Sunday, March 22, 2009
Tuesday, January 13, 2009
- 3 oz. whole wheat spaghetti
- 1/2 red pepper, cubed
- 5 button mushrooms, quartered
- 1 cup broccoli florets
- 4 garlic cloves, minced
- 1/3 of a brick of extra firm tofu, drained
- oil for frying (I used canola with a few drops of sesame oil)
- 1/2 cup chicken stock
- 2 tbsp. natural peanut butter
- 2 tbsp. corn starch
- 2 tbsp. hoisin sauce (optional...flavor however you like)
Cook spaghetti according to directions, adding broccoli the last two minutes. In a wok or fry pan, cook tofu, peppers, and mushrooms to your liking. Add garlic a few minutes before adding spaghetti and broccoli. Mix stock and peanut butter in a microwave safe dish and microwave on high until really warm, but not boiling (~1 1/2 minutes). Remove, stir with a fork, then add corn starch. Stir vigorously until sauce becomes very thick. Add hoisin sauce and continue to stir. Drain pasta and add to vegetables. Fold in sauce until everything is coated.
Sunday, January 11, 2009
- 1 16 oz. box of whole wheat penne rigati
- 8 oz of sharp cheddar
- 8 oz of monterrey jack
- 1 cup of parmesean cheese
- 8 oz bacon, diced
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 cup cream
- 1 tbsp. butter
- smoked paprika
- salt and pepper, to taste
Fry bacon until crisp. Drain on paper towels. Saute onions in a little bit of reserved bacon drippings, scraping bits from pan. Cook pasta according to directions. Drain and place in bowl with butter. Mix remaining ingredients, then pour into baking dish. Sprinkle paprika over top. Cover and place in a 350 degree oven for one hour, removing cover for last 10 minutes.
Monday, December 29, 2008
2 cups of flour
1/2 cup sour cream
2 tablespoons of melted butter
3 egg yolks
Mix all ingredients until well blended and firm. Rest 10 minutes. Roll to 1/8 inch thickness and cut with round cutter (can from sauerkraut filling works very well). Recipe is supposed to yield 25 pieces, but aim for 30+. When rolling, take dough and split in half. Roll one half, cut, then reroll leftover dough one more time. Any more than that, and you'll get rubbery dough. Repeat with second half.
Filling...I really don't have a recipe. I do two: a sauerkraut and a cheesy potato. The sauerkraut contains sauerkraut and chopped mushrooms. Drain the kraut, saute the mushrooms, mix, and heat thoroughly, mostly to get a lot of the moisture out. For the potatoes, peel, quarter, and boil a bunch of potatoes (seriously, I go by feel on this), and grate a block of sharp cheddar cheese. Drain potatoes, add some milk and butter, and slowly add cheese while mashing. Make the filling the night before, and when you're beginning, remove from the fridge to bring it to room temp. Spoon into rounds, fold over, and seal with a fork.
Saturday, November 22, 2008
1 bunch of broccoli
1 quart of chicken stock
1 cup of parmesean cheese
1 tbsp. corn starch
1/2 cup couscous
Separate florets and set aside. Take stalks, peel with a potato peeler, chop off ends, and cube. Bring stock to a boil, add stalk pieces, and reduce to a simmer. Cook for 20 min. Add florets and cook another 5 minutes. Stir in cheese and corn starch. After 5 minutes, place 50-100% of the soup in a blender to blend. Return to pot, add couscous, and return to simmer. Cook for 5 minutes.
Tuesday, June 17, 2008
Siko's Leftover Party Casserole
- Cooked burgers (from grill)
- Uncooked pasta (not used in pasta salad)
- American cheese slices (leftover from cheeseburgers)
- Broccoli (from veggie tray)
- Mushrooms (optional, but I had them lying around)
- Half & half (since some people like cream in their coffee)
Directions: Preheat oven to 325 degrees Fahrenheit. Finely chop burger and mushrooms. Reheat/saute in pan with butter or oil. Cook pasta according to directions, adding broccoli to water the last 5 minutes (that's a Mr. Siko's Quick Tip!). Drain pasta and broccoli, then add to burger mixture. Add a dash of half & half. Stir to coat. Put everything in a casserole dish, then layer with cheese slices. Throw in oven for 30 minutes or until cheese is thoroughly melted. Serve.
Mind you, I'm coming off of a serious case of food poisoning (unrelated to said BBQ). I will update with results and heartiness of my gut.
Wednesday, November 7, 2007
2 portobello mushrooms, sliced medium
1 16 oz can of artichoke hearts, halved or quartered
2 cloves of garlic
fresh or dried herbs (italian seasoning)
lemon juice (?)
Boil pasta according to directions. Saute mushrooms and garlic briefly in olive oil. You don't want them mushy! Add seasonings. Mix with pasta. Serve with parmesean.
Deglaze pan with stock. Reduce for a light sauce.
Add chicken, shrimp, or tofu.