Posts tagged ‘Cook’

Linkage

I know I usually only post feminist-related links, but today isn’t Friday and I feel like posting some a little more blog-related.  So here are some other things I’ve been reading recently:

Cook:

Hook:

Book:

December 1, 2009 at 7:38 am 2 comments

Cooking the Turkey

I am so  not an expert here, what with Sundays turkey being the first I’ve ever cooked, so here’s a couple links to help with figuring out timing etc.

=] Ariel

November 25, 2009 at 2:57 am Leave a comment

Pumpkin Black Bean Soup (recipes from my mom’s cookbook)

Guest post from my mom =]  (Thanks)

I’m going to add that this recipe is delicious and has a bit of a tex-mex taste to it.

-Ariel


Hi there!  I’m Lin and I happen to be Ariel’s mother.  Currently Ariel and I are approximately six thousand miles apart.  Thanks to the internet the distance doesn’t really exist for us.  Like Ariel I very much enjoy cooking and baking.  My cooking style is a little different.  For starters I’m a vegetarian as is my son.  My husband is a meat eater.  My cooking reflects my household.  I tend to cook veg meals that go well with a simply cooked piece of meat or with the addition of grilled chicken or seafood.  Right now I am excited because canned pumpkin is finally in the stores.  I love to cook and bake with canned pumpkin.  My plan is to stockpile cans of pumpkin so that I’ll have plenty to last through the winter months.  In celebration of canned pumpkin I am sharing a favorite recipe Pumpkin Black Bean Soup.  It’s quick, easy and delicious!  For the meat eaters in your home feel free to grill some shrimp seasoned with cumin and pepper and add to their serving.

  • 2 15 ounce cans of black beans drained and rinsed
  • 1 medium onion chopped
  • 1 red or green pepper chopped
  • A few celery stalks chopped
  • 1 tablespoon olive oil
  • 1 tablespoon chili pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 4 cups vegetable broth
  • 1 15 ounce can pumpkin puree (be sure it’s pure pumpkin not pie mix!)
  • 2 teaspoons minced garlic
  • Salt, pepper to taste
  • ¼ chopped cilantro (optional)
  • 1 tablespoon fresh lime juice (optional)

Saute onion, pepper, and celery in olive oil until translucent.  Add garlic and seasoning and sauté for another minute.  Add broth and black beans and bring to a boil over medium high heat.  Lower heat to medium and add in pumpkin puree.  Stir until well blended and simmer a few minutes.  Stir in lime juice.

When serving sprinkle fresh cilantro on top of the bowl.

This entire recipe takes about 30 minute’s total.  10 minutes prep time and 20 minutes cook time.  Enjoy

November 10, 2009 at 2:25 pm 2 comments

Mexican Chicken and Lime Soup

This was soo yummy last night.  The flavor is unique and intense; perfect for hot or cold weather.  I should have taken a pic of it, but I didn’t think to until after it was gone.

Mexican Chicken and Lime Soup

Ingredients:

  • 1 liter/4.5 cups water
  • 2 chicken bouillon cubes (or sub stock)
  • 3 chicken breast halves
  • 3 large onions
  • 3 -4 cloves garlic
  • 2 chili peppers, de-seeded
  • 2 tomatoes
  • 2 limes
  • a handful of cilantro
  • seasonings (salt, pepper, oregano, whatever you like.)

Cook:

  1. Put water, bouillon cubes, chicken, seasonings, garlic, and one chopped onion in a pot and bring to a boil.  Reduce to medium heat, cover, and simmer until chicken has cooked.
  2. While chicken is cooking chop and saute onions, chili, cilantro, and tomatoes (put the cilantro and tomatoes in last, after the chili and onions have had a chance to soften.  For stronger cilantro and/or chili flavor, do not saute.)
  3. Shred chicken when it is cooked and return to pot.  Add sautéed vegetables to the pot.
  4. Halve the limes and squeeze the juice into the pot, then toss the rinds in the pot as well.  Simmer for about ten more minutes to absorb the flavors, then serve.

This recipe had a slightly more involved cooking process than I usually go for but was definitely worth the effort.  It was just as good cold this morning for breakfast.  =]

-Ariel

October 23, 2009 at 2:36 pm 1 comment

Lettuce Wraps

Messy to eat, but so good…

Lettuce Wraps

Ingredients:

  • half kilo/1lb: minced/ground chicken
  • 5 cloves garlic
  • 2 large chili peppers, deseeded and chopped
  • 2 tbsp peanut or sesame oil
  • 2 tbsp fish sauce
  • 2 tsp soy sauce
  • a large handful of fresh basil
  • coriander, salt, pepper to taste
  • lettuce leaves (I used iceberg, but I suppose anything with leaves large enough to make a wrap out of works.)

Cook:

  1. Fry chicken and chili in oil until chicken is cooked.
  2. Add soy sauce, fish sauce, seasonings, and garlic.  Mix in and cook another minute or two for the flavors to absorb.
  3. Serve with a side of whole lettuce leaves to scoop the mix in a wrap with, and maybe a side of rice if desired.

Lettuce Wrap Mix

Enjoy!

-Ariel

October 22, 2009 at 12:38 pm Leave a comment

Tzimmes

Happy Rosh Hashanah!

I am exhausted. Wednesday night my Host Dad and two of his neighbor friends went to France for a long weekend for good eating (I’m excited about all the wine and chocolate they brought back!) And for the New Year I planned a holiday dinner for the neighbor women-friends and their kids. My challah came out very ridiculous looking. It tastes good, but anyone who has ever seen challah before knows that this is not a flat bread, and mine was about an inch and a half high at best. I am going to have to work on that (in my defense, I’ve never baked any kind of bread before, and was mixing two recipes I found online.)

On the bright side, everything else came out fantastically. My tzimmes in particular, so that is the recipe I am going to share in this post. This recipe is an all-carrot tzimmis, but half of the carrots can easily be substituted for sweet potatoes.

Tzimmes

Ingredients:

  1. 1kg/2lbs carrots (peeled, then sliced)
  2. Water (enough to cover carrots)
  3. About 4 large tablespoons of honey
  4. Half a lemon’s worth of lemon juice
  5. Tablespoon of cinnamon
  6. Three handfuls/half cups of raisins/prunes/dates (total. The ratio and choice of dried friuts are optional)
  7. A pinch of salt
  8. 2 Tablespoons butter (optional)

Cook:

  1. Toss everything into a large saucepan, pour water in until carrots are covered. Stir together.
  2. Bring the water to a boil, then lower the heat to medium-low and cover, stirring the carrots occasionally until they are tender. (15-20 minutes)
  3. Uncover and bring back to a boil, letting the water cook down so that the liquid forms a glaze on the carrots. Stir occasionally.
  4. Stir in butter if desired, then serve!

L’Shanah Tova!

-Ariel

September 21, 2009 at 3:16 am Leave a comment

Italian-American French Onion Soup

So tonight was of those evenings where, while being dragged past the kitchen by a three year old, I looked at the clock and realized that it was dinnertime.  And I hadn’t even an idea for dinner.  Usually I plan out dinners for the following week on the Thursday or Friday before and over the weekend we do a big shop, but this week we were a bit unorganized and so was the big shop.  Now there is some funky purple uterus-shaped (is that enough adjectives for you?) root sitting on the countertop but none of the vegetables that would grill up quick and taste good as a side with chicken (my fall back plan.)

No fear.  I did a quick inventory of what we did have and remembered a Rachel Ray recipe that I’d read once, and made a soup based off of what I remembered.  It was good.  I’m going to call it Italian-American French Onion Soup. Because I don’t remember what she called it.  Here’s what I did:

Ingredients: (in no particular order)

  • chicken breast (I used was was probably 1.5lbs for four adults, and thought 2lbs might have been better.  Assorted veggies could be substituted for vegetarians)
  • one large purple onion (because I like the purple ones)
  • three-four cloves of garlic
  • one chili pepper
  • can of chopped tomatoes
  • bouillon cube (I used chicken flavor, but vegetable would work too.  Also, if you have stock, that would work too.)
  • water
  • olive oil
  • seasonings
  • parmesan cheese
  • two hamburger buns.  Because that was the fanciest white/whole wheat bread in the house.

Preparation:

  1. cube the chicken (or slice various veggies)
  2. slice the onion
  3. chop the garlic
  4. de-seed and thinly dice the chili pepper
  5. pre-heat the oven (to toast the bread.)  350’F or 200’C, it doesn’t really matter though, as long as it toasts.  (I sliced the buns in half before toasting.)

Cook:

  1. Put some olive oil in a sauce pan and cook the chicken through on medium-high heat.
  2. Add onion, garlic, chili pepper.  If you like it strong, move on to step three.  If you want the onion and garlic taste to be more subtle, let it cook until the onion gets soft.
  3. Add can of chopped tomatoes.  Fill can with water, add to soup.  Fill can either half or all the way again with water (eyeball it,) add to soup.  Add bouillon cube.
  4. Season to taste.  Fresh is always better, but I used dried oregano and basil.  Also, salt and pepper.
  5. Let the soup cook for about 10 minutes to absorb the flavors.  Stir occasionally.  Toast the bread face down for a bit, then flip it and put some parmesan cheese on it.  Let the cheese melt.

That it.  Put the toasted bread in the bottom of a bowl and pour soup on top.  Garnish with a bit more parmesan and enjoy!  This fed four adults with no left-overs, but it’s pretty easy to adjust.  One of the things I really liked about this recipe was how completely easy and fast it was (including prep time, it should not take longer than 20-25 minutes) and also how wonderfully quick clean-up was after.  Plus everyone really enjoyed it =]

-Ariel

September 9, 2009 at 11:07 am Leave a comment


Cook & Hook

A fun, feminist blog for the Suzy Homemaker in some of us.

Calender

August 2017
M T W T F S S
« Feb    
 123456
78910111213
14151617181920
21222324252627
28293031  

Categories

1 Book Cook Hook Other

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1 other follower