Echoes and Mirrors » recipe

freebase!

Daniel — Tue, 20 Jan 2009 17:05:00 +0000

No related posts.

The world’s best Breakfast Burrito Recipe

Daniel — Fri, 04 Jul 2008 23:26:00 +0000

1 Box of hashbrowns. Or do all that work yourself. Your choice.
4-5 Large eggs
1 can of diced tomatoes and chilies (I like the kind with habaneros in it)
4-6oz Chorizo

Scramble the eggs, cook the hashbrowns, warm up the chorizo, and mix it all up.

Wrap it up in a tortilla shell, add cheese if your feeling cheeky and enjoy.

I’ve also used smoked sausage, chopped up and warmed in a skillet and sometimes I even add jalapenos.

Serves 6-8, depending on how high you are.

Beef Stroganoff Recipe

Beef Stroganoff Recipe

Daniel — Mon, 30 Jun 2008 00:22:00 +0000

1 lb. ground chuck beef (cubed beef might work a little better, but this is what I had handy)
1 can Cream of Mushroom soup
1 med. onion
A few mushrooms. I used half the package.
Add Salt, Pepper, rosemary, thyme, oregano and garlic to taste
1 bag of egg-noodles.

Cook the egg-noodles, drain. Done.

Sauté the onions, mushrooms and beef with salt and pepper. When beef is done, add mushroom soup, season, mix thouroughly and let simmer for a few minutes.

Serve over those damned noodles.

This could use some tweaking but it certainly did suffice as a decent meal.

Followup: experimental ginger chicken marinade

Daniel — Tue, 24 Jun 2008 19:40:00 +0000

I mentioned an experimental chicken marinade the other day. It turned out to be pretty damn amazing.

Olive oil
2 tbsp. ginger paste
paprika
brown sugar
dash of garlic, salt and black pepper
Lemon juice

I cooked it up in a skillet –it caramelized pretty damn harshly –and it was light and sweet. It made a nice companion to the red-pepper/garlic that I loaded the frijoles negros with.

And I still pretty much suck at cooking rice. It always seems to end up a little stiff and/or stuck to the bottom of the pan.

In Re: Meatloaf

Daniel — Sat, 21 Jun 2008 18:52:00 +0000

2 1/2 lbs. Ground Beef
2 cups oatmeal
2 tbsp. extra virgin olive oil
2 eggs, beaten
1 large onion, diced
1/2 cup ketchup
3 tbsp. brown sugar
add salt, pepper, red pepper, paprika, garlic to taste

Mix 1/2 cup of ketchup with 3 tbsp of brown sugar. Mix the rest of the ingredients into a loaf.
Put the loaf in a pan, put your ketchup sauce on top and bake at 350 for an hour and a half. Viola.

Takes ten minutes and the leftovers make great sandwiches later.

I also mixed this stuff up as a marinade for some chicken that I plan on making with black beans and rice:
Olive oil
2 tbsp. ginger paste
paprika
brown sugar
dash of garlic, salt and black pepper
Lemon juice

I’m gonna try my hand at some sheppard pie when I get back from ATL next week.

good eats

Daniel — Sat, 31 May 2008 15:30:00 +0000

I’ve been doing this for years. Generally there are beans, rice and tortillas available as a base for anything. Short of that, soup gets made.

And I want to try this.

Maple Chicken Chili

Daniel — Wed, 28 May 2008 02:09:00 +0000

2 lb. Chicken, chopped into 2-3″ chunks
1 med. onion
2-3 garlic cloves
4 cans of kidney beans (I use two light red, two dark)
1 16oz can of diced tomatoes
1 8oz can of tomato sauce
1 can of corn
3/4 cup maple syrup
salt, pepper, coriander, chili powder, all-spice

Sauté onions, garlic and chicken, drain excess fat. Mix all ingredients in a crock-pot, season to taste and don’t touch for 5-7 hours.

Pretty much amazing.

Fish Chowder

Daniel — Tue, 20 May 2008 01:11:00 +0000

1) can of cream of celery soup
1) cup of water
1) cup of half&half
1) medium sweet onion
2 lb. fish fillet, cut into 2″ chunks
4) potatoes, cubed and boiled
dill, thyme, coriander, cumin, salt, pepper to taste

In a large saucepan or Dutch oven, saute onion in butter until tender. Add remaining ingredients, except fish. Mix thoroughly and beat, but do not boil, as cream will form a film with excessive heat. Add fish and simmer about 10 minutes or until fish flakes easily when tested with a fork.

I used Tilapia tonight (I have previously used Grouper with excellent results) –it broke up into smaller bits and was just as tasty. I also added a little bit more half&half and water, which seemed to expand it a bit without detriment. The spices are my own personal preference as dill was the only one listed in the recipe as I got it. I sprinkled some Adobo seasoning on the fish before dumping it in as well. I also used a large onion instead. I used more potato this time, and it turned out very well.

MMmmmmm…

(modified) Brazillian-Style Cod

Daniel — Wed, 23 Apr 2008 00:49:00 +0000

Today, I spent a few minutes cooking up some cod. My roommate’s mother is visiting and has been cooking for the most part lately; she made some rice and lentils to accompany the cod.

2 lb. fresh cod fillets
1/2 can of coconut milk
1 med. onion, diced
2 med. tomatoes, diced
1/2 cup diced green onions
1 tsp. ground corriander
Salt, pepper, Adobo & Tobasco to taste
4-6 tsp Olive oil

Rub the cod fillets with pepper and corriander.

Sauté the onions, with salt, pepper and Adobo until they start to turn brown. Turn down the heat a bit and add the tomatoes and green onions (Scallions, whatever). Add the fish, and pour the coconut milk over it. Let it simmer for about 15 minutes, or until the fish flakes easily with a fork.

Pretty yummy.

Fish Soup!

Daniel — Tue, 25 Mar 2008 01:26:00 +0000

Garifuna fish soup:

4cups chicken/vegetable stock
2cups Coconut Milk
2 Eggs
1lb fish fillets (I’m using Tilapia) – cut into 2″ chunks, or whatever.

Spice with Chili powder, cumin, coriander, minced garlic, salt, pepper, mexican oregano, achiote, and ginger to taste.

Mix chicken stock and milk in a pot and warm it up (spice to taste).

Beat eggs, add spices.

Using a skillet and vegetable oil (!) dip the chunks of fish in the egg/spice batter and fry them. Drain the oil off the fish and add it to the base. Let simmer 20 minutes.

Deliciousness.

I just got done preparing this, and my kitchen smells quite sexy right now.

SOUP!

For you veggies out there: use vegetable stock and portobello (or maybe shiitake? I wonder…) mushrooms instead.