Chris' Cooking Adventures and Mishaps

Spaghetti “Bolognese”

drunkencooker — Wed, 08 Sep 2010 00:51:44 +0000

I’ve been making an effort to cut back on our meat consumption but sometimes I really really want a meat-based dish. It was rainy today and looked cool (even though it was still around 85), but it got me in the mood for Spag Bol. One problem: no meat in the house. No meat? No problem…. maybe. So here’s my improvised vegetarian Spaghetti “Bolognese”.

1 package extra firm tofu
1/2 an onion chopped fine
2 cloves of garlic chopped fine
mushrooms (I probably used 1/4 of a pound? I’ve no idea) chopped fine
jar of sauce (I always have Barilla Marinara on hand)
spaghetti

Slice the tofu in half horizontally and place between paper towels to drain the excess moisture. I put my cast iron Dutch Oven on top to really squeeze out the water. Takes about 30 min or so.

Sprinkle tofu with salt and pepper. Put about a tsp of olive oil in a skillet over medium-high heat and put in the tofu. Fry on both sides till it’s a nice tannish brown, about 3min/side. Remove from pan.

Heat about a Tbsp of butter in the pan and saute the onions, garlic, and mushrooms till softened, about 5min or so. Chop up the tofu and then add it back in to absorb some of the flavor for another 5min or so. Add in the spaghetti sauce.

Let the sauce simmer while the pasta cooks. When the pasta’s done, just spoon the sauce on top.

Things I would do differently next time: Marinate the tofu for a few minutes in olive oil and garlic for a flavor boost, and chop it more finely than I did today.

Kimchi burritos

drunkencooker — Wed, 24 Mar 2010 15:05:26 +0000

Here it is… my round-eye bastardized version of my friend Jamie’s kimchi burritos. Hers still put mine to absolute shame, though. Mainly because it’s hard to find good quality asian ingredients here. She lives in Irvine and has an insane amount of asian markets to choose from; korean markets, japanese markets, etc. Here? We have an asian market. In Plano. I used to go weekly but now it’s a 40 minute drive, so I only go once a month or so to stock up on a gallon of soy sauce, 10lb bag of botan rice, and kimchi (of which they only have one kind. Jamie’s korean market has like 20. bitch.)

ANYWAY.

Marinade (adapted from Jamiesan’s Spam Musubi marinade)

1 cup low-sodium soy sauce)
1/2 cup brown sugar
3 cloves garlic minced
1 bunch of scallions diced
2 tablespoons ginger shredded
2 teaspoon sesame seed oil
1 serrano pepper minced (if you don’t like spicy don’t use this)
a pound or so meat cut into 1″ (bite sized) pieces. I’ve been using boneless, skinless chicken thighs lately, but that’s because I’ve been avoiding red meat. I do love short rib though. Short rib is freaking good.

In a medium sized bowl mix soy sauce, sugar and stir until sugar is dissolved.
add garlic, scallions, ginger, pepper, and sesame seed oil to the marinade and stir to mix together.
either add the meat in the bowl and let marinate, or pour it all in a large ziploc bag to marinate.
let marinate for a few hours. I’ll let it go anywhere from 2-3 hours to overnight.
stir fry until done (alternatively you could leave the meat whole and grill it; that’s pretty tasty too)

Burritos

Make some rice (I have a rice cooker so all I do is add water, rice, and push a button).

I have two ways of doing the burritos themselves: the full-on version and the quick and easy version. The full-on version involves chopping up some kimchi, scallions, ginger, and garlic and then adding it to rice in a hot pan with some soy sauce and sesame oil and making a quick version of kimchi fried rice. The easy version (when I’m lazy) is just to use the rice as is. Slap some rice, meat, and kimchi on a tortilla. Roll it up. Eat it. Then repeat because one is NEVER enough.

Cream Cheese Pound Cake

drunkencooker — Thu, 14 May 2009 01:42:38 +0000

I had a bunch of awesome girls over for brunch today so I thought I’d try out something new. Enter: Cream Cheese Pound Cake. Sooooo good! I think I’m going to have to do brunch again next month, mainly because I want to make this again and if I don’t have people to help me with it I’ll eat it all by myself. No lie. Because all I’ve had for dinner tonight is leftover cake.

The “strawberry coulis” was okay, but it’s not really my style; the cake is better off without it in my opinion. However, pour a little bit into a glass and add champagne and it’s FAB!

Cream Cheese Pound Cake with Strawberry Coulis

Ingredients:
For the cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 (8 oz.) package Philadelphia cream cheese, at room temperature
3 cups sugar
6 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt

For the strawberry coulis:
2 cups quartered, hulled strawberries (about 12 oz.)
1/4 cup water
3 tbsp. sugar
1 tbsp. fresh lemon juice

Directions:
To make the cake, preheat the oven to 325 degrees F. Butter and flour a bundt pan or tube pan (line the bottom with parchment if using a tube pan). Combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla and almond extracts. Add in the flour and salt and mix until just incorporated.

Pour the batter evenly into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 75 minutes. Place the pan on a wire rack and allow to cool for about 20 minutes. Remove the cake from the pan and allow to cool completely. Serve at room temperature.

To make the strawberry coulis, combine the strawberries, water, sugar and lemon juice in a food processor or blender. Puree until very smooth, then press through a fine mesh sieve to remove the seeds. Cover and refrigerate until cold. Serve with slices of pound cake.

Risotto with Porcini Mushrooms and Mascarpone Cheese

drunkencooker — Wed, 01 Apr 2009 02:12:22 +0000

I’m a sucker for a good risotto. I love you, creamy, cheesy, savory goodness! My favorite one is in the Jamie Oliver Italy cookbook, and it’s full of cheesy buttery fat; so bad for me, yet SO good! I saw this one in an old Cooking Light and thought I’d give it a go, and while it’s not quite as good as my bad-for-you favorite, it’s definitely a close second. And much better for me!

Risotto wiht Porcini Mushrooms and Mascarpone Cheese

Ingredients

1 1/2 cups boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (14-ounce) can less-sodium beef broth
Cooking spray
1 cup uncooked Arborio rice or other short-grain rice
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup (1 ounce) mascarpone cheese
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Combine boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.

Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts. Serve warm.

Nutritional Information

Calories:: 198 (28% from fat)
Fat:: 6.1g (sat 3.2g,mono 1g,poly 0.3g)
Protein:: 8.9g
Carbohydrate:: 27g
Fiber:: 1.2g
Cholesterol:: 15mg
Iron:: 1.9mg
Sodium:: 449mg
Calcium:: 113mg

Tom Kha Gai soup

drunkencooker — Wed, 01 Apr 2009 02:06:35 +0000

My local Thai place makes a really fab Tom Kha Gai, but I hate having to pay $9 for it. I found this recipe and thought I’d give it a go, and WOW! Tasty!! Grossman loooooved it, too. Granted, it’s not the healthiest meal ever what with the coconut milk and all, but it’s not like I’m having it every day (although I’d really really like to). I think that next time I’ll add a little more lime juice and maybe some chili garlic paste to give it a little kick.

Tom Kha Gai

Ingredients

1 can (14 oz.) coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

Preparation

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information

Calories:: 357 (63% from fat)
Protein:: 29g
Fat:: 25g (sat 19)
Carbohydrate:: 7.2g
Fiber:: 0.5g
Sodium:: 484mg
Cholesterol:: 79mg

Fennel and Rosemary Crusted Rack of Lamb

drunkencooker — Tue, 24 Feb 2009 02:49:46 +0000

I thought I’d do something special for Valentine’s day, but since my parents were here VDay plans were postponed till now. And wow, it was worth the wait! This was my first foray into lamb, and it was so easy and so good it won’t be my last.

Fennel and Rosemary Crusted Rack of Lamb

Ingredients

1 tablespoon fennel seeds, crushed
1 tablespoon chopped fresh rosemary
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
6 garlic cloves, minced
1 (12-ounce) French-cut rack of lamb, trimmed (6 ribs)
Cooking spray
Rosemary sprigs (optional)

Preparation

Preheat oven to 475°.

Combine first 5 ingredients in a small bowl. Rub lamb evenly with garlic mixture; place on a broiler pan coated with cooking spray. Bake at 475° for 15 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Garnish with rosemary sprigs, if desired.

Nutritional Information

Calories:: 227 (49% from fat)
Fat:: 12.3g (sat 5.5g,mono 5g,poly 0.5g)
Protein:: 23.1g
Carbohydrate:: 5.2g
Fiber:: 1.6g
Cholesterol:: 72mg
Iron:: 2.8mg
Sodium:: 354mg
Calcium:: 68mg

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

drunkencooker — Wed, 04 Feb 2009 02:12:07 +0000

Damn. DAMN! Next time I’m making a double batch because Grossman and I ate the whole thing. All of it. And then he licked the plate. I served this with broccoli and orzo.

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

Yield

4 servings (serving size: 1 breast and 2 tablespoons sauce)

Ingredients

1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon vegetable oil
4 (5-ounce) skinless, boneless chicken breast halves (I used a package of boneless, skinless thighs. I think there were 7 in there)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons finely chopped shallots (didn’t have a shallot on hand so I used red onion)
Chopped parsley (optional)

Preparation

Combine broth, vinegar, and honey.

Melt butter and oil in a large nonstick skillet over low heat.

While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.

Nutritional Information

Calories:: 269 (27% from fat)
Fat:: 8.1g (sat 2.7g,mono 2g,poly 2.5g)
Protein:: 34g
Carbohydrate:: 13.1g
Fiber:: 0.2g
Cholesterol:: 90mg
Iron:: 1.7mg
Sodium:: 331mg
Calcium:: 29mg

Baked Sweet Potatoes

drunkencooker — Tue, 03 Feb 2009 01:44:55 +0000

I saw it in a magazine so I thought I’d give it a go.

Take a couple of medium – large’ish sweet potatoes, scrub them, pop them in a 375 oven for an hour. Eat like you would a regular baked potato. We put bacon, broccoli, cheese, and sour cream on ours. Pretty tasty!

Three Bean Chili

drunkencooker — Sun, 25 Jan 2009 02:43:58 +0000

And while I’ve got the blog open, I may as well post another recipe I just tried tonight. Once again, it’s from Cooking Light. I’m loving all of the healthy recipes I’ve been making lately!

Grossman suggested doubling or even tripling this he loved it so much. I’m thinking of making a triple batch and freezing part of it; I’ll report back on how that goes if/when I do it. I also whipped up a quick batch of instant cornbread to go with this. So good!

Three Bean Chili

Ingredients

2 teaspoons olive oil
1 cup prechopped onion
1/2 cup prechopped green bell pepper (I don’t like green pepper so I skipped it)
2 teaspoons bottled minced garlic (I minced three cloves of garlic)
3/4 cup water
2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon black pepper
1 (15 1/2-ounce) can garbanzo beans, rinsed and drained
1 (15 1/2-ounce) can red kidney beans, rinsed and drained
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic) (I used low-sodium chicken broth)
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon yellow cornmeal
1/4 cup chopped fresh cilantro (didn’t have it, didn’t add it)
6 tablespoons reduced-fat sour cream

Preparation

Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.

Nutritional Information

Calories:: 180 (25% from fat)
Fat:: 4.9g (sat 1.5g,mono 1.7g,poly 0.3g)
Protein:: 8.4g
Carbohydrate:: 29.5g
Fiber:: 8.6g
Cholesterol:: 5mg
Iron:: 2.3mg
Sodium:: 714mg
Calcium:: 86mg

Chicken Orzo Salad with Goat Cheese

drunkencooker — Sun, 25 Jan 2009 02:32:51 +0000

I’m getting a lot of use out of my Cooking Light magazines lately. This one was dang tasty; so much so that I’ve now made it three times. I plan on having some friends over for lunch soon and I just might have to make this for them.

Chicken Orzo Salad with Goat Cheese

Ingredients

1 1/4 cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (I used thighs)
1 1/2 cups trimmed arugula (I used spinach)
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup prechopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese (I thought I had it on hand but it turns out it was Feta. Still tasted great though)

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Nutritional Information

Calories:: 295 (23% from fat)
Fat:: 7.7g (sat 2.9g,mono 2.8g,poly 1.1g)
Protein:: 24.4g
Carbohydrate:: 32.1g
Fiber:: 2g
Cholesterol:: 55mg
Iron:: 2.4mg
Sodium:: 788mg
Calcium:: 40mg