The Edible Palette has moved!

27 Oct

Join me at my new location, theunburiedspoon.com !!  Here is where I have begun my true journey in creating as many recipes that wow you and myself.  See you there!!

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Savory Sausage and Lentil Soup

17 Oct

MMMmmm….What better way to warm yourself up than making a warm delicious soup?  With bread serving as an edible spoon, who could resist?
This is such a quick and easy soup that only takes a whole hour from start to finish to complete.  From the fridge to the dinner table (or coffee table if you’re like me on a busy weeknight), you can have a great home cooked meal that satisfies any person in the house, warming you through until you climb under the covers.  Serve it was bread and butter and it’ll almost feel like a Sunday meal, without the thought of going to work the next morning….

I just used some breakfast sausage I had in my refrigerator and browned it up nicely.  The smell from the crispy sausage in the bottom on my dutch oven filled the kitchen and the rest of my apartment (which isn’t huge).  It made me salivate.  Look at me, big words.  I added some onion, carrots, celery and garlic to it making it smell even better.  Then I added some spices-oregano, parsley and basil.

To deglaze all the goodness now browned in the bottom of my dutch oven, I poured in some chicken stock.  Yum!!

I scraped away until all brown bits were up off the bottom and into the liquid.  Then I poured the rest of the stock into the soup.  I brought it up to a boil and then turned it down low to a simmer, letting it cook for about 30-40 minutes.  Ohh how I was loved when I made this….

About 10-15 minutes before this was ready to eat, I chopped up some kale and stirred it in.  This cooked for about 10 minutes, which allowed the kale to be cooked through and it was nice and tender.  A perfect addition to a fall soup.

I served it up with black pepper, parmesan cheese and italian bread.  I then lit a fall smelling candle and spent the rest of the evening in my sweat pants and sweater, watching a haunted travel special on TV with Tim.  I was supposed to be studying and fine tuning my paper due the next morning, but with such a good meal in my belly I just couldn’t bring my self to the torture.  

Happy eats!

RECIPE:

1 lb. breakfast sausage (or italian or any of your favorite)

1 tbsp. olive oil

1 half large onion, diced

2 stalks celery, diced

3 large carrots, diced

2 cloves garlic, finely minced

1/2 tsp. dried oregano

1 tbsp. dried parsley

1 tsp. dried basil

1 tsp salt, and pepper to taste

3 cups chicken stock, + 1 cup water if you prefer your soup to simmer longer or to be thinner

1 cup Kale, washed and roughly chopped

 

Parmesan cheese, to garnish and for more flavor

Bread, for dipping

DIRECTIONS:

Brown the sausage in a tbsp. of oil in a pot with a heavy bottom.  Once almost all cooked, add the onion, celery, carrot and garlic.  Cook until translucent.  Add the spices and the salt and pepper.  Deglaze the pan with the chicken stock, adding the water if needed.  Bring to a boil, lower to a simmer and cook for 30-40 minutes or until soup has come together.  Add the kale about 10-15 minutes before serving, stirring every 5 minutes.  Serve with grated parmesan cheese and bread.

Enjoy!!


10 Oct

      Something about beef and cheese just yells comfort.  After having a throbbing headache that even caffeine wouldn’t cure, I needed comfort.  And fast.

I thought about soup but it was too labor-intensive for my serious condition….I’m a baby when it comes to being sick.  Just ask my mom.  And it was unusually warm outside today, so…no soup.

Then I thought about ordering pizza from Papa Johns.  Then I thought about the delivery charge and decided to pick it up.  But I didn’t want to drive.  I’m also lazy when I’m not feeling good.  Did I mention I’m a baby??

Three ingredients I had in my refrigerator that popped out at me instantly.  Ground beef, cheese, andjalapenos.  Instant enchiladas!

Well, almost.  But it was quicker than calling Papa Johns and then waiting anxiously for it!  And I didn’t have to pay =)  And for a college student like me?  Awesome!

I had to make the enchilada sauce first.  I sautéed some onions and jalapenos until translucent.  Then I added some tomato sauce and a can of Rotel tomatoes.  Ground cumin, paprika, onion powder, and a little cayenne pepper was next—and made the kitchen smell a-maz-ing!

I preheated the oven so everything could bake and get all nice and married and cheesy and gooey for about 30 minutes….

I cooked the ground beef and drained the excess fat while I let the enchilada sauce simmer for about 10 minutes to get a little thick.  I added some cumin, salt and lots of paprika to the beef and cooked until done, all seasoned and delicious.

I spread some enchilada sauce in the bottom of an oven safe dish.  Then I took about 5 large flour tortillas and piled the beef in the center, followed with the sauce.  I rolled them up, fit them tightly in together, all snug as a bug in a rug.  I covered them thinly with the rest of the sauce.  Then….I topped them with ooey gooey delicious stringy cheese…. 

I baked it together for 30 minutes, covered for 20, uncovered for ten.  Once out, I served them with sour cream and diced mild jalapenos and corn on the side. 

My headache felt better.  It was probably all that cheese….  How could I have not known?

 

Here is the deliciousness…

1 lb. ground beef, ground sirloin

1 half diced onion

1 whole jalapeno, finely diced, divided

1 half large can tomato sauce

1 can rotel tomatoes with green chilis

large flour tortillas

2 tbsp. cumin, divided

2 tbsp. paprika, divided

1/2 tsp. cayenne

1/2 tsp. onion powder

1 tsp. salt

1/2 c. each montery jack and sharp cheddar cheese

Sour cream, garnish

 

HOW-TO:

Preheat oven to 350 degrees Fahrenheit.

Enchilada sauce:

Sautee the onion and half of the jalapeno until translucent. Add the tomato sauce and ROTEL and heat through, adding 1 tbsp. paprika, ground cumin, onion powder and 1/4 tsp cayenne.  Simmer until slightly thicker. 

Filling:

Ground the beef until cooked through, adding the remaining paprika, ground cumin, cayenne pepper and salt.  Drain the fat.  

Assemble:

Spread a layer of the enchilada sauce in the bottom of an oven safe dish.  I used a 9 x 9 nonstick pan.  Take a tortilla (warm them in a microwave for 10 second intervals in between a damp paper towel to make them pliable) and spread about 1/4 cup ground beef in the center.  Top with about a 1/4 cup of the sauce and roll.  Place seam side down in the dish and continue with the others.  Fit them snugly until tight in the pan.  Cover them with the remaining enchilada sauce and cover with the cheese.

Bake in the preheated oven, covered in tin foil for 20 minutes.  Bake uncovered for 10 more minutes, or until the cheese is melted and bubbly.

Cool before serving.  Top each with sour cream and remaining half chopped jalapenos.  Serve with corn.

 

Enjoy!!

Savory Garlic Steak Stir Fry with Fried Rice

4 Oct

       It was a rainy cold Tuesday where I live, and I had classes all day.  From 9:30 am to 4 pm, I don’t get a chance to eat lunch because of the teensy 15 minute breaks in between which I spend lugging around heavy text books.  Not fun!  So this is what I daydreamed about….

And like I normally do every day of my life,  I fantasized about food.  Tim and I made this arrangement where I’m in charge of all the grocery  shopping and cooking at home and he takes care of the eating-out  bill.  This works perfectly because I love to be in charge.  Err…of the cooking 😉

Normally, I don’t eat breakfast, so I was starving by dinner.  Hope my mom doesn’t see this.  My soft warm bed is just too convincing when I know it’s so cold and yucky out….in fact, it doesn’t take much to persuade me to stay hidden among the piles of blankets with Chanel.  Therefore, I procrastinate.  There.  I said it!  Admitting something is the first step to recovery, right?

Beef stir fry landed in my mind while my professor talked endlessly about Macbeth and how Lady Macbeth was actually the domineering character.  Funny how that works, hmm….  Anyway, I started to put ingredients together in my head and instantly my mouth was watering.  Garlic and soy sauce and teriyaki sauce….. with fried rice?  Yea, I quickly gathered my ingredients as soon as I walked through the door.

I began by mixing my marinade so the steak would have time to marinate for a few hours.  I combined soy sauce, chopped garlic, ALOT of garlic actually, teriyaki sauce, and Worcestershire sauce.  I squished it together in a bag and then sliced the skirt steak very thinly and on a bias against the grain.  I prefer flank steak, or heck I prefer filet mignon, but considering that I am a broke college senior, I don’t have the money to splurge on such things.  Darn rich people with their fancy jobs.  I’ll soon be one and I guarantee I’ll be complaining that I’m not a student anymore.

The steak was dropped in the bag, zipped up and shaken to a pulp.  Not really, but it would have reduced my tension from the day.  I then cooked about a cup of brown rice for an hour with some salt and a little garlic powder to give it some extra flavor.  An hour later, I had rice!

I cut up carrots into tiny dices, chopped onions coarsely and chopped up some broccoli.  When the rice was cooled, I added the onions, about 1/2 cup of thawed frozen peas, and the carrots to it.  I then heated up 1 tbsp. of olive oil and melted 2 tbsp. of butter in a large pan.  The bigger the pan the better.  My stove was covered in rice and peas….and carrots….

I sautéed the rice and veggies until toasty.

In another saute pan, I heated some olive oil on high.  Then I added the beef along with the marinade.  When it was almost all the way cooked I transferred it to a bowl.  I added the broccoli to cook for 2 minutes and then returned the beef with the sauce to continue cooking.  I also added about 1 tbsp. of cornstarch to thicken the sauce and make the whole dish come together.  Yum!  At this point, my mouth was like a river.  Nice visual, eh?

Making a well in the middle of the toasted rice, I cracked a whole egg and let it cook for about a minute.  Then I scrambled the heck out of it, just like they do at the Japanese steakhouses.  I’ll be getting my knives soon.  And chef hat.  Then I will wake up.

After the egg was cooked and scrambled, I tossed the rice again and then it was finished, ready to be eaten!  After a whole day of not eating, I was ready to dig in.  Perhaps not so lady like.  I seem to have lost my bib.

Combine the fried rice, broccoli and beef and enjoy!  Use chopsticks at your own risk.  Don’t poke your eye out, like some people I know.

RECIPE:

1 pound skirt steak, sliced against the grain and on a bias

1/8 cup soy sauce

1/8 cup teriyaki sauce

3 tablespoons of Worcestershire sauce

3 cloves garlic, roughly chopped or sliced

2 cups cooked brown rice

1 tsp. salt, pinch garlic powder

1 1/2 cup chopped broccoli

1 cup finely diced carrots

1/2 cup coarsely chopped onion

1/2 cup thawed frozen peas

1 whole egg

3 tbsp. olive oil

2 tbsp. butter

1 tbsp. cornstarch

DIRECTIONS:

Begin by cooking rice for an hour, based on package directions, or add 1 cup uncooked rice to 2 cups water, bring to a boil, add salt and a little garlic powder, bring to a simmer, cover and cook for 50 minutes.  Add chopped carrots, onions, and thawed peas to the rice.  Heat olive oil and 2 tbsp. butter in a pan and toast the rice on medium high heat.  In another pan, bring oil to medium high heat and saute the beef with the marinade.  Once almost cooked through, remove to a bowl and set aside.  Add the broccoli and saute for 2 minutes.  Return the beef and sauce to the pan, adding 1 tbsp. of cornstarch to thicken.  Stir until slightly thick and heated through.  Make a well in the middle of the pan with the fried rice and crack an egg, cooking for 1 minute.  Stir and scramble until cooked and then toss among the rice to combine.

Serve the beef and broccoli over the rice.

I had leftover rice so I will be making rice pudding soon!  Woo hoo =)

Warm Disaronno orange cinnamon rolls on a cold rainy day are like peanut butter and jelly…

3 Oct

What better way to snuggle up on a cold and rainy day than to have warm ooey gooey cinnamon rolls wrapped up in a blanket? Well,I couldn’t find anything better,  so this is exactly what I did. I recently made the old fashioned,  un-tampered with, plain old cinnamon rolls just last week. Like  plain old cinnamon rolls are boring… yea right. I could eat  them over and over again until I’m sick…

But since we just had the plain cinnamon kind with raisins and  walnuts, I decided to mix it up a bit and go with a harvest style  cinnamon roll. I had some apples and oranges that needed to be used and considering that apples and cinnamon go so well together, I went with the oranges. Just because its out of the norm. Nothing fancy, but I really wanted to do something out of the box…. or inside of my warm apartment rather… Yep, I’m dumb.

So I made the the dough regularly, but this time I zested two  oranges and mixed it in when I added the flour to the yeast mixture. I also added about 2-3 tablespoons of the juice that came from them as well. The bar in our dining room caught my eye too when I was experimenting with my crafty rainy day project, and I focused my gaze on the Disaronno.  MMMmmmm, orange and almond–how bad could that be?

So I also added about 2 tablespoons of the yummy warm almond liquor. I really wanted to add some of the chopped pecans I had bought earlier, but was told by my significant other that he preferred to have them soft.   So I did. Because I’m an awesome girlfriend =)

While the dough rose I made the orange icing. I whipped some room  temperature butter until fluffy, then added a ton of powdered sugar. Then I added about 3/4 cup of the freshly squeezed orange juice and  about 3 tablespoons of the Disaronno (which I cooked together in a  pot and made it a little thick). I then added a big pinch of salt,  because I thought it was overly sweet, and a little vanilla.

Voila!! It was delicious!

I stuck it in the fridge to get nice and  thick for the freshly baked cinnamon rolls…. mmmm….. After I rolled out the dough, I rubbed on room temperature butter,  a bunch of brown sugar and a bunch of cinnamon.

Did I mention a  bunch? Did I also tell you that these are fat free? Yea! The orange juice counteracts the calorie content and erases it…… Yea I wish I could believe me too.

After tightly rolling the dough into a log, I cut it into about  10-12 rolls using clean string. Starting from the center, I cut  each half in half and then again until I got uniformed pieces. 

Genius.

I laid them into a greased baking pan and covered them until they  rose, and then baked for about 20 minutes in a preheated 375 degree oven. When they were golden brown on top, they were done. Mine somehow rose from the inside of the roll out so they sort of looked like Madonna’s old costume…. it was very humorous at the time. In fact, I just started cracking up about it… Hahaha… While they were still warm, I drizzled the icing over them and let  the heat warm the icing. Yum!!

I really wanted to take some  pictures of my fantastic creation, but, I was so….hungry…. and  the smell actually takes you off your feet. I couldn’t get off  the couch for about an hour after. So be warned!

RECIPE:

1 tbsp. white sugar

1 package active dry yeast

1/2 cup hot tap water

1/2 cup milk 1/4 cup white sugar

1/4 cup butter

1 tsp. salt

2 eggs, beaten

4-4 1/2 cups all purpose flour

zest of two oranges

3 tablespoons fresh orange juice

2 tablespoons Disaronno (or almond flavored liquor, or 1  tbsp almond extract)

1/2 cup room temperature butter

3/4 cup brown sugar

2 tbsp. ground cinnamon

3/4 cup freshly squeezed orange juice

3 tbsp. Disaronno

1-1 1/2 cup powdered sugar

1 tsp. salt

1 tsp. vanilla extract

Directions:  

Preheat oven to 375 degrees. In a small bowl, dissolve  the yeast and sugar in the hot tap water. Mix, and let  stand to froth for about 10 minutes.

Meanwhile, warm the  milk in a saucepan just to when bubbles form and remove from the heat. Add the salt sugar and butter and stir until  melted. Let cool until lukewarm. In a large bow, combine the yeast mixture, the milk mixture, eggs and 1 1/2 cup of flour.Add the orange zest,  tablespoons of juice and Disaronno. Combine.

Continue to  add 1/2 cup at a time until reaching 4 1/2 cups. When the dough has pulled together turn out on a clean  floured surface and knead for about 8-10 minutes, or until  the dough is springy and elastic. Lightly oil a large bowl  and place dough inside. Cover with plastic wrap and towel, and set in a warm place. Let rise to double in size for  about an hour.

When dough has rising to double the size, roll out on a  surface to a 1/4 inch thick rectangle. Rub the butter  over entire surface, and then sprinkle on the brown sugar  and cinnamon. Starting at the long end, roll  tightly until reaching the other end, making a log. Using  a string, run it along the under side until in the desired  location. Begin in the center of the log and cross the  string over the roll, scissoring the string to cut the roll. Repeat this making equal sized rolls. Place the rolls in  a greased baking dish and cover again, letting rise to  double the size-about 40 minutes.

Bake for 18-25 minutes, or until golden brown.

ICING:

Cream room temperature butter and mix in the powdered sugar. In a saucepan, heat up the orange juice and Diasaronno until  slightly thick. Cool and then add to the butter/sugar  mixture. Add the salt and the vanilla. Whip until combined. It should still be drizzle-able. Refrigerate until use. When the rolls are done, let cool for 5-10 minutes and  drizzle on the desired amount of the icing. Serve warm,  room temperature or cold.

Enjoy your fall harvest orange almond cinnamon rolls!!

Thousands of recipes and ideas…

30 Sep

While in class, I began to daydream about food. This happens to me quite often, in fact, and not just in class. In fact, I daydream about food a lot.

Of course I should be listening intently on Shakespeare’s Hamlet and Macbeth, or understanding the difference between the imperfetto and passato prossimo in Italian, but darn it! Different flavors of cupcakes keep popping into my head!

Dark chocolate peanut butter frosted cupcakes, pumpkin and cream cheese cupcakes, carrot cake cupcakes with cinnamon cream cheese frosting, cinnamon cupcakes with a maple frosting….

My mouth is watering too much. And I wonder why I am so clueless at the end of each class…

Today I decided to make pulled pork sandwiches. With whiskey. And cream soda. Don’t ask, it was the only sweet liquid I had besides blueberry juice in the fridge. Although, that may have worked too. Hmmm…

I woke up late and was scrambling around to get the pork butt roast into my dutch oven, covered in whiskey and the cream soda along with yummy smelling spices. Pepper, garlic powder, and paprika go in, followed by worcestershire sauce and liquid smoke. The bus was coming fifteen minutes before class and I still needed to get dressed.
It was a quick morning.

And the whiskey? Yeah, I’ll have to replace the half bottle I used. I’m sure Tim won’t notice, it had dust on the bottle. But tonight would be the night of all nights that he would want a Jack and Coke… Oops!

Anyway, the 2.5 pound pork roast slow cooks in the oven at 275 degrees for about 3 hours. The apartment was smelling gooo-oood when I came home in between classes!

Later I make jalapeno cole slaw to go on top and then I made spicy garlicky baked french fries. Yum!

Tim gave a weird look when I said I cooked the pork in A&W cream soda, but he quickly got over it when he tasted the caramely, smoky pulled pork. It was delicious!!

Beginning my blogging adventure!

19 Sep

So here I am, sitting at my computer with countless ideas sitting in my head, writing my first ever blog.  The problem is, none of them are in motion, and that’s a problem.  My head may actually explode sometime.  Who’s going to be responsible for cleaning up the mess?  Thankfully not me.

The idea that pushed me the most to sign up for this blog today and write at this very moment is food.  Lots and lots of yummy delicious food.  I’m a foodie.  Comfort food is best when you truly have a bad day and need a pick me up, but I like it when I’m having a perfectly normal day.  Food brings me back to my childhood and all the great times in my life.  The smells of it, the looks of it, the sound of it….everything about it makes the day so much more warm and doable.  Think about it.  How often are you sitting at your desk or cleaning the house (or whatever it is that takes up your afternoon) and your stomach grumbles.  You wonder how long until dinner its going to be, and you are already thinking of what you’re craving.

Macaroni and cheese?

Chili?

Roasted chicken?

What sounds good to you?  All the above?  Me too.  That’s why I’m here.  I’m not only going to make the food but I am going to describe in detail every thought I have about it, before I make it, when I cook it, what it tastes like and how I feel about it after.  Hopefully not that I won’t fit into my jeans anymore…

Food is the heart of any feel good time, and I’m all about feeling good.  On average, we eat three to four times a day.  We eat a lot, and why not enjoy every single last bit of it?

‘Til I embark on the other part of my adventure, I say goodnight, and happy eating!

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