we started this blog I just took pictures of anything and everything I made, just in case it was "blog-worthy," now I'm lazy.  My apologies, I will try to get better at the picture taking.  This recipe I made for a pot luck and it was quite a big hit.  You can use it just as a dip for tortilla chips or use it as a topping on baked chicken or whatever comes to mind. 

You Will Need:

2 ripe avocados, peeled and diced
juice of 1 lime
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1 red bell pepper, diced
2-3 tomatoes, diced
about 1/8 cup fresh cilantro, chopped
2-3 garlic cloves, minced
2 T. olive oil
1 tsp.red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
tortilla chips for dipping

In a small bowl combine avocados and lime juice, let sit until all other ingredients are mixed.  In a large bowl combine beans, corn, pepper, tomatoes, cilantro and garlic.  In a small bowl combine oil, vinegar, salt and pepper and whisk together.  Drizzle over the bean and corn mixture, mix to coat.  Fold in the avocado mixture.  Chill until cool, I chill overnight, the flavor seems to be better that way.  When I make this it becomes my snack for days, I get to snack and feel like I'm eating mostly healthy.  Next time I make this I'm going to use some of it on baked chicken, maybe with a little cheese on top.  Nummy!

Megan S.

Tuesday, August 28, 2012

Mmm...Steak

Recently I had the pleasure (I mean displeasure) of taking care of a whole crap load of farm animals for one of my bosses.  There were cows, cats, chicken, ducks, turkeys, and worst of all, geese. I was shown the ropes by my boss's wife and left to my devices.  One of my responsibilities was wrangling the geese into their corral in the evening.  So the first night I head outside and start shooing geese into the general direction of their corral.  As you're aware geese stick pretty tightly together so I didn't think it would be too hard.  All was going well until I realized one of the calves had found its way into the corral.  Now what?!  Could the calf get out on its own, did I have to coax it out of the goose corral?  I tried encouraging the calf to abandon it's location, but I was a bit scared, even a small cow is a LOT bigger than me.  After a few valiant attempts at calf removal I gave up.  That calf could stay there for all I cared.  As I headed back to the corral gate to resume goose wrangling the geese panicked and ran away.  I regain control of the gaggle by waving my hands and what do you know, it works, they're all headed through the gate quacking and flapping away.  Then I realize, much to my dismay...four geese have missed the gate.  I think to myself "no biggie, I can handle this."  Unfortunately, the four separated geese see their gaggle on the other side of the corral netting and are determined to join them.  To do this they start running at the netting.  All their heads are getting stuck in the net and I'm starting to panic.  Holy shit!!!  I'm going to kill my boss's geese!!!  As luck would have it the weight of the geese forced the fence down and three of the four found their way into the corral and were happily reunited with their gaggle.  Now I only had to deal with one goose.  As bad luck would have it this goose continued launching him/herself at the netting, getting it's head stuck in the netting over and over.  I try holding the net down thinking maybe this goose will be able to get over the top like its buddies.  This doesn't work, so I'm thinking I'm going to have to get in close and I might even have to touch it.  I slowly work my way towards him and he starts quacking, then his protective friends in the corral start coming at me, they're quacking and flapping their wings, but worst of all they are HISSING at me!!!  That's right, hissing, who knew geese hiss?!  That's when I gave up and slowly backed away from the scary gaggle of geese.  I was not getting attacked by a goose, oh hell no!  It was at that time the remaining goose found its way back to the gate and I safely locked the gaggle away for the night.  Oh and if you were wondering about the calf, amidst the melee of my geese wrangling it found its way out of the corral on its own.  I happen to think it was just as afraid of the hissing geese as I was and ran away.  Now that I've given you something to smile about (hopefully), it's time for a new recipe.

You will need:
1 sirloin steak
2 T soy sauce
1 T vegetable oil
1 T brown sugar
1/2 tsp. ground mustard
1/2 tsp. ground ginger
1/4 tsp. garlic powder
a dash of pepper

Mix everything but the steak together in a tupperware container.  Once mixed coat steak with mixture on both sides and then allow steak to marinate overnight.  Once done marinating, grill steak a few minutes on each side.  I'm not giving you time estimates because in my experience people prefer their steak rarer than I prefer mine.  So grill it how you like it, rare, medium rare, whatever.  Pour a nice red wine, or a cheap red wine (if you haven't already) and enjoy!

Megan S.

Friday, August 17, 2012

Sea scallops and green beans



Have you ever noticed that Megan S is all up to date on her blogs and ahead of the game?  I know, I'm envious too.  I am clearly the slacker.  I promise I've been doing cool things to make up for it though!  Like hiking and drinking many margaritas.  Oh, and working too.

If you don't like swears and liberal agendas you'll probably want to skip straight to the recipe.  Just a warning.

As long as we're on our serious story time I wanted to voice my approval for Megan's last post.  I am a hippie dippy liberal tree hugger.  It's true.  I am vegetarian (although for health reasons), force people to recycle, drive a Subaru and FIRMLY believe that any one should be allowed to any one as long as they love one another.  People seem to have all sorts of bullshit arguments as to how same sex marriages are destroying the moral fiber of our society and causing problems but we all know that's a giant load of shit.  People are just scared of what they don't understand and need to find a group to persecute.  Well, assholes, knock it off.

And on to the food :)

You will need:

1/2 shallot, finely chopped
2 tbsp chopped fresh parsley
juice of half of a lemon
1/4 cup white wine (I went for pinot grigio cause I wanted to drink it too!)
1 tbsp dijon mustard (stone ground is preferable)
a dash of black pepper
2 quarts water
a decent handful of fresh green beans
1 1/2 tbs butter
1/2 lb sea scallops
1/4 tsp salt

Start out by combining the first 5 ingredients in a bowl with a dash of the pepper.  In the mean time, bring the water to a boil.  You can also use the time while your water is heating to prep your green beans by snapping off the weird ends and getting them into manageable sized pieces.  Once the water is boiling add your beans.  Cook about 3 minutes and then drain 'em.  Melt butter over medium heat and add the shallot mixture and cook for about 1 minute.  Add beans and saute over low heat for as long as it takes the scallops to cook.  In a separate pan heat up a little butter.  Place sea scallops in and lightly dust them with salt and pepper to taste.  Cook about 2 minutes on each side.  One trick with scallops is to cook them for less time than you think.  If you over cook them they get gross and super chewy.  They should be soft on the inside.

Combine everything together and eat up :)  And while you're at it, why not finish that bottle of wine you used while cooking?

Cheers!
Megan J


Sunday, July 29, 2012

Easy Pork Chops

Today I am going to write on a serious subject, wait for the next post if you prefer me light-hearted.  I want to briefly talk about a subject that is more near and dear to my heart than I ever expected it could be.  The subject I'm talking about is same sex marriage.  I know this post may offend some and may please others but either way it has been on my mind this week.  I identify as a straight woman, I have very few gay friends and yet I pray for the day that gay marriage is legal.  Yes, I said pray, I don't believe that my belief in a higher power is at odds in anyway with my belief in everyone's right to enter into a marriage.  I have researched the Christian doctrine most people use to support their belief that marriage is between a man and a woman.  In that research I have come to feel even more strongly that anyone, regardless of sexual orientation should be given the right to wed.  To maintain some of my relationships in life I have silent, mutual agreements with some friends and some family that this is a subject we just won't discuss. This being my (and Megan J's) blog I'm choosing to ignore those silent agreements and speak my mind.  Now that I have spoken my mind I will offer you a delicious recipe.  If you don't like what I have to say you may at least enjoy this dish.

You will need:
1 pork chop
1/2 can cream of mushroom soup
1/2 can golden mushroom soup

Put pork chop and soup in your crock pot and cook on high heat for about 4 hours or low heat for 8 hours.  The longer you cook the more tender your pork will be!  The soup will turn into a delicious sauce, make sure when you dish up you pour it on your pork.  I usually cook this with potatoes and veggies.  I like to just dice potatoes and boil them, I use the soup "sauce" on top of the spuds in lieu of anything else.  This is probably as easy as it gets in the cooking department so hurry up and try it out!

Megan S.

Wednesday, July 18, 2012

Parsnip and carrot bake

Dear Spinsters,

I apologize profusely for the hiatus.  It's summer.  I got distracted by cocktails and cute boys and late nights.  Happens to me every summer.  Sooo, I wasn't really cooking.

However, I did take a brief pause to satisfy my seasonally inappropriate craving for something rich and hearty.  You know, perfect summer food!  I've always been that person who starts to get Christmas songs in her head in August and longs for Thanksgiving in July.  I guess my internal calendar has always been a little off.



Truthfully, I made this as an entree but it would probably be better as a side dish.  Here's what you'll need:

2 parsnips
2 carrots
1 oz butter (use real butter, you know you want to)
2 cloves garlic, crushed
one block boursin cheese (preferably the herb kind)
1 cup italian seasoning bread crumbs
1 cup cheese
1 teaspoon fresh rosemary (minced)
1 teaspoon dried parsley
Ground black pepper, to taste

Start out by chopping your parsnip and carrot into inch or so chunks.  Drop them into your handy dandy food processor and grate them up!  (Side note - this is the first time I realized you could use your food processor like this and it has opened my eyes to a whole new world.  I feel like Aladdin).  In the mean time, melt butter over medium heat.  Cook garlic for one minute.  Add parsnips and carrots and cook until almost done.  Stir in the boursin cheese.  Stir in rosemary, parsley and pepper.  Transfer mixture to baking dish.  Sprinkle with breadcrumbs and then your other cheese.  Bake for 30 ish mins at 400 degrees.

Cheers!

Megan J

Thursday, July 5, 2012

Chicken and black beans


I'm told dating is supposed to be fun and exciting, unfortunately I've always found it scary and awkward.  I'm not good with new people, I'm shy and uncomfortable and I'm told this comes off bitchy.  I don't intend to be that way, it seems to just happen, especially when I really want someone to like me.  The more into you I am the more awkward and shy I am.  Over the years I've gotten somewhat better at this meeting new people thing and by somewhat I mean just the tiniest little bit better at it.  Generally speaking I'm actually only better at it when I've had a couple of drinks to help out.  This is one of those things that I'm constantly trying to work on to become a better version of myself, I'm sure you have your own thing.  One of the other things I'm constantly working on to be a better version of my already pretty awesome self is cooking.  When I eat I usually eat because I suddenly realize that I am STARVING and must eat right now!!!  This blog has forced me to plan meals and plan dinner before I'm ready to pass out from hunger.  It seems that I'm currently a little bit stuck on beans, I'm pretty sure several of my posts have used them, but I never knew they tasted good until recently.

You Will Need:
1 chicken breast
1/2 can black beans (drained and rinsed)
1/2 c. corn
1/2 red pepper (diced)
1/2 tomato (diced)
1/4 onion (diced)
1/2 c. uncooked rice (I used brown, it's good for you)
1 c. water
1 tsp. cumin
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1/2 c. mexican blend cheese

Preheat oven to 375 degrees.  Place rice and veggies in the bottom of a baking dish with water, place chicken on top.  Sprinkle dish with spices, cover and bake for about 30 minutes, until chicken is done and rice is cooked.  Sprinkle cheese on top of dish and bake for another 5 minutes or until cheese is melted.  I used extra beans, rice and veggies so that I could use it as a dip for tortilla chips as a snack later, which was a pretty good idea!

Hope you enjoy!
Megan S.

Tuesday, June 26, 2012

Awesome pot roast!

I apologize.  I don't have a story to go with this recipe.  Just not in the story telling mood these days. 

So, for those of you who don't know me, I haven't always been vegetarian.  It's relatively new for me.  Since this is the case I thought I'd share one of my favorite recipes from my meat eating days.  I don't have a pic of it as I haven't cooked it since before we had the blog but trust me, it's delicious.  Megan S always steals some or begs me to make it just for her to eat.  You won't be disappointed.

You will need -

1/2 an onion, cut into large sections
1/2 lb potatoes, cut into chunks
1/2 lb carrots, cut into 1 1/2 inch long sections
small piece of beef (1 lbs ish)
1 can tomato paste (6 oz)
1 cup brewed coffee
1/4 cup brown sugar
3 tablespoons Worcestershire sauce

Start by trimming any obvious fat off your meat.  Sprinkle each side with salt and pepper.  In a skillet heat a small amount of oil.  Sear both sides of the beef (about 2 mins each side).  Place onion, carrots and potatoes in the bottom of the crock pot.  Set beef on top.  In a small bowl whisk together the last four ingredients and pour over the top of the meat in the crock pot.  Set on low and cook for 8-9 hours or until beef is fork tender. 

To be honest, I never had a clue how cuts of beef worked.  I don't know which ones are good and which ones aren't.  So, take your knowledge and grab something that sounds good and go for it.

Pair with a nice Malbec :)

Cheers!

Megan J

Monday, June 18, 2012

Peach Glazed Chicken


So I just finished Malcolm Gladwell's book The Tipping Point, partly because the whole book sounded interesting in general and partly because I'd like to discover a way to get this little blog of ours to "tip."  Really all I mean by that is that I would like it to gain a little bit (I mean a lotta bit) more popularity with folks outside of my family and closest friends.  Don't get me wrong, I love the attention from those of you who have become loyal readers, you know who you are, but now help us out and spread the word!!  I know it's called Dinner For Spinsters but our recipes are quite accessible for anybody that eats!  Modify them for your family, tell your bachelor friends, maybe they'll avoid the Mickey D's drive-thru for a night! 

For this recipe you will need:
1 chicken breast
2-3 T. peach preserves
a splash of red wine (I'm not good at measuring, I throw things in a pan and hope for the best)
salt and pepper to taste

 Put the preserves and red wine in a skillet on medium heat, whisk together, add a dash of salt and pepper, cook on medium heat, stirring regularly until it thickens to desired consistency.  If you're having trouble getting it to thicken you can whisk a bit of cornstarch in to help you out.  I brushed my chicken with the sauce and cooked 5+ minutes on each side until done, basting extra sauce on as well.  I happen to think this recipe would be extra delicious cooked on the barbecue, just in time for grilling season, if only I was better with charcoal!  Cook up a few tasty side dishes (I did broccoli and jasmine rice) and you've got yourself a tasty dinner.

Have a friend that loves grilling?  Tell them to try out this simple recipe!  Want to learn more about this blogger?  Check out my facebook page, username megz3pegz.  Love our blog?  Follow us on Twitter @DinnerSpinsters

Megan S.

Monday, June 4, 2012

pick-me-up-pancakes

Isn't it interesting the different changes you experience in life?  One of my favorite phrases has always been "the tide always turns" and I'm finding that I have to remind myself of that frequently these days.  For me life seems to operate in sort of an ebb and flow.  Some days everything is rainbows, sunshine, puppies, and popsicles and all of my relationships are full of juicy, satisfying contact and love.  And sometimes there are more dark and ominous and unicorns have gotten their horns chopped off and contact is sparse and I have to go to couples counseling with my manager.  I am currently in an ebb, which I think is the bad one so let's go with it.  Things aren't exactly going my way and I want to be a petulant child and lay down and throw a tantrum but that surely won't solve anything or really make me feel better.  So, I come up with ways to distract myself.  One of which is making some dank pancakes.  Which always help perk me up.  For your own lil dose of happy you will need the following:



1/2 cup whole wheat flour
1/4 cup rolled oats
1/4 sliced almonds
1 tsp baking powder
1/4  tsp cinnamon or pumpkin pie seasoning
1 medium banana
1/2 cup almond milk
1 egg white
1 cup frozen blueberries

In a bowl combine first five ingredients.  Mash half the banana in another bowl and add milk and egg.  Mix the two bowls together and add the other half of your banana.  Once it's all mixed up add your berries.  Heat up a skillet with some cooking spray on it.  Pour a small amount of batter into the skillet.  Don't go too thick or you be left with a nasty pile o yuck.  Trust me.  Cook until yummy which is about 2-3 mins per side.

I am personally not a maple syrup person so I serve mine with butter, brown sugar and more blueberries.  I fed these to a friend recently and we added nectarine as well which was quite yummy.  I tried to enjoy this with a nice, hot, cup of tea but somehow managed to spill most of it down my hand and my pants.  If you feel like you have a little more coordination than I do I'm certain a hot beverage would be lovely.  I think my dumb ass will be sticking  to water.

Cheers!  Megan J

Friday, May 25, 2012

Sex In A Pan


So I have been thinking, unable to sleep at night thinking, about how text messaging has changed dating.  Not that I did a whole lot of dating before text messaging, not that I do a whole lot now, but still I've thought about it.  I THINK there was a time that a man asked a woman on a date and then they made a plan, set a date, a time and a place for this so-called date.  I want to know why it is that actually making a date has fallen by the wayside.  In this case I'm going to blame text messaging, mostly because I love men too much to blame them.  With the advent of text messaging (cell phones really) we have the ability to contact people anytime, any place.  Why set an actual date with someone you're interested in when you can send them a text asking them to meet you in 1/2 an hour because you happen to be in the area.   Generally speaking, if they're interested they will probably agree to the last minute meeting.  I say we should put an end to the last minute date, let's throwback to a time when you set a date, time and place.  I'm not saying it has to be fancy, it can be coffee or ice cream but I have a life and if you're interested enough to want to see me again you should be interested enough to make a PLAN!  Unfortunately this planning thing doesn't happen, I get busy with my life and miss the all important text message or just don't want to put what I'm doing on hold at that time and I never see the guy again.  Then I end up feeling guilty and beating myself up for not "seizing the moment" and running off at the last minute to meet the guy.  This lack of follow through has left me with a bit of a lack in "other areas" shall we say, hence the need for this recipe.  It's not gluten or dairy free and it will probably make me feel like crap later, but I just don't care (kind of like how it works when you take a random home).

What You Will Need:

Graham Cracker Crumbs
1/2 C. cream cheese
1 C. Cool Whip
2 tsp. powdered sugar
1-2 dark chocolate pudding cups
Strawberries

Make the graham cracker crust according to the directions on the box of crumbs.  I used their recipe and cut it in half to make a suitable single serving.  I used a pan that had 4 mini bread loaf molds in it.  I pressed graham cracker crust mix into the bottom and along the sides of one of the loaf molds.  Bake the crust at 350 degrees for 6-8 minutes.  Mix the cream cheese, cool whip and powdered sugar together and then spread at the bottom of your crust.  Layer the pudding on top, as much or as little as you want.  Chill in the fridge for an hour or so to make it more solid.  When it's chilled long enough, top with strawberries and eat up, try not to moan too loudly while you do so!  I swear this dessert is as good as sex (almost).

Now a note for our male readers-PLEASE, PLEASE, PLEASE try asking a girl out, making an actual plan and then follow through, otherwise there might not be any sex for you...in a pan or otherwise!

Megan S.

Monday, May 21, 2012

Eat more kale.

Seriously, you should be eating more kale.  Not only is it delicious but it's crazy good for you.  And easy!  When I was doing a little research for this post I found that kale is absolutely laden with all sort of good things for you like fiber, calcium, vitamin A, vitamin C, and vitamin K.  The thing that's super cool is that vitamin K helps your body absorb calcium so really it's a double whammy.  Now, I know you all don't read this for health info.  We all just like fun stories and recipes.  But every now and then I gotta get on my soapbox.  So, eat up and enjoy BOTH of my yummy kale recipes!



Kale/Craisin salad

1/2 bunch kale, sliced
1/4 cup pine nuts, toasted
1/4 cup craisins
1/4 cup parmesan (I skip this as I'm not really a dairy person)


Dressing -
1/4 cup lemon juice
2 cloves garlic
1/3 cup olive oil
salt and pepper to taster

Combine salad ingredients in one bowl.  Mix together dressing and toss with salad.  Let chill for a couple hours and serve!

And here's a fun way you can use the other 1/2 bunch of kale!

KALE CHIPS!  Live 'em, learn 'em, love 'em.  Trust.

1/2 bunch kale
Pam olive oil spray
sea salt

Tear kale into bite size bits.  Spray with olive oil and sprinkle with salt.  Bake at 400 degrees til crunchy and awesome (about 20 mins).

Also, one last little thing that has been bothering me for a while.  Is there hidden meaning to the song Rocket Man by Elton John?  If so, what is it?  If you can explain it to me and I believe you I swear I'll come to your house and cook for you.

Don't forget the wine!  I sure didn't!

Cheers,
Megan J

Wednesday, May 9, 2012

Potachos!


As a normal human being I have a soft spot for junk food.  I mean, seriously, who doesn't love french fries and onion rings and anything deep fried?  The only downer is that it's awful for you and makes you fat.  And I don't wanna get fat.  I already have to work out enough as is and that's kind of a bitch.  So, often I'll try to put a healthy spin on some of my junky favorites.  Like nachos.  If you look at most of the ingredients it's really not that bad for you.  It's mostly veggies and stuff.  I've found it tends to go down hill when you start to look at the chips and the things like sour cream and what not.  So, I came up with a toned down version that's still delicious!

You will need:

2 yukon gold potatoes
5 cherry tomatoes, halved
jalapenos, added to taste
1 can beans (your choice which kind)
1 small can sliced olives
1/2 an onion, chopped
1/2 a green pepper, chopped
1/2 a red pepper, chopped
1/4 cup mexican style cheese

Heat oven to 400.  Slice potatoes into uniform and bite size pieces.  Lay out on a cookie sheet and bake til crispy, stirring a few times.  This will take about 20 mins.  While those bake chop up your onion and both peppers.  Now you'll want a medium sized pan with high sides, whatever on earth that's actually called.  You'll want to use this to saute them over medium heat until onion becomes transparent.  Set aside.   While I wait for the potatoes to finish up I like to get all my other stuffs ready.  I like to drain and rinse my beans so I'll do that and get my tomatoes all sliced and open all my cans and that.  And drink wine :)  Duh.  When all of your ingredients are ready you'll want to throw them into that high sided pan I had you use.  Let everything cook around and heat up for about 5 mins.  Then add your cheese.  I find that the easiest way to get it melty and awesome is to put your cheese on, then add a little water and cover it.  This will create some pretty great steam and will get everything delicious.  Now you're ready to eat!

As I was writing this I was thinking of how rad it would be to throw in some corn.  I know most of the population would like ground beef with taco seasoning on there too and that would be mighty tasty.  Oh, and for most of the population who enjoy avocados, toss 'em on and enjoy!   Modify all you want.  I just ask that you drink wine while you do it.

Cheers!

Megan J


Thursday, May 3, 2012

Pork Roast

In many ways I am a traditional girl with traditional values and traditional tastes.  I like t-shirts and jeans, the man to make the first move and a tasty pork roast with potatoes.  Most of these traditional values come from being raised by traditional parents.  My mom was home everyday when I got home from school, I would like to say with fresh baked cookies waiting but lets get real, most moms don't have time for that.  My mom worked way beyond 40 hours a week to provide for his family.  We ate dinner as a family at the dinner table, not in front of TV, almost every night.  Each one of us kids had a night to do the dishes and if we didn't do it, honestly I don't know what would have happened, I don't remember being brave enough to risk it.  On occasion these nightly dinners consisted of pork roast and potatoes.  This recipe is not my mom's recipe, not all of her recipes are great, but it is a pretty tasty recipe all the same.

What you will need:

Pork roast (I used part of the one I bought for the pork verde, I had frozen it in several "single serve" baggies)
1 potato (peeled and chopped)
1/2 onion (peeled and sliced)
a handful of baby carrots
1/2 cup water
1/8 cup red wine (I used whatever bottle was lying around)
1-2 garlic cloves, minced
1 T. soy sauce
1/2 T. beef bouillon powder
approx. 1 tsp onion powder
approx. 1/2 tsp. celery seed
a few dashes of pepper

I know this looks like one hell of a list of ingredients but I promise, it's easy.  All you have to do is throw everything into your crock pot, turn it on high and wait for the pork to fall apart.  As I've said before I like my pork tender and falling apart.  When it starts to fall apart I know it's how I want it.  This took about four hours in my small crock pot and the pork started out frozen.  You can cook it on low if you plan on leaving it longer, say while you're spending 8 hours at work.

Enjoy!
Megan S.

Tuesday, April 24, 2012

Birfday brunch






Brunch is the best meal ever.   I just love it.  I think my love stemmed from my formative years in West Glacier.   A few years back some of my friends decided to open a breakfast cafe.  During one of our hikes we decided that I should probably be the dishwasher.  Which was probably the best job I've ever had.  I mean, good pay, good friends, good food, and unlimited mimosas.  Life was good.  Since then I can never seem to get enough of brunch type items and I happen to think that breakfast sandwiches are probably the best creation on the planet.  It's the way to my heart, I tell ya.  And since today is my birthday (what up, 29!) I thought it would only make sense to enjoy my favorite meal - and you should too!

You will need:

3 eggs
1/4 of a bundle of green onions (chopped)
1/2 of a tomato (chopped)
one bagel (your choice of flavor)
1/8c of milk (I used almond milk)
1/4c crumbled feta
2 slices peppered bacon (optional)
salt and pepper to taste

You'll want to start out by prepping your veggies and getting your bacon cooked up.  I like to cut my strips in half so they fit on my sandwich better.  You can go with either the traditional stove top method or bake them like Sam suggested.  As long as they're cooked all is well!  In a decent sized cereal bowl combine eggs (I used two whites and one with yolk), green onions, feta, tomatoes, salt, pepper, and almond milk.  Whisk the mixture until well blended and frothy.  Put mixture in a pan with a dash of hot oil.  While the egg mixture cooks to your desired level you'll want to toast your bagel.  I'm lazy and use my oven but a toaster works too.  Fun fact I learned from Sister Wives (yes, I watch terrible reality tv shows) - more people are killed each year by toasters than sharks!  So, if you use a toaster, please do so with caution.  At this point you're ready to assemble.  I lay out my bagel and then scoop my egg mixture on and add my bacon and then the other part of the bagel.  The best part - enjoy!

Cause it's my birthday and brunch I threw in a mimosa too!

Cheers!  Megan J

Friday, April 20, 2012

Cajun burger

I'm sure some of you have noticed that there is a lack of recipes using red meat on this blog.  Part of this is because one of the writers is a vegetarian and this writer really does prefer chicken.  I don't know if it's because of my upbringing or despite it that I love chicken, I just do.  I was raised in a red meat and potatoes kind of family.  Steak and potatoes almost every single night.  For a long time I was a steak and potatoes kind of girl too, that's what I ate at restaurants, it's what I requested my mom make for dinner.  I think my transition to chicken stems more from my fear of cooking red meat than my lack of love for it.  I've always been afraid that I'll overcook it until it's a dried out and far less appetizing version of itself, but for you, our loyal readers, I decided to go for it.  I came up with this delicious take on an American classic.

You will need:
enough ground beef for your ideal sized burger (or wild game stolen from your parents' freezer if you live like I do)
1/4 green bell pepper minced
slice of pepper jack cheese
bacon (optional)
all your favorite burger toppings (lettuce, tomato, pickles, ketchup, mayo)
a few dashes of the following:
cayenne pepper
black pepper
salt
garlic powder

Mix your minced pepper and spices in with your ground beef.  I recommend getting over the EEEW aspect and just getting your (clean) hands in there and mixing it that way, it's much more efficient.  Once it's completely mixed make your patty and cook on medium heat in a skillet for a few minutes on each side.  Add the pepper jack when you are cooking the second side so that it has a little time to melt.  I like to add real bacon bits to the cheese to make some melty deliciousness.  Not to mention bacon bits are easier than cooking up some bacon.  I used a couple slices of GF focaccia bread for my bun, unfortunately that wasn't awesome so feel free to use any type of bun you want.  I used cajun mayo on my burger, If you're a fan, use the same spices listed above and mix with mayo until it tastes amazing!  Add your favorite burger toppings and dig in!!

Megan S

Friday, April 13, 2012

The Best Post Yet!

So as you may have guessed we spinsters have been pretty busy lately, which explains our lack of recent posts.  Since you have been so patient with us I decided to give you the BEST post ever!  As you may have read in our blog I (Megan S) prefer quick, easy and delicious meals.  I'm always busy and I have a tendency to forget to eat until I am STARVING.  This is one of many reasons that I like to be able to throw good food together as quick as possible.  Unfortunately, there are those times, when I've been sitting at my sewing machine for 8 hours with only crackers and water to drink.  It is these times that I need something more than quick and easy, I need something right now without delay, this recipe is for times like those.

You will need:
transportation (walk, ride, drive)
some form of payment (card, cash)
A Dairy Queen nearby
a love of disgustingly delicious fast food
It also doesn't hurt to have someone to share your fries with (Megan J is my chosen one)

To make this recipe simply use your chosen means of transportation, grab your form of payment and head to your local DQ.  When you arrive there order your favorite meal and don't forget dessert.  My favorite meal is the ultimate burger combo, what could be better than a cheeseburger with bacon and all that other stuff smothered in a delicious sauce of unknown origin.  I generally hit up the drive-thru and bring the delicious mess home to binge on.  I pour myself a glass of cheap pinot grigio (I've found this pairs best with DQ), tear open my fry sauce and dig in.  The only downside to this recipe?  You've gotta be willing to spend a little extra time at the gym the next day!

 Hope you all enjoy this fast and delicious recipe.  Don't despair we will back with legitimate recipes before you know it!

Megan S.

Saturday, March 31, 2012

Biscuits and Gravy-Breakfast for Dinner



Comfort food, we all love it and we all have a specific dish that speaks to our need for comfort, biscuits and gravy is mine.  Almost every Sunday morning growing up I would be coaxed out of bed by the smell of bacon and sausage cooking.  Smelling it I would know my mom was cooking up my favorite dish.  We would go to a restaurant to eat and I would try to eat their version but it was never as good as mom's home cooking.  When I decided to cut out most dairy and most gluten from my diet I thought I would have to give up my favorite comfort food, the thought made me very sad and very much in need of comfort, so I sought out a way to keep the dish in my diet.  It took a few attempts at it but I finally created biscuits and gravy like mom's but GF/DF.  Before I decided to research this recipe I had NEVER made gravy.  The gravy part was always my mom's job.  She makes amazing gravy and really why mess with success?  The idea of cooking up some gravy completely intimidated me, I was sure my version would be clumpy and flavorless, turns out gravy is way easier to make then I ever realized. 

For the biscuits you will need:
1 cup Bob's Red Mill all-purpose GF flour (if you are not GF you can use regular flour)
2 tsp. baking powder
2 T DF butter (I use earth balance, if you're not DF margarine works)
1/4 tsp. salt
3/8 c. rice milk (not DF?  use regular milk)
1 tsp. xanthan gum (leave this out if you used traditional flour)

For the gravy you will need:
the grease from cooking your bacon and/or sausage
rice flour (regular flour if you prefer)
rice milk (regular milk if you prefer)
pepper
if you like you can cook up some sausage to mix in as well

The amount of flour and milk depends on how much gravy you want to end up with.  I've never measured I've just dumped in the skillet til I got the amount and consistency that I wanted.  Pre-heat oven to 425 degrees.  For the biscuits mix all your dry ingredients then cut in the butter or margarine.  When done with that create a "hole" in the center, pour your milk in and mix dry ingredients in slowly.  I don't roll my dough out to cut the biscuits, I just grab a handful and make it a "biscuit shape."  This recipe will make about 4 biscuits.  Put on baking sheet and bake for about 15 minutes.  While my biscuits are cooking I usually start cooking a few pieces of bacon, some sausage, eggs, potatoes, whatever sounds good to go with my breakfast.  When you are done cooking your bacon and sausage remove from skillet leaving the grease behind.  Keep your pan on medium heat and add a heaping tablespoon of flour to the grease.  Mix with a whisk to prevent clumping.  Add your milk and allow mixture to simmer, whisking constantly.  If your mixture gets too thick add a little milk, if it's too thin whisk in some extra flour.  Rice flour doesn't seem to clump as much as regular flour.  When you have the right consistency pepper to taste and fold in crumbled sausage if you like. Now you can enjoy!

I personally put gravy on every part of my breakfast, eggs included, I mean really can you ever have too much gravy?  I remember when I was a kid my parents would break my biscuit up into bite size pieces and then pour the gravy on, now as an adult I feel like that's the only way to eat biscuits and gravy so I usually do the same thing.  Now I know this is a breakfast dish, but it's quick and easy and therefore I end up making it for dinner regularly.  Feel free to do the same!
Megan S

Thursday, March 22, 2012

Spaghetti






Honestly, my mother was never much of a cook.  I don't think because she lacked the skill but because she never really cared.  I mean, we kids would eat pretty much anything if she made it sound like something we wanted.  Butter noodles were a particular favorite.  Which is simply egg noodles, butter, and dried parsley.  Now that I'm an adult (mostly) and do a lot of cooking for myself I've adopted my own style.  However, every now and then, mom's cooking just sounds dank.  Like her spaghetti.  I'm gonna go ahead and disclaim this with the fact that my mother is absolutely OBSESSED with Alpine Touch.  I mean, her first job was putting labels on the jars.  It's in her blood or something.  It always ends up on her meat, hash browns, salads, you name it.  Normally, I think it's freaking nasty.  Except in this...

You will need:

1/2 lbs hamburger or 1/2 brick of tofu
1 can tomato sauce
2 tbsp Alpine Touch (nothing else will do)
2 tbsp italian seasoning
1/2 tsp cinnamon
1 tsp minced onions
1 tbsp minced or powdered garlic
whole wheat pasta (I like angel hair)
cheese to your liking

Start by browning your hamburger or crumbling your tofu.  If you choose the hamburger route toss in the minced onions with it while it browns.  Once meat is cooked add the can of tomato sauce.  If you're doing tofu (like I did!) just start with the crumbled tofu and tomato sauce in a high walled skillet.   Now add all your spices.  Simmer over medium heat.

While this cooks and the flavors meld you'll want to cook your pasta according to the package directions.  Once everything is cooked and ready to go put your pasta in your bowl or plate and spoon the sauce on top.  Sometimes I'll get bold and throw in things like carrots and broccoli or rosemary.  I just gave you the basic version and you can go from there.  This also works well for making a meat sauce to put in lasagna.  Yum!

Pair with a nice red wine and enjoy!

Cheers!  Megan J

Friday, March 16, 2012

Colcannon Potatoes


OK, confession time, I may not be completely sober while writing this post...mostly sober, but not completely.  It has something to do with the process of making green wine.  As in there wasn't enough wine in my glass to make green wine, so I chugged it, poured myself a new glass and added food coloring.  Unfortunately my food coloring was the gel kind, it looked like a disgusting worm in my wine glass, eeew!  So I tried stirring it with a spoon, didn't really help much, maybe a little...then out came the whisk.  The whisk really didn't work, whisks really don't fit well in wine glasses.  This is what happens when you chug wine and attempt to make green wine, basically you look like an idiot, Megan J can attest to this.  Now I'm drinking my green wine and I don't know if it's because of the food coloring or my habit of buying REALLY cheap wine but the wine does not taste good.  Anyway, for this recipe

You will need:
 Potatoes
Cabbage (shredded)
milk
butter
salt
pepper
bacon bits

So I didn't give exact measurements because I think it's up to you.  One thing to remember, keep the potato to cabbage ratio at 2 to 1.  Maybe you have a St. Pat's party to go to and need an Irish recipe, in that case make LOTS.  Maybe you're like me and just need to make enough for one  (I used 3-4 yellow fleshed potatoes and mashed the cabbage in till I was happy, that's how drunk cooking works).  Once you determine how much food you need put the cabbage in water, bring to a boil then turn down heat and simmer for about 10 minutes or until cabbage is soft.  While cabbage is cooking peel and quarter your potatoes.  When cabbage is done use the remaining water to boil your potatoes.  If you need to you can add more water to immerse your potatoes.  Once potatoes are done mash them together with the cabbage, add milk to make potatoes creamy.  I used rice milk but before going dairy free I found that evaporated milk made the best mashed potatoes.  I usually just add milk as I mash until I get the correct consistency.  Add milk, salt and pepper to taste.  Top w/a pad of butter, salt and bacon bits (bacon makes everything better).  Take the dish to your party or sit down at home and ENJOY.  I was a little worried that this recipe would blow, I mean cabbage can not be good right?  Turns out it was good and any potato lover will appreciate it!

One last word of advice:  STICK TO GREEN BEER!
Megan S.

Monday, March 12, 2012

Cheeeeese!


Good golly.  Who doesn't love cheese?  I swear it just may be the most perfect food.  It comes in endless varieties, textures, flavors, and even colors!  The only bother is the whole casein debate.  Don't believe me?  Google it.  So, just the other day I was sitting at home, listening to crazy bluegrass and thinking about the blog when I came to a realization.  We haven't even touched on sandwiches yet!  How could we possibly have skipped one of the most perfect food groups known to man?  Hullo!  Oooey, gooey, crunchy, satisfying, sandwiches.  I decided then and there that this just will not do.  So, I came up with a grown up grilled cheese which can easily be modified for all you meat eaters out there.

Here's what you'll want:

2 slices bread (I like fat whole grain stuff like Ezekiel)
2 slices smoked gouda cheese
1/8th cup of feta
1/2 of a pear, thinly sliced
2 tbsp mustard, preferably something hearty like stone ground
1 tbsp butter
1/4 onion, sliced
1 tbsp balsamic vinaigrette
1 tsp brown sugar
5 slices turkey (optional)
2 slices bacon (optional)

First of all, if you're doing the meat on your sammich you'll want to cook the bacon.  You can go traditional and saute it in a skillet or take Sam's suggestion and bake it.  Also, it's time to caramelize your onions.  Take the slices and just a touch of butter and saute them until they become translucent (3 mins) in any size skillet you want.  Now add your brown sugar and balsamic.  Cook until the mixture absorbs into the onions and set aside.  While that's doing it's thing it's time to assemble the rest.  Take your bread and smear butter on one side of each piece.  Set one slice of bread butter side down in a skillet.  Then start piling things on!  I started with one slice of gouda, then added my pear, sprinkled the feta, then the onions, then another slice of gouda, and finally the last piece of bread.  Now it's time to heat it up!  Cook until both sides are a lovely brown and cheese is melty and delicious.

Now, I chose to throw together a nice little garden salad with mine but this would also be delicious with tomato soup or something.  Or wine :)  Whatever you'd like!

Cheers!
Megan J

Wednesday, March 7, 2012

Lemon Pepper Chicken


So, as you may have guessed from the title of this blog-I am a spinster.  I choose to embrace this term as a positive one, instead of letting it conjure up negative images from the 1950's.  Truthfully, most days spinsterhood is good, spinsterhood is fun and if I had married one of the losers I've dated in the past, that would not be good, or fun.  Fortunately I dodged those bullets and have stayed (mostly) happily single.  This is not to say that I plan on staying that way forever.  I am not opposed to the so-called "happily ever after," I just haven't found the guy yet.  This search for Mr. Right has left me wondering, if the way to a man's heart is through his stomach, then where the hell is he?  I mean, I co-write a cooking blog!  I'm gonna go ahead and tell myself it has something to do with my penchant for chicken over steak (and nothing to do with the fact that I'm kinda crazy).  With that being said I present to you my latest chicken dish.

You will need:
1 chicken breast
1-2 garlic cloves minced
1-2 tsp lemon pepper seasoning
1 T olive oil
Juice from half a lemon
1/2 tsp oregano
1/2 tsp rosemary
some salt and pepper

Combine all the ingredients except your chicken.  Once combined add the chicken to the marinade and coat on both sides.  Put in the fridge for 2 hours or so.  I got mine ready ran errands and when I got home it was ready to cook.  Once the chicken has marinaded for a bit bake it or cook it on the stove, it's up to you.  If you want to bake it set your oven at 375 degrees and bake for approximately 25 minutes or until cooked through with juices running clear.  If you cook it on the stove use medium heat for about 4 minutes on each side till cooked through.  I baked some potatoes along with my chicken and steamed some broccoli.  If you're fancy use the other half of your lemon for garnish.  I used the juice from the remainder on my broccoli w/some salt and pepper, tasty.  Hope you enjoy!

Megan S.

Monday, February 27, 2012

Pork Verde

I come from a somewhat large family, 4 kids, I have 2 sisters and one brother.  Now those of you who come from a similar family understand that over time there become roles that everyone dutifully plays in the household.  When it came time to cook one of my sisters was always right there helping out, when it came time to do the dishes I was always bellied up to the sink.  My brother was generally off working with my dad during these times so he somehow always got out of it.  My other sister conveniently had to "go to the bathroom" during cooking or cleaning and would then disappear.  Over the years these roles solidified and were rarely altered.  So it came as a surprise to my family when I started cooking, it was even more surprising when the food actually tasted good.  Now imagine how surprised they were when I told them about this blog.  So today's recipe, for my family's pleasure and yours is pork verde, slow cooked in a 2 quart crock pot.

You will need:
a small boneless pork roast (I bought a larger one and cut it into several smaller pieces to use later)
a carrot
a celery stalk
frozen corn (as much or as little as you want)
1 (10 oz.) can green enchilada sauce
1/2 (15 oz.) can black beans
fresh minced cilantro
brown rice (as much or as little as you like)

Cut up the celery and carrot and put in 2 quart crock pot with everything else except the rice and stir.  I put my crock pot on high heat and cooked for a 2.5- 3 hours.  You could also put it on low and let it cook all day.  The longer your roast cooks the more tender and juicy it will be.  I like when it's falling apart!  When you are about 45 minutes away from eating cook your brown rice according to packaged directions.  When the rice is done put some of your roast on top and pour some of the sauce w/ beans and veggies on top and ENJOY!  Sorry I didn't take a picture of this dish, after smelling it cooking for a few hours I couldn't wait to just eat it.  I am however putting a pic of me as a 2 year old, "washing the dishes" at my play kitchen... just more proof that my role in the family was played at the kitchen sink.


Megan S.

Monday, February 20, 2012

Garbage disposal

Sorry sorry sorry.  And sorry a few more times.  We didn't forget about you all.  We're just in a transition phase and are a bit disorganized.   But we're back!  And ready to post lots for you to cook.  Don't worry Heather, Megan will throw up a good one next!  :)

So, back in the day (high school), I had a bit of a nickname.  Wait wait wait.  Don't be thinking that kind of stuff.  I was a good kid.  My friends called me the garbage disposal cause I ate anything.  Inevitably, someone didn't finish all of their lunch.  So I swooped in to take care of business.  I miss the days before my metabolism slowed.  Anyhow, Smith allllways got Pizza Hut breadsticks, which happen to be one of my weaknesses.  I distinctly remember that there were always three and for some reason completely unknown to me she could only ever eat 1.5 or 2 of them and that was enough to fill her up.  So then it was my turn to take care of bidness.

So, anyways, this really does correlate to my recipe in a rather roundabout way.  Ok, see, I was called the garbage disposal and this recipe is called garbage disposal quinoa.  Or trainwreck, whichever you prefer.  Both could probably relate to me but I suppose that's a story for another day.

You will need the following:

1/2 cup quinoa
1 cup water
1 teaspoon olive oil
1/4 of an onion, chopped
2-3 cloves garlic, minced
1 tsp cayenne pepper
1 1/2 teaspoons italian seasoning
1 veggie bouillon cube
1/4 cup parmesan cheese
1/4 cup toasted sunflower seeds

So, here's the beauty of this recipe.  It's designed to clean out your refrigerator!  So, if you have any other veggies that you think would be lovely in this toss 'em in!  Broccoli or cauliflower would be awesome.  If you're a squash person, toss it in!  Go nuts.

 Soak your quinoa.  Trust me on this.  I've forgotten before and it's gross.  See my recipe for quinoa enchiladas if you've forgotten how that process works.  Bring water to a boil.  Add quinoa, bouillon cube, italian seasoning, and cayenne pepper.  In the meantime, saute onion and garlic in heated olive oil.   Once the onion becomes translucent add to the quinoa mixture.  Cover and boil until the water is absorbed.  Give it a good stir and toss in the sunflower seeds.   Mix in parmesan cheese and serve!

I like to eat this with a big fat salad.  It's a great go to when you think you've run out of food or you have stuff you need to use up before it goes bad. 

Enjoy with a nice cold beer!  I can't believe I even said that...

Megan J

Tuesday, February 7, 2012

A lesson in modification

Alright spinsters.  If you're like me you think cookbooks are freaking awesome.  I love to flip through them and check out pictures and pick and choose what I want to cook next.  So, recently, I found a delicious sounding creamy tomato soup recipe in my new favorite cook book, Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.  I read through it and thoroughly drooled over the ingredients and thought to myself how amazing it sounded.  Then I looked at the portions.  6 cups of vegetable broth?  You trying to feed an army here or what?  Then I looked and realized it serves 8. No, huh uh.  Here's what the recipe called for:

2 tbps olive oil
1 med onion, chopped
3 cloves garlic, chopped
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp salt
lots of freshly ground black pepper
1 lb yukon gold potatoes (cut into chunks)
1 c sun dried tomatoes (not the kind in oil!)
6 c veggie broth or water
1 28 oz can fire roasted tomatoes
juice of 1/2 a lemon

So, in addition to being one little person I'm also a bit cheap and lazy.  Normally I would go get fresh herbs and love 'em but I couldn't muster going to the store right after school got out.  Seriously, 3:30pm at Smiths is a nightmare.  Trust me.  So, I decided to fly by the seat of my pants and this is what I came up with:

2 tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1/2 tsp dried rosemary
1 tsp italian seasoning
a dash of salt
some fresh-y pepper (get the reference?)
2 small yukon gold potatoes, cut into small chunks
1/2 c sundried tomatoes
1 can veggie broth
1 regular sized can fire roasted tomatoes
 lemon juice (as much as I feel like!)

So start by taking a soup pot and put it on medium heat with the olive oil in the bottom.  Add onions and cook until they're translucent.  Add the garlic, herbs, salt, and pepper.  Saute for another minute.

 Add the potatoes and sundried tomatoes and veggie broth.  Cover and bring to a boil.  Simmer on medium heat until potatoes are tender.  Add the canned tomatoes and set aside so it can cool.  Once it's a reasonable temperature put it in your food processor, blender or whatever you have.  As my awesome cookbooks says - "Puree the living hell out of it until it is very smooth".  Then add as much lemon juice as tastes good.  I served mine with some bread cause honestly, who doesn't love bread and soup together?

Please bear in mind that any recipe can be modified for one, spinsters.  It's all about creativity.  I doubt my soup tasted exactly how it was supposed but I thought it was tasty and really, that's what matters.  Don't worry if you don't follow things exactly.  It's ok!  And if you fuck it up, oh well.  Lesson learned.


Good luck experimenting and cook on!  
Megan J


ps - look what I did today!  You know you're jealous :)

Tuesday, January 31, 2012

Blackened Mahi Mahi

 
So as you may have noticed from other recipes I have posted, I am a BIG fan of dairy products.  Unfortunately after eating several of my previously posted recipes I came to realize that as much as I like dairy, my stomach dislikes it.  Alas, I have now cut out a major portion of the dairy products I was consuming.  In fact I've cut out everything except the stuff I get free, like catered meals at work, I've never been good at saying "no" to free things.  The reason I tell you this is because now most of my recipes will be dairy free (DF) as well as gluten free (GF).  I cut out most gluten from my diet a few years ago but fell off the wagon.  Now that I'm going without dairy I figured it was a good time to rededicate to gluten free.  Before my dairy free adventure I would have cooked a garlic cream sauce with the mahi mahi.  The flavor goes really well with the cajun flavor of the fish.  Instead of the garlic cream sauce I put my mahi mahi on a bed of quinoa and added some brussels sprouts on the side.  I know that not everyone is dairy free and you're probably thinking,  hmm, that garlic cream sauce sounds kind of tasty, and it is, so I'll go ahead and give you the recipe for that as well.

You will need:
1 mahi mahi fillet
1 T. paprika
1/2 T. oregano
1/2 T. thyme
1/2 T. cayenne pepper
1/2 tsp. ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. garlic powder
1/2 tsp. onion salt
1/2 tsp. cumin
olive oil

Combine all of your herbs and spices on a plate.  Coat your mahi mahi on all sides with a thick layer of the herbs and spices.  Put some olive oil in a skillet and heat.  Once hot add the mahi mahi and cover.  Cook a few minutes on each side until done.  Really the mahi mahi is pretty darn easy.  I cooked my quinoa as directed on the packaged and placed my mahi mahi on that, instead of my usual garlic cream sauce.  So now I bet you're wondering how to make the cream sauce so here goes, you will want to start the cream sauce first as it will take the longest.

You will need:
the smallest carton of heavy whipping cream possible
a few garlic cloves
butter
olive oil

Drizzle your garlic with the olive oil and roast in the oven.  I believe Megan J. is more specific in her simple pleasures post.  Once garlic is roasted you will want to use a garlic press or blender on it.  Add garlic to the heavy whipping cream and about a tablespoon of butter in a saucepan and heat.  Allow the sauce to reduce to desired consistency and pour on top of your mahi mahi when it's ready.  Although this is easy the sauce does take some time to get to the right consistency.  Once it's done though, you'll love it!

Enjoy! Megan S.

Saturday, January 28, 2012

Crispy Chicken Salad



This salad turned out to be real tasty.  I highly recommend eating it.

The Chicken:
1 small chicken breast
About 8 saltine crackers
½ cup flour
1 egg

The Dressing:
1 tablespoon hoisin sauce
1 tablespoon peanut butter
2 tablespoons rice vinegar
1 tablespoon sesame oil
¼ teaspoon chili paste (less or none at all if desired, I like it spicy)
1 teaspoon soy sauce

The Salad:
Romaine lettuce
Shredded carrots and cabbage
½ small can of mandarin oranges
5 cherry tomatoes, halved
¼ cup shelled edamame (follow cooking on package)
2-3 wonton  wrappers, cut into strips (optional)

 1. .Preheat oven to 350 degrees.
2. Crush saltine crackers into fine bits and mix with flour in a small dish, set aside.  Whisk egg into small bowl season with salt and pepper and set aside.  Cut chicken into bite size pieces and coat in the flour/cracker mixture.  Dip chicken into egg, fully saturating it and then again in the flour/cracker mixture and refrigerate.
3. Spray a small baking dish with cooking oil, place wonton strips and bake until golden brown 7 or so minutes. 
4.Heat a small skillet over medium high heat with a couple of tablespoons of oil and cook chicken until golden brown, or cooked through.
5. Cook edamame.
6. Make the dressing by whisking the hoisin sauce, peanut butter, vinegar, soy sauce, sesame oil, and chili paste together in a small bowl.  Set aside.
7. Once chicken is cooked toss in a bowl with lettuce, carrots, cabbage and dressing until well coated.  Plate your salad and top with tomatoes, oranges and wonton strips. 

There are all kinds of variations you can make with this salad.  Use grilled chicken instead for a healthier approach.  Mix up the veggies, substituting your favorites.  I usually pick my ingredients based on color.  I’ll be honest with you.  I like my food to be pretty.  A meal should always have something green, red or orange, and a neutral color in my opinion.  By doing this I am able to trick myself into eating somewhat healthy.   I try not to overdo my ingredients though, paring it down to a few for maximum flavor explosion.  If there is too much going on in a dish, it tends to overpower the thing I like most about it.  In this salad, the dressing is the real winner.  I wouldn't add anything to the salad that could possibly compete with the flavor of the dressing. 

Turns out when you purchase wonton wrappers, there are at least 50 in the package.  So you will certainly see something in the wrapped variety for at least one more recipe. 

Friday, January 27, 2012

Thai soup!

So, apparently it's the year of the dragon in the Chinese zodiac.  Which is a big deal, it seems.   I had to do some googling to figure out what this meant or why it was important and have gathered that those who are born in the year of the dragon are the luckiest of all.  Like they just have really good luck.  This is not me.  You know the saying that says, "if it weren't for bad luck I'd have no luck at all?"  Yup.  That's me.  During my google travels I also discovered that I was born in the year of the pig (what up '83!).   This means that I love to overindulge and I want to do everything right.  I also have a taste for luxury and people often think I'm too good to be true.  Probably why I helped start a super awesome cooking blog :)

Here's another fun fact. I heart Thai food.  I could eat it all day every day and be a happy camper.  I love the flavors, the textures, the spice.  Especially the spice.  My favorite is the Tom Kah soup which is a hot and sour soup.  It's absolutely delicious and I don't tire of it.  I do, however, tire of the $15 price tag at Thai Palace.  I mean, seriously?  So when I found this recipe that's a pretty close substitute I was pretty stoked.  Hopefully you'll like it as much as I do!

You will need:

1 13.5 oz can coconut milk (Thai kitchen lite is awesome)
2 cups veggie broth
1 cup water
the juice of one fresh lemon
the juice of one fresh lime
1 tbsp sesame oil
1/4 cup green onion, chopped
2 tbsp grated fresh ginger
hot pepper (chopped, and added to taste)
1 stalk lemon grass, sliced
2 cloves minced garlic
1/2 cup minced celery
1/2 package of tofu (I prefer to use the spouted variety as you get much more nutritional value)
2 tbsp olive oil
1 cup rice, prepared

Cut tofu into cubes.  Put oil in a skillet and warm.  Once oil is heated, add tofu.  Cook until browned on all sides.  In the meantime, combine all the rest of your ingredients in a pot and cook over medium heat.  Simmer.  During all this hub-bub you should also be cooking your rice.  And to be honest, I can't help you with that.  Somehow, I always manage to mess rice up.  Which is stupid cause it's not hard.  But I digress.  Once your tofu is browned and delicious throw it in the pot with everything else.  Let simmer as long as it takes rice to cook.  Take one heaping scoop of rice and put it in a bowl and then fill 'er up with soup!

Cheers!  Megan J

Monday, January 23, 2012

Chicken Lo Mein

For some reason I always think it's going to be REALLY hard to make a Chinese inspired dish.  I don't know why, I just do, fortunately, most times that I've tried it hasn't been nearly as hard as expected.  Admittedly, it took me two attempts at lo mein to get a dish that tasted good.  Not because this recipe is hard, simply because I wasn't using the right ingredients, sometimes that happens when you experiment in the kitchen.

For this recipe you will need:
one chicken breast
spaghetti noodles (I used GF rice noodles)
a cup or so of frozen stir fry veggies, or buy your fave fresh veggies instead
2 T. sesame oil
2 T. soy sauce
2 tsps. ground ginger
1-2 garlic cloves minced
1 tsp. corn starch
2 T. hoisin sauce

Start by thinly slicing your chicken breast.  Combine 1 T. soy sauce, 1 tsp. ground ginger, minced garlic and corn starch in a bowl with your sliced chicken, coating chicken well.  Let this sit while you start your pasta, use as little or as much as you want, cook pasta according to package directions.  When you add pasta to water start your chicken.  Cook chicken in 1 T. sesame oil on medium high heat until mostly cooked.  Remove chicken from pan, add 1 T. sesame oil and sautee veggies for a couple minutes.  I used frozen veggies because I'm always in a hurry and it was easy.  Feel free to use fresh veggies of your choice instead and sautee.  When the pasta is done cooking add it and the chicken to the pan with your veggies.  Add the other T. of soy sauce, 1 tsp. ground ginger and the hoisin sauce.  Cook together in the pan for about 5 minutes.  If your dish gets too dry feel free to add a little bit of water.  Cook together until pasta, chicken and veggies are well coated with your sauce and then dish up.

I really enjoyed cooking and eating this dish.  It probably won't completely take the place of the lo mein at my favorite Chinese restaurant but it will probably help with cravings between visits.

Now check out this somewhat old picture of Megan J. and me (Megan S.)

Monday, January 16, 2012

Ah, simple pleasures.

I truly believe in life's simple pleasures.  Those small things that will always bring a smile to your face no matter what's going on.  Sometimes it's a great song, like Short Trip Home by Edgar Meyer and Co, or putting on clothes fresh out of the dryer.  Ahhhh.  Love it.  And sometimes it's things like your favorite foods.  I grew up on some serious comfort food like meatloaf, goulash, spaghetti and butter noodles.  Of course, with the whole vegetarian thing a lot of those are off limits.  However, I find that I will always make time for one of my all time favorites - bruschetta.

You will need the following:

1 baguette (I like whole wheat, go figure)
2 ripe roma tomatoes
one grocery store container of fresh basil
two fat slices of fresh mozzarella (the squishy kind)
that garlic I made you roast last week
2 tbsp olive oil

Slice baguette into thin slices (approximately 6 slices).  Drizzle each piece with a little olive oil.  Adjust oven so the rack is down fairly low and put the baguette pieces on a cookie sheet and broil until they're slightly crisp.  Switch the oven to about 400 degrees and remove cookie sheet.  Slice cheese into small enough pieces to fit on each piece of bread and layer.  Put back in the oven until cheese is melty.  At this point I put my garlic in as well to get that warm again.  Once cheese is melty add tomatoes to each one followed by a leaf of basil.  Remove garlic cloves from roasted bulb and place one on top of each basil leaf.  And you're done! 

Now, normally I would tell you to pour a fat glass of wine and enjoy but if you're like me you went a little overboard over the holidays and need a breather.  I went for an americano with my dinner tonight and it was quite nice.  The only downer is I may be up all night.  Whoops.

Also, you may have noticed pictures at the end of the last few entries.  Seemed like a good idea to give you all faces to go with the names so you can properly facebook stalk us :)

Cheers!  Megan J

Friday, January 13, 2012

Salsa


So we all have those nights, nights when you're just too damn lazy to cook an actual dinner.  Usually when I have those nights I make some ramen, but lately I've been trying to eat healthier and all that crap.  When you're having one of those lazy nights and are trying to pick healthy options it can be easier to make an appetizer and pig out till you're full.  This recipe is perfect for one of those nights.  Really it's become my version of "having a salad," especially since I HATE salad.

You will need:
tortilla chips
approx. 3 vine ripened tomatoes
1/2 an onion
1/2 jalapeno
1 garlic clove
1/4 C. cilantro
Juice from 1/2 lime(it tastes better when you use an actual lime instead of the bottled crap, take my word for it)
cumin
salt
pepper

The amounts listed are guidelines.  In my experience different people prefer different ratios.  If you like spicier salsa use more jalapeno and/or use the seeds in your mix.  You can throw most everything in a food processor and let it do the work if you like the quick and easy route.  For some reason I prefer to chop everything myself (I'm weird like that).  Once the veggies are chopped up add the lime juice and season w/cumin, salt, and pepper to taste.  Mix everything together and taste test. 

I posted this recipe after the chicken tortilla recipe as some of the ingredients are the same.  You can use leftovers from one to prepare the other.  Hopefully this keeps your veggies from going bad in the refrigerator before you get around to using them.  I have a tendency to forget that I have veggies, mostly because I usually have to force myself to eat them, I've never liked things that taste like the color green.  I prefer to use the remainder of my lime as a garnish in my margarita.  So get your margarita ready, grab a bag of tortilla chips and make this your dinner!
Megan S

Tuesday, January 10, 2012

Lasagna


I've mentioned in a previous post what a picky eater I was (still am in some regards) growing up.  My diet consisted mainly of mashed potatoes and peanut butter and jelly sandwiches.  One day I would love meatloaf and the next I would be screaming I wouldn't touch the stuff.  Perhaps I was exerting my independence at a young age?  Hah! Who am I kidding, I was a brat.

I refused to eat my Mom's tuna noodle casserole unless she blended the cream of mushroom soup first.  I swore not to eat venison, only beef, so before each meal I would ask her which she was using.  90% of the time it was venison, 100% of the time she told me it was beef.  If there was an open jar of pickles on the table, I would insist it be covered and removed to the far end so I wouldn't have to smell it.  The texture of melted cheese on pizza made me gag, so I would remove every shred of it, consuming only the crust, sauce and pepperoni.

I did, however, love my Mom's lasagna.  I'm pretty sure she would prepare it while I wasn't around, so I wouldn't see what was going in it.

1 lb ground beef
1/2 onion (yellow or white)
1/2 green pepper
1 large can of spaghetti sauce
1 16 oz container of cottage cheese
No-boil lasagna noodles
1/2 cup shredded Parmesan
1 cup shredded cheese blend
1 cup spinach
1 egg
Salt and pepper TT
Crushed red pepper TT
2 cloves garlic, minced

Preheat oven to 350 degrees.
Cook beef in large skillet along with garlic, onion and pepper until fully cooked.  Drain excess fat, return to pan along with crushed red pepper and can of sauce.  Let simmer for 10-15 minutes.  While this is cooking, break egg into a medium sized bowl and mix.  Add cottage cheese, Parmesan and salt and pepper.  Mix well.  Tear spinach into bowl and incorporate into mixture.
Once meat mixture is done, place a bit into the bottom of square baking dish and cover with 2 lasagna noodles.  Add half of cottage cheese mixture and spread out so noodles are fully covered.  Layer two more noodles and top with 1/2 of the meat mixture and shredded cheese.  Follow with more noodles and remaining cottage cheese mixture.  Place final noodles atop and the rest of meat mixture and shredded cheese.  Cover with aluminum foil and bake for 45 minutes.  Remove foil and bake an additional 15 minutes uncovered.  Remove from oven and let it set for about 10 minutes while you prepare any side dishes, a small salad and garlic bread perhaps.
Enjoy.

Sam

Sunday, January 8, 2012

Pasta


As a vegetarian. you rely on a few diet staples.  Beans, salads, carrots, potatoes, and pasta.  The trick is to find a way to make it nutritional AND interesting.  It can be fun to go to different restaurants and sample things and try to make it at home.  Often times it's an absolute disgusting disaster and you can't even manage to finish whatever the hell it was you "cooked" and sometimes you get it right.  I remember one of my first few weeks at school in Bozeman I found this fancy Italian restaurant called Johnny Carino's.  Being from a small town that's about 2 1/2 hours from the closest interstate I had never encountered such a place before.  And to me, it was magic.  Now that I'm a little older I realize it's not so great and it's overpriced but at 19 I thought a lot of things were great.  Oh, to be naive again.  I can't for the life of me think of what the hell they called the dish I loved so much but it tasted a little something like this fun pasta I threw together.

You will need:
whole wheat pasta, preferably bow tie or angel hair
2 tbsp capers
2 tbsp black olives, sliced
1/2 cup canned artichoke hearts, cut into bite size pieces
1 tbsp feta cheese
1/8 cup chopped scallion
1 head garlic
1/4 cup cherry tomatoes, halved
3 tbsp olive oil
1/4 cup fresh basil, cut into small pieces
A dash of salt and pepper

So, to start you're gonna want to roast your garlic.  You won't be using all of it in this recipe but believe me, you'll eat what you don't put in the pasta.  Seriously, that shit is delicious just spread on crackers.  Or mixed in hummus.  Or just straight.  Preheat the oven to 400 degrees.Cut the top off the garlic exposing the tops of as many cloves as possible.  Place garlic in foil and pour 1 tablespoon olive oil over the top.  Add salt and pepper to taste.  Close the foil all the way around the garlic and pop it into the oven.

So, while that does it's thing you can get to work on the rest of the ingredients.  Cook pasta according to directions.  Just do a small amount.  Whatever you think you can eat.  Take the shallot and cook it on medium heat until it becomes translucent.  Then combine capers, olives, shallots, tomatoes, feta, fresh basil, and artichoke in a bowl.  Hopefully by this time the garlic should be done.  To test it you can pull it out of the oven and poke one of the cloves with a fork or whatever you have handy.  If it's soft, it's done.  If you get resistance, put it back in.  Pull out a few cloves and cut them into bite size pieces and add to the bowl.  Drain pasta and put the last bit of the olive oil in the pot with it.  Side note, but what's the difference between a pot and pan?  This is one of my life's mysteries.  Throw the bowl full of yummy in with the pasta and toss it.

Serve and enjoy!  This would pair well with a nice crisp white wine, perhaps a Sauvignon Blanc.  My faves are from New Zealand as they get a touch of grapefruit flavor to them.

Megan J