Summer Seitan Sauté with Cilantro & Lime

I was a little skeptical before making this recipe. First off, will it be hearty enough to fill the bellies of meat eaters? Secondly, where's all the spices i usually enjoy with vegan meals? I am happy to report it will fill bellies and bring smiles to all who eat. And don't add any extra spices or herbs- doesn't need it! The flavors are amazing as is. this recipe made me feel like a vegan chef!

I found this recipe on the PPK website. Isa Chandra Moskowitz, yr a genius!

2 tablespoons olive oil, divided
1 medium red onion, in thinly sliced half moons
1 jalapeno, thinly sliced (seeds removed if you want less heat)
8 oz seitan, thinly sliced
1 cup fresh corn kernels, from 2 ears of corn
8 oz cremini mushrooms, sliced into thin strips
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced
3 tablespoons fresh lime juice

Preheat a large, heavy bottomed pan over medium-high heat (cast iron, as always, is ideal.) Saute onion and jalapeno in two teaspoons oil and a pinch of salt, until translucent, 3 to 5 minutes.

Add the seitan and corn, and an additional tablespoon of oil and cook for about 5 minutes, until seitan is lightly browned, stirring often.

Add the mushrooms, cilantro, salt and pepper and cook for about 5 minutes.

Push everything to one side of the pan so that you have space to quickly saute the garlic. Put the remaining teaspoon of olive oil in the pan and toss in the garlic, stirring as it sizzles, for about 15 seconds. Then mix everything together and add the lime as well.

Taste for salt and seasonings, and serve over rice, with a nice scoop of guac. Garnish with fresh cilantro, if desired.

The Post Punk Kitchen

Eat a banana

They are good for you.

Smoothie man

Watch the whole thing! Couldn't help but giggle during this, but he knows what's up and really has some good advice for smoothie making ;)

www.hillbillyhousewife.com


I don't know if I'll ever be a housewife, but I really like this website!

picadillo

slow cooker delight

2lbs/ hamburger, or ground meat of your choice( turkey, chicken, lamb)
2 medium onions
3 garlic cloves
2 medium apples
2 cups raisins
16oz. diced green chilis( 2 cans)
20 oz. diced tomatoes( two cans)
1/2 tsp. cumin
3/4 tsp. cinnamon
1/2 tsp. black pepper
1 tsp. salt
2 tsp. chili powder
1/2 c. slivered almonds( smoked almonds would be great in this)
cilantro
lemons
First cook the meat and onions in a skillet until browned. transfer to slow cooker and add the rest of the ingredients.put on low heat for 3-4 hours, covered, until most of the liquid is gone. if you like it runnier, you can add apple juice or cider, or even broth or stock.
Serve with adding beans in for the last 30 minutes, serve over rice, noodles, spaghetti squash( it's what i did, delicious), inside of tacos, enchildas, with eggs, endless possibilities( it's a mexican hash)
Before serving stir in chopped cilantro and garnish with lemon wedges, slivered almonds, and sprigs of cilantro. ENJOY!!!

You know what rocks?

HICKORY DOES!!

Just sayin ;)

Cat Food

Cat food is deceptively tricky. It seems like a conglomeration of foods that our kitties love to eat, but we have to make sure that we provide all the nutrition that they actually need. I have consulted 2 other websites before creating this recipe for my babies: http://www.catinfo.org/makingcatfood.htm
http://artsycatsy.blogspot.com/2007/01/healthy-cat-food-recipe-from.html

**This recipe is not a complete diet, more like a tasty treat/special meal for our little buddies.

Ingredients:

14.75 oz can of pink salmon
10 oz can baby clams
3.75 oz can sardines in oil
2 chicken breasts, boiled and cut into small chunks
1 hard boiled egg
1 cup mixed veggies (peas/corn/green beans/carrots)

Directions:

1. Boil the chicken
2. When the chicken is about half done, add the egg and the veggies to cook in the water
3. Add all canned seafood to a large mixing bowl, including the liquid it was packed in, mash slightly with a potato masher
4. Remove the chicken and egg and allow them to cool
5. Drain the veggies and rinse in cold water
6. Puree veggies in a blender or food processor and add to the bowl
7. Peel and chop the egg and add to the bowl
8. Chop the chicken and add to the bowl
9. Refrigerate for no more than a week
10. Freeze the rest

I would have liked to add about a quarter cup of ground beef heart but I couldn't find any. Among the other ingredients that are ok are chicken thighs, chicken skin, rabbit, a little bit of beef liver, vitamin E, flax oil, fish oil, quail, Cornish hen, turkey, zucchini, and chicken baby food.

Coffee Granita

Ok, this is so easy a trained monkey could do it!

We all love coffee, but when it's hot outside, we don't particularly want to slurp down a piping cup o' Joe. And let's face it, those iced coffees are delicious, but uber expensive, and last time I checked, none of us are really that rich. So I bring you a Food Network goody today, a little bit of heaven from Alton Brown... the Coffee Granita; a classic Italian refresher!

Ingredients:

2 cups of strong black coffee
1/3 cup sugar
whipped cream

Directions:

1. Mix coffee and sugar until sugar is dissolved
2. Pour into a large baking pan so the liquid is no more than 2 inches deep
3. Freeze for 1/2 hour-45 minutes
4. Stir it around with a fork
5. Freeze for 15 minutes
6. Stir it around with a fork
7. Repeat steps 5 and 6 until it reaches a uniform, icy consistency
8. Serve in a fancy cocktail glass
9. Top with a dollop of whipped cream

starwberry lemonade

2 quarts iced tea( brew it fresh and let it really cool down before you add anything)
1 can of lemonade concentrate
fresh cut berries, i used starwberry in one and black and red berries in another
1/2 c. sugar, this is optional, depends on if you think you need more sweetner( you can make a simple syrup or use agave nectar, which dissolves in cool liquids very well)
Just mix these up and let blend over nite!

i took this camping last weekend, i drank the whole thing to myself, so yummy. and of course adding liquor is a must, i used berry vodka, but rum would work too or gin or... well you get it. just drink it!

Chicken Pot Pie

Thank You Food Network, for showing me the way to work with puff pastry. I owe this one to you...

Ingredients:
2 cans Cream of Chicken Soup
1 can of milk
1 and 1/2 cups of precooked chicken chunks (I use chicken strips from the grocery store deli)
1 potato, nuked for 8-10 minutes, then peeled and chopped
10 baby carrots sliced into coins
1/2 cup frozen peas
1 slice of onion, minced
1 clove of garlic, pressed or minced
2 stalks of celery, diced
1T fresh parsley, chopped (or 1t dried)
1t salt
1t black pepper
1t chicken grill seasoning (other herbs to try include thyme, basil and marjoram)
1 pkg puff pastry (frozen)
1 egg (plus a little water)

Directions:
1. Unwrap and set puff pastry out to thaw
2. Heat soup and milk in a large saucepan on the stove over medium heat
3. Add chicken chunks, veggies, and herbs and cook for 10-15 minutes adding more milk if necessary, but do not let it get too thin and runny
4. Preheat oven to the temperature indicated on the puff pastry package
5. Pour chicken soup mixture into a large baking dish or 9x13 pan
6. Place a single layer of puff pastry across the top of the soup mixture to cover it completely. You may have to cut it to fit properly
7. Whisk the egg and a little water in a bowl and brush it on the puff pastry- this is essential, do not skip this step
8. Bake 30-40 minutes or until the puff pastry has risen and is golden brown

This recipe is easy and delicious! You can even substitute a frozen veggie mix if you want. Or substitute the soup for Cream of Mushroom and delete the meat completely, or switch it to turkey or pork or... whatever! It's really versatile and is a great dish for using up the contents of your fridge.

Fajitas!

I don't know about you, but I love Mexican food. And of all the delicious Mexican food out there, steak fajitas is the king of them all. Now, we all know that if you order them from a restaurant it's going to cost about 10 bucks for an order of sizzling hot deliciousness. So, I devised a way for me to have fajitas any time I wish right in the comfort of my own home... I cook them myself! I know, right? Here is my recipe for you to try out the next time you get a hankerin' for fajitas:

INGREDIENTS:
1+1/2 pounds of sirloin steak

1/4 C Worcestershire sauce (or A1 steak sauce)

1/4 C Italian or Vinaigrette salad dressing

the juice of 1 lime

2 T fresh cilantro (or 1/2 T dried)
1 T steak seasoning

2-3 cloves of garlic, crushed or diced

1/2 green pepper cut into strips
1/4-1/2 yellow onion cut into half rings
1 large tomato cut into half-moon shaped slices
2 jalapenos, 1 cut into rings and 1 cored, seeded and diced
2 T cooking oil (I like olive oil)
1 pkg flour tortillas
1 can refried beans
1 pkg shredded cheese (I like quesadilla cheese)
1 pkg sour cream
1 lemon, cut into wedges

DIRECTIONS:
1. Freeze the steak, then partially defrost it in the microwave, then it will be much easier to remove the fat and cut it into strips
2. Place steak strips in a large mixing bowl
3. Add Worcestershire sauce, salad dressing, lime juice, cilantro, steak seasoning and garlic. Stir to combine and coat the steak.
4. Add the green peppers, onion, tomatoes and jalapenos. Stir again to combine and coat the veggies.
5. Cover and refrigerate for 1 hour
6. Heat oil in a huge skillet or in a big pan of some sort.
7. Add the steak and veggie mixture, including all of the delicious juices
8. Cook over medium high heat, stirring occasionally
9. While the fajitas cook, nuke the refried beans and warm up the tortillas
10. When the meat is done, build your fajitas. I like to put the beans, cheese and sour cream in the tortilla, then top it with the meat and then a big squeeze of lemon juice to finish.

People- this recipe is perfection. It makes about 8-10 fajitas, so if you want to really impress your friends, fix this the next time you have them over for dinner. You won't be disappointed. And if you are disappointed, you are just a fun hater who doesn't know a good thing when you see one. Amen.

pre made omlette breakfast, with energy for early mornings. YAY!!

WOW, I almost forgot about this blog!!

K...so I have to get up every Friday morning at 6am to go to work, may not be hard for some, but to me, it so is!! I usually get to sleep in another hour and 30min. typically, so I found a breakfast that I make the night before to take with me, as I'm lucky to work in a home where they freely let me use their cooking things, although I only use the microwave and toaster. It gives me tons of energy and I'm focused, which rules cuz I totally am working with someone who could freak out on me at any time, and I have to just handle that...so yea...anyways..

I make an omlette the night before, like I'd actually get up to cook a breakfast before I have to get up anyways...sheesh, in the omlette I put chunky salsa and shredded cheese. Put in the fridge in a container with some bread in a baggie separately. I also pack fresh fruit, along with some green tea and a to go cup of juice. That's it, I heat the egg up in the microwave, surprisingly it stays good and not all spongy and weird! I toast the bread, add some avacado...mmm...I don't know I like it, and then I totally eat it!!!

Sounds weird a little weird after I wrote it down, but it's good, and gets me through the long early morning until lunch.

7 Up Cake

Ingredients:

3 sticks margarine
1 stick butter
3 cups sugar
3 cups flour
6 eggs
1/4 tsp. Salt
2 tsp. Vanilla extract
8 oz. 7Up soda
2 tsp. Lemon juice (opt).

Directions:

Cream butter, margarine, sugars together until smooth. Add flour, 1 cup at a time until well combined. Add eggs, one at a time, until well combined. Add salt, vanilla. Add 7UP, and the batter will fizz a little. Beat at a high speed until smooth.

Put in a greased and floured bundt cake pan and cook for 1 1/2 – 2 hours at 300 degrees. Let cool completely. Glaze with a powdered sugar glaze.

Glaze Options:

1 tsp. vanilla
2 tbsp. butter
3 to 4 tbsp. milk or light cream

You may add the following ingredients for variations.

Chocolate Glaze: Add 2 ounce unsweetened chocolate

Coffee Glaze: Substitute hot water for milk. Dissolve 1 teaspoon instant coffee in hot water.

Lemon or Orange: Substitute 2 tablespoons juice and 1 teaspoon grated peel for the milk.

Maple Glaze: Add 1/2 teaspoon maple extract.

Green bean ala noodles

So i was trying to sound fancy, never the less. it's a great, easy and super healthy recipe.

1 can of french style green beans( or any you have, fresh is the best, though)
1 c. of chopped mushrooms, variety of fresh or canned
5 sundred tomatoes, choppped
white winte
canola oil
garlic-2 cloves
shallots,or red onion-1/4 cup
red pepper flakes
feta cheese, or any kind of goat cheese you have on hand will do
whole wheat pasta

Saute the garlic and shallot until translucent, then add the green beans and mushrooms, and tomatoes.continue to saute until tender. Then add 1/4 c. white wine, bring to a boil, then reduce the heat, add the cooked noodles and feta cheese. Serve immediately. enjoy with chicken or fish, it's yummy!

Lean turkey spaghetti

This a healthier version of spaghetti! It is still thick and filling and you won't even miss all the greasy, sugar sauces of the past.

1 eggplant
1 red onion
2 gloves of garlic
2 tomoatoes
2 peppers
olive oil
salt and pepper
1lbs. lean ground turkey
red chili pepper flakes
dried oregano
dried basil
dried rosemary

chop up all the vegetables into bite size pieces, place a baking sheet with enough olive oil to coat and salt and pepper, roast at 400 degress for 30 minutes
cook turkey meat in 1 tsp. olive oil, chili flakes, dried herbs, salt and pepper.
Once the vegetables are done roasting blend up with 2 cans stewed tomatoes, 1/4 c. broth, 1/4 c. water. put in with meat and bring to a boil, turn down the heat cover and simmer for 30 minutes. serve with your favorite whole wheat pasta, salad and cottage cheese, no need for bread, trust me on this one! enjoy!

Red cabbage

For those of you who love the taste of basted red cabbage so sweet and delicious, i eat mine with perogies and sausage and picles. It's like one of my favorite meals and a little mustard and apples... okay so i could go on. I used to buy this in a jar, but i couldn't find it so I made my first batch.

1 head of medium red cabbage
4 pieces of bacon chopped
1 medium onion
1 medium apple
2-3 cups of chicken broth, i added a little apple cider to make it sweeter
1/2 c. white sugar
4 tsp. salt
1/2 tsp pepper
1/2 c. red wine vinegar( it keeps the cabbage more vibrant in color)
1 cinnamon stick
2 bay leaves

Chop up all the ingredients: cook the bacon till crisp, add the onions 1 tsp. of the salt., cinnamon stick, 2 bay leaves. cook until onions are tender. Add the cabbage, cook until wilted, then add the apple, vinegar, sugar, vinegar, broth/ cider, pepper. cook for 1 hour, stirring occassionally( you will want to stir occassionally throughout the process) after this is done. turn the heat up and bring the dish to boil, cook until it is at a sauce like consistency. Put into your prettiest dish or just right in your mouth. This will be sweeter than sauerkraut, so just make sure people know this if they aren't used to it. enjoy!!!

VODKA AND RED BULL CHRISTMAS CAKE!

Yep, it's nearly that time of the year and now is the time to start baking that Christmas Cake. So to help you, here is the recipe for:

VODKA AND RED BULL CHRISTMAS CAKE!

INGREDIENTS:

1 Cup Water
1 Tsp Baking Soda
1 Tsp Salt
4 Lg Eggs
1 Cup White Sugar
1 Cup Brown Sugar
2 Cups Dried Fruit
Lemon Juice
Nuts
1 Can of Red Bull
1 Bottle of Vodka

DIRECTIONS:

1. Sample the Vodka (to check the quality) VERY IMPORTANT!
2. Take a large bowl. Check the Vodka again.
3. To be sure it's of the highest quality, pour one level cup of Vodka and mix with a little Red Bull and drink.
4. Repeat.
5. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.
6. Add one teaspoon of sugar. Beat again.
7. At this point it is best to make sure the Vodka is still OK.
8. Flavor with Red Bull to taste.
9. Try another cup - just in case, turn the mixereer off.
10. Break two leggs and add to the bowl and chuck in a cup of dried fruit.
11. Pick fruit off the floor.
12. Mix on the turner.
13. If the fried druit gets stuck in the beaterers, pry loose with a drewscriver.
14. Shample the vodka to check for tonsisticity, flavour with a little Bed Rull
15. Next, sshifffft two cups of salt. Or something. Who givesshz a shi*
16. Throw a pinch of Bed Rull over your shoulder.
17. Pick up the can, mop the floor.
18. Check the Vodka (shee steps 3 and 4.)
19. Now shift the lemon and strain your nuts.
20. Add one table.
21. Add a shpoon of shugar, or somefink. Whatever you can find.
22. Turn the cake tin 360 degrees and try not to fall over.
23. Don't forget to beat off the turner.
24. Finally, throw the bowl through the window, finish the Vodka and kick the dog.
25. Fall into bed.

CHERRY MISTMAS!

Pasta and Tuna Salad

Yet another delicious recipe from my Uncle Norman. This man really is a wonder in the kitchen. This is a delicious and fresh tasting side dish that you can make on Sunday and have it all week. It's also great for potluck dinners because it feeds a crowd and everyone will want the recipe!

Ingredients
· 16oz Shell Pasta
· 2 large cans of water packed Tuna, drained
· 16oz Mayonnaise
· 10oz Sweet Pickle Relish
· 4-5 Stalks of Celery, diced
· 1C Velveeta, cubed
· 1/4 t salt
· 1/4 t pepper
· 1/2 t onion powder
· 1/2 t garlic powder
· 1/2 t Mrs. Dash (or similar)
· 2T Water


Directions
1. Cook the shell pasta according to package directions.
2. While the pasta is cooking, add all other ingredients to a large mixing bowl.
3. Cool pasta quickly by soaking it in cold water and ice cubes, then drain.
4. Add pasta to the mixing bowl and mix thoroughly.
5. Refrigerate until serving time.

Enchilada casserole

I would have to say the one thing about making enchiladas, is the prep for it, i hated rolling all the tortillas up and having to everything in them, it just got way too soggy and i hated enchiladas, until one day i realized i don't have to make them that way, that's when i decided it should be a casserole. so here it goes, i made it last nite and it was yummy!

1-2 lbs. hamburger
cumin powder
chili powder
cayene powder
red pepper flakes
garlic powder
salt & pepper

pinto beans(2 cans)
bacon
onions
garlic
olives
lots of cheese
tortillas(small size)
enchilada sauce- i like the verde sauce

Saute hamburger in pan, when it's done it will have lots of juice in the pan, then add all the dried seasonings, mix together and you have taco seasoning. i add a little salt & pepper at the end. Cook it till you like it done

Cut up some bacon, onion, and garlic , a sprinkling of chili flakes, cumin. when they are cooked through add the beans until they are heated through.
cut up onions, olives, or any other vegetables you want in your enchiladas, like peppers.

Spray your casserole dish with a non-stick spray, cover bottom of the dish with sauce, layer in tortillas, i put six down on each layers, that way you get lots of them. then start the layering, beans, meat, veggies, sauce, cheese, i usually get 2 layers, it also depends on how big your pan each. i always top it with tortillas, then veggies, sauce and more cheese. you can never have too much cheese for enchiladas, and depending on how much sauce you like, be careful, they do get really soggy if you use too much. It's really good and is really easy, despite how long it looks. enjoy!

Stew and Cornbread

You know how when you cook something, there's usually one certain side dish that just kinda "goes" with it? Last night I made one of my favorite cold weather combos, stew and cornbread with honey butter. Now, I assume everyone knows how to make these things, but I'm going to give you the down low on how I make stew. You can just get the cornbread instructions off the box. And remember, I'm cooking for 1 (this makes 5-6 bowls), you can easily expand this recipe. If you make extra, it's even better the second day, or you can just freeze it.

Ingredients:

1/2 bag baby carrots

1 large potato, peeled and diced

1 nice sirloin steak, cut into chunks

24 oz V8 vegetable juice (it's about 1/2 of the big jug)
2-3 stalks of celery
2-3 cloves garlic
1/2 onion, diced (or 1T onion flakes if you prefer)
3 bay leaves
1/2 t sweet basil
1/2 t thyme
1/2 t marjoram
1/2 t parsley
1/2 t Italian seasoning
1/4 t chili powder
1T brown sugar
1/2 t salt
1/2 t pepper

Directions:
1. Add V8 juice and about 1 C water in a large stock pot and turn heat to medium
2. Add the spices, celery, garlic, onion and brown sugar
3. Add Carrots, Potatoes, and meat
4. Reduce heat after meat appears thoroughly cooked
5. Continue cooking on lower heat so all the flavors can blend
6. You may need to add water as necessary to keep it juicy

It's the spices that really make this stew special. If you don't have them on hand, I really must insist that you buy them. I use these same spices when I make a roast. The spiciness of the stew with the sweetness of the cornbread is true comfort food.