Wednesday, March 31, 2010
Ingredients:handful baby organic spring time lettuce
one stalk romaine lettuce
freshly ground pepper
basil and parmesan vinaigrette
add spring time lettuce to salad bowl and tear into bite size pieces the romaine lettuce and add to same bowl. Slice almonds and add to salad. In a small saucepan with inch thick high in water allow water to come to a boil. Crack egg into water and keep egg together as a whole and kind of slightly break the center yolk. But keep egg together! When thoroughly cooked through turn heat off. Pour vinaigrette into salad and toss. One placed on plate, add egg on top and garnish with pepper. Serve, and enjoy!
Wednesday, March 24, 2010
All day I was just craving to leave school and enter into my happy little kitchen and cook up something fresh, new, and exciting as well as something that symbolized the pure beginning that Spring had finally sprung. (Well it did a few days ago until the rain showed up. . . but I am positive within a few more days the sun will clear up everything and Spring will jump right back into it's place.) So I came up with any and every lousy excuse just so my mother would hand over her apron and measuring cups and allow me to prepare dinner for the family. And out of my fabulous vegetarian mags, I stopped upon a moderately easy recipe that called for vegetables and lots of them! I mean it only makes sense to add vegetables into a vegetarian magazine, right? I added a few of my favorite vegetables and mixed the recipe up a tad to make it an absolutely outstanding and wonderful dinner.
half of green zucchini thinly sliced
2 cups sliced shiitake mushrooms
1 cup fresh asparagus cut into one inch pieces
1 small onion coarsely chopped
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 pint cherry tomatoes
1/2 cup white wine
1/2 cup torn fresh basil leaves
grated parmesan cheese
Preheat oven to 450 F and toss together mushrooms, asparagus onion, zucchini, oil, garlic, and red pepper flakes in a large cooking pan. Roast about 20 minutes, stirring half way through. While cooking, over medium high heat in a pan cook tomatoes until soft and starting to shrivel (about ten minutes). Then transfer all vegetables to a large serving bowl. Boil salt water with some olive oil and cook pasta for about 8 to 10 minutes. In the same pan (that veggies were in before) pour wine and put back into oven for five minutes. Drain pasta but reserve half a cup of cooking water and add it into the wine in the pan and mix all together. Add pasta and basil and water/wine to bowl of veggies and stir together. Serve and add basil for garnish with cheese. Enjoy! (add salt and pepper if desired)
Monday, March 22, 2010
4 cups all purpose flour
1 tsp salt
1 tsp baking soda
17 tablespoons butter, melted and allowed to cool a little
2 cups light brown sugar, firmly packed
1 cup granulated sugar
2 large eggs, beaten
2 egg yolks
3 tsp vanilla extract
3 cups chocolate chunks, roughly chopped to give large, irregular chunks
Preheat oven to 325 and lightly grease baking sheets. Sift flour, salt, and baking soda into a medium bowl. Combine butter and sugars in a large bowl and then add eggs, yolks, and vanilla extract and mix until combined. Add flour and chocolate chunks and stir until combined. Divide the dough into even and large rounds and space them graciously on cookie sheet. Bake about 10 to 15 minutes or until lightly golden and soft (they harden) Serve, and enjoy!
Sunday, March 21, 2010
So there I was ten minutes later with almost a cup full of orange juice to share among me and my three family members. But hey, I didn't have much to do the rest of the day so why not squeeze the rest of my oranges then? Well, because the rest ended up being pink Cara Cara oranges which are not really oranges rather than some sort of citrus fruit that simply does not squeeze juice out the same way a regular orange can. Therefore I was done, and with all my hard work had created a small cup where about each person in my family could savor one orangey, pulpy, all natural sip. And that sip I let linger in my mouth as long as possible savoring and enjoying every last bit. And it sure was worth it.
Fresh squeezed orange juice definitely, and by far beats the carton juice. When orange juice is fresh squeezed it tastes fresher smells stronger, and has way, way, way, more pulp! Which I absolutely love the taste of almost having to chew your orange juice because the pulp is so overpowering. Pulp gives orange juice a real and authentic taste resembling a true and real bite out of an orange. That is why I absolutely adore pulp in my orange juice, and I absolutely adore fresh squeezed, home-made orange juice. And for those who wish to pursue (or attempt) to make home-made orange juice, well the only ingredients necessary are oranges! and lots of them! And it is as simple (or complex) as that; squeeze a few oranges and. . . wahlah! (or not so wahlah as is , give it thirty minutes and then possibly wahlah!) So enjoy life, enjoy juice, and savor every bit of the two.
Thinly sliced sharp cheddar cheese
baby romaine lettuce
thinly sliced tomato
pinch of sea salt
thinly sliced cucumbers
tablespoon olive oil
light caesar dressing
whole wheat flat bread
Over medium heat add olive oil to frying pan and saute the tomatoes only until they become soft and juices are about to ooze. Sprinkle with salt and turn off heat. Mash up a bit of avocado and spread onto bottom slice of bread and then spread a little dressing on top of that. Add cheese, cucumbers, lettuce and the tomatoes. Cover with other slice of bread, serve and enjoy! (Or add whatever your little heard desires and enjoy!)
Thursday, March 18, 2010
Spring Break may have started over half a week ago, but today is the first day I feel that I am actually on vacation to enjoy the lovely spring time. The sun has finally decided to awaken behind the dark and dreary clouds and shine down upon the beach blankets and herb gardens. Today is such a beautiful day out that I feel I am back in Paris with my family walking along the endless numbers of parks enjoying the outdoors and fresh produce markets. Yet, surprisingly I am right here in my suburban home in Houston, Texas planting flowers with my mother and sister as well as adding a new member to my own little garden; parsley. We are three similar people, yet three very different people when it comes to life as well as food. Today I was in the mood to make a fresh and delightful lunch that I knew all three of us would enjoy, so I made lovely little sandwiches. However, our taste buds are not identical so I made three similar sandwiches yet three very different sandwiches. And here I am to share three different recipes that all correspond and are very easy to make all together: one for a vegetarian, one classic sandwich, and one with a little something added.
sliced red pepper
thinly sliced tomato
long grain white rice
2 cups water
1/2 teaspoon salt
1 teaspoon butter
dash of extra butter and garlic salt
For the Rice: combine rice and water in a 3 qt. saucepan and bring to a boil and stir once. Cover with tight fitting lid and reduce heat and simmer 20 minutes. Remove from heat and let stand 5-10 min. longer. For the Veggies: while the rice is sitting, put all veggies on foil and lightly sprinkle with garlic salt and a tab of butter. Grill on medium heat for about ten minutes and then remove. Mix all the vegetables together on top of the rice, serve and enjoy!
Ingredients: (makes for half a pizza)
Pillsbury original pizza dough
one Roma tomato, thinly sliced
tomato sauce (recipe on my website)
handful of baby arugula
couple leaves of basil, torn
1/4 pound freshly grated mozzarella
1/3 cup four Italian cheese, grated
Preheat oven to 450 or as high as oven will go and grease with olive oil a pizza stone. Roll dough out into circle and place onto stone. Apply tomato sauce evenly on top and then sprinkle cheeses on top. Place the tomato next and then the basil. Then add the next half of the pizza with same ingredients or anything else you would like! Bake for about 15 to 20 minute or until crust is golden and pizza is ready. Take out of oven and garnish with baby arugula. Serve warm and enjoy!
Tuesday, March 16, 2010
5 Roma tomatoes
2 tablespoons olive oil
2 cloves of garlic, minced
Pinch of red pepper flakes
Splash of white wine
1 teaspoon sugar
3/4 teaspoon salt (OR LESS!!)
1 small potato
Bring medium pot of water to a boil. Poach the tomatoes for one minute only, and then drain them. As soon as they are cooled off enough that you can touch them, peel them. Drain and dry the pot. Put it back on the burner over medium heat. Pour in olive oil and let it heat completely before adding the garlic and stirring it for a minute with a wooden spoon. Add the red pepper flakes and stir it for anther minute. You do not want the garlic to brown. Put the peeled tomatoes in the pot, along with the wine, sugar and salt. Break the tomatoes up with your spoon. Add the potato in small chunks. (only do this after tasting a bit of the sauce and if the seasoning of salt is too strong. . . it will soak in some of the salt, otherwise do not worry about the potato)
Let the sauce simmer for about 30 minutes, stirring occasionally, until the tomatoes break down. Carefully taste without burning your tongue and adjust seasonings, if necessary. (If used potato, before using sauce remove potatoes. . . no longer need them.) Add to pizza dough, or whatever and enjoy!
This specific post is the recipe of a supreme and meaty pizza. So I do have to admit, I myself, did not get the chance to try it, but my father ate every last bite and absolutely loved it. Therefore, I am safe to blog all about it considering I am most sure that the pizza was a success. I topped the pizza with all of my dad's faves such as black olives (something that I am not a fan of), green and red peppers, and lots and lots of deadly pepperoni. Ha! Okay so maybe it isn't deadly to us. . . but it sure is to those poor, poor little animals who are no longer with us living high up in animal heaven. Tear. I am aware however, that the majority of people enjoy a little pepperoni or meat on their pizza, so I respect that completely and went ahead and added some to this recipe.
Ingredients: (makes for half a pizza)
1/4 green pepper thinly sliced
1/4 red pepper thinly sliced
handful black olives
handful sliced pepperonis
1/4 pound freshly grated mozzarella cheese
1/3 cup freshly grated four-Italian cheese
tomato sauce (a recipe will soon follow)
Preheat oven to about 450 or as high as possible and with olive oil, grease pizza stone. Roll out dough to circle leaving "crust" a little thicker than inside center. Spread with tomato sauce evenly over entire pizza. On half of the pizza sprinkle all the cheeses and then place pepperoni on top. Finally add olives and peppers. Fill the other half of pizza with same recipe or anything else you would like! Cook for about 10 to 15 minutes or until golden, but NOT BURNT! Serve hot and enjoy!
Ingredients: (to make one)
pinch of salt
freshly ground black pepper
on slice of toast
with a frying pan over medium high, spread butter onto pan. With a small round cup (or anything to cut out a SMALL hole) cut the center of the bread. Place both pieces onto the frying pan and crack an egg into the center. With a fork kind of "pop" the yolk and spread it among all of the bread. Let cook almost all through and then flip the bread letting it cook until as runny or as hard as you would like the egg to be. Take both pieces off and apply jelly or what not to the small round toast. Sprinkle salt and pepper or the egg-in-a-hole, serve and enjoy!
Monday, March 15, 2010
pinch of fresh ground pepper
1.5 cups organic baby spinach
1.5 cups organic arugula
1 cup hearts of romaine lettuce
.5 cup dried cranberries
2 hard boiled eggs sliced
4 tablespoons black organic beans
2 tablespoons crumbled feta cheese
basil herb dressing
In a salad bowl add all ingredients, mix together, serve and enjoy! (um..can you say salads are the easiest dinners to make?!. . . SO SIMPLE on a busy-running-around kind of night!)
Monday, March 8, 2010
At first I always thought that a flan was a Mexican dessert or something that was originated from Latin America, because that is what I was always told. However, after doing a little research upon the dessert I came to find that actually it was first originated in France, Spain, and Rome. Okay, so maybe I don't quite know where this classy, little dessert originated from, but that is simply because every website had something different to say about the flan. (I mean how can one dessert somehow originate in multiple countries?) Well regardless of its origin, most all websites did agree upon the flan being mostly enjoyed by us Americans, Latin Americans, and Filipinos (So Vlad, if you are reading this. . . looks like I have found a step up from boxed brownies next time you're in town!) As my own unique definition, I would describe a flan as part custard/cake/pudding/jiggly jello and tastes a bit like a sweet custard with the definition of a cake and the texture of pudding. So basically this is a soft and cold dessert that is purely wonderful! I love you grandpa for teaching me this oh so easy recipe!
12 ounces evaporated milk
1/4 cup sugar AND THEN 1/3 cup sugar
1 teaspoon vanilla
pinch of salt
Crack eggs into a medium sized bowl. Pour evaporated milk into the same bowl, as well as the 1/4 cup sugar, and salt. Whisk together. In a serving dish, fill about half inch up with hot water. Place mini (5) ramekins into the water in the serving dish. (The water will be on outside of ramekins but inside of dish). Now over very low heat in a small sauce pan pour remaining sugar and stir watching carefully that sugar does not burn and melts to for a liquid. Remove immediately from heat when all clumps are gone and evenly pour into ramekins. Pour liquid mixture on top evenly in all ramekins. Preheat oven to 350 and bake for about 55 min or when a knife can come out clean in the center of the dessert. After, put in refrigerator and cool until ready to serve (stays good for days!) Flip the dessert over onto a plate where the carmalized sugar shows on top. Serve, and enjoy!
It was fiesta night at the Brown's house as we celebrated well...nothing in particular! But my grandparents were over and so of course lots and lots of food was involved in the process upon their arrival.! Therefore, it is completely safe to say how lucky of a granddaughter I am to have spent my Sunday night in the kitchen with some of the best San Antonian cooks in all of San Antonio, my grandma and my grandpa.
Things began to heat up as we all were in to impress one another and make a spectacular dinner for the whole family to enjoy. Three generations of women were cooking aways on the enchiladas while I was also making a fabulous, six star dessert with my grandfather, all while my dad and his lawful dog kicked back against the couch for ABC's evening news with a beer and salted peanuts. (typical weeknights. . . hah! :)
can of vegetarian re fried beans
can of mild, chopped green chilies
bag of corn tortillas
pack of cream cheese
about half cup or more grated white cheddar cheese
large can mild enchilada sauce
mexican style four cheese (comes in a bag grated)
preheat oven to 350 degrees fahrenheit. In a small frying pan, heat small amount of canola oil and add tortilla frying each side for a few seconds. Once both sides are slightly fried, place on paper towel and add a small amount of cream cheese, white cheddar cheese, 1/2 tablespoon of the beans, about a teaspoon of the chilies, and wrap tightly up. Place wrapped tortilla inside a serving dish. Repeat until serving dish is filled. Pour enchilada sauce on top of tortillas (as much as desired) and cover the top with the mexican cheese. Bake about 15 min, serve and enjoy!
Saturday, March 6, 2010
3 tablespoons of freshly grated white cheddar cheese
A small handful of finely chopped flat leaf parsley
Preheat your oven to 400F. Take out a small serving dish. Dice the potatoes into bite-size pieces.
Neatly place the potatoes into the pan and pour milk over. Crack an egg into a small bowl and pour over one side of the potatoes. Do the same for the other end of the pan. Season with a little salt and pepper and top with the cheese.
Bake for 15 minutes or until the egg is just set. Wrap foil over the pan and bake for about 5 to 10 more minutes or until eggs are thoroughly cooked through. Serve, and enjoy! (Serves about 2 to 3 people)