Here is where i will be trying out new things to cook for Master. I love to cook but would really enjoy increasing this skill for Him so that everything i make and cook for Him is delicious. i'll share any recipes and triumphs here. Ok..ok...i'll tell you about the disasters too. :)
February 8th, 2015
It's been a long time since i've posted on my own blog. a shame but something i am committed to working on because it means something to me. Master has expressed a desire for mne to improve upon my cooking. i'm not a bad cook, i just tend to...not cook, lol. Well, once a week or every two weeks, i will be making Master a special, homecooked meal from a recipe i find. tonight it was homemade Chicken Marsala. i wish i had thought to take a picture, but i will from now on.
He loved it!! It looked exactly like the recipe picture on the internet! There are a few things I would do differently next time...more garlic, less marsala wine or maybe a dry one rather than a sweet one. (before this dish i didn't know there were two types of marsala wine, lol) I was shocked at how easy it was. Next time i am making weinerschnitzel and spatzle! well i HOPE that is what it will come out as. *grins*
March 4th, 2013
Tonight i made chicken Parmesan for Master and the older three children. (the younger 4 were with their father for the night) i breaded the chicken breasts with italian breadcrumbs and baked them in the oven, made penne pasta with sauce, and then put it in a baking dish (two actually) with mozzarella cheese and parmesan and then set the cooked breasts on top of the pasta, added sauce and more mozzarella cheese to each breast and then baked them for about 25 minutes to heat through.
Master loved it and ate His serving and half mine. i served it with a side salad and rolls. He commented later on how much He really liked it so it is something i would love to make again for Him. :)
It was super simple and the kids loved it too.
i love to cook and have three recipies id share with you :) it and abstract art are my fave hobbies.
ReplyDeleteTex mex turkey lasagna
ReplyDeleteIngredients
1 pound ground turkey, cooked and diced
3/4 cup prepared salsa
1/1/2 teaspoons cumin
1 (14/1/2 ounce) can diced tomatoes
1 (8 ounce) can tomatoe sauce
1/2 teaspoon garlic powder
1/2 cup chopped green bell pepper
6 oven ready lasagna noodles
1 can of corn or 1 cup fresh/frozen corn thawed
1 (15 ounce) can of black beans rinsed and drained
2 cups shredded Mexican four cheese mix
1 (4 ounce) can black olives sliced
1/4 cup chopped green onions
Wash hands and preheat oven to 450 degrees
In a large bowl stir together first 7 ingredients. Coat 9-inch square baking dish with non stick spray. Spread one cup of sauce in bottom of dish. Arrange 2 noodles over sauce.
Top with 1/2 corn and half of beans. Sprinkle with half cup of cheese and top with 1 cup sauce. Repeat layers topping with remaining 2 noodles.
Spread remaining sauce over noodles and sprinkle with the rest of the cheese.
Cover and bake in preheated oven at 450degrees for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 14 minutes. Sprinkle with black olives and onions.
In Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH
ReplyDeleteThese small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece. The name comes from the Turkish word "dolma" meaning "stuffed." They are time- and labor-intensive to make, so the recipe is for a pretty large quantity. They can be stored in the refrigerator for several days, or frozen.
1 jar of large grape leaves in brine (about 60-75 leaves) or about 180 small leaves
8 cups of water
2 pounds of lean ground beef
1 cup of uncooked short-grain rice
2 medium-large onions, finely chopped
5 tablespoons of olive oil
1 bunch of fresh dill, chopped
1 tablespoon of fresh mint, chopped
juice of 3 lemons
1/4 teaspoon of pepper
1 teaspoon of sea salt
2 cups of water
Blanch the Grape Leaves
ReplyDeleteBring 8 cups of water to a boil in a large pot, add juice of 1/2 lemon and the salt. Carefully unroll the leaves (do not separate them). Turn off the heat and place leaves in the hot water for 3 minutes. Remove leaves and place them in a bowl and cover with cold water. When cooled, drain in a colander. It is not unusual for many of the outer leaves in the jar or can to be damaged, or to tear while using. Set these aside to use later in the recipe.
Prepare the Filling
Soak the rice for 10 minutes in hot water and drain. (Alternatively, sauté the rice with the onion.) Sauté the onions in 1 tablespoon of olive oil until translucent, not browned. In a bowl, combine the onions, ground beef, rice, remaining olive oil, dill, mint, juice of 1 lemon, and pepper. Mix well by hand.
Filling and Rolling the Leaves
Gently separate one leaf and place it shiny side down on a work surface. Place a pinch (up to a teaspoon) of the filling on the leaf at the point where the stem joined the leaf. Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf. Roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used.
Cooking the Stuffed Grape Leaves
ReplyDeleteBecause the leaves on the bottom can burn while the filling cooks, put a plate or wooden souvlaki skewers in the bottom of a heavy-bottomed pot (see tip below). The plate should fit as closely as possible to the sides. If there are unused leaves, or leaves that were torn and not used during the filling process, put them on the plate or on top of the skewers. Place the dolmathakia on top, packing them closely together (not squashed), seam side down, so they don't unroll during cooking. Layer them until all are in the pot (2-3 layers is best, but no more than 4 layers). Place several unused leaves over the top. Take another plate and place it upside down on top of the dolmathakia, with something to weight it down (a second plate works well). Add 2 cups of water to the pot and cover. Bring the water to a gentle boil, add the remaining lemon juice, reduce heat to low and simmer for approximately 50-70 minutes. Check to see if done. If the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again. Cooking time depends both on the type of pot used and the particular stovetop element.
If preferred, use a pressure cooker. No plates needed, but do use the skewers in the bottom. Pack the dolmathakia into the pressure cooker, add the 2 cups of water, close and cook for 15-20 minutes at the first pressure mark.
Serving
Individual servings of dolmathakia are 4-5 pieces on small plates as an appetizer, however they can also be used as a side or main dish. Serve dolmathakia warm or at room temperature with avgolemono (egg and lemon sauce), lemon wedges, tzatziki, or unflavored yogurt on the side.
Storage
These will keep well in the refrigerator for about 5 days. Return to room temperature before serving. Drizzle olive oil on top and cover to store. They can also be frozen. If you do freeze, reheat in the microwave or by steaming and serve warm. Don't just thaw and eat.
Tips:
If you don't have a plate that fits or skewers, line the bottom of the pan with unused or torn leaves.
Leftover filling can be used to make stuffed vegetables like tomatoes, peppers, zucchini, and eggplant.
To make as a main course, use larger grape leaves and increase the amount of filling in each leaf to 1 tablespoon.
Ali's marvelous mango salsa
ReplyDeleteIngredients
2 small mangos
1 medium chopped red onion
2 tablespoons honey
1 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
Remove mango seeds and Chop mangos into bite size mini chunks. (peel first if desired) and put in large bowl. Chop and add the red onion. Then mix in honey, curry powder, salt, and pepper. Enjoy with your favorite chips. Cinnamon chips go great also
im sorry i posted so much but i hooe you like theese recipies :) im a slave and a food addict lol most of my rewards are food related.
thanks for all the great recipes! I will definitely be trying them!
ReplyDelete