I’m switching things up a bit. Recipes and Pictures will be switched this week (but only this week). To make amends I will be posting Pictures (note the s as in plural, multiple pictures).
On to the recipe.
I first started using this amazing soup recipe in high school, and have loved it ever since.
This recipe makes about 1-2 servings (depending on our idea of a serving).
1 cup vegetable broth
1/4 cup evaporated milk
1/2 oz. barley
1/2 Tsp dried parsley
1/4 cup canned white beans, rinsed and drained
1/4 small onion
1/4 tbsp olive oil
Drain and rinse white beans and set aside. Finely chop onions and slice mushrooms. Heat olive oil in saucepan over medium heat. Add onions and sauté until softened, about 5 minutes. Add the mushrooms and continue to cook for another 5 minutes. Next, add broth, milk, beans, barley, and parsley. Cover and simmer until barley is tender, about 10-15 minutes. Season with black pepper and enjoy hot!
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Tuesday, April 27, 2010
Wednesday, April 21, 2010
Wednesday Recipe- Chocolate Omelet
Don’t Knock It Till You Try It!!! (Yes, I am yelling at you)
When my mother first told me about her Chocolate Omelets I figured that it would be disgusting, but I am not one for turning down a new dish (as long as it’s meatless). What I found is that this is a delicious treat that is actually, relatively, not bad for you. Kinda.
It may sound strange (or not), but it is actually really good. My mother and father claim to have “invented” this while my father was a Resident at Duke. However, I have found several other recipes online. Some of the recipes I’ve seen online seem complicated, but this recipe is simple.
Chocolate Omelet
1 Serving
2 large eggs
2 tbsp unsweetened Cocoa
4 tsp sweetener (sugar or artificial)
2 tbsp milk
1-2 tbsp butter
Blend eggs, cocoa, sweetener, and milk. You can blend them by hand or use a blender. Make sure not to over blend the eggs, a few seconds should do the trick.
In a preheated saucepan, melt the butter on medium heat. Then, add the egg mixture. Continue to cook as you would any omelet. Some people like to finish it in the oven to ensure it is thoroughly cooked, but I generally just cover the mixture while cooking.
As a finishing touch, I like to add whip cream and strawberries or raspberries (be sure to let it cool first, melted whip cream can just make it soggy). Some people also like to mix in flavored liqueur. I recommend playing with the recipe to find your perfect mixture of cocoa, eggs, and sweetener.
Also, to make it a bit "healthier" you may want to reduce the eggs to1 yolk and 2 whites.
Enjoy!
When my mother first told me about her Chocolate Omelets I figured that it would be disgusting, but I am not one for turning down a new dish (as long as it’s meatless). What I found is that this is a delicious treat that is actually, relatively, not bad for you. Kinda.
It may sound strange (or not), but it is actually really good. My mother and father claim to have “invented” this while my father was a Resident at Duke. However, I have found several other recipes online. Some of the recipes I’ve seen online seem complicated, but this recipe is simple.
Chocolate Omelet
1 Serving
2 large eggs
2 tbsp unsweetened Cocoa
4 tsp sweetener (sugar or artificial)
2 tbsp milk
1-2 tbsp butter
Blend eggs, cocoa, sweetener, and milk. You can blend them by hand or use a blender. Make sure not to over blend the eggs, a few seconds should do the trick.
In a preheated saucepan, melt the butter on medium heat. Then, add the egg mixture. Continue to cook as you would any omelet. Some people like to finish it in the oven to ensure it is thoroughly cooked, but I generally just cover the mixture while cooking.
As a finishing touch, I like to add whip cream and strawberries or raspberries (be sure to let it cool first, melted whip cream can just make it soggy). Some people also like to mix in flavored liqueur. I recommend playing with the recipe to find your perfect mixture of cocoa, eggs, and sweetener.
Also, to make it a bit "healthier" you may want to reduce the eggs to1 yolk and 2 whites.
Enjoy!
Wednesday, April 7, 2010
A Wednesday Recipe- Corn Maque Choux
First an important announcement!
100 Followers at Musings of a Would-Be Writer! *applause* This, of course, means a 100 Followers Contest! Check it out! - Not just for the contest, but because she is awesome!
Corn Maque Choux
Pronounced ‘mak shoe’
*Corn Maque Choux is one of my absolute favorite dishes!
Here’s a bit of information about Corn Maque Choux.
Corn Maque Choux is a Cajun side dish that was introduced to the French settlers by the American Indians. Today’s recipe is more of a collaboration of French and American Indian recipes (it really depends on who you ask, but some will say it is French with American Indian influence and others will say it is American Indian with French influence) . There are a lot of variations of the recipe and it can be a lot of fun to change it up or mix recipes to make your own. It is generally served as a side dish, but adding meat (my friends like sausage or chicken) , fish, shrimp, crawfish, tempeh, ect can make it a great meal in itself. – I recommend the shrimp!
Corn Maque Choux*
Recipe serves 6
4 tablespoons butter
3 tablespoons olive oil
4 cups corn kernels (4 – 6 fresh ears)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1/2 cup green onion tops, chopped
2 tablespoons sugar
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 cup low sodium chicken or vegetable stock (you can also substitute a can of diced tomatoes and green chilies for the stock)
2 eggs, lightly beaten
1 cup milk or cream
Melt 3 tablespoons butter and 3 tablespoons olive oil in a skillet over medium heat. Add corn, onions, bell peppers, and green onions, stir just enough to keep the vegetables from burning***. Sauté until the onion is limp and transparent. Add the garlic and sauté about a minute more, continue to stir so as not to burn the garlic. Add the seasonings, stirring to combine. Reduce the heat to very low; add the stock and simmer until the liquid has almost evaporated, stirring often. Stir in the remaining 1 tablespoon of butter until melted.
In another bowl, whisk the beaten egg and the milk until frothy. Gradually add the egg mixture to the corn mixture, stirring briskly to keep the eggs from scrambling. Add sugar, stir and increase heat to medium high and bring the mixture to a boil. Reduce heat to low, cover pan and cook for 10 – 15 minutes, stirring and scraping the bottom of the pan occasionally to keep mixture from scorching.
Remove from heat. Enjoy while hot!
* Camera is temporarily out and no online picture really works for this version. I will hopefully add a picture later!
** I always prefer organic and fresh ingredients, but availability and budgets don’t always allow for them.
***When stirring or scrapping the bottom of the pan a wooden spatula is best. It works well and won’t scratch your pan.
100 Followers at Musings of a Would-Be Writer! *applause* This, of course, means a 100 Followers Contest! Check it out! - Not just for the contest, but because she is awesome!
Corn Maque Choux
Pronounced ‘mak shoe’
*Corn Maque Choux is one of my absolute favorite dishes!
Here’s a bit of information about Corn Maque Choux.
Corn Maque Choux is a Cajun side dish that was introduced to the French settlers by the American Indians. Today’s recipe is more of a collaboration of French and American Indian recipes (it really depends on who you ask, but some will say it is French with American Indian influence and others will say it is American Indian with French influence) . There are a lot of variations of the recipe and it can be a lot of fun to change it up or mix recipes to make your own. It is generally served as a side dish, but adding meat (my friends like sausage or chicken) , fish, shrimp, crawfish, tempeh, ect can make it a great meal in itself. – I recommend the shrimp!
Corn Maque Choux*
Recipe serves 6
4 tablespoons butter
3 tablespoons olive oil
4 cups corn kernels (4 – 6 fresh ears)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1/2 cup green onion tops, chopped
2 tablespoons sugar
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 cup low sodium chicken or vegetable stock (you can also substitute a can of diced tomatoes and green chilies for the stock)
2 eggs, lightly beaten
1 cup milk or cream
Melt 3 tablespoons butter and 3 tablespoons olive oil in a skillet over medium heat. Add corn, onions, bell peppers, and green onions, stir just enough to keep the vegetables from burning***. Sauté until the onion is limp and transparent. Add the garlic and sauté about a minute more, continue to stir so as not to burn the garlic. Add the seasonings, stirring to combine. Reduce the heat to very low; add the stock and simmer until the liquid has almost evaporated, stirring often. Stir in the remaining 1 tablespoon of butter until melted.
In another bowl, whisk the beaten egg and the milk until frothy. Gradually add the egg mixture to the corn mixture, stirring briskly to keep the eggs from scrambling. Add sugar, stir and increase heat to medium high and bring the mixture to a boil. Reduce heat to low, cover pan and cook for 10 – 15 minutes, stirring and scraping the bottom of the pan occasionally to keep mixture from scorching.
Remove from heat. Enjoy while hot!
* Camera is temporarily out and no online picture really works for this version. I will hopefully add a picture later!
** I always prefer organic and fresh ingredients, but availability and budgets don’t always allow for them.
***When stirring or scrapping the bottom of the pan a wooden spatula is best. It works well and won’t scratch your pan.
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