crazyfurries: a cranky abbysinnian kitten (experimental cooking)
The other 3 elemental shortbread cookies!

Earth! Flavored with vanilla and sprinkled with fresh chopped rosemary prior to baking, hand-brushed alchemical symbol for earth done in black food coloring!

Fire! Flavored with orange essential oil, topped with dry sweet basil prior to baking, alchemical symbol hand-brushed on with food coloring.

And finally my personal favorite and personal element..WATER! Flavored with lime essential oil and fresh chopped thyme leaves sprinkled on prior to baking, alchemical symbol hand-brushed on with green food coloring!

And the recipe is here )

OH! And whoever wants cookies for christmas? NOTE ME, OR EMAIL OR IM ME YOUR MAILING ADDRESS PLZKTHNX??!!??

You'll get 4-5 coins of each element! Or just specify.
crazyfurries: a cranky abbysinnian kitten (experimental cooking)
Today's been pretty good overall, granted I used most of it to either clean, complete old sewing projects, weed or cook food for the rest of the week.

Not that any of these are bad! ...Pretty good behavior on my part.

But in the middle of cooking I realized I should probably share the recipe for my Bacon Cheeseburger Shepard Pie.

Whatcha need

1/2-3/4 of a pound bacon really thinly sliced (julienne-ish strips)
1 large yellow onion chopped
4 cooked hamburger patties (I made this recipe up from banquet leftovers...if nothing else substitute the meat with 3/4-1pound of lean ground beef browned)
1/2 cup heavy cream
2 1/2 cups shredded cheddar.
mashed potatoes (instant or otherwise. no major difference aside from texture)
Fry the bacon to your desired crispness (I prefer just lightly chewy. nom) and move onto paper towel. Drain off all but 2 tablespoons of bacon grease. With the pan still hot caramelize the onions in the bacon fat, then scrape this mixture aside with the browned beef. Pour your milk into the pan and heat up, slowly sprinkle in the cheese mixing well until it forms a thick gooey sauce. Mix together bacon, onion and beef, pour cheese in and mix thoroughly.

Spoon cheese-meat-bacon mixture into ceramic ramekins, foil cups, or sturdy single mini loaf pans. Spread potatoes on top, bake in 400 degree oven for about 20 minutes or however long it takes until your taters get a nice golden crust.

Serve hot or chill and eat as a packed lunch.

One recipe reasonably feeds 5-6 people.
crazyfurries: a cranky abbysinnian kitten (experimental cooking)
Bleu Cheese filled meatballs: 2 parts. This recipe was inspired by the 'snack' I'd have at the bistro of cooked bison meat trimmings and bleu cheese butter and [ profile] pikkopots Cordon Bleu Bites.

Bleu Cheese 'butter' filling. An adjusted recipe to make the filling a little more gooey and less greasy.

1/4 pound of blue cheese, I used gorgonzola, but whichever variety you prefer, go for it.
1 tbsp Worchestershire Sauce
1/2 tsp fresh ground black pepper
3 tbsp soft warmed cream cheese
1 tbsp softened butter

Cream together the butter and cream cheese until slightly fluffy, then add sauce, pepper and crumble up bleu cheese into mixture. Cream once again, and don't mind too much if there are big chunks of bleu cheese. Spoon this into a ziplock bag, removing all the air from inside the bag and roll flat before sticking this into the freezer to solidify it. This'll be handy later.

Meatball mixture!

1 lb ground bison meat (you can use ground chicken, or ground beef too, I just like bison)
2 cups bread crumbs
1 tsp garlic powder or 2 minced cloves of fresh garlic
1 tsp paprika
1/2 tsp chili powder 9optional, I like my meat spicy sometimes and it compliments the gorgonzola)
1 tsp ground ginger
1 egg.

Mix everything in a medium bowl, you can use your hands to mix if you're not too squicky about touching raw meat, I'm not, and I find it a good way to make sure everything gets to a nice even consistency. Let it chill in the fridge for an hour before taking it out.

When it's ready also take out the bleu cheese 'butter' that was frozen earlier and break it into marble-sized chunks. Start heating a medium skillet on medium heat.

Take a lump of mixture about the size of a gumball machine capsule or rubber ball and flatten it out in your palm to about 1/4 inch thickness. Place the chunk of bleu butter in the middle and wrap the meatball mix around it, so that there are no gaps. Fry in the pan with no oil until all the sides are nicely carmelized. You can fry about 10 meatballs at a time in a good-sized skillet. They got quickly if they're still warm, but you can also freeze them before cooking and fry them when you want them in your lunchbox.

Mojito Chicken Sushi

1 chicken breast
1 lime
Mint leaves
Avocado slices
Soy Sushi wrappers
1 cup hot cooked untreated sushi rice.
1tbsp sugar
1 tbsp water
pinch of salt
1 cutting board
1 plastic wrapped sushi maki mat

Zest lime and split zest into two equal portions. Rub one portion of fresh zest onto chicken breast and allow it to sit. Juice lime and combine it with the other zest, sugar, water and salt, muddle 2 mint leaves inside of this mixture, then removed the leaves and use the mix to treat your rice as you would with a regular rice vinegar mixture. Mix thoroughly and find a place to keep it warm. Start cooking chicken breast in a pan with no oil, until fully cooked, then allow it to cool. Peel and slice avocado and mint leaves, set aside. On your flat, stiff cutting board, lay a sheet of soy wrapper down, and lay your limed rice lightly before spreading it across the sheet, pressing it in to a thin layer of rice. Press your sushi mat on top of the rice and wrapper, with the slats parallel to the length of the wrapper. Holding the sheet and the cutting board carefully, flip the board and mat so that the board is on top, leaving you a neatly laid wrapper-up sushi strip ready for an inside-out roll. By now your chicken has cooled off enough to cut it into 1/2 inch (squared) thick strips. Lay down the chicken strips, the mint and the avocado at the end of the wrapper and roll like any regular skinny inside-out roll. You'll be able to make about 3 rolls, with eight pieces per roll with this, and still have some rice leftover. You can decorate the pieces with whatever mint bits are leftover or little peels of granny apples.
crazyfurries: a cranky abbysinnian kitten (experimental cooking)
Lime n Dill Chickenbits

1 lb boneless skinless chicken. Can be Thighmeat or Breastmeat
3 tbsp lime juice
1 1/2 tsp dried dill
1/2 tsp sea salt (can use plain salt)
1/2 tsp parsley flakes

Trim fat off of chicken and slice it into strips. In a bowl mix lime juice, herbs and salt for marinade. Put chicken into plastic bag, pour marinade in with chicken and mooosh stuff inside around to coat evenly. Let marinade for at LEAST one hour.

Heat skillet with a little olive oil and cook strips until you get a light brown around each strip fo chicken.
crazyfurries: a cranky abbysinnian kitten (Default)
Spinach + Cauliflower bentobox kookoo.

2 large eggs
3/4 cupcooked cauliflower, liquid drained away
3/4 cup frozen (thawed) and squeezed out spinach
3 tablespoons sour cream
1 tablespoon curry mix
1/4 teaspoon baking powder

Mix together eggs, sour cream, curry, and baking powder until it forms a thick, smooth liquid. Heat skillet with a little bit of butter/oil, and make sure to coat the sides of the pan (alternatively, you can use greased silicon cups) fill with your veggies, cover with your egg mixture and cook throughly until it forms a stiff shape. If a crisp bowned top is desired, sprinky top with parm chez, and flip formed kookoo over and continue on low heat to get a nice crunchy chez on top.

Fuzzy's Not-Quite Squash risotto: Feeds 1 ratio: made from leftovers

What you need

3/4 cup cooked rice
1/4 cup squash, cooked until soft
1 tbsp sour cream
salt to taste

Mix rice and squash in bowl, zap in microwave, mix in sourcream until everything is coated, zap again. Can be formed into onigiri or solid packed.

Omnom French Toast

2 large eggs
6 slices of bread
1 tsp ground cinnamon
1/4 teaspoon vanilla
1 tbsp white sugar
1/4 tsp ground cloves

Beat eggs, sugar, cinnamon, cloves, and sugar together. Dip in and throughly coat bread in this mixture before frying each slice in a hot oiled pan. Sprinkle with your favored toppings, tastes GREAT for tiny creamcheese and bacon sammiches


Dec. 2nd, 2008 03:06 pm
crazyfurries: a cranky abbysinnian kitten (experimental cooking)
Refined Tea Egg recipe for y'all.

This recipe is the quickie version for a single person.

What you need:
1 egg, either organic of extra large
1 glass jar with fitting lid
Boiling water for tea
double measure of black tea of your prefered choice
Mug for tea brewing

Step one: Hardboil the egg.
Step 2: While egg is boiling brew tea in mug with hot water until it is VERY strong.
Step 3: Pour strong-brewed tea into jar until jar is 2/3rd's of the way full.
Step Four: Once Egg is hardboiled and cooled enough to touch, shell egg.
Step Five: Put egg into jar of tea and screw on the lid.
Step Six: Put jar with egg into fridge to soak overnight
Notes: The egg can be left in the jar for up to a week without it's shell. The longer you soak the egg, the more flavor the whites will absorb from the tea.

EDIT: For the Pretty Marbelized egg, do not shuck egg from shell, but crack it lightly all over and let it soak in the tea for at least a week and a half.


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