Ground Beef Surprise

It's been too long since I concocted something random in the kitchen, so I decided to remedy that yesterday.  I went through the fridge and cabinets and came up with some random things to throw together.  It came out quite tasty, just like all my other experiments.

Ingredient List

I also used about 1/4 c of marinara sauce, which I forgot to write down.

Brown the onion and garlic, then add the chickpeas, corn, and tomatoes.  Cook for a bit, then add the beef.  Mix well, then add the mushrooms and pineapple.  Add seasonings. Add marinara sauce.  Cook until it reaches whatever level of thickness appeals to you.  Serve over pasta. 

Arugula Rolls Take 2

I guess I've been neglecting this blog.  Sadly, kitchen experiments have fallen by the wayside in favor of my newer hobby, photography.  I'm having my first show this coming Friday, and I'm super excited.  I've been pretty busy getting ready for it though!

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Staying busy with photography doesn't mean I haven't been cooking, it just means I haven't found the time to document everything I've made.  Tonight was a whirlwind in the kitchen, as I'm looking ahead to a busy and disorganized week, and have no idea when I will have time to cook again before next Sunday.  I made crock pot pulled pork, tuna salad, baked chicken thighs, carrot soup, and arugula rolls.

Arugula Rolls Take 2

garlic

onion

mushrooms

kale

red wine

arugula

cheese

bread dough

preheat oven to 450

For the bread dough: Combine 2 tsp yeast, garlic powder, ginger powder, a dash of salt, 1 tsp sugar, 6 oz hot water, and a bit of olive oil.  Add 1/2 cup of whole wheat flour.  Knead in white flour until the dough is no longer sticky. Cover and let rise for 30+ minutes.  Punch down dough, add a bit more flour if necessary.  Roll out the dough into a large rectangle.  

For the filling: Chop some garlic, 1/4 of an onion, and a few strips of bacon (chopped), and cook til browned.  Add chopped mushrooms and kale.  When the mushrooms are almost done, add some red wine.  Let it cook for awhile, then spoon out the wine.  

Construct the roll: Spread shredded cheese and arugula on the rolled-out bread dough.  Add the cooked ingredients on top, sprinkle on some more cheese.  Roll up the dough.  Spread some cornmeal on a baking and lay the roll on the cornmeal. Sprinkle some cheese on top.  Bake for 15 minutes.

Immersion Blender!

I just bought myself a new kitchen toy that has made soup-making sooooo much easier.  

I've been planning to make carrot-ginger soup for awhile now, but it's usually such a pain, I was dragging my feet about making it, even though I was craving it.  But then I ordered an immersion blender and it came yesterday.  So tonight I made my soup.  Cooked everything, threw it all in a pitcher, and blended it smooth.  So much quicker and easier than processing it cup by cup in my food processor.  Also, the immersion blender is so easy to clean!

Olive oil, 2 inches of ginger root, 1/2 yellow onion, garlic powder, mustard powder, splash of veggie stock.

9 carrots, steamed with 1/2 stick butter, a bit of water.

When the carrots were soft, I poured the entire contents of the pot into the larger pot with the onions, etc.  Then I added 1-2 cups of heavy cream and a bit more veggie stock. 

I let it cook for a few minutes, then I spooned it into a pitcher.

Then I put my new toy to work.

Yes, I made soup in a green drink pitcher.  

The instructions for the blender said tall and thin containers work best. 

I decided this was the best thing I had.

Deliciousness.

Peachy Perfect Pasta

Ingredients

1/2 - 1 cups chopped onion

2 carrots, chopped

1-2 cups chopped cabbage

2 peaches, chopped

fresh basil, chopped

Boil water for pasta. When it boils, add the pasta, then:

Saute the onions in some olive oil.  When they are lightly browned, add the cabbage, carrots, some more olive oil, and 1/4 c water.  Put a lid on the pan and let it steam for awhile.  

While the veggies steam, chop up the peaches into bite-sized pieces.  When the veggies are done, remove the lid, turn the heat to very low, and add the peaches. Chop up some fresh basil and add it as well.  

Drain the pasta and toss it with olive oil and just a little bit of mustard and pesto.  

Put some pasta in a bowl, dump some fruit/veggie mix on top, and stir it up.

Eat, enjoy.

Loaded Burger

Cook up a batch of purist burgers.

Toast a bun.  

Cover the bottom bun with guacamole.

Add a slice of tomato.

Add a burger.

Add some bacon.

Add some onions & mushrooms.

Add the top bun.  

EAT.

Corn-Veggie Chowder

This is some kind of a hybrid between corn chowder and vegetable soup.  

And it's pretty delicious.  

Like everything else I make.

Peel 2-3 yukon gold potatoes and boil them.

Mince 5 cloves of garlic and a large chunk of ginger root.  Chop 1/4 of an onion.  Brown them in a dutch oven with a few tbsp of butter and some olive oil.  When they start to turn brown, add 4 chopped carrots, 1/4 c veggie stock, and 1/4 c water.  Chop a big bunch of brussels sprouts, add them as well.  Add seasonings to taste, more veggie stock, and more water.  Cook for a few minutes.  Add one 15 oz can of corn and one 12 oz can of evaporated milk.  Simmer for awhile.  

When  the potatoes are done, mash them with butter, milk, salt, oregano, and shredded cheese.  Add them to the soup.  Stir well. 

Eat. 

Enjoy.