Cooking night 10: Classic Hummus

Classic Hummus

Location: Carlsbad

Ingredients: 

1 clove chopped garlic

15 oz can of drained and rinsed chickpeas

2 tbsp lemon juice

2 tbsp tahini (sesame paste)

2 tbsp olive oil

2 tbsp water

1/4 salt

Directions:

Put all ingredients in a food processor and pulse until smooth.

Scrap the sides of the bowl as necessary.

Season to taste with salt, olive oil, or paprika.

The experience:

This recipe was so easy! Just get all the ingredients in the food processor and out comes delicious homemade hummus! This hummus is perfect for pita chips or to put on sandwhiches. I'm serving it at my 4th of July BBQ as a healthier alternative to chips and salsa or a French onion dip.

Cooking Night 9: Mediterranean Dining

Location: Carlsbad

Recipe: Chicken in lemon & garlic

Ingredients: 

4 large skinless, boneless chicken breasts

5 tbsp Spanish olive oil

1 onion, finely chopped

6 garlic cloves, finely chopped

grated rind of 1 lemon and juice of both lemons

4 tbsp chopped fresh flat-leaf parsley, plus extra to garnish

salt and pepper

lemon wedges

Directions:

Using a sharp knife, slice the chicken breasts widthwise into very things slices. Heat the olive oil in a large, heavy-bottom skillet add the onion and cook for 5 minutes, or until softened, but not browned. Add the garlic and cook for an additional 30 seconds. 

Add the sliced chicken to the skillet and cook gently for 5-10 minutes, stirring from time to time, until all the ingredients are lightly browned and the chicken is tender.

Add the grated lemon rind and the lemon juice and let it bubble. At the same time, deglaze the skillet by scraping and stirring all the bits on the bottom of the skillet into the juices with a wooden spoon. Remove the skillet from the heat, stir in the parsley, and season with salt and pepper. 

Transfer the chicken in the lemon and garlic, piping hot, to a warmed serving dish. Sprinkle with the pared lemon rind, garnish with the parsley, and serve with lemon wedges for squeezing over the chicken.

Recipe: Lemon-Crab Spaghetti

Ingredients: 

1 pound pasta

2 tbsp of olive oil

1 pound cooked crab

1/4 white wine

1/2 lemon juice

1/4 Parmesan cheese

Directions:

Bring a pot of salted water to a boil and add a pound of pasta.

Heat a couple of tbsp. of olive oil in a big skillet, stir in 1 pound cooked crab, and warm it through. 

Pour in 1/4 cup white wine.

Bring the liquid just to a boil, turn the heat way down, and stir in 1/2 cup lemon juice and a good amount of salt and pepper.

As soon as the pasta is al dente, drain, reserving about 1/2 cup pasta water. Pour pasta into skillet and toss in about 1/4 cup grated Parmesan and big handful of chopped parsley. 

If the the pasta needs more liquid, add some of the reserved pasta water. Serve with more Parmesan. 

The experience: This is the one time I forgot to take pictures of the final meal! It was a Mediterranean cooking night. I made a poultry dish and a sea food which was kind of an awkward paring but equally delicious. The chicken was so easy to make but took a little bit to make. I love lemon so the pasta was divine with the crab. I would make the dishes again just not together. 

Cooking Night 8: Be Italian

Location: Mission Valley

Recipe: Cioppino

Ingredients:

1/2 cube of butter

thyme

garlic powder

Italian parsley (chopped)

rosemary

capers

1 cans of chicken broth

Basil

oregano

1 can tomato sauce

1 can Roma tomatoes

onion (chopped)

celery (chopped)

extra virgin olive oil

capers

Costco Seafood medley

Directions:

chop onion and celery in pot with olive oil on high heat

season with salt, pepper, garlic powder

defrost Seafood medley

add Roma tomatoes and tomato sauce

add chicken broth

add thyme, oregano, basil and stir in parsley

add sugar for sweetness

add Seafood medley and capers

add more chicken both if needed

keep stirring then let simmer

Recipe: Linguini Clam Sauce

Ingredients:

2 clam cans

4 garlic heads

linguini

onion

olive oil

3/4 cube butter

chile pepper

1 lemon 

Italian parsely

Directions:

chop garlic

put garlic in pan on high heat

saute with salt and pepper

turn down heat to med and add onions

add butter and capers

for heat, add chili pepper

squeeze juice from the lemon

add parsley

add can of clams

add white wine for flavor

let simmer

make linguini then pour sauce over.

Recipe: Basil Martini

Ingredients:

2 tbs raw cane sugar

lime

basil leaves

vodka

Directions:

crush basil leaves

lime juice

add sugar

mix together

add vodka

stir together

drink up!

the experience:

 I love my godfather Bod and his girlfriend Belinda. They some of the most fun loving people I know. And they know how to make some of the best Italian food. One Sunday afternoon in March, Dan and I headed down to Mission Valley to their house for a cooking lesson. We snacked on cold cuts, olives and assortment of cheese and since it was Sunday Funday some wine and beer too. First I made Cippino, a classic Italian soup as Bob calls it the “working man’s soup.” I’m not a huge seafood fan but fell in love with this soup. He taught me how to blend different herb flavors together with the seafood medley that we mixed in. We let it simmer for a few hours and it turned out amazing. Next dish we made was a Linguini Clam sauce. This recipe was divine over linguini. To top things off, Belinda showed me how to make her signature Basil martinis (maybe had one to many...;) ) It was a lovely afternoon and evening and I can’t wait to go back down and learn more Italian recipes. 

Cooking Night 7: Lemon Chicken and Sauteed Garlic Potatoes

Location: Carlsbad

Recipe: Lemon Chicken

Ingredients:

4 to 5 lbschicken parts
2 tablespoons grated lemon peel
1/2 cup lemon juice
2 cloves garlic, crushed
2 teaspoons dried thyme
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 cup melted butter
2 lemons, thinly sliced
1/2 cup chopped fresh parsley
salt and pepper-to taste

Directions:

Wash chicken parts and pat dry.
Arrange the chicken in single layer in a large shallow dish.
In a small bowl, whisk together  lemon peel, garlic, dried thyme, salt and pepper.
Spoon lemon mixture over chicken; refrigerate for 3 to 4 hours, turning several times to coat well.
Remove chicken from marinade  and  drain well, reserving marinade.
Arrange chicken in a 2-quart shallow baking dish. Brush with melted butter.
Bake at 425 for 25 minutes.
Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer, basting several times.
Chicken should browned and cooked through.
Garnish chicken with lemon slices and sprinkle with chopped parsley.
Boil remaining marinade for 1 minute and spoon a little over the chicken just before serving, or serve separately.

Recipe: Garlic Potatoes

Ingredients:

2 pounds boiling potatoes- cut 1" pieces
3 tablespoons olive oil
5 to 6 cloves garlic, unpeeled
1 tablespoon lemon juice
1 tablespoon chapped green onions
1 tablespoon chapped fresh parsley
salt and pepper to taste

Directions:

Rinse potatoes under cold water, drain and pat dry.
Heat olive oil in large oil in a large non-stick skillet over medium heat.
Add potatoes (should be single layer)
Cook, turning frequently, for about 10 minutes, or until browned.
Add garlic; cover and reduce heat to low.
Cool, stirring occasionally, for 15 to 20 minutes, or until potatoes are tender.
Remove garlic; peel skins off.
In a small bowl, crush the garlic then add to the potatoes.
Stir in lemon juice.
Add green onion; cook another minute or two, until heated through.
Sprinkle with parsley and season to taste.

The experience:

Simple and great little meal!  Chicken and potatoes always make a simple but delicious meal. I made Lemon Chicken (to be fancy I added a lemon wheel and parsley on top!) I love potatoes (must be the Irish in me) so I made Garlic Potatoes. I loved the lemon taste and the sprinkled parmesan cheese on the potatoes. Took some time to make but overall turned out well and was delicious.

Cooking Night 6: Sinfully Simple Tomato Bisque and Classic Grilled Cheese Sanwiches

Location: San Marcos

Recipe: Tomato Bisque

Ingredients:

1 (10 3/4 onces) can condensed tomato soup
1 (14 1/2 onces) can diced tomatoes, with juice
1 cup half-and-half
1 tablespoon unsalted butter
1/4 cup dry sherry (optional)
1/2 teaspoon salt
1/2 teaspoon ground white pepper (or black)
2 teaspoons smoked paprika

Garnishes:

Graded sharp cheddar or Parmesan cheese
Toast slices or coutons
Fresh basil or parsley sprigs
A dash or two of Tabasco sauce

Directions for Tomato Bisque:

 In a saucepan over medium heat, combine all ingredients and stir frequently, heating to desired temperature (do not boil). Remove from heat. Pour into soup bowls and garnish as desired.

The experience:
I have been so behind on this blog! Only by a week but still. Last week was super hectic at work (I work at a flower shop) for Valentine's Day so of course I didn't have anytime to make a receipe. Luckily, my boyfriend Dan was a sweetheart and made me dinner that night for Valentine's Day (our first meal he ever made for me: steak with garlic sweet potatoes which I will have to post the recipe!)
Then this past weekend I had recruitment ,other known as rush week, and I got myself sick.

Since I'm still recovering from my cold, I thought I'd make a recipe that would make me feel better. My dad has made this tomato bisque when I have been sick before and it just hit the spot. To add to the delicious creamy tomato soup I made grilled cheese sandwiches to dip in the soup. I didn't add the paprika because I can't handle the heat but added some cheddar cheese on top for extra flavor.

Cooking Night 5: Simple Soy Salmon

Cooking Night 5: Simple Soy Salmon

Location: San Marcos

Recipe: Soy Salmon

Ingredients: 

1/2 pound salmon

2 carrots

rice pack of your choice

Directions for salmon

rinse off salmon

lather with olive oil

season with lemon pepper

pan fry each side about 5 minutes

when almost done cooking, add soy sauce

Haven’t been the biggest seafood fan but over that past year I have created an appetite for it. Tonight I tried the skill of frying fish. I guess it is good practice with Lent coming up and having Fish Fridays. Anyhow, I made salmon seasoned with lemon pepper, fried it and then added some soy sauce while in the pan. Came out not too shabby. Complimented it with some rice, cooked carrots and a Caesar salad. Total time took about 30 minutes to make everything.

Food For Thought Round 2

Cooking Blog: 2/7/2013

Happy New Year! I know it has been over a month now into the new year and all but it a has been a busy year so far! I have neglected my cooking blog for many months now (had a insane fall semester and an even crazier spring semester now) and need to really get back into it. I had so much fun last summer trying out simple recipes that were diverse yet delicious. I want to continue explore my cooking adventures and get in touch with my taste buds. Not to make cooking sound like a boring chore, but if I get into a routine of making simple recipes I will develop a burning passion for cooking. Thursdays will my night to cook (of course with the assistance with my boyfriend Dan so I don’t burn the kitchen down) The key to this blog is to not only learn how to cook and appreciate the art of cooking, but to keep it SIMPLE. I’m a college student and have zero time or an over flowing bank account so I want to make great recipes that are easy to make and affordable and the most important thing...HAVE FUN! :) Any comments, questions, concerns shoot me a message. I would love recipe ideas!

Bon Appetite!