tag:blogger.com,1999:blog-22685461667825490562024-03-19T02:36:21.827-05:00Not Another Food Blog!Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-2268546166782549056.post-5959506331172301042017-08-05T22:04:00.000-05:002017-08-05T22:04:30.506-05:00Coconut Curry Noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAtc29q7m7y-ZXDi77Knrh-Vq-HT8Wzravzcyt4xIYTY4Z7lHRMpWL3_Mzictm4Mpa4xUy7dp0M_Ck6kuNWtOA9skPZvgE9Lz8HWjeSmxYKUJNdltcYcd5khqW-MnPuwtMkpxOy1CObw1/s1600/20170105_182415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAtc29q7m7y-ZXDi77Knrh-Vq-HT8Wzravzcyt4xIYTY4Z7lHRMpWL3_Mzictm4Mpa4xUy7dp0M_Ck6kuNWtOA9skPZvgE9Lz8HWjeSmxYKUJNdltcYcd5khqW-MnPuwtMkpxOy1CObw1/s400/20170105_182415.jpg" width="400" /></a></div>
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I'll be honest, at one point while cooking this, it smelled so awful that I feared I had stained the walls of my apartment and lost my deposit. But the spices just seemed so right together, so I pressed on and it turned out absolutely FANTASTIC. I changed the original recipe quite a bit, so feel free to add shrimp or tofu, substitute light coconut milk, brown rice noodles, add more cabbage, or whatever else you like.<br />
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Ingredients:</div>
<div>
<ul>
<li>2 Tbl red curry paste</li>
<li>2 Tbl sesame oil</li>
<li>2 Tbl fish sauce (omit for vegan/vegetarian) </li>
<li>3 Tbl sugar</li>
<li>1 Tbl sambal oelek (chili paste)</li>
<li>2 Tbl soy sauce</li>
<li>1/2 bunch of green onions, chopped</li>
<li>1 C shredded carrots</li>
<li>1 C frozen edamame</li>
<li>1 C vegetable broth or water</li>
<li>one 14-oz can coconut milk</li>
<li>2 Tbl minced or shredded fresh ginger </li>
<li>8 oz rice noodles (pad thai style)</li>
<li>Shredded or chopped purple cabbage (1/4 to 1/2 cabbage as desired)</li>
<li>Sesame seeds for garnish</li>
</ul>
</div>
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Instructions:<br />
<br />
<ol>
<li> Soak the rice noodles in cold tap water for 30 mins. Drain and set aside. </li>
<li>Heat a large wok or skillet on medium-high. Add the sesame oil, garlic, ginger, chili paste, curry paste, and saute for 2 minutes.</li>
<li>Add all the vegetables, soy sauce, fish sauce, sugar, and 1/2 of the coconut milk. Let simmer for 10 mins.</li>
<li>Add the rice noodles to the skillet along with the vegetable broth/water, 1/2 cup at a time, and cook uncovered until the noodles are done to taste. Be careful not to add too much water or stir the noodles too much, or they will get sticky. Shake the skillet or wok occasionally to stir. Makes a great meatless meal by itself!</li>
</ol>
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Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-71346407664659699062016-12-07T17:09:00.000-06:002016-12-07T17:16:22.794-06:00Slow Cooker White Bean Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBjtzFuJrTF3gvG9VJAiYho96Aqx8EacCfhxytwMDxGPYwWcbqE4BQjDeMNvivxx8BFWeJARO8m2fbSj9ngJBodqUkgkBiciDn_wkdjJRmSvnn4xCe7d8XQ07Qnqm-wSK7_Ije2Vt2x7p/s1600/20161206_211606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBjtzFuJrTF3gvG9VJAiYho96Aqx8EacCfhxytwMDxGPYwWcbqE4BQjDeMNvivxx8BFWeJARO8m2fbSj9ngJBodqUkgkBiciDn_wkdjJRmSvnn4xCe7d8XQ07Qnqm-wSK7_Ije2Vt2x7p/s400/20161206_211606.jpg" width="400" /></a></div>
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This blog is a year old today! Woot woot! (OK maybe I'm a day or 2 late.)<br />
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I haven't posted in quite a while. Life has been hectic around here. But with the onset of some cooler weather - FINALLY! - comes the craving for a hot, hearty meal. I've been experimenting with some meatless recipes too, and this white bean stew is flavorful enough to stand on its own without the ham. Enjoy and Happy Holidays!<br />
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<br />
Ingredients:<br />
<br />
<ul>
<li>1/3- 1/2 lb diced ham</li>
<li>1 lb dry navy beans, soaked and rinsed</li>
<li>1/2 bunch green onions, chopped</li>
<li>5-6 carrots, peeled and chopped</li>
<li>3 ribs of celery, chopped</li>
<li>1-1 1/2 qts <a href="http://not-another-damn-food-blog.blogspot.com/2015/12/homemade-vegetable-broth.html" target="_blank">Homemade Vegetable Broth</a> , chicken broth, or water. (See directions for how much you will need.) </li>
<li>1/2 tsp garlic powder</li>
<li>1 tsp black pepper</li>
<li>1 tsp thyme (dried)</li>
<li>1/4 tsp celery seed</li>
<li>salt to taste</li>
<li>1 Tbl white sugar</li>
</ul>
<div>
To thicken:</div>
<div>
<ul>
<li>4 fl oz heavy cream (1/2 pint)</li>
<li>3 med-large potatoes, peeled and diced</li>
</ul>
<div>
Instructions:</div>
</div>
<div>
<ol>
<li>Either make your homemade broth now, or bring whatever liquid you're using to a boil in a separate pan first BEFORE adding to the slow cooker. Slow cookers take a very long time to heat liquid, and this gives the whole process a jump start while looking out for food safety.</li>
<li>Prep all of your vegetables.</li>
<li>Combine everything from the first set of ingredients to the slow cooker, and <u>add your hot liquid last </u>so you can tell how much you need. Only fill up to about 1 inch above the top of your beans and other ingredients. </li>
<li>Boil the potatoes until soft and drain. Mix in the 1/2 pint of heavy cream and make mashed potatoes. *The mashed potatoes must be smooth as possible, this is what is going to thicken the entire dish.*</li>
<li>Stir the mashed potatoes into the pot until thoroughly combined. Set to cook on low for 6 hours. </li>
<li>Top with cheese if desired and serve with crackers. Serves 4-6. </li>
</ol>
</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-16398546921612263862016-04-10T20:08:00.002-05:002016-04-10T20:08:41.993-05:00Slow Cooker Vegetable Beef Barley Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQlCRjOhcVUX-vKXsT83vgZkd0GTTwCDLeRBeogwiVbuIb6IaO8mJ4IPH88vUmEu4sgilulcF45Eqo0grjY9y2ogGW8mOeDjGbH0FSoLM4HWRIadevYKv6k2muo4sqPwF00oKNv8uqj1j/s1600/20160410_193222_20160410200001153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQlCRjOhcVUX-vKXsT83vgZkd0GTTwCDLeRBeogwiVbuIb6IaO8mJ4IPH88vUmEu4sgilulcF45Eqo0grjY9y2ogGW8mOeDjGbH0FSoLM4HWRIadevYKv6k2muo4sqPwF00oKNv8uqj1j/s400/20160410_193222_20160410200001153.jpg" width="400" /></a></div>
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I have been wanting a slow cooker for a while now, and finally took the plunge. It does take some getting used to, but the ability to throw it together ,set it, and forget it - I'm sold! If you want to make this in a regular stock pot, that's easy! Just brown the meat and onions, combine everything else, simmer covered until the celery is almost done, then add your barley and simmer for another 45 min.<br />
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Ingredients:<br />
<br />
<ul>
<li>1 large or 2 medium steaks, cut into small 1/2" cubes</li>
<li>1/2 onion, chopped fine</li>
<li>2-3 fresh roma tomatoes, chopped (or use 1 can diced tomatoes, juice and all)</li>
<li>1/2 tsp black pepper</li>
<li>1/4 tsp celery seed</li>
<li>1 Tbl dried parsley </li>
<li>4 beef bouillon cubes</li>
<li>2 tsp salt</li>
<li>2 Tbl soy sauce</li>
<li>3 quarts <a href="http://not-another-damn-food-blog.blogspot.com/2015/12/homemade-vegetable-broth.html" target="_blank">Homemade Vegetable Broth</a></li>
<li>two 12-oz bags frozen mixed veggies (peas,carrots, green beans, corn)</li>
<li>3 ribs of celery, chopped fine</li>
<li>1 C plain pearled barley (do not use the quick cooking kind!)</li>
</ul>
<div>
Instructions:</div>
<div>
<ol>
<li>If you have the broth made ahead of time, bring it to a boil in a separate pan to speed up the heating process. Slow cookers take a long time to heat up that much liquid, and it becomes a food safety issue. I just made the broth right then, so it would be hot going into the slow cooker.</li>
<li>Combine everything in your slow cooker and cook on low for 4 hours. </li>
</ol>
</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-17952247461306740102016-04-01T23:57:00.001-05:002016-04-02T11:05:50.174-05:00Pepper Steak and Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXyUxL4hG1_LkdiQVbVM1u9gkY8RrdexK0Mwfanpr6bTAvggAsjSepHpMh7TjSJ1ClR23AVEMsNSoycRQ2jL1vIXRG88y40BiDqVgw0PaPOHu8gAKd-G7eYHKrX4XsFnrElN7NNIWS4E64/s1600/20160331_191130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXyUxL4hG1_LkdiQVbVM1u9gkY8RrdexK0Mwfanpr6bTAvggAsjSepHpMh7TjSJ1ClR23AVEMsNSoycRQ2jL1vIXRG88y40BiDqVgw0PaPOHu8gAKd-G7eYHKrX4XsFnrElN7NNIWS4E64/s400/20160331_191130.jpg" width="400" /></a></div>
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Hearty, spicy, satisfying, and pretty easy to make. This will take about an hour and a half to make and feed 6 people easily. Cut the recipe in half if you need to. For a while there, I had 6-10 people to feed on any given night, and I really need to learn how to cook smaller batches of food!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbjs0tpS1PYMzTRb1adnw8lZJ0VOwCgBNkuW2QuTWflznxc05ow6fsooBz-R8QKuh0gv_tr0F3WpDIeuOjH8NrmeAiC9MxtPsbjk3EyjZEVkzYbgVMFY9jrgGvWRkF5YIGddioZZtoTEV/s1600/20160331_211611_20160401234252783.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijbjs0tpS1PYMzTRb1adnw8lZJ0VOwCgBNkuW2QuTWflznxc05ow6fsooBz-R8QKuh0gv_tr0F3WpDIeuOjH8NrmeAiC9MxtPsbjk3EyjZEVkzYbgVMFY9jrgGvWRkF5YIGddioZZtoTEV/s320/20160331_211611_20160401234252783.jpg" width="320" /></a></div>
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Ingredients:<br />
<ul>
<li>2 lb steak, stew meat, beef roast, any kind as long as it's beef. Cut into cubes.</li>
<li>Vegetable oil</li>
<li>1 large can crushed tomatoes</li>
<li>3 Roma tomatoes, chopped</li>
<li>3/4 sweet onion, sliced julienne style</li>
<li>3 bell peppers, any color, sliced into 1-2 inch strips </li>
<li>2 C beef broth, chicken broth, or <a href="http://not-another-damn-food-blog.blogspot.com/2015/12/homemade-vegetable-broth.html" target="_blank">Homemade Vegetable Broth</a></li>
<li>3 cubes of beef bouillon </li>
<li>4 cloves of garlic, pressed</li>
<li>1/4 tsp cayenne pepper</li>
<li>1/4 tsp crushed red pepper</li>
<li>2 tsp chili powder</li>
<li>1 Tbl paprika</li>
</ul>
<ul>
<li>1/4 C soy sauce</li>
<li>3 Tbl corn starch</li>
<li>Jar to make the <a href="http://not-another-damn-food-blog.blogspot.com/2016/04/no-lump-gravy-and-sauce.html" target="_blank">gravy</a> with </li>
<li>Salt to taste, at the end</li>
</ul>
<div>
For the <a href="http://not-another-damn-food-blog.blogspot.com/2015/12/perfect-rice.html" target="_blank">Perfect Rice</a>:</div>
<ul>
<li>2 C parboiled rice</li>
<li>4 C water</li>
</ul>
<div>
Instructions:</div>
<div>
<ol>
<li>Cut the beef into cubes. You can make just about any steak work, from very thin to very thick, just cut it into bite-size pieces.</li>
<li>Pour a little bit of oil into a large, deep skillet. Add the meat and chopped onions and peppers. Cook until the meat is well browned.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyZTWem0XdZGiOEZnHMJhGOCdWxwJsraLr3y5bdUyRIJypfzwfXdscn5zoM2SqJzv7CpYwsFybrZdzWB6bXXNe_oR_9Y5urmwGoj095M8XXrUUZQwmHeEaeA7XLRfaUd2RyUz93NdevsL/s1600/20160331_191130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyZTWem0XdZGiOEZnHMJhGOCdWxwJsraLr3y5bdUyRIJypfzwfXdscn5zoM2SqJzv7CpYwsFybrZdzWB6bXXNe_oR_9Y5urmwGoj095M8XXrUUZQwmHeEaeA7XLRfaUd2RyUz93NdevsL/s320/20160331_191130.jpg" width="320" /></a></div>
</li>
<li>Add the crushed tomatoes, chopped tomatoes, broth, and all spices (save the soy sauce and corn starch to make the gravy thicker). <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYu1t8IMxawXLsQB4qH9CexVdi0pkXqzj9CWzVYnfa3oxteLfsg1OCpQiPlh1wj9AMITMtlRK1i9FznZ5Ln7UzQyI6UMy1TfzxyuS5iycjqBZ1vS9mjWCrKfevAGy_XvBT5PZ0AIwKVGhx/s1600/20160331_192311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYu1t8IMxawXLsQB4qH9CexVdi0pkXqzj9CWzVYnfa3oxteLfsg1OCpQiPlh1wj9AMITMtlRK1i9FznZ5Ln7UzQyI6UMy1TfzxyuS5iycjqBZ1vS9mjWCrKfevAGy_XvBT5PZ0AIwKVGhx/s320/20160331_192311.jpg" width="320" /></a></div>
</li>
<li>Cover and simmer for an hour, stirring occasionally.</li>
<li>At the end of that hour, start making the rice. It should take 15-20 minutes to cook. Keep shaking the pan while it's covered to prevent the rice from sticking. </li>
<li>Remove from heat and let the rice stand for 5 more minutes, covered.</li>
<li>Combine the 1/4 C soy sauce and corn starch in the jar. Make sure the lid is on tight and shake it until contents are smooth. </li>
<li>Bring the pepper steak to a soft boil, and start adding your corn starch mixture <u>while stirring</u> until desired thickness is reached.<div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Salt to taste and serve! </li>
</ol>
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Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-84756133248666812602016-04-01T12:52:00.001-05:002016-04-01T13:03:27.243-05:00No-Lump Gravy and SauceYou know why boxed pasta meals are so popular? Because they give you this powder stuff that makes a yummy sauce. You can do that yourself at home! You know what you like and what tastes good, all you need to do is thicken it. So here's an easy way to thicken any sauce, to make any gravy, with NO LUMPS:<br />
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<ul>
<li>The next time you use a glass jar, wash it out and keep it. Any kind of glass jar with a lid will work: a jelly jar, a pesto jar, salsa, you get the idea. Keep that sucker.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ao3mmNakmR1mcz6CcqldSbBXkaeYJTpGTEFPfx2QdgBOEj8xuaMx-pJAe1xdfgTK9Dd6wrOsfyOlSW0wPJ2nZCL0LR_ycou14_3HXR7KLdhq7kFZ-8McrFauxqehtxEBebM_-_cw7HN2/s1600/20160331_205952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ao3mmNakmR1mcz6CcqldSbBXkaeYJTpGTEFPfx2QdgBOEj8xuaMx-pJAe1xdfgTK9Dd6wrOsfyOlSW0wPJ2nZCL0LR_ycou14_3HXR7KLdhq7kFZ-8McrFauxqehtxEBebM_-_cw7HN2/s320/20160331_205952.jpg" width="180" /></a></div>
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<li>When you're ready to thicken your sauce/gravy, add some water, chicken broth, whatever you're working with to that jar -<u> but it has to be cold or at room temperature.</u> (Hot liquid will make lumps.) You can use plain water if you want, or you can use broth, white wine, or soy sauce like I'm doing here, to add extra flavor to the dish.</li>
<li>Add flour or corn starch. I prefer flour for a thicker gravy (for pot roast, biscuits, or pork chops, for example) and corn starch for a lighter sauce texture (for pasta, vegetable, and Asian dishes). Just dump some in your jar. You'll figure out how much you need in a minute.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzpvk-62W_e4y_1N6tC7htIqHRuZ6p1hBvQ5BP1AZXKyzlxL_rBjx_uQZyLrvtdDni1r3dyhoKiHsuyWC9vQJhRoq7i6prEe9gySF1w94qC4ZXiAqsAwWLF0dZ0xSyGrFICSE2XhdIN0d/s1600/20160331_210141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzpvk-62W_e4y_1N6tC7htIqHRuZ6p1hBvQ5BP1AZXKyzlxL_rBjx_uQZyLrvtdDni1r3dyhoKiHsuyWC9vQJhRoq7i6prEe9gySF1w94qC4ZXiAqsAwWLF0dZ0xSyGrFICSE2XhdIN0d/s320/20160331_210141.jpg" width="180" /></a></div>
</li>
<li>Make sure the lid is on tightly and shake! Shake the hell out of it until you can see that it is a smooth mixture. Then pour a little into your pan, <u>stirring while adding</u>, and bring to a gentle boil. Add in parts while boiling. Keep stirring. If it's not thick enough, add more of your jar mixture.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ehafzvg1LdkvCI2x1BfgycwY6rs5NMSieWTuOGxKmivORuvOUzYOChxpFsk_4JlLfAAfjZkbf8PwtqiQXXogabDLOKLw8y1Of6FWItrPFb4JIr5d7PtY0pYuXECjATApCJIBBByMAV5a/s1600/20160331_210324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ehafzvg1LdkvCI2x1BfgycwY6rs5NMSieWTuOGxKmivORuvOUzYOChxpFsk_4JlLfAAfjZkbf8PwtqiQXXogabDLOKLw8y1Of6FWItrPFb4JIr5d7PtY0pYuXECjATApCJIBBByMAV5a/s320/20160331_210324.jpg" width="180" /></a></div>
</li>
<li>Voila. No lumps!</li>
</ul>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-11452598643617116222016-03-23T12:53:00.001-05:002016-04-01T23:59:06.729-05:00Chicken Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutxcPPqB-CdlZWM0AQ3qPbfofBjvdq2FJ4xQjAJhnTHjjC2LYioIDuAZv4zT6GZt9_GRoaRS3z9yeeH-SvLoo294gZl-XDU1u-M4O8whEMsv76O-sbwpo_pfrqyT8azO0gVwjw4S3iatV/s1600/20160322_190358_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutxcPPqB-CdlZWM0AQ3qPbfofBjvdq2FJ4xQjAJhnTHjjC2LYioIDuAZv4zT6GZt9_GRoaRS3z9yeeH-SvLoo294gZl-XDU1u-M4O8whEMsv76O-sbwpo_pfrqyT8azO0gVwjw4S3iatV/s320/20160322_190358_HDR.jpg" width="320" /></a></div>
Growing up in San Antonio gave me a deep love for Mexican food. It's my go-to comfort food. I've since moved to a different state, but the cultural imprint is still running strong. You can take the girl out of the city, but you can't take the city out of the girl!<br />
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This is another low-cost, easy to make recipe that feeds 5-6 easily, and leftovers will NOT languish in your fridge until the trash run comes next Tuesday.<br />
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Ingredients:<br />
<ul>
<li>2 chicken quarters (drumstick and thigh together)</li>
<li>3 qts water</li>
<li>2 chicken bouillon cubes</li>
<li>1/2 sweet yellow onion, chopped</li>
<li>1 bell pepper, chopped</li>
<li>1/4 tsp cayenne pepper</li>
<li>2 tsp ancho chile powder (or just use regular chili powder)</li>
<li>2 tsp cumin</li>
<li>1 Tbl paprika</li>
<li>1/4 tsp celery seed</li>
<li>1 clove of garlic, finely chopped or pressed</li>
<li>2 C frozen corn</li>
<li>2 small cans tomato sauce</li>
<li>2 roma tomatoes, chopped</li>
<li>1 can black beans, drained and rinsed</li>
<li>1-2 Tbl chopped fresh cilantro</li>
<li>1 C rice</li>
<li>1-3 tsp salt, to taste (at the end!)</li>
</ul>
<ul>
<li>tortilla strips for garnish</li>
<li>avocado for garnish</li>
</ul>
<div>
Directions:</div>
<div>
<ol>
<li>Cover the chicken with 3 qts of water and boil for an hour and a half.</li>
<li>Remove the chicken and set aside to cool. Pour the chicken broth through a fine strainer and skim some of the grease off the top. You can use a liquid measuring cup to do this or use one of those grease cups with the spout at the bottom, OR you can refrigerate the broth overnight and skim the fat off easily when it hardens. </li>
<li>Add all spices, all the veggies, and tomato sauce and bring to a boil. Simmer uncovered for an hour.</li>
<li>While the broth is cooking, pull the chicken off the bone, keeping large chunks of meat.</li>
<li>Add the rice and chicken and set a timer for 20 minutes. Be careful not to stir too much after adding the chicken. </li>
<li>Salt to taste, garnish with tortilla strips and avocado, and serve!</li>
</ol>
</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-37273753191280237762016-03-23T09:00:00.000-05:002016-03-23T20:56:04.324-05:00Country Style Pinto Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2Vn9PYIROC4pT2-FNhTDsAYFcf1aQr4FH9W9npAyY0OFSLI1rkprYuQaHHoznSJgAdoXc1Se__lpwlzs5zMRugLoKgzZfEHa5rr8XbwyCqJknTp4mrmt0PpWR4QfCH6Uc2gBt7BXxT9r/s1600/20160320_202634_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2Vn9PYIROC4pT2-FNhTDsAYFcf1aQr4FH9W9npAyY0OFSLI1rkprYuQaHHoznSJgAdoXc1Se__lpwlzs5zMRugLoKgzZfEHa5rr8XbwyCqJknTp4mrmt0PpWR4QfCH6Uc2gBt7BXxT9r/s400/20160320_202634_HDR.jpg" width="400" /></a></div>
<div>
Bacon grease. Chili powder. Onions. Salt. Really, that's it! So simple and so good. Try these on top of <a href="http://not-another-damn-food-blog.blogspot.com/2016/02/ruths-best-cornbread.html" target="_blank">Ruth's Best Cornbread</a> or even better, cornbread waffles. </div>
<div>
<br /></div>
<div>
"Cornbread Waffles??! What??" Yes! It's the same cornbread recipe, except with 1.5-2 cups of milk and a waffle iron. You can even make the cornbread waffles ahead of time and freeze them. Beans and cornbread will never be the same.</div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<ul>
<li>2 C dry pinto beans</li>
<li>1 Tbl ancho chile powder (or substitute regular chili powder)</li>
<li>1/2 sweet yellow onion, chopped</li>
<li>4 Tbl salt (3 Tbl to soak the beans and 1 Tbl to cook with)</li>
<li>a big spoonful of bacon grease, about 1/4 cup</li>
</ul>
<div>
Instructions:</div>
<div>
<ol>
<li>Soak the beans one of two ways: overnight in the fridge, or a quick soak. Quick soaking consists of bringing the pot to a boil, then turning off the heat and letting it sit for an hour and a half. Make sure you add the salt when you soak, to keep the beans from breaking apart when you cook them.</li>
<li>Drain the beans and rinse well.</li>
<li>Put them back in the pot and fill with water to 2 inches past the beans.</li>
<li>Add the onions, salt, bacon grease, and chili powder.</li>
<li>Simmer covered for an hour and a half. </li>
</ol>
</div>
<div>
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</div>
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Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-17154101286076004082016-03-09T19:33:00.001-06:002016-03-09T23:52:02.791-06:00Italian Sausage, Spinach, and Pumpkin Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLa9uavTdERcgcdGj_zlAgBn91eWp8TB2guYOSdbtUPCFV6-aUeE-84944xPhIuEv3ycixylG39QMPHHErToiThzsFBgXl3TArYuOANxZpmh-UKvaBE5BTv5mcNZa_OcG3j4Jy4F96jK-/s1600/20160309_191221_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXLa9uavTdERcgcdGj_zlAgBn91eWp8TB2guYOSdbtUPCFV6-aUeE-84944xPhIuEv3ycixylG39QMPHHErToiThzsFBgXl3TArYuOANxZpmh-UKvaBE5BTv5mcNZa_OcG3j4Jy4F96jK-/s400/20160309_191221_HDR.jpg" width="400" /></a></div>
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I was skeptical at first about using pumpkin puree to make a pasta sauce. But then I tried it, and oh gosh, is it good! Whether you're wanting to sneak in more fruits and veggies or try an alternative to tomato and alfredo sauces, this recipe is a sure winner at your table.</div>
<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1/2 bunch of fresh spinach</li>
<li>1 large can of pumpkin puree (29 oz)</li>
<li>5-count package of sweet Italian sausage</li>
<li>1/2 pint heavy cream</li>
<li>1 16-oz package penne or bowtie pasta</li>
<li>2 tsp basil</li>
<li>2 tsp sage</li>
<li>2 chicken bouillon cubes (I use the Knorr caldo de pollo kind)</li>
<li>1/2 C white cooking wine</li>
<li>olive oil</li>
<li>Parmesan cheese</li>
</ul>
<div>
Instructions:</div>
<div>
<ol>
<li>Wash the spinach and pull the stems off. Chop roughly - you should have about 3 C chopped.</li>
<li>Saute the Italian sausage, sage, basil, and spinach together in a non-stick pan with a drizzle of olive oil. </li>
<li>Start boiling water for the pasta.</li>
<li>When the spinach is wilted, add the pumpkin puree, cream, cooking wine, and chicken bouillon. Turn down heat, cover, and simmer, stirring occasionally.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMC1ZAluzQYrsquOuLUN13_8sWpDahISjWldXhqXDqLK7om95gu8Kgx0Z36Kf_bDbUi4k-4JlLqx-1KWT8PxdSTAJ3xBAuBtSdisY8Gyt376aVCcnV5XeO80cljCMk6-fLmxM0sz_5p9OU/s1600/20160309_183352_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMC1ZAluzQYrsquOuLUN13_8sWpDahISjWldXhqXDqLK7om95gu8Kgx0Z36Kf_bDbUi4k-4JlLqx-1KWT8PxdSTAJ3xBAuBtSdisY8Gyt376aVCcnV5XeO80cljCMk6-fLmxM0sz_5p9OU/s400/20160309_183352_HDR.jpg" width="400" /></a></div>
</li>
<li>The pumpkin and sausage should simmer for at least 15 minutes to let the sausage finish cooking. When the pasta is done, drain and set aside.</li>
<li>Test the sausage by cutting one in half. Garnish with Parmesan and serve!</li>
</ol>
</div>
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<br />Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-79184737494534939832016-02-24T21:15:00.000-06:002016-03-22T15:55:47.746-05:00Ruth's Best Cornbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZnzbux5hBMpLKeq54EOJuy_pYbY8H9RCqkOQDx-1OpwM-Bwj0uIkPMbW7xHuQSpRHEYQbxWO0QaWo6Aqv5b_yjXbwHYMZ5Yx3fU42DUaUJZVAeVyIfD1b3BxCj1pPlbVJUosk0VmXmBi/s1600/20160224_202349_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZnzbux5hBMpLKeq54EOJuy_pYbY8H9RCqkOQDx-1OpwM-Bwj0uIkPMbW7xHuQSpRHEYQbxWO0QaWo6Aqv5b_yjXbwHYMZ5Yx3fU42DUaUJZVAeVyIfD1b3BxCj1pPlbVJUosk0VmXmBi/s400/20160224_202349_HDR.jpg" width="400" /></a></div>
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The holy grail of Southern cooking: cornbread. I prefer mine to be slightly sweet, moist, crisp around the edges, not too dense, and not too crumbly. Sound good? I think so too!<br />
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<ul>
<li>1 C all-purpose flour</li>
<li>1 1/4 C cornmeal</li>
<li>1/3 C sugar</li>
<li>1 Tbl baking powder</li>
<li>1/2 tsp salt</li>
<li>1 C milk</li>
<li>1/4 cup butter, melted (you gotta use real butter!)</li>
<li>2 eggs</li>
</ul>
<div>
Instructions:</div>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<ol>
<li>Preheat the oven to 400. </li>
<li>Grease an 8x8 inch square baking pan.</li>
<li><span style="text-align: center;">Mix all the dry ingredients together in a large mixing bowl with a whisk or a fork.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbUzqDT7U-pKYxMBz7KTsQosZMoc-pEgllrmGWVviF6Pfqe1QhYnHDeTGhwvm459P67jFrmFqYYXbVrnP7h6SR5hrcLTW-GkeL-LWYkOMH9iOU81Tm7bqzo76FK1VzI8xYccwn_-KlnLm/s1600/20160224_194407_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbUzqDT7U-pKYxMBz7KTsQosZMoc-pEgllrmGWVviF6Pfqe1QhYnHDeTGhwvm459P67jFrmFqYYXbVrnP7h6SR5hrcLTW-GkeL-LWYkOMH9iOU81Tm7bqzo76FK1VzI8xYccwn_-KlnLm/s400/20160224_194407_HDR.jpg" width="400" /></a></li>
<li>Add the eggs, milk, and melted butter and mix well.</li>
<li style="text-align: left;">Pour into the greased pan. No matter what pan you use - large rectangle, muffin, etc - you want it to be about 1/2 full of batter like this. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL01a4qsN_EaiB5CmDrOHDoHW3eUrKC_Q3I04ODtOHfAmEGh3Cd3W-BGEgJkOs56uZJSOV1SwbN4mv5wwUesdFKtIipFRtYWG8tiDH37l3kQTtXJ2JhXZYURhenM-Mv6alLJ_Jr9tWO5mx/s1600/20160224_194855_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL01a4qsN_EaiB5CmDrOHDoHW3eUrKC_Q3I04ODtOHfAmEGh3Cd3W-BGEgJkOs56uZJSOV1SwbN4mv5wwUesdFKtIipFRtYWG8tiDH37l3kQTtXJ2JhXZYURhenM-Mv6alLJ_Jr9tWO5mx/s400/20160224_194855_HDR.jpg" width="400" /></a></li>
<li>Bake for 25-30 minutes. Check with a toothpick to see if it is done (toothpick should come out dry). Let it cool slightly before cutting. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFqidrtIeCM1iomCIpOGHRGaC_1CN0nQ77AtcizK9LvCQVoemUFMYGdhqPbIF1RP7GfJaVAvhtAJrYK8Uy8gCoMQORY8-BBBtxOqg-oQZoRja-VKgxtglNPlkO0n5iBEYCbxwSrewIX58/s1600/20160224_201800_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFqidrtIeCM1iomCIpOGHRGaC_1CN0nQ77AtcizK9LvCQVoemUFMYGdhqPbIF1RP7GfJaVAvhtAJrYK8Uy8gCoMQORY8-BBBtxOqg-oQZoRja-VKgxtglNPlkO0n5iBEYCbxwSrewIX58/s400/20160224_201800_HDR.jpg" width="400" /></a></div>
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Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-9992612427082679712016-02-06T23:00:00.001-06:002016-02-06T23:09:31.881-06:00Creamy Orzo Pasta with Spinach and Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAizNXL1UluoiLlDwfyzALZ_8quSq7qjTOn7Id5BydQsYV_brn0fgtFhhhbHixxa4bjIf08BZojtuzL4hSTvzwlTI7IOJbz-mn-NGTPK5keZM2KR1uPAtXhdWHgfvSJnfU44T1FgezTRZX/s1600/20160206_184945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAizNXL1UluoiLlDwfyzALZ_8quSq7qjTOn7Id5BydQsYV_brn0fgtFhhhbHixxa4bjIf08BZojtuzL4hSTvzwlTI7IOJbz-mn-NGTPK5keZM2KR1uPAtXhdWHgfvSJnfU44T1FgezTRZX/s400/20160206_184945.jpg" width="400" /></a></div>
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Carbs. With veggies! A good substitute for rice or potatoes if you're looking for a hearty side dish.</div>
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<div class="separator" style="clear: both; text-align: left;">
<br /></div>
Ingredients:<br />
<br />
<ul>
<li>2 cups of orzo pasta</li>
<li>1 cup milk</li>
<li>2 cups of chicken broth (use vegetable broth or water if making vegetarian)</li>
<li>1/4 tsp celery seed</li>
<li>1 tsp salt (more or less to taste)</li>
<li>3 C fresh spinach, washed, stems pulled off, and chopped (I used about 1/2 a bunch of fresh spinach, to make 3 C chopped)</li>
<li>4-5 mushrooms, finely chopped</li>
<li>2 cloves garlic, minced or put through a garlic press</li>
<li>1 tsp parsley</li>
<li>2 Tbl butter</li>
<li>1/3 C Parmesan cheese</li>
</ul>
<div>
Instructions:</div>
<div>
<ol>
<li>Melt the butter in a wide, non-stick skillet. Add the spinach and mushrooms and saute until the spinach wilts.</li>
<li>Add the broth, milk, and all spices (not the Parmesan cheese); bring to a boil, then add the pasta. Turn the heat down to low, cover, and simmer until pasta is done. Keep a close eye on it after about 8-10 minutes and instead of stirring, shake the pan back and forth instead. If it starts sticking to the pan, you will either need a little more water or the pasta will be done.</li>
<li>When the pasta is cooked, add the Parmesan cheese and stir well. Done!</li>
</ol>
</div>
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<br />Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-91500132943481337882016-01-31T13:04:00.000-06:002016-02-06T22:44:07.127-06:00Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVyZW-EO01POVmf0zD4xwcKLfJVnRNWb2ZqtoqP5EKfEdjS1NYFy_vJIhKnKUvRRpE0osA9iph8Unm4Ij5YBtE4Fll94vBhiCukSetg0cd7oB9F6yCGsmnsctjRc19YlnJDNcDPzcYhnw/s1600/20160126_181604%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVyZW-EO01POVmf0zD4xwcKLfJVnRNWb2ZqtoqP5EKfEdjS1NYFy_vJIhKnKUvRRpE0osA9iph8Unm4Ij5YBtE4Fll94vBhiCukSetg0cd7oB9F6yCGsmnsctjRc19YlnJDNcDPzcYhnw/s400/20160126_181604%257E2.jpg" width="400" /></a></div>
I love Asian food. Ok, I just love food, period. This homemade version is just as good or better than your favorite Chinese place. To make the potsticker dumplings pictured, go <a href="http://not-another-damn-food-blog.blogspot.com/2016/01/vegetable-potstickers.html" target="_blank">here</a>.<br />
<br />
Ingredients:<br />
<br />
<br />
<ul>
<li>1.5 cups of parboiled rice</li>
<li>1.5 cups frozen edamame OR frozen peas, whichever you prefer</li>
<li>4-6 carrots, peeled and sliced</li>
<li>1/2 sweet yellow onion, chopped</li>
<li>2 eggs</li>
<li>2 cloves of garlic, minced or pressed</li>
<li>3-5 green onions, chopped (some people like more or less)</li>
<li>3/4 to 1 lb raw meat of your choice (shrimp, sliced pork, chicken breast, chicken thighs)</li>
<li>soy sauce to taste</li>
<li>1 Tbl rice wine vinegar</li>
<li>sesame oil for frying</li>
<li>optional: red or yellow bell pepper, chopped</li>
</ul>
<div>
Directions:</div>
<div>
<ol>
<li>I found that the trick to making great fried rice begins with COLD rice. Make a batch of my <a href="http://not-another-damn-food-blog.blogspot.com/2015/12/perfect-rice.html" target="_blank">Perfect Rice</a> beforehand, and chill in the fridge. You can make the rice the night before if you want. Use 1.5 cups of rice and 3 cups of water, following all other directions in the Perfect Rice recipe. Add the frozen edamame or peas to the rice while it's cooking.</li>
<li>Use any meat you like - shrimp, chicken, beef, no meat, whatever! I used a package of chicken thighs because they're cheap and they have more flavor than chicken breast. Cut up into small pieces.</li>
<li>Place the onion, meat, and bell pepper (if using) in the pan, adding enough sesame oil to saute until the meat is cooked. </li>
<li>Add the carrots, garlic, green onions, and the cold rice/edamame mixture to the pan. Add 2 Tbl sesame oil also. </li>
<li>Mix everything well, add the rice wine vinegar and soy sauce to taste and let this cook on medium heat for 5-10 minutes until it starts to brown on the bottom. Patience is another trick to great fried rice. Take a peek to see if it's golden brown; if not, let it cook some more. </li>
<li>Keep stirring and browning until it is cooked thoroughly. Push the rice to one side of the pan and use this bare space to scramble the 2 eggs.</li>
<li>Fold the scrambled eggs into the rice and serve! Makes about 6 servings.</li>
</ol>
</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-85834124234138522442016-01-31T12:31:00.000-06:002016-02-06T22:42:40.988-06:00Vegetable Potstickers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiJ6beEtgq_dlflpTe2QWkpCXaE23AdGKl-gKfWxRPfaxmGIyCj1Uas7x0rZ2nKSi7iO9Vf3RSbb9sEPCj4DSKCN0L-mJk6hj-8Z5-DAMi-JZ-YqKY76GxeK84Dcg4js-xT2008yf72I8/s1600/20160126_181604%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiJ6beEtgq_dlflpTe2QWkpCXaE23AdGKl-gKfWxRPfaxmGIyCj1Uas7x0rZ2nKSi7iO9Vf3RSbb9sEPCj4DSKCN0L-mJk6hj-8Z5-DAMi-JZ-YqKY76GxeK84Dcg4js-xT2008yf72I8/s400/20160126_181604%257E2.jpg" width="400" /></a></div>
One day, I had a craving for potstickers. When I got off of work, I went to go buy some ready-made from the frozen food section, and they wanted 8 bucks for a bag of them. Naturally, I said "to hell with that" and set out to make them myself! You can use ground pork if you like, to make a good meaty potsticker - just use 1/4 to 1/3 pound and eliminate the cabbage. Take care not to make too much filling. What looks like a "good" amount of filling will easily keep you in the kitchen for an hour making 5 dozen potstickers. The fried rice pictured can be found <a href="http://not-another-damn-food-blog.blogspot.com/2016/01/fried-rice.html" target="_blank">here</a>. Ok, here we go!<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1/4 head of cabbage, shredded</li>
<li>4 green onions, finely chopped</li>
<li>1 egg</li>
<li>1/4 cup breadcrumbs</li>
<li>3 carrots, peeled and shredded (use a cheese grater; if you buy the pre-shredded carrots, they will not have the same texture and the mixture will not fit as well.)</li>
<li>1/2 package of wonton wrappers</li>
<li>sesame oil for frying</li>
<li>1/2 teaspoon ginger</li>
<li>1 clove garlic, minced or pressed</li>
<li>3-4 mushrooms, with the stem pulled out, and VERY finely chopped</li>
</ul>
<div>
For the dipping sauce:</div>
<div>
<ul>
<li>1/2 cup soy sauce</li>
<li>1/4 cup water</li>
<li>3 Tbl honey</li>
<li>1 tsp crushed red pepper </li>
<li>1 Tbl rice wine vinegar</li>
</ul>
</div>
<div>
Instructions:</div>
<div>
<ol>
<li>Prepare a large work surface. You can cover the kitchen counter with wax paper and use that, or use a large cutting board like I did. You will also need a bowl of water to dip your hands in.</li>
<li>Peel off the outermost leaves of the cabbage. Cut in half, then half again. Use this 1/4 cabbage and shred it with a cheese grater. Shred the carrots with the cheese grater also. </li>
<li>Rinse the mushrooms and pull the stems out. Slice and chop finely. You want to slice them and then go back over them until you have very small pieces.</li>
<li>Toss the veggies into a large mixing bowl, along with the egg, breadcrumbs, ginger, and garlic. Mix well.<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_VtS5D9tNZV6b4OAP1BY_o_bjVXDv-nkxbFsV4hUPCGxJRUdlFLt9qJl5VBymUZfcBFCbg9sN_LL5V97K2H6l1qaVDBu2s29VVYvrE3bb7RDASnzY0-1nRqlFdcAbbwIjHGHz_LpHYsX/s1600/20160126_173854_20160131121638027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_VtS5D9tNZV6b4OAP1BY_o_bjVXDv-nkxbFsV4hUPCGxJRUdlFLt9qJl5VBymUZfcBFCbg9sN_LL5V97K2H6l1qaVDBu2s29VVYvrE3bb7RDASnzY0-1nRqlFdcAbbwIjHGHz_LpHYsX/s400/20160126_173854_20160131121638027.jpg" width="400" /></a></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
You will need a large non-stick skillet. Warm up on medium heat with 1-2 Tbl sesame oil and 1/4 cup of water. As the potstickers cook, some of the water will be absorbed, so you will need to add a little as you go.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Lay out a bunch of your wonton wrappers. Place about 1 Tbl of filling in the middle of each one. To seal, dip your fingers in water, trace around the edge of the wrapper with the water, then press to make a seal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9lk4n6fcnVCdxmyRFBx1-HG5Yrk1qOXiFyxqIbzN6uT1vSXtkutndJFDeZOTUsslC-UiyQq2E-rTJHrn8so0wekDNuXNddN183IOFAlpmJNkM1JIFdLiysdupYUv2V5Co082QW6pB6g3t/s1600/20160126_174957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9lk4n6fcnVCdxmyRFBx1-HG5Yrk1qOXiFyxqIbzN6uT1vSXtkutndJFDeZOTUsslC-UiyQq2E-rTJHrn8so0wekDNuXNddN183IOFAlpmJNkM1JIFdLiysdupYUv2V5Co082QW6pB6g3t/s400/20160126_174957.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLZMey67OiUPepM0QTvG4po4lAh3Te8Vb3FgkFhuiY_lH38P2GbgUUboaBdKV1nFAfcZo3EZh6H1GfJlNh6NjMNjHstAU9ZnxhN2elnNQztnknhVMi3gVls-HlRvW0tqSQbo6n2GURcnl/s1600/20160126_175255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLZMey67OiUPepM0QTvG4po4lAh3Te8Vb3FgkFhuiY_lH38P2GbgUUboaBdKV1nFAfcZo3EZh6H1GfJlNh6NjMNjHstAU9ZnxhN2elnNQztnknhVMi3gVls-HlRvW0tqSQbo6n2GURcnl/s400/20160126_175255.jpg" width="400" /></a></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Place them in your pre-heated pan and cook until browned on one side. Turn once and brown on the other side.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
While the potstickers are cooking, mix up the dipping sauce. I like to make it in a measuring cup, that way I can pour it easily into a small dish for each person. Mix all ingredients and microwave until it just starts to boil. If you like a really spicy dipping sauce, add more crushed red pepper and heat in the microwave again. Heating the sauce really brings out the spicy kick of the red pepper.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
When the potstickers are done cooking, place them in a covered dish so they don't dry out. Serve with dipping sauce. Enjoy!</div>
</li>
</ol>
<div>
As written, this recipe should make about 2 dozen potstickers. </div>
</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-49230070689558168632016-01-16T12:02:00.000-06:002020-01-08T20:01:12.778-06:00Mexican Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk88E3PF0OsRLZKD0myNrUZDxfCuUCX6r8mig4wEKRkPVGLYE4Bbqk5xiIJumd9yWFzaZwsjtqi17D83dAPeXmKg7vhvZ4b7XsX4dRoZOsBzGhCk5-rYpkjyGWiWNgZuHyeEhW6aLhaSlM/s1600/20151230_194702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk88E3PF0OsRLZKD0myNrUZDxfCuUCX6r8mig4wEKRkPVGLYE4Bbqk5xiIJumd9yWFzaZwsjtqi17D83dAPeXmKg7vhvZ4b7XsX4dRoZOsBzGhCk5-rYpkjyGWiWNgZuHyeEhW6aLhaSlM/s400/20151230_194702.jpg" width="400" /></a></div>
This rice is so easy to make and full of flavor, a perfect compliment to Mexican food. To make the shrimp pictured, go here : <a href="http://not-another-damn-food-blog.blogspot.com/2016/01/mexican-shrimp.html" target="_blank">Mexican Shrimp</a><br />
<br />
Ingredients:<br />
<ul>
<li>1 cup parboiled rice</li>
<li>1 small can of tomato sauce</li>
<li>1 small clove chopped garlic</li>
<li>2 tsp paprika</li>
<li>1 tsp chili powder</li>
<li>1/2 sweet yellow onion, chopped finely</li>
<li>1 can chicken broth (or homemade broth, if you have it!)</li>
<li>fresh or dried cilantro to taste</li>
<li>1 Knorr caldo de pollo (chicken bouillon) cube</li>
<li>2 Tbl vegetable oil</li>
<li>1 cup of frozen corn</li>
<li>1/2 chopped red or yellow bell pepper (if desired)</li>
</ul>
<div>
Instructions:</div>
<div>
<ol>
<li>Heat the oil on medium-high heat in a non-stick pan. When making rice, I find that the wider the pan, the better it will turn out.</li>
<li>Add the rice, bell pepper, and onions. Saute, stirring frequently, until the rice is golden brown and looks like rice krispies.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGkhA_XTjc2eaiusEwYIX5B2QAiZVXFagEqZ12Cnv2SGaK17U_NM3x_V2s20eNCP8BiCV663meOQoKxAXbV5Wd-Pi-stbwLF7fvp0M0qL9zkZpQX9Sg6F85elBsAg6jywxlsqaQGO1i8C/s1600/20160308_192836_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGkhA_XTjc2eaiusEwYIX5B2QAiZVXFagEqZ12Cnv2SGaK17U_NM3x_V2s20eNCP8BiCV663meOQoKxAXbV5Wd-Pi-stbwLF7fvp0M0qL9zkZpQX9Sg6F85elBsAg6jywxlsqaQGO1i8C/s400/20160308_192836_HDR.jpg" width="400" /></a></div>
</li>
<li>In a measuring cup, pour the tomato sauce and broth together to make 1.5 cups of liquid.</li>
<li>Add the liquid, the frozen corn, and all the spices. Mix well. Once it starts simmering, cover and turn the heat down to low.</li>
<li>Cook for 20 minutes and do not peek! Instead of stirring, shake the pan back and forth with the lid closed, and do this a few times while cooking. </li>
<li>Remove from heat and let stand for at least 5 minutes.</li>
<li>Uncover and mix gently before serving.</li>
</ol>
</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-29437527622857531252016-01-16T11:49:00.001-06:002017-08-12T10:56:04.650-05:00Mexican Shrimp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vkrbsmWA565S7f38SNio4mcHBn6OuyKFDGeQRENTBuXH6PD6inVAhdYDMCaUmTow6VjUCNFbgepAGLGBEJ6XZcAPBfcaneYP1LVh-UcMP7_Hr5ewGFVjkRsjWK2NblHgX2hJXCSeGa7U/s1600/20151230_194702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vkrbsmWA565S7f38SNio4mcHBn6OuyKFDGeQRENTBuXH6PD6inVAhdYDMCaUmTow6VjUCNFbgepAGLGBEJ6XZcAPBfcaneYP1LVh-UcMP7_Hr5ewGFVjkRsjWK2NblHgX2hJXCSeGa7U/s400/20151230_194702.jpg" width="400"></a></div>
This is one of my favorite Mexican dishes to make at home. Guests are always impressed and it is so easy to make!<br>
<br>
For the rice recipe, click here: <a href="http://not-another-damn-food-blog.blogspot.com/2016/01/mexican-rice.html" target="_blank">Mexican Rice</a><br>
<br>
<br>
<br>
Ingredients:<br>
<ul>
<li>1 pound of raw shrimp, peeled</li>
<li>1 cup of your favorite salsa</li>
<li>1 sweet yellow onion</li>
<li>1 yellow or red bell pepper</li>
<li>vegetable oil </li>
<li>3-4 cloves of garlic </li>
<li>Fresh cilantro</li>
</ul>
<br>
Instructions:<br>
<ol>
<li>Once you have the shrimp peeled, place them in a large mixing bowl and pour in the salsa. </li>
<li>Wash the cilantro well and chop roughly. Add cilantro to your taste; some people like a whole lot, but for me, about 1 Tbl is good. Add this to the shrimp, mix well, and let the shrimp marinate for at least 30 minutes in the fridge.</li>
<li>Slice the onions and bell pepper thin, julienne style. Do the same for the garlic.</li>
<li>Heat a small amount of vegetable oil in a skillet and add the onions, peppers, and garlic. Saute on medium heat until the onions are clear.</li>
<li>Add the shrimp and salsa together. Simmer until the shrimp is done and serve!</li>
</ol>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-20972378868916481092015-12-25T18:12:00.002-06:002016-02-25T10:21:02.024-06:00Savory Holiday Ham<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2WdI70Y0zG4Qbgw0V84PVqnGIwD2mtcUqdc6bXYs3QsVlOGQ0NQTQ1HI6Y79IbU0fKZLgqGI84tE7hune5450ETy8Ct55VJ_k8tX9TSGpasl4ni3gMOxPP0oglfYT7nLtI65SWlW1bxL/s1600/20160221_174306_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI2WdI70Y0zG4Qbgw0V84PVqnGIwD2mtcUqdc6bXYs3QsVlOGQ0NQTQ1HI6Y79IbU0fKZLgqGI84tE7hune5450ETy8Ct55VJ_k8tX9TSGpasl4ni3gMOxPP0oglfYT7nLtI65SWlW1bxL/s400/20160221_174306_HDR.jpg" width="400" /></a></div>
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<br />
I decided to try something new for this year's Thanksgiving ham. I looked around at several recipes online and decided to give dijon mustard a try, and also substitute molasses for the expensive maple syrup. OMG, ya'll. This is slap-yo'-mama good. It was so good that I just made it again for Christmas dinner!<br />
<br />
Ingredients:<br />
<ul>
<li>one large ham roast, butt or shank portion, <u>unsliced </u>(they are all cooked but get the plainest, cheapest one you can find. No fancy spiral cut or seasoning.)</li>
<li>Dijon mustard</li>
<li>dark brown sugar</li>
<li>molasses</li>
<li>whole cloves, about 3 Tbl or so</li>
<li>2 C water</li>
</ul>
Instructions:<br />
<ol>
<li> Open the ham and place it in a large roasting pan. Make sure you get that plastic thingy off the bottom of the bone.</li>
<li>Cut a grid into the ham, only about 1/2 to 1 inch deep. Try to make it as even as possible, and make the cuts about 1.5-2" apart.</li>
<li>Spread some Dijon mustard all over. </li>
<li>Take about 1/2 cup (unpacked) of the brown sugar and rub it all over.</li>
<li>This is the time-consuming part. Take the cloves and insert one into each grid intersection, pointed part first. </li>
<li>Drizzle generously with the molasses. Don't bother to spread it evenly. It will cook and even out.</li>
<li>Pour 2 cups of water in the bottom of the pan. You don't need to put a lot of water in. As the ham cooks, it will release juices, so make sure there's plenty of room for that.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvPhYT6TCVy7TyHAt1LUcALBP9A7ht9UlNU0Mh66NKuN4-_wCGkiMy45mFYmZxjB4biq7mx5wS8jFJdMmpiaIJ40Ipkdop3XzdlVYT3iABhVNBv-QGVZnqt3bz2_WSyWC3ecn86f36oAq/s1600/20160221_115237_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvPhYT6TCVy7TyHAt1LUcALBP9A7ht9UlNU0Mh66NKuN4-_wCGkiMy45mFYmZxjB4biq7mx5wS8jFJdMmpiaIJ40Ipkdop3XzdlVYT3iABhVNBv-QGVZnqt3bz2_WSyWC3ecn86f36oAq/s400/20160221_115237_HDR.jpg" width="400" /></a></div>
</li>
<li>Cover with aluminum foil and bake at 275 for 6 hours. Pour the juice over the ham at least once during cooking.</li>
<li>After 6 hours, the ham should be falling apart. </li>
<li>Pick all the cloves out and throw them away. Pull the ham apart into large chunks, pick out any bones and gristle, and push the meat down into the juice. Put it back into the oven for another 30 minutes and you're done!</li>
</ol>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-88935026426703058772015-12-20T12:40:00.001-06:002015-12-20T12:47:05.040-06:00Healthy Chicken Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6sqJ9xO421CeT7DjVqP3QmzPjKdRPGAKSRqpTAHUV-wiKN589SC5IwGrpXGZzX-ppcn2AvQVzzvhSnkKbHouQbzicvGfxFylaMo6CEKO_WHUlCLYCt8SRg5wKPeuYTb4ptW6Qunb8qMFf/s1600/download_20151220_123718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6sqJ9xO421CeT7DjVqP3QmzPjKdRPGAKSRqpTAHUV-wiKN589SC5IwGrpXGZzX-ppcn2AvQVzzvhSnkKbHouQbzicvGfxFylaMo6CEKO_WHUlCLYCt8SRg5wKPeuYTb4ptW6Qunb8qMFf/s320/download_20151220_123718.jpg" width="286" /></a></div>
Chicken salad revamped- lower in fat and packed with protein from chicken, almonds, and yogurt. It's so good and good for you!<br />
<br />
What you'll need:<br />
<ul>
<li>one 12.5 oz can of chicken breast</li>
<li>1/2 cup plain nonfat yogurt</li>
<li>1/2 cup slivered almonds</li>
<li>1.5 teaspoons ground mustard</li>
<li>salt and pepper to taste</li>
<li>a few dashes of celery seed</li>
<li>one rib of celery, finely chopped</li>
<li>1/2 pound of red grapes, washed and cut in half</li>
<li>a mixing bowl and a fork</li>
</ul>
<div>
Instructions:</div>
<div>
<ol>
<li>Drain the chicken breast.</li>
<li>Wash the grapes and cut all of them in half.</li>
<li>Wash the celery and mince it finely.</li>
<li>Throw everything together and mix well.</li>
<li>Add salt and pepper to taste.</li>
<li>Yum!</li>
</ol>
<div>
This will keep in the fridge for up to 3 days. You can make it a day ahead of time also. Goes great with crackers or used in a sandwich. Enjoy!</div>
</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-66861826701643267472015-12-15T10:14:00.000-06:002016-03-09T23:56:15.488-06:00Homemade Vegetable BrothUsing broth instead of water is an easy way to add depth of flavor to your cooking. This vegetable broth can be substituted for water, beef broth, or chicken broth. Best of all, it's FREE to make since you'd be throwing this stuff away!<br />
<br />
Every time you cook with fresh vegetables, there's always some bit that you throw away: the cores of bell peppers, the ends of carrots and onions, stems of mushrooms, potato peels, bases of celery stalks, roots of green onions. Instead of throwing these away, get a gallon ziplock bag and keep these odds and ends in the freezer.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJZRASQ_B7wc7fOAz97EFtxOlNgCZSDwk-eLFpdKpU3EDCPksXNG90mBixjOU7rXDLgaF7D-7A3BfrIi62fC0ayy9snNocADaPc1UslKqsdHERgwn3SO3KkwNIgp5oa0crTORZbXk6GCg/s1600/20160309_182450_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJZRASQ_B7wc7fOAz97EFtxOlNgCZSDwk-eLFpdKpU3EDCPksXNG90mBixjOU7rXDLgaF7D-7A3BfrIi62fC0ayy9snNocADaPc1UslKqsdHERgwn3SO3KkwNIgp5oa0crTORZbXk6GCg/s400/20160309_182450_HDR.jpg" width="400" /></a></div>
<br />
When your bag is half full, that's enough to start making a batch of broth!<br />
<br />
<br />
Instructions:<br />
<br />
<ol>
<li>Add half a bag of your veggie mix to 2 quarts of water in a stockpot and boil for an hour and a half. </li>
<li>Use a colander to strain the cooked vegetables out and throw them away. </li>
<li>Pour the broth through a fine strainer to catch all the little particles and seeds. </li>
</ol>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0u4KD9xYg4Von4faD3k29UV98FHALx1leW6PkfbtIUL4onrFeC3BE-3a1DSPbZElTkaslr4gZntUI2Aau3_CuBIij1SUSM6lhhniGc4s7Dn9a728DrRP-aL2S9Eo9S3MvwofC5uzvgIS/s1600/20160224_201829_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0u4KD9xYg4Von4faD3k29UV98FHALx1leW6PkfbtIUL4onrFeC3BE-3a1DSPbZElTkaslr4gZntUI2Aau3_CuBIij1SUSM6lhhniGc4s7Dn9a728DrRP-aL2S9Eo9S3MvwofC5uzvgIS/s400/20160224_201829_HDR.jpg" width="225" /></a></div>
<br />
You can freeze this broth in plastic containers to keep on hand, or keep in the fridge for up to a week. Use in rice dishes, Asian and vegetarian dishes, recipes that call for broth or water, and all kinds of soups. Happy cooking!</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-54546230298848453102015-12-14T18:56:00.002-06:002015-12-14T19:03:36.198-06:00Oatmeal Walnut Cranberry Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsGSnMBApNas0DFpm6xUusOQEe6ykLmjRluh21UYDGAR15NuSOzH2fK2Um0YcP6LmhA_FOVIGsKRJdWl8XED2RnITLsfygXGZ-RRUIeyo12y8D62_L5enwdXFj1-03P5VeQjC-sfW_Doz/s1600/download_20151214_185317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsGSnMBApNas0DFpm6xUusOQEe6ykLmjRluh21UYDGAR15NuSOzH2fK2Um0YcP6LmhA_FOVIGsKRJdWl8XED2RnITLsfygXGZ-RRUIeyo12y8D62_L5enwdXFj1-03P5VeQjC-sfW_Doz/s400/download_20151214_185317.jpg" width="400" /></a></div>
When the holidays come around, I love to make cookies! These are a great oatmeal cookie variation, especially if you're like me and can't stand raisins in your cookies. It took me a while to get these just right. They're chewy with just the right amount of crunch at the edges. Delish. This recipe makes about 4 dozen cookies, so feel free to cut it in half if you need to.<br />
<br />
What you'll need:<br />
<br />
<ul>
<li>large mixing bowl</li>
<li>cookie sheets (if cooking more than 1 tray at a time, make sure they are identical - different brands of cookie sheets will cook differently and you'l have one tray overcooked!)</li>
<li>non-stick cooking spray</li>
<li>2 sticks of unsalted butter, softened</li>
<li>2 eggs</li>
<li>1 cup white sugar</li>
<li>1 cup dark brown sugar, packed</li>
<li>1 tsp cinnamon</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1 Tbl vanilla extract</li>
<li>1.5 cups white flour</li>
<li>3 cups old-fashioned oats (do <u>NOT</u> use the quick cooking kind!)</li>
<li>1 cup dried cranberries</li>
<li>1 cup chopped walnuts</li>
</ul>
<div>
Instructions:</div>
<div>
<ol>
<li>Preheat oven to 350.</li>
<li>Cream the brown and white sugar into the butter.</li>
<li>Add the eggs, vanilla, baking soda, salt, and cinnamon. Mix well.</li>
<li>Add the flour, 1/2 cup at a time, and fold in gently.</li>
<li>Add the 3 cups of oats, 1 cup at a time.</li>
<li>Add the cranberries and walnuts, and mix that in.</li>
<li>Grease the cookie sheets and use a spoon to make drop cookies. A dozen should fit on the cookie sheet.</li>
<li>Bake at 350 for 12-15 minutes; remove when the edges look dry.</li>
</ol>
<div>
This recipe will make about 4 dozen, depending on how large you make the cookies. </div>
</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-47942820454640450892015-12-12T20:38:00.001-06:002015-12-14T19:08:30.904-06:00Sweet Potato and Sausage Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQIzZOyCPFZRCXClbImD0A4892FAWX3rMtSagqSKhOYBCYWOdXk2DiUjjv5GFh1HfbjWkeBABr8mwnImSqcBiG0XK_ks2PMyxrn9VGW8cEIjGK3-WqzFr-yLJTOvGGaNhybNlgDsSVKX5p/s1600/download_20151208_095946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQIzZOyCPFZRCXClbImD0A4892FAWX3rMtSagqSKhOYBCYWOdXk2DiUjjv5GFh1HfbjWkeBABr8mwnImSqcBiG0XK_ks2PMyxrn9VGW8cEIjGK3-WqzFr-yLJTOvGGaNhybNlgDsSVKX5p/s400/download_20151208_095946.jpg" width="400" /></a></div>
A little spicy, a little sweet, and a little bit healthier with egg substitute instead of 7 eggs!<br />
<div>
<br /></div>
<div>
What you'll need:</div>
<div>
<ul>
<li>one store bought pie crust</li>
<li>a pie dish</li>
<li>a large mixing bowl</li>
<li>vegetable oil</li>
<li>a toothpick</li>
<li>half a roll of hot breakfast sausage</li>
<li>one container of egg substitute</li>
<li>1/4 yellow onion, finely chopped</li>
<li>1 small sweet potato (or 1/2 of a larger one)</li>
</ul>
<div>
Instructions:</div>
</div>
<div>
<ol>
<li>Preheat the oven to 350.</li>
<li>Grease the pie dish and place the pie crust inside. Pinch the edges with your fingers or press with a fork for a decorative edge.</li>
<li>Peel the sweet potato and chop into 1/2 inch cubes.</li>
<li>Crumble the sausage, add a little vegetable oil, and add the onions and sweet potatoes.</li>
<li>Cover and cook on medium-low heat and stir occasionally until the sweet potatoes are done.</li>
<li>Remove from heat, scoop everything from the pan into the mixing bowl, add the entire carton of egg substitute, and stir well.</li>
<li>Scoop this into the pie crust and bake at 350 for 20-30 minutes. It will start browning on top when it is done. </li>
<li>Stick a toothpick in the middle to check and see if it is done.</li>
<li>Enjoy!</li>
</ol>
<div>
Servings: 4</div>
</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-67756321548935258182015-12-07T16:18:00.000-06:002016-02-06T23:42:13.917-06:00White Chicken Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoI8Iu6_HvI05Nro3QRWDcGrEXJtZ0j-GnaEPghqGMBhbjha-MpPQb2aXrYNKJblDVjQkKJ-h8PM_YSTYzVDDouvHtc8dRN0MnJ6WCtSX88AKmCHQjIlkY2Pa7uyhSq-djvYjt6yXAL4X/s1600/20160203_193406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoI8Iu6_HvI05Nro3QRWDcGrEXJtZ0j-GnaEPghqGMBhbjha-MpPQb2aXrYNKJblDVjQkKJ-h8PM_YSTYzVDDouvHtc8dRN0MnJ6WCtSX88AKmCHQjIlkY2Pa7uyhSq-djvYjt6yXAL4X/s400/20160203_193406.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
This recipe packs lots of fresh ingredients and a nice cayenne kick. This white bean chili takes a few hours to prepare, but it's worth it. You can also start the chicken a day ahead of time (see step 6). Overall, this is a hearty dish that costs me $7-8 to make, and will feed 6-8 people easily.<br />
<br />
What you'll need:<br />
<br />
<ul>
<li>2 Chicken quarters (drumstick and thigh together)</li>
<li>One 16-oz bag of dry navy beans</li>
<li>3 Tbs salt for the beans</li>
<li>2 large pots, one to soak the beans and one to boil the chicken</li>
<li>1 smaller pot for the potatoes</li>
<li>A blender, food processor, OR potato masher</li>
<li>A fine strainer</li>
<li>1 avocado for garnish, if desired</li>
</ul>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<ul>
<li>1 tsp ground cumin</li>
<li>1 Tbl ancho chili powder (or just plain chili powder will do)</li>
<li>1 Tbl paprika</li>
<li>1 small or 1/2 large poblano pepper, diced</li>
<li>1/2 sweet yellow onion, chopped</li>
<li>5 tomatillos, with the crunchy skin peeled off and washed</li>
<li>2 Tbl chopped fresh cilantro</li>
<li>3 small or 2 medium size potatoes, peeled and roughly chopped </li>
<li>2 Anaheim green chili peppers, diced</li>
<li>4-5 green onions, finely chopped</li>
<li>(Optional) 1.5 cups of shredded cheddar cheese </li>
<li>3 Knorr "caldo de pollo" chicken bullion cubes - from the Mexican food section. If you haven't tried that kind, get it!! It's cheaper and better than other bullion cubes. The powdered Knorr caldo de pollo in a jar will work too. </li>
<li>1/4 teaspoon cayenne pepper. 1/4 tsp makes this about a medium spice level, a good kick but not too much. If you want nose-running, lips-burning chili, do 1/2 tsp cayenne. Don't say I didn't warn you.</li>
</ul>
<div>
Step by step:</div>
<div>
<ol>
<li>We are using the whole bag of beans! Rinse the beans in a strainer and pick out the funky discolored ones.</li>
<li>Put the beans in a large pot with plenty of water to cover and add the 3 Tbl salt. This is called brining your beans, and it helps keep them from falling apart and getting mushy while you cook them. </li>
<li>Bring to a boil, then remove from heat, cover, and let them soak while chicken is cooking.</li>
<li>Cover raw chicken in 2- 3 quarts of water and boil for 1.5 hours. You don't want the chicken to just be done, you want it to fall apart.</li>
<li>Remove chicken from the pot, and save the broth! Pull all the meat off, keeping big chunks. Cover the meat and put in the fridge, it will be a while before you need it.</li>
<li>For the chicken broth, take a measuring cup and skim some of the grease off the top while still hot. (You can also do the chicken a day ahead of time, refrigerate the broth overnight to easily skim all the fat off, and THEN start your beans.)</li>
<li>Set the broth aside.</li>
<li>Drain the beans and rinse them well.</li>
<li>Strain your chicken broth back into the bean pot, add rinsed beans, and simmer gently for another 1.5 hours <i>- </i><u><b>uncovered</b></u><i>.</i></li>
<li>While the beans are cooking, wash and finely chop all your veggies. The tomatillos can be quartered. Peel the potatoes and cut into rough chunks.</li>
<li>Throw EVERYTHING from the second set of ingredients (all veggies and spices) into the pot with the beans EXCEPT for the potatoes, tomatillos, cheese, and the chicken meat that's still in the fridge.</li>
<li> Boil the potatoes in the small pot until soft, then drain.</li>
<li>If you have a blender or food processor: Add the tomatillos and potatoes with a little water in there and puree until smooth. If you have a potato masher: dice the tomatillos into small pieces. Mash the tomatillos and potatoes together. Get it as close to smooth as possible. It will be a nasty looking green mess and you'll have some tomatillo skins in there, but it will come out fine.</li>
<li>Add this to your pot of beans. Stir it well to incorporate it into the chili. You should notice it getting thicker after adding the puree. </li>
<li>Cook that all together till the beans are done. Stir occasionally. </li>
<li>Add the chicken meat, simmer for another 10-15 minutes. Don't stir too much or you'll end up shredding the chicken. </li>
<li>Add the cheese, if using, and stir gently until it dissolves. Add a little salt to taste. Garnish with sliced avocado and fresh cilantro. You're ready to eat! </li>
</ol>
</div>
<br />
<div>
<div>
<br /></div>
</div>
<br />
<div>
Servings: 6-8</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-65176258651472660812015-12-07T09:31:00.001-06:002016-01-31T12:38:29.069-06:00Perfect Rice<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.parexcellencerice.com/ParExcellence-Premium-Parboiled-Rice-610LBS_p_13.html"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrFTR3Ou-KOLdspTghqw9mnTFyiL0wJ14zL1prNyfif3GWwPUdE_TOZAPFSNzL6XzWLZ7-gyB4ghdqWxq_4MSSWOKvqrMzGsUYmy6uExYr1TMyATmIu9QT3ANSQvR2ppeGSmbwoF6IC3S/s320/parexcellencerice10lb.jpg" width="320" /></a></div>
I'm not a fan of instant rice. There's something about the texture that makes it undesirable, and it's more expensive for something that doesn't taste as good as real rice.<br />
<br />
This is what you need:<br />
<br />
<ul>
<li>A non-stick wide pan with a lid - a non-stick skillet with a clear glass lid would be best. The more surface area, the better the rice will turn out.</li>
<li>Parboiled rice. It has a yellowish color and it will say parboiled on the bag. Not all grocery stores carry it, but the big ones do. It also packs more nutrients than regular white rice - just awesome all around. </li>
</ul>
<div>
That's it. You don't need to rinse parboiled rice, and it comes out fluffy and perfect. However much dry rice you're making, measure out twice that amount in water, bring to a boil, throw the rice in your skillet, turn down heat and simmer for about 20 minutes until the water is absorbed.</div>
<div>
<br /></div>
<div>
The other trick to perfect rice to shake the pan back and forth to stir occasionally. If you don't see any water left in the pan when you shake it, it's ready! </div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-49479853175004198862015-12-07T09:23:00.003-06:002016-04-01T12:54:23.205-05:00Kitchen ToolsThis is for general knowledge and know-how to help people learn their way around the kitchen!<br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2015/12/homemade-vegetable-broth.html">Homemade Vegetable Broth</a> - An easy, FREE way to add flavor to your recipes.<br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/04/no-lump-gravy-and-sauce.html" target="_blank">No-Lump Gravy and Sauce</a> - Don't buy those powdered mixes. Make your own gravy and sauces!<br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2015/12/perfect-rice.html">Perfect Rice</a> - Easy, fluffy, fail-proof rice.<br />
<br />
<br />
CHEFTAP! Honestly the best app out there to keep track of your recipes. You can input your own recipes and save recipes from ANY site, including this blog. I love this thing. It's FREE to keep 50 recipes and sync between devices once a week. You have to pay to get unlimited storage and syncing, but even the free version is awesome.<br />
<br />
<ul>
<li>For your computer : <a href="http://cheftap.com/">http://cheftap.com/</a></li>
<li>For Android: <a href="https://play.google.com/store/apps/details?id=com.mindframedesign.cheftap.beta&hl=en">ChefTap on Google Play</a></li>
<li>For IOS: <a href="https://itunes.apple.com/us/app/cheftap-recipe-organizer/id979306791?mt=8">ChefTap for IOS</a></li>
</ul>
<div>
I understand that the IOS version still has some bugs, but it's still worth a try. I've been using it for over 2 years on my Android phone and tablet. The app locks the screen so the recipe stays there while I'm cooking. Go check it out!</div>
<div>
<br />
<br /></div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-31261195363512714472015-12-06T22:01:00.004-06:002015-12-14T19:16:03.982-06:00Flaky Cinnamon Roll Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC0xgR9k6cwtfGrWgJzMNznN-iVv1WDxUcXJ7j9W5dVtBCa1hOm8ggBaaC5vKbGJv0ZcWva4QKpgTqMU1dFWhNkJlAzs5vTodi6VHrCPsj7LZBf9e-zRuPaPuNNJRHkeR1lV1hpkoX4Wr/s1600/Cinnamon+Roll+Bites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC0xgR9k6cwtfGrWgJzMNznN-iVv1WDxUcXJ7j9W5dVtBCa1hOm8ggBaaC5vKbGJv0ZcWva4QKpgTqMU1dFWhNkJlAzs5vTodi6VHrCPsj7LZBf9e-zRuPaPuNNJRHkeR1lV1hpkoX4Wr/s400/Cinnamon+Roll+Bites.jpg" width="400" /></a></div>
Ooey, gooey, flaky, warm. Not exactly healthy, but oh-so-good.<br />
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<ul>
<li>One can of crescent roll dough</li>
<li>About 1 cup of chopped walnuts</li>
<li>Soft spreadable butter</li>
<li>Cinnamon sugar</li>
<li>Honey to drizzle on top</li>
<li>Cooking oil spray</li>
</ul>
<div>
Instructions:</div>
</div>
<div>
<ol>
<li>Preheat oven to 375.</li>
<li>The trick to preparing this is to keep the dough cold until your oven is ready. If it gets too warm, you won't be able to roll it up and cut it neatly. Unroll the crescent dough into 2 rectangles and use your fingertips to smooth the cut edges together. You should have 2 rectangles of solid dough.</li>
<li>Spread butter all over both pieces of dough, then dust with plenty of cinnamon sugar. </li>
<li>Spread walnuts all over.</li>
<li>Starting at one of the long edges, roll up your creation. Cut <i>gently </i>with a sharp knife in half, then cut each piece in half, and those in half. You should have 16-20 little bite size pieces.</li>
<li>Spray your cookie sheet with oil, put those little buggers on there, and bake for about 7-10 minutes until golden brown. Watch closely and remove when they start to brown on top.</li>
<li>Remove from the pan immediately, plate and drizzle generously with honey.</li>
</ol>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div>
Servings: 2-4? It's hard to stop eating these!</div>
<div>
<br /></div>
</div>
Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.comtag:blogger.com,1999:blog-2268546166782549056.post-18157587151434229552015-12-06T18:47:00.000-06:002016-12-07T17:13:02.932-06:00Recipe RosterThis is where you'll find every recipe on this site.<br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/03/chicken-tortilla-soup.html">Chicken Tortilla Soup</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/03/country-style-pinto-beans.html">Country Style Pinto Beans</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/02/creamy-orzo-pasta-with-spinach-and.html" target="">Creamy Orzo Pasta with Spinach and Mushrooms</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2015/12/flaky-cinnamon-roll-bites.html">Flaky Cinnamon Roll Bites</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/01/fried-rice.html">Fried Rice</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2015/12/healthy-chicken-salad.html">Healthy Chicken Salad</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2015/12/homemade-vegetable-broth.html">Homemade Vegetable Broth</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/03/italian-sausage-spinach-and-pumpkin.html">Italian Sausage, Spinach, and Pumpkin Pasta</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/01/mexican-rice.html">Mexican Rice</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/01/mexican-shrimp.html">Mexican Shrimp</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/04/no-lump-gravy-and-sauce.html">No-Lump Gravy and Sauce</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2015/12/oatmeal-walnut-cranberry-cookies.html">Oatmeal Walnut Cranberry Cookies</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2015/12/perfect-rice.html">Perfect Rice</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/02/ruths-best-cornbread.html">Ruth's Best Cornbread</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/04/slow-cooker-vegetable-beef-barley-soup.html">Slow Cooker Vegetable Beef Barley Soup</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/12/slow-cooker-white-bean-stew.html" target="_blank">Slow Cooker White Bean Stew</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2015/12/sweet-potato-and-sausage-quiche.html">Sweet Potato and Sausage Quiche</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2016/01/vegetable-potstickers.html">Vegetable Potstickers</a><br />
<br />
<a href="http://not-another-damn-food-blog.blogspot.com/2015/12/white-chicken-chili.html">White Chicken Chili</a>Not Another Food Bloghttp://www.blogger.com/profile/07649178332862877733noreply@blogger.com