Category Archives: Vegetables

Speaking of Ice Cream Sandwiches

I was at our local “Wally World” the other day and spied something different in the freezer case.  I recall there being three flavors of house brand Ice Cream Sandwiches, but the Cherry one was calling my name, no really! “Auntie, you need to try this, AUNTIE!!  Even my cashier commented on my purchase, “Uuuuhhhhh, what’s this?  I don’t think I’ve seen this before, this is looks delicious!”  RIGHT?!  Cherries and Chocolate, such a fabulous combination.

That night, DH was poking around the kitchen, as he will do on occasion, looking for something sweet.

DH: Uuuuuhhhh, what’s this?  This looks delicious!

Me: Right?!  That’s what my cashier said too, HA!!!

So it was unanimous, these cuties are superb!

Fish Vera Cruz Style Ala Missus Dear Friend

I’ve mentioned my Dear Friend before several times here on my blog.  A few months back she and her husband decided, for better health, that they would go Gluten Free-Dairy Free-Pescetarian.  We started to talk about different Seafood, mainly Fish, recipes.  I suggested this one for them

https://mykitcheninthemiddleofthedesert.wordpress.com/2013/01/09/vera-cruz-style-fish-our-way/

Might tasty!

So as we talked about this particular recipe, I suggested that I contribute to her pantry some of the ingredients to make up this dish and she could go from there if they enjoyed it.  There’s no sense in investing in a whole jar of capers and you discover that you don’t care for them, then what?  Remember, a recipe is simply someone else’s idea, make it your own.  If you don’t like a component, leave it out.

WOW! Missus DF you knocked it out of the park girl friend!!  She used Cod, which is a nice mild fish for sure, and her choice for a side dish was Cabbage Steaks.  If you’ve never tried them, do!!

So if you’ve been following my blog over the past 4 years and you’ve EVER tried any of the recipes or concepts that I’ve posted, please let me know…a photo of the dish would be awefully nice too 😀

WOW! Look What Someone Made For Us!!

I’ve been sharing with you all the different dishes that I’ve been making for our Landlords, that live upstairs from us.  I’ve also been telling you about their VERY COOL dumbwaiter that we use to send things back and forth to one another.  Now mind you, we don’t exclusively send each other food, we’ve exchanged books, recipes, and sometimes simply a note wishing each other an awesome day.

WELL!

The not long along my husband and I heard the dumbwaiter come down, and we hadn’t even sent anything up…

Homemade Chile Relleno from Mrs. Landlord

Isn’t that BEAUTIFUL?!

Mrs. Landlord sent us down a wonderful treat of her homemade Fresh Chile Relleno, oh my!!  Thank you Cheryl, that was delicious, nom nom nom…

Trader Joe’s Curry Simmer Sauce

Every so often, I make an attempt to expand our culinary palates, I mean DH’s mostly, HA!  Some of my foodie-buddies pointed me towards Trader Joe’s Curry Simmer Sauce, hmmm, okay, this might work.

Trader Joe's Curry Simmer Sauce

Back home in Hawaii, Chicken Curry Stew is popular, so I thought, this could turn out to be pretty ONO (delicious) with an Indian-style sauce? Let’s see.

We’ve tried this twice now …

Chicken Curry and Rice

My first crack at Curried Chicken and Rice

I must tell you that this sauce has some zip-a-dee-doo-dah spicy kick to it, but a nice heat though; not the kind that you can’t take more than one bite of.  DH said, “WOW! This is HOT!” and yet he cleaned his plate.

This second attempt was as a Chicken Curry Stew with diced Potatoes, Carrots, Celery and Onions… MAN, was that GOOD!

I used half of the jar of sauce with each go-around and maybe 2 cups of diced boneless/skinless Chicken Thigh meat, if that much.  For the stew, I added about a cup each of the veggies.  This made three servings, so you adjust for your table. Very tasty, I would recommend you try it.

`Member now, recipes are just someone else’s idea (and you don’t always need a recipe, just an idea), you take them and run with it, make it your own.

ENJOY!

 

St. Patrick’s Day Green Chile Relleno Casserole

I wanted to share what else I made for our neighborhood block party on St. Patrick’s Day, Hatch Green Chile Relleno Casserole, really good!

This recipe is a riff off of a pal of mine (Mahalo Kathy) from one of the Food Forums that I follow.

Hatch Green Chile Relleno Casserole

1 ½ 27oz. cans Hatch Whole Green Chiles
4-6 C. shredded Colby Jack Cheese
1 C. Whole Milk
¼ C. Flour
¼ tsp. Baking powder
5 Large Eggs
8 oz. Hatch Green Chile Enchilada Sauce
½ tsp. Cumin powder
½ tsp. Oregano, crush with fingers

Preheat the oven to 350⁰.

Grease the bottom and sides of a 9×13 pan.

Reserve 1/2 cup of cheese for the top.

Layer the pan, alternately with Chiles and Cheese, creating three layers, ending with Chiles.

028

In a bowl, whisk the flour with the baking powder; then whisk in the milk and eggs until smooth. Pour this mixture gently into the pan and bake for 30 minutes.

029

Remove from the oven, and pour Green Enchilada sauce evenly over the top. Sprinkle the cumin and oregano on top of the sauce, and cover with reserved cheeses.

Return to oven, and bake an additional 20 min, until the cheese on top just bubbles.

Allow the casserole to rest of 15 minutes before serving.

035

Enjoy!

Vera Cruz-Style Fish Our Way

Source: Vera Cruz-Style Fish Our Way

Well, with folks making their New Year’s Resolutions to eat well, I thought of this dish.  I make this often; it’s chock-full of good stuff.  I used Mahi-Mahi, but Cod is good too.  The recipe that I found originally, called for Red Snapper, but here in the middle of the desert, that proved to be quite the challenge.  I’ve plugged my recipe into one of those handy-dandy software programs to see what all we had here as far as for calories and the such, and this is what it came up with… not bad.

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 259
% Daily Value *
Total Fat 6 g 10 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 80 mg 27 %
Sodium 1084 mg 45 %
Potassium 660 mg 19 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 5 g 19 %
Sugars 9 g
Protein 24 g 48 %
Vitamin A 105 %
Vitamin C 943 %
Calcium 10 %
Iron 9 %

Do you see the fat content?  This recipe makes 2 good sized portions, and if you leave off the rice, *cough*, it’s less than 300 calories.  This could easily fit into almost any diet plan, I mean “different way of looking at food concept”.  You choose the fish that your household likes the best… ooohhhh, I just had a great idea!  A Seafood Vera Cruz, like maybe Shrimp or Mussels or how about a splurge using Lobster?  MMM!

ENJOY!

Minestrone Soup

I went freezer diving the other day and I found a partial bag of Fava Beans, hmmm, what can I do with these and hide them from DH.  He claims to dislike Fava Beans, well any bean actually, but he eats them quite often and doesn’t realize it, HA!

the ingredients for Minestrone Soup

So, here’s the lineup:

½ C. Macaroni, your choice of shape

1 15oz. can Diced Tomatoes

1-2 Qt. Chicken or Vegetable Broth/Stock, homemade is preferable

1 C. diced Sweet Red Bell Pepper

1 C. diced Carrots

½ C. diced Onion

3 Garlic cloves, minced

6oz. diced Pancetta

2 C. frozen Fava Beans

2 C. frozen chopped Spinach

1 Tbsp. dried Oregano

1 Tbsp. dried Parsley (fresh is always better, but I didn’t have any)

1 tsp. dried Thyme

1 tsp. dried Basil

In a large pot over medium-high, heat about 2 tablespoons of Olive Oil, render the Pancetta to just crisp; removed from the pot with a slotted spoon to a dish and set aside.  Pour off all but 1 tablespoon of fat from the pot and sweat the onions, add the Peppers and Carrots and sauté for about 2 minutes, to a crisp tender; sauté the Garlic til fragrant, adding the dried herbs at this point and stirring for just a moment.  Pour back in the Pancetta, along with all the remaining ingredients, excluding the pasta.  Bring the pot to a boil and reduce to a low simmer; cover partially and cook for ½ an hour.  In a separate pot, cook your pasta as directed on the package; drain and set aside. When you’re ready to serve, add in the macaroni to the pot for about 5 minutes or so, just to warm it.

Top each bowl with some grated Parmesan cheese and a nice Olive Oil.

Chopped Salad with Dimond Bakery Soda Crackers, MMM!

We had a nice lunch of Minestrone and a Chopped Salad with some Diamond Bakery Soda Crackers.

A recipe is just someone’s idea, you take it and make it your own.  If you like a different type of bean, use that.  If you can’t find Pancetta, try Bacon instead.  Use whatever vegetables your household likes.

Mangiamo!