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Mmmm, Yummy Food
| | Daikon in Japan | Peanut Sauce | Chris' Fishy Goodness | The Breakfast of Champions | The New Pork and Beans | Ole "Lasagna" | Carroty Soupy Goodness | |
| Do you have a recipe to submit...email me: mish_c(put in the *at*y-thingy)yahoo.com . I'm serious. Send me your favourite meals. Do it now. Let's share the goodness. |
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I found it!! I get LOTS of compliments on this sauce. Write it down and carry it close to your heart. The Greatest Peanut Sauce Ever....EVER!! (I named it) 1 cup peanut butter 3 tbsp chicky broth 1 tbsp sugar chunk of minced up ginger 2 cloves miched up garlic 3 tbsp soy sauce 1/2 tbsp red curry paste Grind it all up real good together in a food processor or blender. Heat it all up on the stove top, stirring and adding water and/or more chicky broth to thin it out till it reaches a good consistency. Taste test as you go along and add what you need too. Notes: I usually end up using a whole normal sized can of chicken broth through the thinning process (yes, that's spelled with an 'O' it should be pronounced like an 'O'!), but if you're doubling or tripling the recipe (which I suggest doing then bottling it and keeping it in the fridge for easy access when you're having a craving) then it can get a little salty with just broth so use some water as well. I like to cook chicken breast smothered in the stuff in a pyrex in the oven, I've also topped this with Tater Tots for a high-nasty-fat-but-really-sinfully-good treat. Stir fry chunks of chicken (and tofu chunks) in a little sauce. A plate full of rice noodles and the chicken/tofu, then add chopped cilantro, cruched peanut hunks, fresh limes' juice, hot pepper seeds, brocolli pieces, more peanut sauce, grated carrot...anything you can think of, whatever your preference...for some good Pad Thai. This creative personalized dish is from Terri and is great for a dinner get together. Lots of chopping, but everyone can put on what they like. Let me know if you come up with more uses for this goodness. up |
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Look ma, I'm eating fish!!! Chris, if you're reading this, what the heck did you put in that fish when you made it for Heidi and I. I would love to put it up here for all the world to enjoy. up |
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I used to think that the greatest breakfast of champions was a room temperature beer and left-over cold pizza. It is not. It is second only to the following. Ingredients: Half a Desert Tofu Package (save the rest for tomorrow morning) One Banana Milk or Soy Milk or Rice Milk, whatever your digestive tract will allow Cereal of choice You take a half of one of those desert tofu packs (they even come in better flavours back home as opposed to here that are all just really plain, it would be even better back home), put it in a giant bowl, add some cereal (I'm into the Tenney's Corn Pop things they have in Japan but are actually from Illinois, they're like Corn Pops, but they're not), thinly slice a banana on top of the heap and then add as much soy milk (or milk if you're not a lac-freak like I am) as needed to be able to mix it all up into a fabulous mixture of breakfasty goodness. Also good with any kind of fruit of the softer variety (coconut or apples may not go over as well but strawberries are fabulous, unless you're Riley). up |
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Ingredients: 3 cups water 1 cup dried lentils chopped onion sausage, cooked and sliced, good sausage too, like big fattys, not breakfast sausage salt and pepper and cumin to taste Put water, lentils and onion in a saucepan over medium heat. Bring to a boil and cook it all for about 15 minutes. Put in the sausage, salt, pepper and whatever other seasoning you want, cumin works good. Simmer down till the lentils are soft, maybe 5 or 10 minutes more. up |
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This is kind of like lasagna only not. Todd and I used to make this all the time. I can't remember if we came up with it on our own, or if we modified an already existing recipe. Okay so other than the layering idea and the tomato sauce this is nothing like lasagna, but go with it. Ingredients: a can of refried beans a can of tomato sauce a package of corn tortillas cheese (or likeness thereof) vegetabley goodness like peppers of all colours, chopped up small jar of salsa (optional) you can also do cooked ground beef cumin I would begin by cooking up the refried beans with salsa and cumin and if you're using ground beef, the ground beef. You can also choose to season this mixture of goodness with taco seasoning if you're into eating chemicals. A side note: This mixture of goodness can be used on it's own as a tortilla chip dip. Back to our regualarly scheduled programming of "Julia Child"...Heat the oven to 350 degrees. Grab your handy pyrex casserole pan (I use the glass rectangular ones at my parents' place) and put in a bit of tomato sauce then layer to your hearts content... tomato sauce layer tortillas layer tomato sauce layer refried bean goodness mixture layer a bit of cheese layer tomato sauce layer tortillas layer tomato sauce layer peppers and any other veggie goodness you feel like layer a bit of cheese layer tomato sauce layer tortillas layer tomato sauce layer refried bean goodness mixture layer a bit of cheese layer tomato sauce layer tortillas layer tomato sauce layer a big ol' wack of cheese goodness layer on top The basics of this idea is to always have tomato sauce on either side of the tortillas and then alternate beans and veggies between the tortilla layers. Bake it in the oven for about 30-40 minutes or until the center seems cooked. Spoon it up and serve with Sol (or if not available, Coronas will do) and some fresh made guac. up |
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In this lovely soup, the rice and lentils make a complete protein, so it's nice and filling, but it's all blended so it doesn't feel like you're eating rice and lentils. I like mine peppery, but you may not. You can substitute diced ginger for cracked black pepper and it's honestly a little better! About 6-9 carrots, cut in hunks 2 celery stalks, diced 2 onions, diced 1 can coconut milk 1/2 cup rice 1/2 cup lentils (red) tbsp-ish of butter, marg or whatever you prefer to cook with canola oil Boil carrots in a big sauce pan, and I mean a BIG sauce pan, about half full of water. Once the carrots are soft, strain the stock into a container of sorts, whatever's laying around. I use a glass measuring glass bowl. Put carrots aside. Put butter and some oil in the big sauce pan. Saute up the onion and celery with cracked black pepper and salt. When soft, add the carrots and about 3 cups of the carrot stock. Bring to a simmer. Blend with a hand blender (or whatever you have in your house to spin things at high velocity) until chunky/smooth. Stir in coconut milk, some more salt and possibly more pepper (if you like it peppery), rice and lentils and bring to a boil. Cook for about 30 minutes. Get out the handy hand blender again and hit everything again, adding stock or water until it reaches a lovely velvety consistency. Simmer for about another 30 minutes at least. Serve warm with bread, if you eat bread. up |
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