tag:blogger.com,1999:blog-75661923907949440622024-03-12T18:46:14.749-07:00Eat For A WeekMy goal here is to provide easy recipes for the person on a tight budget. Cook once, but eat all week, ideally for about $20(US). All recipes will appear in a post accompanied by a video of me making the dish.thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-7566192390794944062.post-25746116353953096852012-11-30T13:45:00.000-07:002012-11-30T13:45:32.355-07:00Time to admit this blog is dead.Thanks for reading/watching/commenting over the years, but I think it's well past time to admit that I'm done with this project. I haven't updated in nearly a year, and this style of cooking no longer holds much interest for me for the most part. If you've been checking back over the last year, I do apologize for not having any new content, but so it goes.<br />
<br />
I'll be leaving the blog up indefinitely, as I do know it still gets some hits and as long as the information is useful to someone, I'd like it to be available. If I get the bug to do another kind of cooking blog, I'll be sure to post a link to it here.<br />
<br />
It's been a fun, tasty ride.<br />
<br />
- thomthornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com2tag:blogger.com,1999:blog-7566192390794944062.post-16805154162647261902012-01-14T21:39:00.001-07:002012-01-14T21:39:58.908-07:00Happy New Year! Yes, I'm two weeks late on that. That's just how things have gone lately.<br />
<br />
I'm afraid entries here will continue to be pretty sporadic for a while. The holidays always kind of put a hitch in things. Then there's the part where the day job has been kicking my butt pretty hard. Oh, and I'm in the middle of a concert cycle with the Sierra Vista Symphony at the moment. So, yeah... I've been eating a lot of sandwiches lately since that's about all I've had the time and energy to make, and that really doesn't warrant any video work or recipe write-ups.<br />
<br />
As has been my pattern for the last couple of years, I'll post what I can as I can. As always, I'm grateful that you have stopped by to check things out even though changes seem to occur at a glacial pace here.<br />
<br />
I hope the arbitrary numbering of the calendar is treating you well. Thanks again.<br />
<br />
- thomthornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-16592169242325403572011-12-10T12:02:00.001-07:002011-12-10T12:51:12.266-07:00Contest Winner Announcement!<center><iframe src="http://blip.tv/play/AYLi0XwC.html" width="550" height="339" frameborder="0" allowfullscreen></iframe><embed type="application/x-shockwave-flash" src="http://a.blip.tv/api.swf#AYLi0XwC" style="display:none"></embed></center>
<br />
<br />
I'm sorry this formal announcement is so late, though I did post the result as a comment in the previous blog entry a couple of days ago.
<br />
<br />
Congratulations to Fred, our winner! Fred, please email me at eat-for-a-week@cox.net and let me know the best way to send you the info to download your book. I promise, I don't send spam. Thanks!thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com3tag:blogger.com,1999:blog-7566192390794944062.post-44218213511850313982011-11-15T19:26:00.001-07:002011-12-05T10:42:49.764-07:00eBook Review/Give-Away and Roasted Pumpkin SeedseBook Review/Give-Away:<br />
<br />
Angie Ballard sent me a copy of her new eBook, <u><i>Tight Budget, Tiny Kitchen, and No Time: How to Eat Well in Your First Apartment</i></u> to review. She has also gracefully allotted one copy for me to give away to an EFAW viewer! (Read on for that info - and a recipe or two - after the review.)<br />
<br />
This is a great book for anybody, not just those of us with cramped cooking spaces, little cash, and scant "spare" time. Having lived under these very conditions for the last 16 years or so, I like to think I've got a pretty good handle on how to manage that kind of stuff. That said, it took several years of trial and error to figure things out, particularly in the tiny studio apartment I lived in during grad school. This book would have been a godsend back then!<br />
<br />
Angie's book tells you how to make the most of your resources with great advice ranging from shopping lists to storage solutions and tips on what kitchen utensils you REALLY need. Heck, I even learned a few tricks which I have already begun working into my cuisine routine.<br />
<br />
The book also includes a whole slew of budget-friendly recipes which look delicious. I haven't had a chance to try any of them yet but their time will come. Some of the recipes do call for things like canned condensed soup or seasoning packets, which are things I avoid if at all possible, but with a little imagination you can work around those ingredients should you so choose. (I'm not being snobbish here. I'm very sensitive to MSG, which is common in such items. I'd rather purchase slightly more expensive foods and skip the migraines.)<br />
<br />
I highly recommend you check this one out. It is available from Smashwords for only $4.99(US) but if you have a little patience, you could win one here! Simply leave a comment on this blog post - one entry per person, please. The deadline to enter is 12:00am MST Monday, December 5, 2011. After the deadline has passed all entries will be assigned a number in chronological order, and I will use a random number generator to pick the lucky winner! I'll do my best to announce the winner no later than December 8, 2011.<br />
<br />
Angie Ballard lives here: <a href="http://www.thejammiegirl.com/">http://www.thejammiegirl.com/</a><br />
Her eBook is available in just about any format you could want here: <a href="https://www.smashwords.com/books/view/90773">https://www.smashwords.com/books/view/90773</a><br />
<br />
And because it always feels strange to post here without a video, here are a couple of recipes for you!<br />
<br />
Roasted Pumpkin Seeds:<br />
<br />
<center>
<iframe src="http://blip.tv/play/AYLeq28C.html" width="550" height="339" frameborder="0" allowfullscreen></iframe><embed type="application/x-shockwave-flash" src="http://a.blip.tv/api.swf#AYLeq28C" style="display:none"></embed></center><br />
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Wondering what to do with all those pumpkin seeds left over from making pumpkin soup or carving jack-o-lanterns? Don't throw them away! They make for a tasty - not to mention healthy - snack!<br />
<br />
INGREDIENTS:<br />
<br />
Pumpkin guts & seeds<br />
2 Tbsps olive oil<br />
garlic salt<br />
<br />
HOW TO:<br />
<br />
Preheat oven to 275°.<br />
Separate seeds from the guts. (Keep the seeds, discard the guts.)<br />
Toss seeds with olive oil and garlic salt to taste, and spread on a rimmed baking sheet.<br />
Place seeds in the oven. Check and stir them about every 10 minutes until golden brown. Depending on how many seeds you have, cooking time could be anywhere from about 20 minutes to an hour or more.<br />
<br />
Music: Maintaining Radio Silence by The Hybiscus Journals. You can download it here: <a href="http://thehybiscusjournals.bandcamp.com/track/maintaining-radio-silence">http://thehybiscusjournals.bandcamp.com/track/maintaining-radio-silence</a><br />
<br />
Bonus recipe! <br />
<br />
Hot Buttered Rum Batter<br />
<br />
As fall and winter roll in, nothing takes the edge off the chill quite like a steaming mug of hot buttered rum. Of course you don't have to use rum, but it really does make for a great nightcap.<br />
<br />
This recipe is my slightly altered version of the one I found here: <a href="http://www.floras-hideout.com/drrecipes/recipes.php?page=drrecipes&data=f-j/Hot_Buttered_Rum_Mix">http://www.floras-hideout.com/drrecipes/recipes.php?page=drrecipes&data=f-j/Hot_Buttered_Rum_Mix</a>. I found the mix didn't quite get smooth enough with just a 1/2 cup of butter. Also, I couldn't help but put my own twist on the spicing.<br />
<br />
INGREDIENTS:<br />
<br />
3 C brown sugar<br />
1 C butter (please do not use margarine)<br />
2 Tbsps honey<br />
1 Tbsp vanilla<br />
1 Tbsp rum extract<br />
1 tsp ground cinnamon<br />
1/2 tsp ground allspice<br />
1/2 tsp freshly grated nutmeg (If you only have ground, that's okay. Use the same amount.)<br />
pinch of ground cloves<br />
<br />
HOW TO:<br />
<br />
Combine all ingredients in a food processor and blend until evenly mixed. If you don't have a food processor, a hand mixer will work. I'm not sure a blender would be terribly successful. The batter will look a bit like peanut butter once you're done (see photo), though if you taste it there will be a slightly grainy consistency. Don't worry about that, it's just undissolved sugar. Place into an air-tight container and keep refrigerated. Once the weather warms up, I stick any remaining batter - if there is any - in the freezer.<br />
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<center><div class="separator" style="clear: both; text-align: center;">
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<br />
TO USE:<br />
<br />
Put about a tablespoon of the batter into a mug. Add a shot of rum and top off with hot water. Stir until the lump of batter is dissolved. Enjoy.<br />
<br />
Don't like rum? Try it with bourbon or whiskey instead.<br />
<br />
Don't drink alcohol? Making this for the kids? Replace the rum and hot water with hot apple cider or tea. I've read suggestions to put it in coffee as well, but I've not tried it.thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com11tag:blogger.com,1999:blog-7566192390794944062.post-76652311914631882582011-11-08T19:42:00.001-07:002011-11-08T19:42:56.864-07:00Eat for a week 33a: Roasted Pumpkin Soup<iframe allowfullscreen="" frameborder="0" height="339" src="http://blip.tv/play/AYLdjhcC.html" width="550"></iframe><embed src="http://a.blip.tv/api.swf#AYLdjhcC" style="display: none;" type="application/x-shockwave-flash"></embed><br />
<br />
This recipe takes some time, but is really worth it. The result is a lightly curried pumpkin soup. The recipe as published here makes a HUGE amount of soup - around 9 quarts or so. I would suggest cutting the recipe in half. For a stronger curry flavor, halve the amounts for everything but the spices. Grocery bill for this was just over $11.<br />
<br />
INGREDIENTS:<br />
<br />
10 lb. carving pumpkin (yes, like the ones you'd use for a jack-o-lantern)<br />
vegetable oil (not much, maybe 2 or 3 Tbsps)<br />
2 tbsps bacon drippings *<br />
one onion, chopped<br />
6-7 cloves of garlic, crushed<br />
2 Tbsps curry powder<br />
1 Tbsp ground cumin<br />
1 Tbsp ground ginger<br />
1/4 tsp cayenne pepper<br />
1 Tsp smoked paprika **<br />
1/2 tsp freshly grated nutmeg **<br />
1 tsp cider vinegar (if necessary)<br />
4-6 C water<br />
1/2 lb. baby carrots<br />
2-3 bay leaves<br />
2 tsp dry marjoram leaves **<br />
pinch of saffron **<br />
1 pint half-and-half<br />
salt & pepper to taste<br />
<br />
HOW TO:<br />
<br />
To prepare the pumpkin - this can be done a couple of days in advance and stored in the fridge:<br />
<br />
Preheat oven to 375°<br />
Throw the pumpkin at the ground to crack it, then finish cutting it in half with your knife.<br />
Scoop out seeds and strings and set the guts aside. I'll show you what to do with these in episode 33b.<br />
Rub cut edges with oil and place cut-side down on a rimmed baking sheet.<br />
Place in the oven and bake 45 minutes to an hour, until a paring knife can be easily inserted and withdrawn.<br />
Allow pumpkin halves to cool until you can handle them without burning yourself, then separate the flesh from the skin. (Discard the skin, keep the flesh and any juices.)<br />
<br />
For the soup itself:<br />
<br />
Heat bacon drippings in a large stock pot over medium heat.<br />
Add onion and garlic with a little salt and cook 3-4 minutes.<br />
Add curry powder, cumin, ginger, cayenne, paprika, and nutmeg and cook for 1-2 minutes.<br />
If the spices start to stick to the bottom of the pot too much, add vinegar to un-stick them.<br />
Add pumpkin flesh, carrots, water, salt and pepper. Mix well.<br />
Add bay leaves, marjoram, and saffron.<br />
Increase heat and allow soup to boil, then lower heat, cover the pot, and allow to simmer for about half an hour.<br />
Remove bay leaves and blend the soup using an immersion blender (preferred method).<br />
Turn off heat and mix in the half-and-half. Enjoy!<br />
<br />
I like to garnish this with some greek yogurt and toasted pumpkin seeds. I'll show you my recipe for the pumpkin seeds in episode 33b (coming soon).<br />
<br />
<br />
Music for this episode is Yellow by The Hybiscus Journals. You can download it for free - or whatever you think it is worth - here: <a href="http://thehybiscusjournals.bandcamp.com/track/yellow">http://thehybiscusjournals.bandcamp.com/track/yellow</a><br />
<br />
I'm also working on putting together an e-book give-away. Keep an eye on the blog (<a href="http://eat-for-a-week.blogspot.com/">http://eat-for-a-week.blogspot.com</a>) for details!<br />
<br />
* Feel free to use olive oil or butter if you prefer to keep this vegetarian. I was out of those and happened to have some bacon drippings in the fridge.<br />
** These are optional. If you don't have them, leave them out. If you do have them, use them!thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com1tag:blogger.com,1999:blog-7566192390794944062.post-37456213418108960062011-10-25T21:17:00.001-07:002011-10-25T21:18:01.004-07:00Eat for a Week 32: Oktoberfest Pasta<iframe allowfullscreen="" frameborder="0" height="339" src="http://blip.tv/play/AYLaxSoC.html" width="550"></iframe><embed src="http://a.blip.tv/api.swf#AYLaxSoC" style="display: none;" type="application/x-shockwave-flash"></embed><br />
I came up with this recipe last fall when I wanted to find a way to stretch a single package of bratwurst. Let's face it, fall is a great time for brats, but they're not always cheap. The bill for this was somewhere around $17 or $18. If you keep parmesan cheese and sauerkraut on hand (or choose not to use them), that can knock about $9 from your bill. I happened to be out of both.<br />
<br />
TOOLS:<br />
<br />
Large skillet<br />
Large sauce pan<br />
Large stock pot (for boiling pasta)<br />
<br />
INGREDIENTS:<br />
<br />
5 bratwurst sausages (about a pound), removed from casings and broken up<br />
1 small onion, chopped<br />
6 cloves garlic, sliced<br />
2 Tbsps olive oil<br />
2 Tbsps butter<br />
2 Tbsps flour<br />
1 pint half-and-half<br />
6 to 8 oz. (about 1/2 bottle) Sam Adams Oktoberfest*<br />
2 Tbsps grainy mustard<br />
2 tsp prepared horseradish<br />
2 bay leaves<br />
pinch of nutmeg**<br />
1 1/2 tsp dry ground mustard**<br />
pinch of ground cloves**<br />
1 lb regular pasta<br />
1 lb whole wheat pasta<br />
salt and pepper to taste<br />
parmesan cheese***<br />
sauerkraut***<br />
<br />
HOW TO:<br />
<br />
Meat:<br />
Heat olive oil in skillet over medium heat.<br />
Cook onion and garlic until translucent.<br />
Add salt and pepper to taste.<br />
Add bratwurst and cook through.<br />
Set aside.<br />
<br />
Sauce:<br />
In large sauce pan, melt the butter over medium heat.<br />
Whisk in flour and cook for 2-3 minutes.<br />
Slowly whisk in 1 pint of half-and-half.<br />
Once all the cream is mixed in, add about a half a bottle of Sam Adams Oktoberfest.<br />
Add salt and pepper, mustard, horseradish, bay leaves, nutmeg, ground mustard, and cloves. Mix well.<br />
If sauce is too thick, add a little bit of water until you reach your desired consistency.<br />
Turn heat up to medium-high and wait for the sauce to start to bubble.<br />
Add bratwurst, onion, and garlic mixture to the sauce. Mix well.<br />
Reduce heat to low, cover the pan, and allow to warm.<br />
<br />
Pasta:<br />
Cook according to directions on packaging.<br />
<br />
Assembly:<br />
Remove bay leaves from sauce then mix the sauce into the drained pasta. When serving, top with sauerkraut and parmesan cheese.<br />
<br />
Music for this episode is "Breakfast of Champions" by The Hybiscus Journals. Download it for free (or whatever you think it's worth) here: <a href="http://thehybiscusjournals.bandcamp.com/track/breakfast-of-champions">http://thehybiscusjournals.bandcamp.com/track/breakfast-of-champions</a><br />
<br />
Also, we'll be having an e-book giveaway pretty soon here. Keep an eye on <a href="http://eat-for-a-week.blogspot.com/">http://eat-for-a-week.blogspot.com</a> for more details!<br />
<br />
* Use whatever beer you like. If you don't like beer or don't drink alcohol, substitute with chicken or vegetable stock.<br />
** These seasonings are optional. Don't break the bank buying them all in one go if you don't already have them on hand.<br />
*** Also optional.thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com2tag:blogger.com,1999:blog-7566192390794944062.post-30763646593164966752011-10-05T20:34:00.000-07:002012-01-14T21:16:22.339-07:00Eat for a Week 31: Sweet Chicken & Potatoes<iframe src="http://blip.tv/play/AYLW9TIC.html" width="550" height="339" frameborder="0" allowfullscreen></iframe><embed type="application/x-shockwave-flash" src="http://a.blip.tv/api.swf#AYLW9TIC" style="display:none"></embed>
<br />
<br />
More crock pot fun. The grocery bill for this one was about $13. I bought chicken, bacon, and potatoes.<br />
<br />
TOOLS:<br />
<br />
crock pot<br />
<br />
INGREDIENTS:<br />
<br />
1.5 to 2 lbs baby red potatoes, chopped into 1" to 2" pieces<br />
2 lbs boneless chicken thighs, cut into 3" to 4" pieces<br />
1/2 lb bacon, chopped into about 1/2" pieces<br />
6 cloves of garlic, peeled (chop if you like)<br />
1/3 to 1/2 lb frozen peas<br />
1 C brown sugar<br />
1/2 C cider vinegar<br />
1 Tbsp balsamic vinegar (optional)<br />
1 Tbsp Worchestershire sauce<br />
1/4 C water<br />
1/4 tsp cayenne pepper (use more if you like more heat)<br />
2 or 3 bay leaves<br />
salt and pepper to taste<br />
<br />
HOW TO:<br />
<br />
Cook bacon in a skillet and drain off the fat.<br />
Place potatoes in crock pot, then add chicken, garlic, peas, and bacon.<br />
Whisk together sugar, vinegar(s), worchestershire sauce, water, cayenne, salt and pepper and pour into crock pot.<br />
Add bay leaves.<br />
Set crock pot to Low and let it be for 8 to 10 hours. (If you're getting a late start and will be around the house, you can put it on high for 6 to 8 hours.)<br />
<br />
This turns out delightfully sweet, but not candy-like. The cayenne helps offset this a bit. If you like, add some blue cheese crumbles when serving. The salty, mustiness of it can also help cut the sweetness of the dish.<br />
<br />
Music for this episode is "Learning Curve" by The Hybiscus Journals - <a href="http://thehybiscusjournals.bandcamp.com/">http://thehybiscusjournals.bandcamp.com</a> (This track isn't there, but many others are.)<br />
<br />
So, it hit the internets this afternoon that Steve Jobs has passed away. Spending the evening at my Mac Mini editing video in iMovie seemed like a fitting homage. So long, Steve. Thanks for making all these shiny toys for us.thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com2tag:blogger.com,1999:blog-7566192390794944062.post-80112459591675540112011-09-28T21:16:00.001-07:002011-09-28T21:18:07.135-07:00Eat for a week 30: Pork & Beans Stew<iframe src="http://blip.tv/play/AYLV018C.html" allowfullscreen="" frameborder="0" height="300" width="480"></iframe><embed type="application/x-shockwave-flash" src="http://a.blip.tv/api.swf#AYLV018C" style="display:none"></embed><br /><br />I've recently discovered smoked paprika. Sure, we all have a can of grocery store paprika for sprinkling on deviled eggs and whatnot, but it doesn't have much scent or flavor, does it? That stuff is purely decorative. The smoked paprika has a wonderful aroma that I've never had the chance to play with. This is my first experiment with the smoked stuff. I think it turned out rather well. My grocery bill was just over $15.<br /><br />TOOLS:<br />Large stock pot<br /><br />INGREDIENTS:<br />1-2 Tbsps olive oil<br />2 Tbsps cumin<br />1 Tbsp smoked paprika<br />1 tsp ground mustard<br />1/4 tsp freshly grated nutmeg<br />1 yellow onion, chopped<br />6 cloves garlic, chopped<br />1 1/4 lbs. boneless pork chops, cut into 1" cubes<br />1/3 lb crimini mushrooms, chopped<br />1 1/3 lbs russet potatoes, chopped<br />2/3 lb carrots, chopped<br />1 can garbanzo beans<br />1 can northern beans<br />1 can black beans<br />1 can red kidney beans<br />2 bay leaves<br />2 tsps dry marjoram<br />1 Tbsps worcestershire sauce<br />water<br />salt and pepper to taste<br />5 oz. greek yogurt<br /><br />How to:<br /><br />Heat olive oil over medium heat in large pot. When warm, add cumin, paprika, mustard, and nutmeg, and stir until fragrant - 30 seconds to a minute.<br />Add onion and garlic, sauté until translucent - about 5 minutes.<br />Add mushrooms and sauté until they begin to exude their own juices - about 5 minutes.<br />Add pork and brown on all sides.<br />Add potatoes, carrots and beans, stir well.<br />Add water to cover.<br />Add bay leaves, marjoram, and worcestershire sauce, and salt & pepper to taste.<br />Bring heat to medium-high and allow stew to come to a boil.<br />Reduce heat to low, cover, and let simmer for about 45 minutes or until potatoes are tender.<br />Shut off heat, mix in yogurt, and allow to cool 15-20 minutes.<br /><br />Music for this episode is "Watching Snails" by The Hybiscus Journals, available at <a href="http://thehybiscusjournals.bandcamp.com/album/playtime">http://thehybiscusjournals.bandcamp.com/album/playtime<br /></a>thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-67720034965538110022011-03-01T19:48:00.001-07:002011-03-01T19:48:41.888-07:00Eat for a Week, Episode 29: Broccoli & Feta Orzo Salad<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=4849419&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_4849419"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode29BroccoliFetaOrzoSalad850.m4v" onclick="play_blip_movie_4849419(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode29BroccoliFetaOrzoSalad850.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode29BroccoliFetaOrzoSalad850.m4v" onclick="play_blip_movie_4849419(); return false;">Click to Play</a> </div> </center><div class="blip_description">The deli at my grocery store has a killer broccoli and feta orzo salad. I decided to try making one on my own, and it came out really well. The only downside is that I made WAY too much. I had to give some away to friends so it wouldn't go bad. Fortunately, they also enjoyed it!<br /><br />My grocery bill for this one was about $22 for, well, pretty much everything. If I hadn't been out of olive oil and balsamic vinegar, the bill would have been more like $14.<br /><br />INGREDIENTS:<br /><br />1.75 lbs pork, chopped into 1.5"-2" pieces *<br />10 Tbsps olive oil<br />8 Tbsps balsamic vinegar **<br />1 Tsp garlic powder<br />1 Tbsp mustard<br />4 cloves garlic, finely minced<br />3/4 lb fresh broccoli, chopped<br />2 lbs orzo<br />1 bunch green onions, chopped<br />1 16 oz. can chick peas, drained and rinsed<br />8 oz. feta cheese, crumbled<br />Salt & pepper<br /><br />HOW TO:<br /><br />For the pork:<br />In a bowl, mix pork, 2 Tbsps olive oil, 2 Tbsps balsamic vinegar, garlic powder, and salt & pepper to taste. Mix well and set aside for about 30 minutes.<br />Cook in skillet over medium heat until browned and cooked through.<br /><br />For the salad:<br />For the dressing, combine fresh garlic, 7-8 Tbsps olive oil, 5-6 Tbsps balsamic vinegar, mustard, and salt & pepper to taste. Whisk well.<br /><br />In a large pot, bring well-salted water to a boil.<br />Add broccoli to boiling water. After about 30 seconds, remove the broccoli to a bowl of ice water to cool, then drain.<br />Allow water to return to a boil then add orzo and cook according to instructions on the box.<br />When done cooking, drain pasta, toss with a couple tablespoons of olive oil, and allow to cool to about room temperature. Add broccoli, onions, feta, dressing, and mix well. Taste for seasoning. If you'd like it more tangy, feel free to add a bit more vinegar. (I ended up adding an additional 3 tablespoons or so.)<br /><br />Serve topped with the cooked pork.<br /><br />I'm going to let you in on a little secret here. Most of the time, I'm making these recipes up as I go. The next time I make this, I will only use one pound of orzo and cut the dressing proportions in half. Unless you are VERY hungry or are making this for a huge group of people, I would suggest you do likewise.<br /><br />Music for this episode is "Violet" by The Hybiscus Journals. Download it for free - or whatever you think it is worth - at <a rel="nofollow" href="http://thehybiscusjournals.bandcamp.com/album/chakra-pop">http://thehybiscusjournals.bandcamp.com/album/chakra-pop</a><br /><br /><br /><br />* Technically the pork - or any meat, really - isn't even necessary here. The combination of pasta and chick peas creates a complete protein. I just happen to like meat. Of course, if you also like meat but don't do pork, this would work well with chicken or turkey.<br />** I do realize that balsamic vinegar is rather expensive. If it's just not in your budget, please feel free to use whatever vinegar you have on hand. Though if you can swing it, I highly recommend picking some up. Good stuff.</div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-41477425681161519922011-02-15T19:35:00.001-07:002011-02-15T19:35:41.191-07:00Eat for a Week, Episode 28: Citrus Pork Casserole<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=4790218&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_4790218"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode28CitrusPorkCasserole684.m4v" onclick="play_blip_movie_4790218(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode28CitrusPorkCasserole684.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode28CitrusPorkCasserole684.m4v" onclick="play_blip_movie_4790218(); return false;">Click to Play</a> </div> </center><div class="blip_description">I still had some ginger left from the last episode so I decided to make use of a bit more of it. (Stick unused ginger in a zip-lock baggie and throw it in the freezer. When you're ready to use it again, just pop it in the microwave for about 10 seconds and it'll be thawed enough to cut/grate.) My grocery bill was about $14. I had to buy everything but garlic, ginger, and rice.<br /><br />INGREDIENTS:<br /><br />2 Cups uncooked rice<br />1 bunch green onions, cut into 1" pieces<br />1 shallot, finely chopped<br />6 cloves garlic, sliced<br />1 jalapeno, finely chopped<br />1 can corn, drained<br />8 oz. sugar snap peas<br />2 lbs. boneless pork chops, cut into 1.5" to 2" chunks<br />2 1/2 Cups chicken stock<br />Juice of 1 lime, 1 lemon, and 1 blood orange<br />Salt and pepper to taste<br /><br />HOW TO:<br /><br />Preheat oven to 375°<br />Combine all ingredients in a large casserole dish and mix well.<br />Cover tightly with foil and bake for one hour.<br />Remove foil and bake for 15 more minutes.<br />Allow to cool for about 10 minutes, then enjoy.<br /><br />Of course, this recipe would work equally well with chicken or turkey. I think beef might be a little too strong a flavor, but it's worth a shot. If you can't find blood oranges - this was the first time I'd ever seen them at my local store - a regular orange should do quite nicely. Also, I let the casserole cook uncovered for 20 minutes and the pork ended up a little too dry, so I'd stick with the 15 minutes there.<br /><br />Over all, I'd have to say this turned out really well. It also reheats very nicely.<br /><br />Music for this episode was "Family Reunion (Part 1)" by The Hybiscus Journals. It is available here: <a rel="nofollow" href="http://thehybiscusjournals.bandcamp.com/track/family-reunion-part-1">http://thehybiscusjournals.bandcamp.com/track/family-reunion-part-1</a><br /></div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-82733388051785970862011-01-24T20:41:00.001-07:002011-01-24T20:41:40.966-07:00Eat for a Week, Episode 27: Ginger and Thyme Chicken Pie<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=4696510&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_4696510"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode27GingerAndThymeChickenPie675.m4v" onclick="play_blip_movie_4696510(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode27GingerAndThymeChickenPie675.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode27GingerAndThymeChickenPie675.m4v" onclick="play_blip_movie_4696510(); return false;">Click to Play</a> </div> </center><div class="blip_description">I've been wanting to make something in a hash-brown crust as well is something using ginger and thyme. This is how I put it together. My grocery bill was a few cents over $13.00 and I picked up everything but the thyme, garlic, and chives.<br /><br />INGREDIENTS:<br /><br />1 lb boneless skinless chicken breast, cut into 1 1/2" to 2" bits<br />5 cloves garlic, minced<br />3 Tbsps fresh ginger, grated<br />juice of 1 lime<br />1 tsp dried thyme<br />1 lb frozen hash browns (helps to thaw them, but not critical)<br />1/2 tsp black pepper (plus extra to taste)<br />1/2 tsp garlic powder<br />salt<br />1 can baby corn, chopped<br />1 C fresh spinach<br />3 Tbsps fresh chives, chopped (or use four or five green onions)<br />1/4 C olive oil (plus 1-2 Tbsps)<br />6 eggs, beaten<br />1/2 - 3/4 C shredded cheese<br /><br />HOW TO:<br /><br />Preheat oven to 400°F.<br /><br />In a bowl combine chicken, lime juice, fresh garlic, ginger, thyme, 1-2 Tbsps olive oil with salt and pepper to taste. Let marinate 10-20 minutes. heat a large skillet over medium heat. Add chicken - marinade and all - and cook through. Remove from heat and allow to cool.<br /><br />In another bowl combine hash browns, 1/4 C olive oil, 1/2 tsp pepper, garlic powder, and salt to taste. Press potato mixture into casserole dish and bake in 400°F oven for 30-40 minutes, until golden. Remove from oven and allow to cool for about 20 minutes. Lower oven temperature to 325°F.<br /><br />Once chicken and crust have cooled, layer spinach in the bottom of the dish. Spread chicken and baby corn evenly on top. Sprinkle chives evenly over, then pour the eggs over the dish. Sprinkle the cheese on top, then bake at 325° for about 20 minutes. Enjoy!<br /><br />Music for this episode was "Green" by The Hybiscus Journals.<br /></div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com2tag:blogger.com,1999:blog-7566192390794944062.post-84535749384794376772010-11-12T18:13:00.001-07:002010-11-12T18:13:18.484-07:00Eat for a Week, Episode 26: Poultry Shepherd's Pie<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=4385067&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_4385067"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode26PoultryShepherdsPie519.m4v" onclick="play_blip_movie_4385067(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode26PoultryShepherdsPie519.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode26PoultryShepherdsPie519.m4v" onclick="play_blip_movie_4385067(); return false;">Click to Play</a> </div> </center><div class="blip_description">First off, I've disabled the ads on these videos. In the three years and change that I've been doing this, I've earned a whopping $4.71 in ad views and clicks. Considering that I won't actually get paid anything until I've earned at least $20 well that means I'd be looking at another roughly 12 years before I could hope to actually see any money from this little project. Not really worth it if you ask me. I didn't start this blog to make money, I did it to share the things that I come up with in the kitchen. And let's face it, the ads are just plain annoying. So there you have it, please enjoy your ad-free EFAW. Now to the fun stuff.<br /><br />A friend asked me to come up with a variant on Shepherd's pie using turkey. This is what I came up with. My bill for this one was just shy of $28. I know that's way above my usual goal. The bill would have been more like $14 had I not been out of some of my staples - mostly herbs. (That's where they get you.) I had to buy pretty much everything but the potato flakes, garlic, and olive oil.<br /><br />EQUIPMENT:<br />Large skillet<br />Large casserole dish (I used 9"x13")<br />Cookie sheet (not essential, but a good idea)<br />Sauce pan<br />Pan for potatoes<br /><br />INGREDIENTS:<br />2 Tbsp olive oil<br />1 small onion, chopped<br />5 cloves garlic, chopped<br />2 carrots, chopped between 1/4" and 1/2"<br />1 parsnip, chopped between 1/4" and 1/2"<br />5 crimini mushrooms, chopped<br />1 C frozen peas<br />1 lb ground turkey<br />1 lb chicken breast, chopped*<br />4 Tbsp butter<br />4 Tbsp flour<br />2 C chicken stock<br />1 tsp dry sage<br />1 tsp dry thyme<br />dash of allspice<br />dash of nutmeg<br />2 Tbsp worchestershire sauce<br />1 bay leaf<br />3 to 4 C mashed potatoes**<br />1/3 C shredded cheese<br />Salt & pepper to taste<br /><br />HOW TO:<br /><br />Preheat oven to 400°.<br /><br />Solids:<br />Heat olive oil in large skillet over medium-high heat.<br />When hot, add onion and garlic and cook for 2-3 minutes.<br />Add carrots and parsnips and cook for 2-3 minutes.<br />Add mushrooms and cook 3-4 minutes.<br />Add chicken and turkey and cook until cooked through.<br />Add peas and mix in.<br />Salt and pepper to taste.<br /><br />Gravy:<br />Melt butter in saucepan over medium heat.<br />Add flour and whisk well. Allow to cook whisking occasionally for 2-4 minutes.<br />Whisk in stock a little at a time. (This helps avoid lumps.)<br />Add sage, thyme, allspice, nutmeg, worchestershire sauce, bay leaf, salt & pepper to taste. Mix well and bring to a boil then reduce heat to low and allow to thicken to desired consistency.<br /><br />Assembly:<br />In casserole dish, mix meat & veggie mixture with the gravy. Be sure to remove the bay leaf!<br />Spread mashed potatoes on top. Do your best to make a good seal at the edges of the dish.<br />Sprinkle with cheese.<br />Place casserole on a cookie sheet to help keep your oven clean should the dish boil over at all, and bake at 400° for about 30 minutes or until golden brown on top.<br />Allow to rest 15 minutes before serving.<br /><br />Music for this episode was Family Reunion (Part 2) by The Hybiscus Journals. You can get it <a href="http://thehybiscusjournals.bandcamp.com/track/family-reunion-part-2">here</a>.<br /><br /><br />* Put the chicken in the freezer for about 15 minutes before chopping. This will make things much easier.<br />** I used instant mashed potatoes for convenience, adding the same amount of garlic powder as salt. If you have a mashed potato recipe that you prefer then by all means, use it.</div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com2tag:blogger.com,1999:blog-7566192390794944062.post-83703999306931278262010-10-19T20:07:00.001-07:002010-10-19T20:07:45.746-07:00October Update...<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=4288440&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_4288440"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-OctoberUpdate295.m4v" onclick="play_blip_movie_4288440(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-OctoberUpdate295.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-OctoberUpdate295.m4v" onclick="play_blip_movie_4288440(); return false;">Click to Play</a> </div> </center><div class="blip_description">Yeah, so... I suck.</div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-5049363706640762882010-09-16T00:07:00.001-07:002010-09-16T00:07:08.354-07:00Eat for a Week, Episode 25: Baked Shellfish and Rice<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=4145578&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_4145578"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode25BakedShellfishAndRice919.m4v" onclick="play_blip_movie_4145578(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode25BakedShellfishAndRice919.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode25BakedShellfishAndRice919.m4v" onclick="play_blip_movie_4145578(); return false;">Click to Play</a> </div> </center><div class="blip_description">I decided to try another take on Last Flight for the Bird, but from a seafood angle. I'd have to say I'm pretty happy with the way it turned out. The grocery bill this week was about $13. I bought shrimp, scallops, rice, garlic, a shallot, and a can of clam chowder.<br /><br />TOOLS:<br /><br />Large baking dish<br />Aluminum foil<br /><br />INGREDIENTS:<br /><br />1 shallot, finely chopped<br />5 cloves garlic, finely chopped<br />1 C uncooked rice<br />1 18.5 ounce can clam chowder<br />3/4 C white wine *<br />1 C frozen vegetables<br />1 lb frozen cooked shrimp<br />1/2 lb scallops<br />salt & pepper to taste<br /><br />HOW TO:<br /><br />Preheat oven to 325°F.<br />Combine shallot, garlic, rice, chowder and wine in a large baking dish. Mix well.<br />If necessary, chop the scallops and add to dish.<br />Remove tails from shrimp and add shrimp to dish.<br />Add frozen vegetables.<br />Add salt and pepper to taste. (Be careful with the salt, the chowder is probably pretty well seasoned)<br />Mix well.<br />Cover dish tightly with foil and bake for two hours.<br /><br />Music for this episode is "Roar-shock!" from The Hybiscus Journals' newest EP, "Chaotic Meditations". Download it for free - or whatever you think it's worth - at <a href="http://thehybiscusjournals.bandcamp.com/album/chaotic-meditations">http://thehybiscusjournals.bandcamp.com/album/chaotic-meditations</a><br /><br />(The individual tracks may be downloaded for free but if you buy the whole album you'll get a couple of bonus tracks that you are not otherwise available.)<br /><br />Also, due to schedule changes in the meatspace I will most likely not be making a new episode next week. Hopefully the following week will work, though.<br /><br /><br /><br />* If you don't have any wine on hand or don't want to use alcohol, feel free to use water, vegetable stock, or some sort of seafood stock. Clam juice might work, too. In this case, it might be a good idea to add about a Tablespoon of lemon juice for acidity.</div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-4006761411848842232010-08-30T20:51:00.001-07:002010-08-30T20:51:24.433-07:00Eat for a Week, Episode 24: Pulled Root Beer Pork<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=4084003&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_4084003"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode24PulledRootBeerPork172.m4v" onclick="play_blip_movie_4084003(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode24PulledRootBeerPork172.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode24PulledRootBeerPork172.m4v" onclick="play_blip_movie_4084003(); return false;">Click to Play</a> </div> </center><div class="blip_description">This recipe was inspired by one that was told to me by a co-worker. Of course, I couldn't leave well enough alone so I had to play with it a little. The grocery bill on this was about $12, and I think it's the best $12 I've spent in quite a while. I had to get the meat, garlic, lemon, and root beer.<br /><br />TOOLS:<br /><br />crock pot (aka slow-cooker)<br />baking sheet<br /><br />INGREDIENTS:<br /><br />For pulled pork:<br />3.75 lbs pork loin<br />7 cloves garlic, crushed<br />2 bay leaves<br />1/2 tsp cayenne pepper<br />root beer<br />salt & pepper to taste<br />2 dill pickles, finely chopped<br /><br />For sauce:<br />1 C mayonnaise<br />2-3 Tbsps prepared horseradish<br />1 Tbsp white vinegar<br />juice of 1 lemon<br />salt & pepper to taste<br /><br />For potatoes:<br />3 lbs potatoes<br />2 Tbsps olive oil<br />1 Tbsp garlic powder<br />1 Tbsp ground cumin<br />salt & pepper to taste<br /><br />HOW TO:<br /><br />For pulled pork:<br />In the crock pot, combine pork, garlic, bay leaves, cayenne, salt & pepper.<br />Add enough root beer to just cover ingredients.<br />Turn crock pot to Low and leave it alone for 6-10 hours.<br />Remove meat from crock pot (leave the liquid) and shred with a couple of forks, allow to cool.<br /><br />Whisk together mayo, horseradish, vinegar, lemon juice, and salt & pepper. If necessary, refrigerate until ready to use.<br />Once the pork has cooled somewhat, mix in the sauce and diced pickles. (If the pork is too hot, the sauce will separate.)<br /><br />For potatoes:<br />Wash potatoes and slice into wedges.<br />Toss with olive oil, garlic powder, cumin, salt and pepper.<br />Spread into an even layer on a baking sheet and bake in a 400°F oven for about 45 minutes.<br />Allow to cool 5-10 minutes before serving.<br /><br />Music for this episode is "Family Reunion (Part 3) from The Hybiscus Journals' latest EP, "Chaotic Meditations" available at <a href="http://thehybiscusjournals.bandcamp.com/album/chaotic-meditations">http://thehybiscusjournals.bandcamp.com/album/chaotic-meditations</a></div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-55416656286297138732010-08-25T17:27:00.002-07:002010-08-27T13:21:11.096-07:00Eat for a Week, Episode 23: Hummus-stuffed Gyro Loaf<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=4065578&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_4065578"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode22HummusstuffedGyroLoaf655.m4v" onclick="play_blip_movie_4065578(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode22HummusstuffedGyroLoaf655.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode22HummusstuffedGyroLoaf655.m4v" onclick="play_blip_movie_4065578(); return false;">Click to Play</a> </div> </center><div class="blip_description">This was filmed back in March. I finally managed to edit the video back in June but am just now doing the write-up and it's August. As a result, I have no idea precisely which ingredients I had to buy or what they cost me, and that grocery receipt is long gone.<br /><br />Now that school schedules are finally settling down for the fall, I'm hoping to get back into a regular routine of cooking, editing & posting. Thanks again for watching!<br /><br />TOOLS:<br /><br />aluminum foil (optional but very helpful)<br />baking dish<br />cooling rack (optional)<br />food processor/blender<br />mixing bowl<br /><br />INGREDIENTS:<br /><br />Hummus:<br />1 can chick peas, drained<br />2 Tbsp olive oil<br />1 Tbsp dry parsley<br />1 tsp ground cumin<br />Juice of one lemon<br />4 cloves garlic, roughly chopped<br />2/3 C tahini<br />salt & pepper to taste<br /><br />Meatloaf:<br />3 lbs ground beef<br />1 onion<br />5 cloves garlic<br />1 Tbsp dry thyme<br />1 Tbsp dry marjoram<br />1 Tbsp dry parsley<br />1 Tbsp dry rosemary<br />1/2 Tbsp ground cumin<br />salt & pepper to taste<br /><br /><br />HOW TO:<br /><br />Hummus:<br />Combine ingredients and blend into a smooth paste. You can use either water or some of the strained chick pea liquid to thin it out if you like, but you'll want the hummus to be on the thick side for this application.<br /><br />Meatloaf:<br />Combine all ingredients except the beef in a food processor and pulse until well chopped.*<br />In a bowl, combine beef with chopped aromatics and mix until evenly incorporated.<br />Spread meat mixture into a large rectangle 1"-2" thick on a sheet of foil.<br />Mound the hummus along one edge of the meat mixture.<br />Using the foil to help you, roll the meat around the hummus. Seal the ends of the loaf and transfer to a baking dish.**<br />Bake at 375° for 45-90 minutes.<br />Allow to cool 15-20 minutes before serving.<br /><br />Music for this episode was Exploration No. 4 by The Hybiscus Journals. Download it for free <a href="http://www.archive.org/details/HybiscusExplorations">here</a>.<a href="http://www.archive.org/details/HybiscusExplorations"></a><br /><br />Also, please feel free to check out their newest record, "<a href="http://thehybiscusjournals.bandcamp.com/album/chaotic-meditations">Chaotic Meditations</a>"<br /><br /><br />* If you don't have a food processor, that's fine, just be sure to chop the garlic and onion very finely.<br />** Placing a cooling rack inside the baking dish will help raise the loaf out of its drippings during cooking.</div>thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-48905449058736816832010-05-24T20:09:00.001-07:002010-05-24T20:09:44.735-07:00Eat for a Week - Guest Appearance!<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=3687011&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_3687011"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekGuestAppearance145.flv" onclick="play_blip_movie_3687011(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekGuestAppearance145.flv.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekGuestAppearance145.flv" onclick="play_blip_movie_3687011(); return false;">Click to Play</a> </div> </center><div class="blip_description">I've been crazy busy lately, so transiit sent me something to upload. Enjoy!</div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-37380670925563028932010-03-15T18:46:00.001-07:002010-03-15T18:46:27.143-07:00Eat for a Week, Episode 22: Burritos!<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=3369231&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_3369231"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode22Burritos207.m4v" onclick="play_blip_movie_3369231(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode22Burritos207.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode22Burritos207.m4v" onclick="play_blip_movie_3369231(); return false;">Click to Play</a> </div> </center><div class="blip_description">Many recipes call for a packet of taco seasoning. The problem? Those packets are mostly salt and frequently contain MSG. I came up with this recipe to test my own taco seasoning recipe. I think it was pretty successful. While I used beef, this would work well with just about any type of meat. I spent about $14 on beef, sour cream, garlic, an onion, peppers, cilantro, and a lime.<br /><br /><span style="font-weight: bold;">EQUIPMENT:</span><br /><br />Large skillet<br />Rice cooker<br /><br /><span style="font-weight: bold;">INGREDIENTS:</span><br /><br />T Tbsps cumin<br />1 Tbsp chili powder<br />1 Tbsp dry marjoram (crushed)<br />1 Tbsp parsley flakes (crushed)<br />3/4 Tbsp black pepper<br />1/8 tsp ground cloves<br />1/8 tsp ground cinnamon<br />few grates fresh nutmeg (1/8 tsp ground)<br />1/4 tsp cocoa powder *<br /><br />1-2 lbs brisket, cubed (1/4-1/2" pieces)<br />1 sweet onion, chopped finely<br />5 cloves garlic, chopped finely<br />1 jalapeno pepper, chopped<br />3 yellow banana peppers, chopped<br />2 bay leaves<br />2 Tbsps olive oil<br />1 12 oz. bottle beer **<br /><br />2 cups uncooked rice<br />1/4 C chopped fresh cilantro<br />juice of 1 lime<br /><br />salt to taste<br /><br /><span style="font-weight: bold;">HOW TO:</span><br /><br />Taco Seasoning:<br />Combine cumin, chili powder, marjoram, parsley, black pepper, cloves, cinnamon, nutmeg & cocoa powder. This will make more than is needed for this meal, just save the rest for next time.<br /><br />Rice:<br />Cook rice according to your rice cooker's directions.<br />When done, mix in cilantro and lime juice.<br /><br />Meat:<br /><br />Heat oil in skillet over medium heat.<br />Add peppers and a pinch of salt and cook for 2-3 minutes.<br />Add onions, garlic, another pinch of salt, and cook until translucent.<br />Add beef, 2 Tbsps taco seasoning, a pinch of salt, and cook until browned on all sides.<br />Add beer and bay leaves.<br />Simmer, stirring occasionally until most of the liquid has evaporated.<br /><br />Roll rice, meat, sour cream, cheese, and any other desired accompaniments into a burrito, stuff into taco shells, place atop a salad, or whatever else you might come up with.<br /><br /><br />Music for this episode was "Battling the Robot Overlords of Chiron Beta Prime" from <a href="http://members.cox.net/thehybiscusjournals">The Hybiscus Journals</a>' release, "The Adventures of Starship Jeffica". Download it for free or whatever you think it's worth at <a href="http://thehybiscusjournals.bandcamp.com/album/the-adventures-of-starship-jeffica">http://thehybiscusjournals.bandcamp.com/album/the-adventures-of-starship-jeffica</a><br /><br /><br /><br /><span style="font-style: italic;">* Yes, cocoa powder seems like an odd choice, but as I was perusing ingredient lists on various seasoning packets, I saw that some of them included this so I thought I'd give it a go.</span><br style="font-style: italic;" /><span style="font-style: italic;">** Don't want to use beer? Substitute 12 ounces of beef, chicken, or vegetable stock. Water will even work in a pinch. For the curious, I used Killian's Irish Red.</span></div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-11478479757324764962010-03-03T19:14:00.001-07:002010-03-03T19:14:56.170-07:00Eat for a Week, Episode 21: Chicken de Provence<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=3316109&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_3316109"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode21ChickenDeProvence391.m4v" onclick="play_blip_movie_3316109(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode21ChickenDeProvence391.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode21ChickenDeProvence391.m4v" onclick="play_blip_movie_3316109(); return false;">Click to Play</a> </div> </center><div class="blip_description">Here's another marinated chicken dish, this one of my own devising. I spent about $15 on chicken and veggies. This dish is also really nice when cooked on a grill. But what isn't, really?<br /><br /><strong>EQUIPMENT:</strong><br /><br />Large bowl<br />Large skillet<br />Rice cooker with steamer basket<br /><br /><strong>INGREDIENTS:</strong><br /><br />2 small bottles chardonnay<br />1-2 Tbsps spicy brown mustard<br />2-3 Tbsps herbs de provence<br />5 cloves garlic, smashed<br />salt & pepper to taste<br />4 chicken breasts (approx. 2 pounds)<br />1 lb fresh asparagus<br />1/4 lb sugar snap peas<br />1 can baby corn<br />5 cloves garlic, thinly sliced<br />rice<br />1-2 Tbsps olive oil<br /><br /><strong>HOW TO:</strong><br /><br />For marinade:<br />Combine wine, mustard, herbs, salt, pepper and smashed garlic in a large bowl. Mix well.<br />Slice chicken breasts into strips and add to marinade.<br />Cover and refrigerate for 1-2 hours.<br /><br />For vegetables:<br />Cut into 1 - 1 1/2" pieces and combine with sliced garlic in steamer basket. Season with salt and pepper as desired.<br />Assemble rice cooker (with rice & water in the bottom vessel) and cook.<br /><br />Heat olive oil in skillet over medium heat.<br />Add chicken and smashed garlic, cook until done. (Discard left-over marinade.)<br /><br />Serve chicken over bed of rice and steamed veggies.<br /><br /><br /><em>Music was "Party on the Poop Deck!" by <a href="http://members.cox.net/thehybiscusjournals" target="_blank">The Hybiscus Journals</a>. Download it for free - or whatever you think it's worth - at <a href="http://thehybiscusjournals.bandcamp.com/album/the-adventures-of-starship-jeffica" target="_blank">http://thehybiscusjournals.bandcamp.com/album/the-adventures-of-starship-jeffica</a></em>.</div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-2084435602993079902010-03-03T19:12:00.001-07:002010-03-03T19:12:36.069-07:00Eat for a Week, Episode 21: Chicken de Provence<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=3316109&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_3316109"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode21ChickenDeProvence391.m4v" onclick="play_blip_movie_3316109(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode21ChickenDeProvence391.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode21ChickenDeProvence391.m4v" onclick="play_blip_movie_3316109(); return false;">Click to Play</a> </div> </center><div class="blip_description">Here's another marinated chicken dish, this one of my own devising. I spent about $15 on chicken and veggies. This dish is also really nice when cooked on a grill. But what isn't, really? EQUIPMENT: Large bowl Large skillet Rice cooker with steamer basket INGREDIENTS: 2 small bottles chardonnay 1-2 Tbsps spicy brown mustard 2-3 Tbsps herbs de provence 5 cloves garlic, smashed salt & pepper to taste 4 chicken breasts (approx. 2 pounds) 1 lb fresh asparagus 1/4 lb sugar snap peas 1 can baby corn 5 cloves garlic, thinly sliced rice 1-2 Tbsps olive oil HOW TO: For marinade: Combine wine, mustard, herbs, salt, pepper and smashed garlic in a large bowl. Mix well. Slice chicken breasts into strips and add to marinade. Cover and refrigerate for 1-2 hours. For vegetables: Cut into 1 - 1 1/2" pieces and combine with sliced garlic in steamer basket. Season with salt and pepper as desired. Assemble rice cooker (with rice & water in the bottom vessel) and cook. Heat olive oil in skillet over medium heat. Add chicken and smashed garlic, cook until done. (Discard left-over marinade.) Serve chicken over bed of rice and steamed veggies. Music was "Party on the Poop Deck!" by The Hybiscus Journals. Download it for free - or whatever you think it's worth - at http://thehybiscusjournals.bandcamp.com/album/the-adventures-of-starship-jeffica</div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-67839615041885330152010-02-24T19:51:00.001-07:002010-02-24T19:51:13.899-07:00Eat for a Week, Episode 20: Teriyaki Chicken<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=3285189&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_3285189"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode20TeriyakiChicken438.m4v" onclick="play_blip_movie_3285189(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode20TeriyakiChicken438.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode20TeriyakiChicken438.m4v" onclick="play_blip_movie_3285189(); return false;">Click to Play</a> </div> </center><div class="blip_description">This is my take on my mom's Teriyaki Chicken recipe. I spent about just under $15 on chicken, slivered almonds, broccoli, zucchini, carrots, garlic, yellow squash, and soy sauce.<br /><br />TOOLS:<br /><br />Large bowl<br />Large skillet<br />Rice maker with steamer basket<br /><br />INGREDIENTS:<br /><br />4 chicken breasts<br />1 crown of broccoli<br />2 carrots<br />2 small zucchini<br />2 yellow squash<br />1 inch fresh ginger<br />10 cloves garlic<br />1/2 C soy sauce<br />1/2 C honey *<br />1/3 C water<br />1/2 tsp ground mustard<br />1/4 tsp ground cayenne<br />pinch ground cloves<br />black pepper to taste<br />2.25 oz slivered almonds<br />2-3 Tbsps sesame seeds<br />1-2 Tbsps olive oil<br /><br />HOW TO:<br /><br />In large bowl, combine soy sauce honey, water, mustard, cayenne, cloves, black pepper, 6 smashed cloves of garlic, and raw ginger.<br />Mix well.<br />Cut chicken into strips and add to bowl.<br />Cover and allow to marinate in the refrigerator 1-2 hours, mixing once or twice.<br /><br />While chicken is marinating, chop broccoli, zucchini, squash and carrots and add to steamer basket of rice cooker. Also thinly slice 4 cloves of garlic and add them with the other vegetables.<br />Season with salt and pepper.<br /><br />In small skillet, cook almonds and sesame seeds over low heat until lightly golden brown and a nutty aroma rises from the pan. Once browned, remove from heat.<br /><br />Start rice cooker with rice and vegetables.<br />In large skillet, heat olive oil over medium heat.<br />When hot, add chicken (dispose of extra marinade) and cook until done, turning as needed.<br /><br />Serve chicken over a bed of rice and steamed veggies. If you like, sprinkle some additional soy sauce over the plate.<br /><br /><br />Music for this episode was "Starship Jeffica Theme" from <a href="http://members.cox.net/thehybiscusjournals">The Hybiscus Journals</a>' newest EP, "The Adventures of Starship Jeffica". Download it for free - or whatever you think it's worth - at <a href="http://thehybiscusjournals.bandcamp.com/album/the-adventures-of-starship-jeffica">http://thehybiscusjournals.bandcamp.com/album/the-adventures-of-starship-jeffica</a><br /><br /><br /><span style="font-style: italic;">* Original recipe calls for 1/2 C brown sugar, but I forgot to pick some up. I had honey on hand, and it worked just fine.</span></div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0tag:blogger.com,1999:blog-7566192390794944062.post-35531719206636085572010-01-29T09:52:00.001-07:002010-01-29T09:52:10.274-07:00Eat for a Week, Episode 19: Citrus Honey Stir-Fry Pork<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=3166345&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_3166345"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode19CitrusHoneyStirFryPork513.m4v" onclick="play_blip_movie_3166345(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode19CitrusHoneyStirFryPork513.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode19CitrusHoneyStirFryPork513.m4v" onclick="play_blip_movie_3166345(); return false;">Click to Play</a> </div> </center><div class="blip_description">Technically, there's nothing about the way Mom made this one that I can't eat. This recipe also lends itself to great flexibility, so I just can't leave well enough alone. I spent about $12 on veggies, pork, and soy sauce.<br /><br />TOOLS:<br /><br />Large wok or skillet<br /><br />INGREDIENTS:<br /><br />1-2 lbs pork loin<br />1 zucchini<br />1 crown broccoli<br />1 bunch green onions<br />1/4 lb sugar snap peas<br />1 can baby corn<br />2 Tbsp flour<br />2 Tbsp soy sauce<br />1/4 C honey<br />5 cloves garlic<br />1" fresh ginger root<br />Juice of 1 lemon and 2 limes *<br />2-3 dashes bitters **<br />salt and pepper to taste<br />2 Tbsp olive oil or vegetable oil<br /><br />cooked rice<br /><br />HOW TO:<br /><br />Chop all vegetables to approximately the same size.<br />Juice citrus, finely chop garlic, and grate or finely chop ginger.<br />Cut port loin into thin strips and coat with flour. (Season pork with salt and pepper if desired, but go easy on the salt since soy sauce is rather salty.)<br /><br />Heat oil in pan over high heat.<br />When hot, add pork and cook until browned on all sides.<br />Remove pork from pan.<br />Reduce heat to medium.<br />Add citrus juice, honey, soy sauce, bitters, garlic and ginger to the pan. Stir well, being sure to scrape up any brown bits.<br />Allow to simmer approximately 10 minutes until sauce has thickened slightly.<br />Return pork to pan and add vegetables. Stir well.<br />Allow to cook, stirring occasionally, until vegetables have reached desired tenderness. (2-5 minutes is probably best.)<br />Serve over rice.<br /><br />One of the things I really like about this recipe is that it is very easy to alter according to my mood or what produce looks good at the store.<br /><br />Music for this episode is "At Millie's Pancake Haus" by <a href="http://members.cox.net/thehybiscusjournals">The Hybiscus Journals</a>, available for free - or whatever you think it's worth - at <a href="http://thehybiscusjournals.bandcamp.com/track/at-millies-pancake-haus">http://thehybiscusjournals.bandcamp.com/track/at-millies-pancake-haus</a><br /><br /><span>* Or juice of whatever citrus you prefer, about 1/2 C.</span><br /><span>** Completely optional. If you have it, throw it in.</span></div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com2tag:blogger.com,1999:blog-7566192390794944062.post-35194107701385061352010-01-13T20:02:00.001-07:002010-01-13T20:02:20.235-07:00Eat for a Week, Episode 18: Curry Turkey Porcupines<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=3103753&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_3103753"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode18CurryTurkeyPorcupines368.m4v" onclick="play_blip_movie_3103753(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode18CurryTurkeyPorcupines368.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-EatForAWeekEpisode18CurryTurkeyPorcupines368.m4v" onclick="play_blip_movie_3103753(); return false;">Click to Play</a> </div> </center><div class="blip_description">I always loved it when Mom would make Beef Porcupines. Due to my MSG allergy, it's not something I'm willing to eat now lest there be much pain and suffering. The original recipe is made from a box of beef flavoured Rice-a-Roni and a pound of ground beef. I've chosen to take a curry angle here and use ground turkey.<br /><br />The only things I didn't have on hand were the meat and coconut milk, which combined cost about $4.50. Since it was so inexpensive, I decided to pick up a bag of salad, bringing my total to just over $8.00.<br /><br />No, this one won't go for a whole week unless you eat like a bird. I got four meals out of it. Roughly $2.04 per plate? Not too shabby if you ask me.<br /><br />I apologize for the crappy framing in this episode. I'm still adjusting to the new camera, to which I am unable to affix my wide-angle lens. May need to experiment with other camera placement(s) in the future.<br /><br /><span style="font-weight: bold;">TOOLS:</span><br /><br />mixing bowl<br />large skillet<br /><br /><span style="font-weight: bold;">INGREDIENTS:</span><br /><br />For meatballs:<br /><br />1 lb. ground turkey *<br />1/2 cup uncooked rice **<br />1-2 Tbsp olive oil<br />2 1/2 C hot water<br />2 heaping Tbsp yellow curry powder<br />1 Tbsp cumin ***<br />dash allspice ***<br />1 tsp ground ginger ***<br />1/8 tsp cinnamon ***<br />2 dashes cayenne pepper ***<br />1/4 tsp nutmeg ***<br />1 tsp dry thyme ***<br />1 tsp dry marjorum ***<br />1 can coconut milk ****<br />salt & pepper to taste<br /><br />For mashed potatoes:<br /><br />Instant mashed potato flakes and whatever ingredients for which the packaging calls. These are usually water, margarine (I use butter), milk (I use water) and salt (we'll use garlic salt here).<br /><br /><span style="font-weight: bold;">HOW TO:</span><br /><br />Meatballs:<br /><br />Mix ground turkey and uncooked rice until well combined, then form into balls. This recipe should yield about 20 meatballs.<br />Heat oil in a large skillet.<br />Brown meatballs on all sides.<br />While meatballs are browning, mix the spices with the hot water.<br />Once meatballs are browned, add spice & water mixture, salt & pepper, and coconut milk.<br />If the coconut milk has separated in the can, just mix in the skillet until evenly incorporated.<br />Allow contents of the skillet to come to a simmer.<br />Cover and let simmer for 30 minutes. (It's a good idea to check on it once or twice and give things a stir to be sure nothing is burning to the bottom of the pan.)<br />If sauce is looser than you like after the 30 minutes have passed, continue to simmer uncovered until desired consistency is reached. I like the sauce to be fairly thick.<br /><br />Potatoes:<br /><br />Follow instructions on potato packaging, replacing the salt with garlic salt. I've found that using just under twice the amount garlic salt than the salt which is called for is a good balance. Then again, I really like garlic.<br /><br />I also really like mashed potatoes, so I made six servings-worth for my four servings of meatballs.<br /><br /><span style="font-weight: bold;">CONCLUSION:</span><br /><br />Yes, I know mixing uncooked rice with meat sounds odd. The juices from the meat and the sauce will fully cook the rice, however, so it's all good. Also, whatever rice is near the outside of the meatballs gets a bit of a nice, crunchy crust.<br /><br />Music for this episode was "<a href="http://thehybiscusjournals.bandcamp.com/track/yellow">Yellow</a>" from the album "<a href="http://thehybiscusjournals.bandcamp.com/album/chakra-pop">Chakra Pop</a>" by <a href="http://members.cox.net/thehybiscusjournals">The Hybiscus Journals</a>. This track, and many more, are available for download for free or whatever you think they're worth at <a href="http://thehybiscusjournals.bandcamp.com/">http://thehybiscusjournals.bandcamp.com</a>.<br /><br /><span style="font-style: italic;">* This can be made with ground beef, though I find the beef flavour too strong for the curry. Also, you'll want to add an egg to the meat & rice mixture since ground beef tends to have less moisture than ground turkey.</span><br style="font-style: italic;" /><span style="font-style: italic;">** My rice of choice is jasmine rice, but use whatever kind you like and/or have on hand.</span><br style="font-style: italic;" /><span style="font-style: italic;">*** All these extra herbs & spices are entirely optional. You can drop a small fortune picking them all up in one trip, but I try to keep them on hand at all times, so I use them when I can. If you just have curry powder, salt and pepper, this should still be very tasty.</span><br style="font-style: italic;" /><span style="font-style: italic;">**** Coconut milk is also optional, though it does add a lovely rich layer to the dish. Coconut milk will separate in the can, so don't let that freak you out. The solids will re-dissolve in the sauce with a little stirring.</span></div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com2tag:blogger.com,1999:blog-7566192390794944062.post-57666394122897003322009-12-13T11:12:00.001-07:002009-12-13T11:12:43.868-07:00Status Update<center> <script type="text/javascript" src="http://blip.tv/scripts/pokkariPlayer.js?ver=2009070701"></script> <script type="text/javascript" src="http://blip.tv/syndication/write_player?skin=js&posts_id=2987955&source=3&autoplay=true&file_type=flv&player_width=&player_height="></script> <div id="blip_movie_content_2987955"> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-StatusUpdate911.m4v" onclick="play_blip_movie_2987955(); return false;"><img title="Click to play" alt="Video thumbnail. Click to play" src="http://blip.tv/file/get/Eatforaweek-StatusUpdate911.m4v.jpg" border="0" title="Click to Play" /></a> <br /> <a rel="enclosure" href="http://blip.tv/file/get/Eatforaweek-StatusUpdate911.m4v" onclick="play_blip_movie_2987955(); return false;">Click to Play</a> </div> </center><div class="blip_description">Will EFAW be rising from the ashes of crappy schedules and malfunctioning technology?</div><br />thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com2tag:blogger.com,1999:blog-7566192390794944062.post-84647280021249246372009-09-18T11:20:00.003-07:002009-09-18T11:35:45.460-07:00Still not dead yet...I'm terribly sorry for the lack of updates here lately. On top of having some issues with my video camera, I've also been distracted by some musical projects. Once I've got a properly functioning camera back in the house, I really do hope to get back into this full-swing.<br /><br />Until then, I'd appreciate your support on the musical side of things. I've entered a track for <a href="http://members.cox.net/thehybiscusjournals/" target="new">The Hybiscus Journals</a> into a remix contest being sponsored by The Crystal Method. All I ask is that you either use the widget embedded below or head over to <a href="http://www.indabamusic.com/submissions/show/9249" target="new">http://www.indabamusic.com/submissions/show/9249</a> and give the track a listen. If you like what you hear, I'd love it if you'd toss a vote my way. You won't have to create an account with indabamusic, though they will ask for your email address to confirm your vote.<br /><br /><center><br /><object type="application/x-shockwave-flash" data="http://widgets.clearspring.com/o/4a81a1865e39d810/4ab3d20acb34198c/4a81a1daa6c3238a/4697a812/-cpid/4be19897e6103dfd" id="W4a81a1865e39d8104ab3d20acb34198c" width="230" height="300"><param name="movie" value="http://widgets.clearspring.com/o/4a81a1865e39d810/4ab3d20acb34198c/4a81a1daa6c3238a/4697a812/-cpid/4be19897e6103dfd" /><param name="wmode" value="window" /><param name="allowNetworking" value="all" /><param name="allowScriptAccess" value="always" /></object><br /></center><br /><br />What's in it for me? Grand prize is a MicroKorg XL, which would be a welcome addition to my music rig. And a tour of The Crystal Method's studio. And some promotional stuff. The ranking of my track has been hovering in the 20-30 range (out of nearly 400 entries) which makes me pretty happy. But of course, it would be awesome if my rank were higher.<br /><br />Voting ends September 28th, 2009 at 5:00 PM EDT.<br /><br />Thanks much, and hopefully this gap won't last much longer!thornhttp://www.blogger.com/profile/04687614980582056869noreply@blogger.com0