Archive for Onion

Food this week….

Posted in Cooking, Food, Life, Writing with tags , , , , , , , , , , , , , , , , , , , , , , , , on October 19, 2016 by urbannight

This week I’m making some interesting made up recipes.

Spinach and Clam Sauce Spaghetti with Sea Scallops.

Put 1T butter and a drained can of minced or chopped clams into a small sauce pan, season with salt and cayenne.  Chop a cup or large handful of spinach.  Add to sauce pan.  Add 6 T of spaghetti sauce and 2T of pesto sauce.  Let simmer on low while cooking up 1.5 servings of spaghetti noodles.  Drain and put into sauce, stir.  Cover on lowest heat to keep warm.  Sear 3 or 4 sea scallops in butter, drizzled with lemon, seasoned with salt and cayenne.  Cut into half, plate pasta with spinach and claim sauce, place scallops on top.  Serve.

Chicken and Avocado on Rice. (by far the easiest)

Buy chicken strips cut for stir-fry.  Dice up.  Season to taste.  Fry up.  While frying, put 2 packets of Uncle Ben’s Basmati Rice in microwave and cook per instructions.  Half and dice up one avocado.  Put rice into 2 – 4 bowls.  Season rice to taste.  I use Cayenne.  Divide fried chicken over the rice.  Top with diced avocado.  Serve.  (I tend to make larger portions because avocado needs to be eaten quickly and I cook for myself.  If you have a family, making this as four servings with a salad and a second veggie side would make for a more balanced meal.)

Sausage and Cabbage in Ro-Tel.  ( someone gave me this one)

Melt a stick of butter in a pan.  Saute a shredded small cabbage and diced onion for 5 minutes.  Cut up sausage or kielbasa.  Add kielbasa and a can of Ro-Tel.  Cover and simmer for 20 – 25 minutes.

Beef and Spinach with Ravioli Soup.

1 lb meat, (I’m using beef).  Fry up with some onion.  Add half pot of water.  Bullion or broth. Season to taste.  Bring to boil.  While this is going on, chop up several cups of spinach.  Have a package of whatever flavor of stuffed Ravioli or Tortellini trips your trigger.  Add the pasta. Cook until done.  Add spinach.  Simmer until spinach is wilted and serve.  I’ve made this with Kale as well and chicken and ground turkey and ground chicken.  The only way I hated was with the ground chicken.  I just think I hate ground chicken.

 

 

Spicy Beef Soup

Posted in Food with tags , , , , , , , , , , , on November 28, 2012 by urbannight

Spicy Beef Soup

Brown up ground beef in a pot.
Cut half an onion in slightly thick slices, then 1/4 the stack.
Mince one garlic clove.
Peal the rest of the garlic but leave whole or cut big ones in half.
Sprinkle browning beef with Cayenne. Stir well.
When beef is nearly done, add the onions and garlic.
Sprinkle with more Cayenne. Stir well.
Cook until beef is done and veggies are softened.
Add 1 cup water and beef bullion.
Once bullion is completely dissolved, add another cup water and half a cup of small elbow pasta or other pasta.
Cook until softened.
Add more water if needed.
Add more Cayenne to taste.

Good for when you are coming down with a nasty head cold.

Halloween is in the air! And so are Sinus Infections.

Posted in Holiday, Life, Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on August 16, 2012 by urbannight

It you are going to be a ghost, do it with style.

To start with, I’ve been trying to fight off a sinus infection.

If you base it on thick, gunky mucus that is 50 shades of green, then it was definitely an infection. They say you can’t possibly get rid of infections without antibiotics, but I’m not so sure. I’ve had pretty good luck with regular irrigation via a netipot. Sure, it takes time and you have to do it, consistently, about every 4 hours. Drink plenty of tea and soup, garlic and cayenne are good tools. So is onion. But the color gets better, the mucus starts to thin some. Eventually you are back to normal.

When you compare it, antibiotic take a good 10 days, you have to take them anywhere from twice a day to every 4 to 6 hours. And then you increase your resistance to then and help create antibiotic resistant strains of various bugs and diseases. Not to mention the rather high odds for women to get ‘other’ infections because antibiotics also kill the good things in our bodies we need.

I think I’ll stick with my netipot.

This fight over who rules my sinuses has been going on since the weekend. Monday I nearly stayed home. Then I decided I would go in and see how things went. Maybe I could leave early if I was getting worse. Well, that was a bad idea. We were short two compilers in another department so the unit I’m in had to help cover for them. There was no leaving early.

Tuesday, I didn’t feel any better. I was in a good mood and decided I could get through the day. I did it Monday, after all. OMG (yes, I really typed it). I ended up leaving in a very cranky mood. It wasn’t triggered by a caller for a change, but by a co-worker.

Wednesday I felt much worse and took the day off. I slept. I got 14 hours of sleep. I also ran out of medicine last night and it was too late to bother going to the store. But good sleep has helped get rid of the sore throat, clear up part of the headache, and green has cleared up to white. My ears are still bothering me. I dislike the way my sinuses drain into the ears.

And I had ‘weird’ dreams all night. Now I normally have weird dreams. These were weird even for me. The result was that I was up early, bright eyed and bushy tailed. But that energy didn’t last long and I’m ready for a nap now. It will be a long day.

But the day is improved by the wonderful, blustery, windy, overcast sky. This morning’s weather was perfect, beautify, just what I like. I love fall and all it brings.

It brings more wind, more clouds, sometimes more rain; leaves turn colors, fall, and make great big piles to bury oneself in. It leads to naked, skeletal tree limbs, reach out, reaching up, clawing at the world and sky. The air turns crisp, and cold, and sharp, and scented with wood smoke and the hint of a future winter.

I love Fall. It is my favorite season. I feel the energy that summer steals from me starting to return. And it marks the return of my favorite holiday. Halloween. I would do Halloween all year round but no one wants to let me.

On the way to work I saw a sign for Spirit of Halloween. It is one of the two Halloween superstores that open up around September. I love these stores. Massive collections of costumes, decorations, party ware, wigs, makeup, hats, masks, the fun never ends.

We also have a local decorating store, called Nobbies that usually has a fantastic Halloween selection. At least it did until last year. That was a rather significant let down. They had their usual large display of costumes. But the actual décor was significantly reduced. I have to admit it was somewhat depressing.

Perhaps even distressing.

Yes, distressing. The spending on Halloween now rivals the spending on Christmas, but last year, thinking people would not be spending as much, the stores stocked less. Much less.

Still, this is another year. Another Dollar. Another Halloween. Another chance to find that perfect item that you can justify leaving out all year long. Another opportunity to increase my skull collection.

They say diamonds are a girl’s best friend. I think they seriously underestimate the happiness that can be found in a good skull.

The Word of the Day

Posted in Entertainment, Food, Life, Uncategorized, Writing with tags , , , , on June 12, 2012 by urbannight

Onions.  Just Onions.  Make of it what you will.  Will of it what you want.  Want of it what you know.  Know of it what you dream.

OMG, Black Bean Heaven!

Posted in Art, Food, Life, Uncategorized, Writing with tags , , , , , , , , , , , , , , , , on April 2, 2012 by urbannight

Start w/ half pound stew meat.  Dice up into smaller pieces.  Brown in olive oil. I used Alpine Touch seasoning at this stage.

Add 3 cups water and one beef bullion.  This has enough salt so don’t add any more.  Unless you like really salty food.  Cover and simmer until beef is tender.

In small pot or pan, heat olive oil, mince onion and garlic, amount to taste.  I added Cayenne here.  Saute until soft and just starting to caramelize.

While I was stirring the above, to keep if from burning, I peeled and sliced 2 small potatoes.  I added these to the pot and then added the onion and garlic. Add black pepper to taste.

Cover and simmer while reducing the broth about half way.  Potatoes will be almost done.  If your broth isn’t reduced enough, raise temp and take lid off for a couple of minutes.

Open, drain, and rinse one can of black beans.  Add.  Cover and simmer until beans are heated through. Turn off heat and add 1/4 cup of potato flakes.  I like to use that over a flour or corn starch thickener.  But you can do it whichever way you want.

Really, it was heaven in a bowl.

My Experimental Kitchen. Cooking as Art.

Posted in Art, Books, Entertainment, Food, Life with tags , , , , , , , , , , , , on April 19, 2011 by urbannight

I love to cook. I love cookbooks. I love the glossy coffee table cookbooks where every dish has a picture. Cooking is part science and part art. Art for your tummy. It can be visual art. But it is more important that it is art for you taste buds.

I have to share the most WONDERFUL pasta dish I made tonight.

Chicken and Garlic Tortellini in a Tomato Pesto

Since I’m serving myself from the pot and dishing the leftovers into freezer bags for work you don’t get to see any pictures. Between cleaning, packing, and trying to move, I didn’t want to dirty an extra dish to take a picture.

(Sorry, I don’t use many measurements)

In a food processor add two tablespoons of basil, pine nuts (I used almonds today), some cheese (any hard white Italian type), red pepper flakes (you can skip this), onion, garlic, and olive oil, a bit of hot water (not much) will help it mix. You are balancing the rest of the stuff to the amount of basil you used. Run until mixed very well. Add one of the small cans of tomato sauce (5 oz). Blend well. Set aside.

Put one package of cheese and garlic tortellini in a pot to cook. Dice up two chicken breasts. Fry in a tablespoon of olive oil (use a large pot). Season with a bit of pepper, salt if you use it, and when half done add the some of the pine nuts (almonds) and finish cooking until chicken is done.

Add the tomato pesto sauce to the chicken to heat while the tortellini finishes. Once done, drain and add to the chicken and sauce. Toss well.

Makes 5 servings. I sprinkled a bit of cheese on top (not much, just to look pretty). I used a soft cheese for the topping. Another white Italian cheese.

I’m deliberately leaving out the exact type of cheese used because you should use your favorites rather than mine, or what is available, or what you have in your fridge. That’s what makes experimental cooking so fun.