Organic is a sham...Grass fed is true...more to come!!!
Sunday, March 28, 2010
Saturday, March 13, 2010
Pantry Cooking...Sparked From Financial Sparcity
I wanted to write about a type of cooking that I have truely mastered over the years. It is a type of cooking that comes about due to financial sparcity. It is economical in the fact that everything sooner or later gets used. Leftovers don't go to waste, that extra can of green beans from Thanksgiving gets incorporated into a dish, even the heels of a loaf of bread have their place. This method of cooking I have deemed Pantry Cooking.
I found myself needing to call upon my skills of pantry cooking the other night. I was playing a video game and I was starving. I looked in the fridge and it was a baren wasteland. It reminded me of the movie Fight Club when all Edward Nortan Jr has in his fridge is condements. So here is what I had to work with...
1) Some cooked shrimp from a shrimp cocktail platter
2) Some corn tortillas
3) A few cheese slices
4) Some squeezable tartar sauce.
Here's what I did with it...
First I sautéd the shrimp in a little butter and garlic powder, just to warm up the cold shrimp a bit.
Next I laid out some tortillas on a pizza pan.
I then placed a piece of cheese, some shrimp, and a squirt of tartar sauce on each of the tortillas.
Next I covered the shrimp with another piece of cheese. I also drizzled some of the warm garlic butter over the top of the tortillas.
In a 400•f oven I baked the tortillas for 8-10 min. I folded the tortillas in half and enjoyed my Easy Shrimp Tacos!!!
I found myself needing to call upon my skills of pantry cooking the other night. I was playing a video game and I was starving. I looked in the fridge and it was a baren wasteland. It reminded me of the movie Fight Club when all Edward Nortan Jr has in his fridge is condements. So here is what I had to work with...
1) Some cooked shrimp from a shrimp cocktail platter
2) Some corn tortillas
3) A few cheese slices
4) Some squeezable tartar sauce.
Here's what I did with it...
First I sautéd the shrimp in a little butter and garlic powder, just to warm up the cold shrimp a bit.
Next I laid out some tortillas on a pizza pan.
I then placed a piece of cheese, some shrimp, and a squirt of tartar sauce on each of the tortillas.
Next I covered the shrimp with another piece of cheese. I also drizzled some of the warm garlic butter over the top of the tortillas.
In a 400•f oven I baked the tortillas for 8-10 min. I folded the tortillas in half and enjoyed my Easy Shrimp Tacos!!!
Wednesday, March 3, 2010
They Say It's Your Birthday!
First I like to say to my followers I'm very sorry for the lack of posts as of late. I'm getting ready to move so my posts may be sparse for a few more weeks.
It's that glorious time of year for me when I get made fun of for being one year older. I like the attention I recieve and enjoy spending time with friends. Even though all that is great, my real birthday love is Red Velvet Cake!
There is great debate about where it was discovered and I really don't care. I'm just happy that someone figured it out. So here is a pretty good recipe for this awesome cake!
Red Velvet Cake
Ingredients:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
Preparation:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.
Cream Cream Cheese Frosting
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
It's that glorious time of year for me when I get made fun of for being one year older. I like the attention I recieve and enjoy spending time with friends. Even though all that is great, my real birthday love is Red Velvet Cake!
There is great debate about where it was discovered and I really don't care. I'm just happy that someone figured it out. So here is a pretty good recipe for this awesome cake!
Red Velvet Cake
Ingredients:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
Preparation:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.
Cream Cream Cheese Frosting
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
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