tag:blogger.com,1999:blog-46568669641555839542024-03-13T15:09:41.798-07:00chef maharaja's delectible delightsa place for attempted culinary creativity and realized ambitionmaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-4656866964155583954.post-75045520324422165962020-05-19T22:00:00.001-07:002020-05-19T22:00:19.952-07:00Grilled Shrimp with Turmeric Ginger Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-style: italic;">Mood: Labyrinthine</span><br />
<span style="font-style: italic;">Listening to: The Police :: Don't Stand So Close To Me</span>
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Here's another quick take on a recipe I saw that looked pretty simple and delicious. You'll need a grill and a food processor, but the whole recipe shoul only take you about 30 mins from start to finish. It's always been easier to marinate shrimp pretty quickly compared to other meats. This recipe only requires you to marinate the shrimp for even 10 mins just to get the flavors to be infused.<br />
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<table cellpadding="0" cellspacing="0" style="width: 100%;"><tbody>
<tr><td valign="top"><span style="font-weight: bold;">Ingredients:</span><br />
8 garlic cloves<br />
1 3" piece of ginger, peeled<br />
1/3 cup of orange juice<br />
1/3 cup of lime juice<br />
1 tbsp. sugar<br />
2 tsp of vinegar<br />
1/3 cup of vegetable oil<br />
1/2 tsp. of turmeric<br />
1.5 lb large shrimp, peeled and deveined<br />
canola spray (or oil)<br />
salt and pepper</td></tr>
</tbody></table>
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<span style="font-weight: bold;">Preparation: Serves 4</span>
<li> Prep the grill on medium heat</li>
<li> In a food processor, pulse the garlic,lime and orange juice, sugar, vinegar and turmeric until smooth. then pour in the oil </li>
<li> Pour 1/2 of the sauce in separate bowl and season with salt and pepper and set aside. Remaining sauce should poured into a bowl with the shrimp. Toss to coat.</li>
<li> Spray canola oil or oil the grill grate and arrange the shrimp on the grill until they are bright pink with some grill marks, which should only be 1-2 mins per side.</li>
<li> Serve with rice, place shrimp on top and top with the turmeric sauce </li>
</div>maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-13744326020350455042020-05-03T07:32:00.001-07:002020-05-03T07:38:17.716-07:00Panko Crusted Salmon w/ Roasted Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-style: italic;">Mood: Insouciant</span><br />
<span style="font-style: italic;">Listening to: U2 :: Where the Streets Have No Name</span>
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We've improvised off a recipe that we got from Blue Apron a few years back. While most of the recipes were subpar, there were a few standouts, even though I seriously question the audience that they create the recipes for. They claim it takes 15 minutes at times to wash, chop and prepare 5-6 different sets of veggies and that their dishes take less than an hour, which I disagree with for the most part. <br /><br />
But I digress... I took what they had and made it simple so that prep work work should only be 10 mins for both parts of this dish. <br /><br />For presentation, we have put some of Trader Joe's <a href="https://www.traderjoes.com/digin/post/zhoug-sauce" target="_blank">Zhoug Sauce</a>, which is amazing if you haven't tried.<br />
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<table cellpadding="0" cellspacing="0" style="width: 100%;"><tbody>
<tr><td valign="top"><span style="font-weight: bold;">Ingredients:</span><br />
salmon, any kind (cut into 4 2 in. filets)<br />
1 cup panko breadcrumbs<br />
1/4 cup dijon mustard<br />
head of cauliflowers, cut into florets<br />
olive oil<br />
2 tsp cumin<br />
1 tsp cayenne pepper
salt and ground black pepper</td></tr>
</tbody></table>
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<span style="font-weight: bold;">Preparation: Serves 4</span>
<li> Preheat oven to 450°</li>
<li> Spray a baking sheet with canola oil </li>
<li> In a medium bowl, cut cauliflower into small/medium size florets. Drizzle with olive oil and cumin, cayenne, salt and pepper and toss to coat</li>
<li> Spread cauliflower on to baking sheet and put in oven for 20 minutes, until lightly browned; when the cauliflower is almost done, put on broil for 3 minutes</li>
<li> Pat salmon dry with paper towels, place on to baking sheet and season lightly with salt and pepper </li>
<li> Spread a thin layer of dijon mustard on to the top of the salmon and top with a light layer of panko breadcrumbs</li>
<li> Once cauliflower is done, put salmon in oven for 8-10 minutes or until panko is lightly browned</li>
<li> Serve with Lemon and enjoy! </li>
</div>
maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-84275972254423813442020-04-24T22:08:00.004-07:002020-04-25T07:03:22.192-07:00Grilled Shrimp Tostadas w/ Red Cabbage Slaw and Guacamole<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-style: italic;">Mood: Lackadaisical</span><br />
<span style="font-style: italic;">Listening to: Phil Collins :: I Don't Care Anymore</span>
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It's been 6 years since I posted anything on this blog and a lot has changed... marriage, new job, house, dog, kid, global pandemic. So, there's lot of cooking happening in houses everywhere and the fact that everyone is locked down and trying to validate their sanity, it seemed like a good time to attempt a reboot of sorts. Now honestly, who knows if I still have the time or the patience for this, but cooking is still fun, so I thought I would try to lighten the mood and share some riffs of recipes that we've been inspired by in our house. Hope that you'll find something new to try out while we all wait out this madness.<br />
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<table cellpadding="0" cellspacing="0" style="width: 100%;"><tbody>
<tr><td valign="top"><span style="font-weight: bold;">Ingredients:</span><br/>
8 6" corn tortillas<br />
canola oil<br />
3 avocados<br />
8 tbsp. lime juice (divided)<br />
3 tbsp. freshly chopped cilantro<br />
1 tbsp. cumin powder<br />
1/2 red onion, diced</br>
1 serrano pepper, diced</td><td valign="top"><br />
1 tsp. cayenne<br />
1/4 cup EVOO, divided<br />
18 medium/large shrimp, peeled and deveined<br />
1/4 cup shredded red cabbage<br />
1 large carrot, shredded<br />
Lime wedges and Cilantro leaves for garnish, taste<br />
salt and ground black pepper</td></tr>
</tbody></table>
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<span style="font-weight: bold;">Preparation: Serves 8</span>
<li> Preheat oven to 400°</li>
<li> Spray 2 baking sheets with canola oil and place 4 tortillas on each. Spray the top of the tortillas with more canola oil and bake until golden brown and crisp, around 6-8 mins
</li>
<li> In a medium bowl, mash avocados and mix in 4 tbsp. of lime juice, red onion, serrano and cilantro to make the guacamole. Season with salt and pepper
</li>
<li> In a large bowl, mix cayenne, cumin, 2 tbsp. lime juice and 2 tbsp. EVOO. Add shrimp, salt and pepper and toss to coat</li>
<li> Grill shrimp over medium-high heat for 3 mins per side or until light pink </li>
<li> In a small bowl, mix cabbage, carrot and remaining lime juice/EVOO</li>
<li> Put tortillas on plate, spread guacamole and top with 3 shrimp each, slaw and cilantro leaves with lime wedge</li>
<li> Enjoy! </li>
</div>
maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-89430018552146207292014-03-23T21:26:00.000-07:002020-04-25T07:01:22.644-07:00turkey stuffed manicotti<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-style: italic;">mood: opprobrious</span><br />
<span style="font-style: italic;">listening to: lorde :: glory and gore/team</span>
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instead of making excuses for not making something for a while, i'm just going to post the recipe. it's a meat-flavoured take on ricotta stuffed pasta shells, except instead of cheese stuffed into the shells, i used turkey meat.<br />
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<table cellpadding="0" cellspacing="0" style="width: 100%;"><tbody>
<tr><td valign="top"><span style="font-weight: bold;">Ingredients:</span><br />
1 lb. turkey meat<br />
1/2 yellow onion, diced<br />
i package of manicotti shells<br />
2 tbsp. dried basil<br />
2 tbsp. dried oregano<br />
1 tbsp. salt</td><td valign="top"><br />
1 tbsp. ground black peppercorns<br />
1 tsp. chili powder<br />
24 oz. spaghettic sauce <br />
6 garlic cloves, minced<br />
12 oz. shredded mozarella cheese<br />
2 tbsp. olive oil</td></tr>
</tbody></table>
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<span style="font-weight: bold;">Preparation:</span><br />
- pour olive oil into sauce pan and add onion. cook until slightly translucent and then remove from pan<br />
- add turkey meat to pan and cook until meat is browned<br />
- drain meat and add onion, garlic, basil, oregano, salt, black pepper, and chili powder<br />
- add 1/2 of the spaghetti sauce to the meat mixture, mix thoroughly and set aside<br />
- boil 4 quarts of water in a separate pot and add manicotti shells<br />
- drain pot and let manicotti noodles cool<br />
- preheat oven to 425<br />
- in a 9x13 dish, coat with olive oil and a light layer of spaghetti sauce<br />
- begin to pack the manicotti with the meat mixture and then place into the dish<br />
- once dish is filled with all the stuffed shells, cover with mozarella<br />
- put foil over dish and place in oven for 20 mins.
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the ingredients in the recipe are enough for 4 people.
</div>
maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-86547660003321755992013-08-18T22:40:00.000-07:002013-08-18T22:53:40.258-07:00boneless tandoori chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-style: italic;">mood: semiotic</span><br />
<span style="font-style: italic;">listening to: front line assembly :: ghosts/heartquake</span><br />
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ever since i began this blog, people have been asking me to create indian dishes and there is one in particular that people have asked for. well, thanks in large part to my father-in-law, it's finally here. we started with the base recipe that he provided and amped it up with some zing! this is simple, tasty and just required a little bit of preparation, but it's guaranteed to put a smile on anyone's face... especially those of you who've been asking for something like this.<br />
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<table cellpadding="0" cellspacing="0" style="width: 100%;"><tbody>
<tr><td valign="top"><span style="font-weight: bold;">Ingredients:</span><br />
2 lbs. chicken breast tenders, in halves<br />
1 lg tub of yogurt<br />
1/2 red onion, minced<br />
1/2 bunch of cilantro, minced<br />
7-8 garlic cloves, minced<br />
1 tbsp. of salt</td><td valign="top"><br />
4 tbsp. tandoori masala powder<br />
1 tbsp. paprika<br />
1 tbsp. turmeric powder<br />
1 tbsp. ginger root, minced<br />
t tbsp. chili powder<br />
2 tbsp. olive oil</td></tr>
</tbody></table>
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<span style="font-weight: bold;">Preparation:</span><br />
- slice onion and cilantro and blend into puree<br />
- combine onion/cilantro puree with yogurt, garlic, ginger, tandoor masala, paprika, turmeric, chili, olive oil and salt into large bowl<br />
- place chicken into yogurt marinade and pierce with a fork. let chicken marinate for 5-6 hours, piercing with fork every 2 hours<br />
- after marination, heat up the barbeque and grill chicken pieces<br />
- serve with lemon, juiced over chicken and with rice and yogurt
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the ingredients in the recipe are enough for 4 people.</div>
maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-84405542844459021032013-04-26T16:40:00.000-07:002020-04-27T06:36:50.754-07:00aloo bhaji (batata bhaji)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-style: italic;">mood: vituperative</span><br />
<span style="font-style: italic;">listening to: blut aus nord :: epitome xvi/epitome xvii</span><br />
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after an eight month lag that is attributed to laziness, i'm posting a recipe from my childhood. this was such a great dish growing up and there were so many different ways to make it and all kinds of vegetables that could be added to it. i made an aloo gobi last year which had cauliflower added and this time i added some peas to add some color. it's very easy to make and to adapt to your own taste and you can eat it with naan, tortillas or just plain rice.<br />
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<table cellpadding="0" cellspacing="0" style="width: 100%;"><tbody>
<tr><td valign="top"><span style="font-weight: bold;">Ingredients:</span><br />
2 tbsp. of olive oil<br />
1 medium onion, diced<br />
1 tsp. of asafoetida<br />
1 tbsp. of ground cumin<br />
1 tsp. of turmeric<br />
1 tbsp. of salt</td><td valign="top"><br />
1 tbsp. of amchoor (dried mango) powder<br />
3 medium potatoes, peeled and cubed<br />
1 tbsp. of ground coriander<br />
1 tsp. of mustard seeds<br />
2 cups of frozen peas<br />
1 tbsp. of gochugaru (korean red chili powder)</td></tr>
</tbody></table>
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<span style="font-weight: bold;">Preparation:</span><br />
- heat oil in large skillet <br />
- on medium heat, add mustard seeds and asafoetida and let simmer for 1 minute<br />
- add in onion and stir until the onion becomes translucent<br />
- add in turmeric, cumin, coriander, amchoor and mix for another minute<br />
- add in potatoes and salt and stir then cover for 5-10 minutes<br />
- add in gochugaru and peas and stir, then cover again for 5 minutes<br />
- keep stirring until potatoes become slightly soft
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the ingredients in the recipe are enough for 4 people.</div>
maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com1tag:blogger.com,1999:blog-4656866964155583954.post-72094267011016122082012-09-03T21:48:00.001-07:002020-04-27T06:37:56.553-07:00channa masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-style: italic;">mood: heterodoxic</span><br />
<span style="font-style: italic;">listening to: the naked and famous :: punching in a dream/young blood</span><br />
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a few people have been asking me to make add some indian dishes to the blog and while i have 1 or 2 up, i have been slacking for sure. i have been recently experimenting with a few new dishes and so there are more to come in the near future. for now, this dish is a staple and usually a go to every time i eat out at an indian restaurant. it's always been delicious and i always wondering what it would be like to try making it myself. it's a fairly simple recipe that requires a lot of different spices, so you will most likely have to get to an indian market before trying it out.<br />
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<table cellpadding="0" cellspacing="0" width=100%><tbody>
<tr><td valign="top"><span style="font-weight: bold;">Ingredients:</span><br />
2 tbsp. of canola oil<br />
1 large onion, diced<br />
3 garlic cloves, minced<br />
1 tbsp. of ground coriander<br />
1 tbsp. of ground cumin<br />
2 tsp. of cayenne powder<br />
1 tsp. of turmeric<br />
5 roma tomatoes, diced<br />
1 cup of water<br />
2 15 oz. cans of garbanzo beans, drained</td><td valign="top"><br />
1 tbsp. cumin seeds<br />
1 tbsp. of amchoor (dried mango) powder<br />
2 tsp. of paprika<br />
1 tsp. of garam masala<br />
1 tbsp. of salt<br />
1/2 lemon, juiced<br />
2 green chili peppers, minced<br />
2 tsp. of ginger, minced<br />
2 tbsp. of chili powder</td></tr>
</tbody></table>
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<span style="font-weight: bold;">Preparation:</span><br />
- heat oil in large skillet <br />
- on medium heat, add garlic and onion and sauté until slightly brown<br />
- on medium-low heat, add coriander, ground cumin, cayenne powder and turmeric<br />
- after stirring for a minute, add in tomatoes and cook until slightly brown<br />
- add in garbanzo beans and water and cook covered for 5 minutes<br />
- add in cumin seeds, amchoor powder, paprika, garam masala, salt and lemon juice then stir and cover for another 10 minutes<br />
- add in chili powder, chili peppers and ginger and stir and cover for 5 more minutes
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the ingredients in the recipe are enough for 4-6 people.</div>
maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-83165088879044104882012-06-16T17:08:00.000-07:002012-09-03T21:49:07.602-07:00slow cooked beef chili<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-style: italic;">mood: punctilious</span><br />
<span style="font-style: italic;">listening to: jk flesh :: devoured/earthmover</span><br />
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<a href="http://3.bp.blogspot.com/-VWHY-PTMY4A/T90ffxf0JJI/AAAAAAAAGS8/poa_pHIZR3Q/s1600/chili.jpg" imageanchor="1" style="clear: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="http://3.bp.blogspot.com/-VWHY-PTMY4A/T90ffxf0JJI/AAAAAAAAGS8/poa_pHIZR3Q/s320/chili.jpg" width="320" /></a>
so, if you look back over the course of this blog, the first recipe i ever did was chili, but i admit to myself now that i cheated when i made it that time. i used a chili seasoning packet, which i'm extremely mad that i did now, so i decided to retry this dish without any mix packets and use a slow cooker that i was given as a gift. this slow cooker made this one of the easiest things that i've ever made and allows for a lot of creativity.<br />
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<table cellpadding="0" cellspacing="0" width=100%><tbody>
<tr><td valign="top"><span style="font-weight: bold;">Ingredients:</span><br />
2 15 oz. cans of red beans, drained<br />
2 15 oz. cans of tomato sauce<br />
6 oz. can of tomato paste<br />
yellow bell pepper, diced<br />
red bell pepper, diced<br />
4 roma tomatoes, diced<br />
2 jalapeno peppers, diced<br />
2 lbs. ground beef, cooked and drained<br />
medium onion, diced<br />
1/4 cup of cilantro, diced</td><td valign="top"><br />
6 large garlic cloves, sliced<br />
1 tsp. of cumin<br />
1 tsp. of coriander<br />
2 tsp. of chili powder<br />
1/2 tsp. of cayenne pepper<br />
1 tsp. lemon juice<br />
1 tsp. worcestershire sauce<br />
1/4 cup of white vinegar<br />
3 tsp. salt</td></tr>
</tbody></table>
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<span style="font-weight: bold;">Preparation:</span><br />
- slice and dice all vegetables and place into a slow cooker<br />
- pour beans, tomato sauce and paste as well as spices into slow cooker<br />
- brown meat, drain and put into slow cooker<br />
- cook on low heat for 6 hours, mixing every once in a while.
<br /><br />
the ingredients in the recipe are enough for 6-8 people.</div>maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-20861429031122640372012-04-17T09:41:00.006-07:002012-04-17T10:47:54.384-07:00kung pao tofu and shrimp<span style="font-style:italic;">mood: contumelious</span><br /><span style="font-style:italic;">listening to: animals as leaders :: tempting time/the price of everything and the value of nothing</span><br><br /><a href="http://1.bp.blogspot.com/-5ZdLK-6HmDQ/T42shT3IWeI/AAAAAAAAGL8/l-XtNkJn26c/s1600/tofu-shrimp.jpg"><img style="float:right; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 190px;" src="http://1.bp.blogspot.com/-5ZdLK-6HmDQ/T42shT3IWeI/AAAAAAAAGL8/l-XtNkJn26c/s320/tofu-shrimp.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5732427588979677666" /></a>i've always loved kung pao chicken... i mean who doesn't. i've tried kung pao beef and pork before, but it just didn't compare. pf changs introduced me to kung pao scallops which are amazing, but i wanted to see if there was a way to infuse something different that i hadn't seen before. i decided to try working with tofu as i've done some stuff with it before, but it's never quite come out the way that i've wanted. the same can be said for shrimp, but one thing that i saw in the store that i've never used before was bok choy. i have to say that i'm a fan and going to finding some more uses for it in the future.<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />2 bok choy, stem cut off and rinsed<br />1 red bell pepper, long slices<br />1 orange bell pepper, long slices<br />1/2 medium onion, long slices<br />4 green onions, sliced<br />1 tbsp of fresh ginger, minced<br />4 large garlic cloves, sliced<br />1 small can of water chestnuts<br />4 tbsp of cilantro, diced<br />pinch of fennel<br />handful of peanuts<br />3 tbsp of canola oil<br />sriracha sauce<br />salt</td><br /><td valign="top"><span style="font-weight:bold;">Marinade:</span><br />2 tbsp white cooking wine<br />2 tbsp soy sauce<br />2 tbsp sesame oil<br />2 tbsp of cornstarch mixed with water<br />extra firm tofu, 1 in. cubes<br />cooked/peeled shrimp, tails removed<br /><br /><span style="font-weight:bold;">Kung Pao Sauce:</span><br />3 tbsp white cooking wine<br />3 tbsp soy sauce<br />3 tbsp sesame oil<br />3 tbsp of cornstarch mixed with water<br />3 tbsp distilled white vinegar<br />1 tbsp brown sugar<br />2 tbsp of garlic chili paste</td></tr></table><br /><span style="font-weight:bold;">Marinade Preparation:</span><br />- mix cooking wine, soy sauce, sesame oil, cornstarch/water mixture together<br />- put tofu and shrimp in a medium size bowl and coat with marinade <br />- mix all items, cover and place in the fridge for 30 minutes<br /><br /><span style="font-weight:bold;">Kung Pao Sauce Preparation:</span><br />- mix cooking wine, soy sauce, sesame oil, vinegar, brown sugar, chili paste and cornstarch/water mixture together and set aside.<br /><br /><span style="font-weight:bold;">Main Dish Preparation:</span><br />- preheat oven to 350°<br />- cut bottom stem off bok choy and rinse under water<br />- remove tofu from bowl with slotted spoon and place on a baking sheet<br />- place tofu into oven for 10-12 minutes<br />- remove shrimp and put into a pan and cook on medium-low heat<br />- in a large wok, heat canola oil and fennel seed on medium<br />- add in garlic and ginger and cook for 30 seconds<br />- add in peppers, onions, bok choy, water chestnuts and cilantro and cook for a few minutes<br />- pour in kung pao sauce and peanuts and then add in baked tofu (which should be slightly browned) and shrimp and mix together<br />- cook and mix for another 5 minutes<br />- add salt for taste and serve with brown ricemaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-89210447248119798842012-04-12T09:25:00.007-07:002012-04-12T10:25:27.539-07:00black bean and guacamole sandwich<span style="font-style:italic;">mood: redolent</span><br /><span style="font-style:italic;">listening to: orbital :: never/wonky</span><br><br /><a href="http://4.bp.blogspot.com/-DrEVQL2xiSQ/T4cPZiNUgoI/AAAAAAAAGFM/9p4RHG859Io/s1600/beanguacamole.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 273px;" src="http://4.bp.blogspot.com/-DrEVQL2xiSQ/T4cPZiNUgoI/AAAAAAAAGFM/9p4RHG859Io/s320/beanguacamole.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5730565982206067330" /></a>this is a really simple and healthy dish to make. i was looking around for something different and found this recipe online, but they referred to this as 'torta' which doesn't really make sense as this preparation uses a baguette and the majority of places say that a torta is a circular bread that is not similar to bread. anyhoo, enough of this breadology 101. this recipe takes about 20 minutes to make from start to finish and can be used as a simple snack or as part of a meal. this dish can be served warm or cold and i, of course, added in some of my own ingredients to jazz it up.<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />1 can of black beans, drained and rinsed<br />1/8 cup of salsa<br />1 serrano pepper, diced<br />i tsp of ground cumin<br />1/4 cup of minced cilantro<br />3 gloves of garlic, minced</td><br /><td valign="top"><br>1/4 small onion, diced<br />1 avocado, pitted<br />1 lime, cut in half and juiced<br />1 baguette, cut in quarters<br />2 cups of shredded cabbage</td></tr></table><br /><span style="font-weight:bold;">Preparation:</span><br />- first, canned black beans contain a lot of sodium, so to reduce this, run the beans under water.<br />- in a medium size bowl, mash the black beans, salsa, pepper, cumin and garlic together.<br />- in a separate bowl, mash the avocado, lime juice, cilantro and onion together.<br />- remove the soft bread from the bread pieces.<br />- if you choose, you can warm up the black bean mixture or you can spread it directly on one side of the bread. spread the guacamole mixture on the other side.<br />- lay some of the shredded cabbage on top and put the sandwich together and enjoy.<br /><br />the ingredients in the recipe are enough for 4 sandwiches.maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-19414263581731544462012-04-03T17:26:00.010-07:002020-05-03T07:40:30.818-07:00aloo gobi<span style="font-style:italic;">mood: chimerical</span><br /><span style="font-style:italic;">listening to: high on fire :: serums of liao/fertile green</span><br><br /><!--a href="http://4.bp.blogspot.com/-PeJ6Uo_T6fo/T3ucS2G3RKI/AAAAAAAAELo/DQXvcO4wQYk/s1600/aloogobi.jpg"><img style="float:right; margin:10px 10px 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://4.bp.blogspot.com/-PeJ6Uo_T6fo/T3ucS2G3RKI/AAAAAAAAELo/DQXvcO4wQYk/s320/aloogobi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5727343198707598498" /></a-->happy 2012! i just noticed that that's what i lead off my last posting with, so i guess i'm doing better than last year! i finally feel comfortable posting this dish which i've been working on in some form or another for the past few months. for all of you who keep asking for some indian recipes, i'm obliging once again and i'll say that this is the first of many that will be appearing here, cause i finally feel comfortable cooking my heritage food. this is a simple healthy dish and is full on vegetarian, which is pretty standard for the majority of dishes from my parent's home state.<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />3 tbsp canola oil<br />2 pinches of <a href="http://en.wikipedia.org/wiki/Asafoetida" target="new_window">asafoetida</a><br />1 pinch of mustard seeds<br />1 pinch of cumin seeds<br />1 small onion, diced<br />2 thai chilis, sliced<br />1/2 tsp of ginger paste<br />2 tsps of ground coriander<br />1/2 tsp of chili powder</td><br /><td valign="top"><br>2 pinches of paprika<br />1/2 tsp of turmeric<br />1/2 tsp of cayenne pepper<br />1/2 tsp of garam masala<br />2 medium russet potatoes, peeled and cubed<br />1/2 head of cauliflower, cut into small florets<br />1/2 tsp of garlic paste<br />salt (seasoned to taste)</td></tr></table><br /><span style="font-weight:bold;">Preparation:</span><br />- in large pot, heat 3 tbsp of canola oil on medium-high. add in mustard and cumin seed and asafoetida and heat until seeds begin to pop.<br />- stir in onion and heat until slightly brown.<br />- reduce heat to medium and add in thai chilis and ginger paste and fry for 1 minute.<br />- add in paprika, turmeric, garam masala, chili powder, cayenne pepper and ground coriander and stir till you can smell the aroma.<br />- add in potatoes, stir and then cover for 5-10 minutes.<br />- add in cauliflower and salt and cover for another 15 minutes.<br />- continue to stir until slightly brown and potatoes and cauliflower is tender.<br /><br />serve with rice and naan or tortilla.maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-83263913934944095502011-09-22T21:16:00.001-07:002020-05-03T07:41:04.755-07:00arroz con pollo<span style="font-style:italic;">mood: phlegmatic</span><br /><span style="font-style:italic;">listening to: sleigh bells :: tell 'em/infinity guitars</span><br><br /><!--a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-PCfbyPjMPPQ/TnwZz44ewTI/AAAAAAAADr8/2XvCcWqLq-I/s1600/arrozpollo.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 210px;" src="http://4.bp.blogspot.com/-PCfbyPjMPPQ/TnwZz44ewTI/AAAAAAAADr8/2XvCcWqLq-I/s320/arrozpollo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5655423611303805234" /></a-->happy 2011! ha ha, it's been a long time. while it's september and this is the first time i'm posting anything, i've been making some new dishes. for whatever reason, i haven't been taking pictures and i'm been hella lazy. in any case, this is a dish that i got to try while in costa rica and it's got some crazy flavor. you can adjust the measurements as you like as it is a pretty simple recipe to make. i even made the dish into a formation of a volcano with lava coming out of it... just like they did it in CR.<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><tbody><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />2 chicken breasts<br />1/2 red onion, sliced<br />1 green pepper, diced<br />4 garlic cloves, minced<br />2 cups brown rice<br />1 lime, squeezed<br />14 oz can chicken broth</td><br /><td valign="top"><br>1 tsp salt<br />1 tsp ground black pepper<br />1 tsp paprika<br />1 tsp cumin<br />3 tbsp olive oil<br />1/2 cup white wine<br />1 ham steak, cubed</td></tbody></tr></table><br /><span style="font-weight:bold;">Preparation:</span><br />- slice chicken breasts into 1 in. cubes and the sprinkle pepper, salt, cumin and paprika over top<br />- heat oil at medium heat and then put chicken into saucepan. cook until chicken is light brown<br />- add in sliced green pepper, onion, ham steak and garlic into saucepan<br />- cook for a few minutes and then add brown rice, chicken broth and wine and stir<br />- cover the saucepan for about 20 mins on medium heat, stirring occasionallymaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-51587658443582192042010-12-04T10:12:00.001-08:002012-04-16T22:51:37.014-07:00cilantro and garlic infused salsa<span style="font-style:italic;">mood: catalytical</span><br /><span style="font-style:italic;">listening to: meat beat manifesto :: luminol/mnemonic</span><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jIAtZpYcDh8/TPrNKKy2N9I/AAAAAAAADh8/8vxZL7Qc9Z0/s1600/salsa.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 255px;" src="http://3.bp.blogspot.com/_jIAtZpYcDh8/TPrNKKy2N9I/AAAAAAAADh8/8vxZL7Qc9Z0/s320/salsa.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5546971465640196050" /></a>the slacker in me has come out again, but this time it was due to a lack of creativity. i couldn't think of anything to make and nothing sounded inspiring. there are a ton of recipes that i've wanted to try out that my father is quite the proficient master at, but i needed to know a little more about the creation process. finally, i have some insight into a fantastic one and i'm re-purposing it, courtesy of pops. <br /><br />this salsa is not for the meek... it's easy to make, inspires creativity and is fully customizable to your tastes!<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><tbody><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />2 cans, tomatoes<br />2 bunches of green onion, sliced<br />1.5 bunches of cilantro, sliced<br />8 large garlic cloves, sliced</td><br /><td valign="top"><br>8 thai chilis, sliced<br />lemon juice<br />chili powder<br />salt</td></tbody></tr></table><br /><br /><span style="font-weight:bold;">Preparation:</span><br />- after all vegetables are sliced, begin to mince tomatoes by hand in a large bowl, leave juice in can.<br />- add in cilantro, green onions, garlic and chilis, mix ingredients together by hand.<br />- add lemon juice, salt and chili powder to tastemaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-64636243505719676162010-08-20T15:17:00.000-07:002010-08-20T15:58:24.472-07:00costa rican gallo pinto (rice and beans)<span style="font-style:italic;">mood: galvanized</span><br /><span style="font-style:italic;">listening to: front line assembly :: angriff/release/pressure wave</span><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jIAtZpYcDh8/TG8GQzirjnI/AAAAAAAADg8/ms9GqesYXJI/s1600/gallo+pinto.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 209px;" src="http://4.bp.blogspot.com/_jIAtZpYcDh8/TG8GQzirjnI/AAAAAAAADg8/ms9GqesYXJI/s320/gallo+pinto.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5507627755080748658" /></a>so it's been a long while since i've posted anything and since i'd even cooked anything. bit of lost inspiration, coupled with summertime activities and some travel and accounted for the massive timesuck. it's like a vortex where time just spirals away... but none the less, on a recent trip to costa rica, i was introduced to a new and beautful treat by the name of lizano. if you've heard of this stuff, you know what i'm talking about it. it's got a nice tangy zesty flavor that's not spicy and it just gives everything a little added kick. i've officially dubbed this as the national condiment of costa rica.<br /><br />and with this loveliness comes a new and extremely easy dish to make. the costa rican's call this "gallo pinto," but we know it better as rice and beans. they literally eat it for all meals of the day and i totally understand why. it's delicious... even when i make it. it doesn't take a lot and it's a real easy dish to make. <br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />1 green pepper, diced<br />1 red pepper, diced<br />6 green onion stalks, sliced<br />4 large garlic cloves, minced<br />1 can, black beans<br />2 cups, cooked brown rice<br />cilantro</td><br /><td valign="top"><br>1 tsp, ground fennel<br />1 tsp of salt<br />1/2 tsp, cumin<br />dashes of worcestershire sauce<br />2 tsps, hot sauce<br />6 tbsp, lizano sauce<br />canola oil</td></tr></table><br /><br /><span style="font-weight:bold;">Preparation:</span><br />- cook 2 cups of brown rice and set aside.<br />- heat canola oil in a skillet on medium heat and adding peppers and onions. stir until soft then add the fennel, cumin and garlic.<br />- add in beans, undrained, worcestershire sauce, hot sauce and 2 tbsps of lizano sauce and stir on medium.<br />- transfer bean/pepper mixture into a large pot and add in rice and mix. add 4 tbsp of lizano and salt, as desired.<br />- sprinkle cilantro leaves on top and serve.maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-35700594528522313882010-05-18T20:14:00.000-07:002010-05-18T21:00:31.215-07:00mexi-turkey pasta salad<span style="font-style:italic;">mood: asphyxiated</span><br /><span style="font-style:italic;">listening to: the blood of heroes :: chains/salute to the jugger</span><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jIAtZpYcDh8/S_NhfB8tLjI/AAAAAAAAC6A/FsmfeGs8pWE/s1600/mexiturkeypasta.jpg"><img style="float:right; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 218px;" src="http://3.bp.blogspot.com/_jIAtZpYcDh8/S_NhfB8tLjI/AAAAAAAAC6A/FsmfeGs8pWE/s320/mexiturkeypasta.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5472825157912178226" /></a>as i've been working on different culinary masterpieces and some not-so-masterpieces, i realized that almost everything if not all of the things that i've posted here have been warm recipes. well, i decided to change things up with a recipe that could be either warm or cold, but personally... it takes a lot better cold. this is meant to be an appetizer and something to be shared by many people. it's easy, rather quick and can be adjusted to your particular fancy.<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />16 oz. of fusilli pasta<br />1 tbsp, olive oil<br />1.25 lbs, ground turkey<br />taco seasoning mix<br />24 oz. jar of salsa<br />8 oz. bottle of ranch dressing</td><br /><td valign="top">1 green pepper, sliced<br />1 red pepper, sliced<br />8 green onions, chopped<br />4 jalapeno peppers, sliced<br />sm. can of black olives, sliced<br />8 oz. of cheddar cheese</td></tr></table><br /><br /><span style="font-weight:bold;">Preparation:</span><br />- in large pot, add 12 cups of water, olive oil and bring to a bowl on med-high heat; when boiling, add in fusilli and cook pasta till malleable<br />- in a separate pan, brown turkey meat and drain; add in taco seasoning mix; set aside and let cool<br />- in a large bowl, mix together salsa, ranch dressing, green onions, green/red/jalapeno peppers, cheddar cheese and olives<br />- when pasta is ready, drain and put pasta under cold water<br />- stuff cheese mixture into shells and set aside<br />- in large bowl or pan, mix together salsa mixture, turkey meat and pasta<br />- cover and place in refrigerator for an hour before servingmaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-16928749434941158722010-04-28T22:03:00.000-07:002010-04-28T23:01:44.303-07:00stuffed pasta shells with ricotta cheese<span style="font-style:italic;">mood: perspicacious</span><br /><span style="font-style:italic;">listening to: high on fire :: snakes for the divine/frost hammer</span><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jIAtZpYcDh8/S9kgVAiUM_I/AAAAAAAAC5w/07L5jr8dBX4/s1600/stuffed_shells.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 185px;" src="http://4.bp.blogspot.com/_jIAtZpYcDh8/S9kgVAiUM_I/AAAAAAAAC5w/07L5jr8dBX4/s320/stuffed_shells.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5465435168084079602" /></a>i have to admit that i've lost some motivation to cook lately, mostly due to the fact that nothing i've seen or thought of has been intriguing enough for me to try my hand at and therefore, the long delay. a friend made this dish a while back and it was so good, i decided that i would try my hand at it. this might be the first time where i didn't go overboard with injecting all kinds of spices and extra ingredients into something that doesn't need a whole lot to give it some flair.<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />16 oz., jumbo pasta shells<br />32 oz., ricotta cheese<br />2 eggs, beaten<br />2 garlic cloves, minced<br />12 oz., shredded mozzarella cheese<br /></td><br /><td valign="top">dried basil<br />dried oregano<br />dried parsley<br />8 oz., shredded parmesan cheese<br />26 oz., spaghetti sauce</td></tr></table><br /><br /><span style="font-weight:bold;">Preparation:</span><br />- in large pot, add 12 cups of water, olive oil and bring to a bowl on med-high heat<br />- in a large mixing bowl, combine ricotta and mozzarella cheeses, eggs, garlic, 1 tbsp of parsley, basil and oregano and stir evenly<br />- add shells to large pot and cook till shells become malleable<br />- remove shells, drain and place shells in cold water<br />- stuff cheese mixture into shells and set aside<br />- in separate pot, combine spaghetti sauce and 3 tbsps of parsley, oregano and basil on medium-heat<br />- preheat oven to 350°<br />- grease a casserole pan and put light layer of spaghetti sauce on bottom<br />- spread shells close together and facing up<br />- sprinkle parmesan cheese and remaining sauce on top<br />- place in oven for 35-45 minutes or until cheese is bubbly<br />- serve with garlic bread, a nice pinot noir and a salad for a full mealmaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-55798881665624873902010-03-22T20:50:00.000-07:002010-03-22T23:27:17.344-07:00garlic shrimp pasta<span style="font-style:italic;">mood: vitiated</span><br /><span style="font-style:italic;">listening to: health :: in heat/die slow</span><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jIAtZpYcDh8/S6het4M7ABI/AAAAAAAAC5M/Nqx8CSk57V4/s1600-h/garlic_shrimp.jpg"><img style="float:right; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 207px;" src="http://1.bp.blogspot.com/_jIAtZpYcDh8/S6het4M7ABI/AAAAAAAAC5M/Nqx8CSk57V4/s320/garlic_shrimp.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5451711491205693458" /></a>my slacking this time is completely warranted as i have moved now for the 3rd time in 3 years. hopefully, i like this place enough this time to not move next year around this time. anyways, with that said, get read to see a new background in the dish pictures. my means are a little bit antiquated, but i think that it actually makes for a home-ier feel to everything. while i've been unpacking, i've been trying to find some decent with a garlic tinge to it. as always, i've altered something that i found with my own bit of culinary flair.<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />angel hair pasta<br />1 sm can, sliced olives<br />red bell pepper, sliced<br />orange bell pepper, sliced<br />4 large garlic cloves, minced<br />1 in. ginger, minced<br />2 tbsp, margarine<br />2 tsp, ground fennel<br />2 tsp, ground coriander<br /></td><br /><td valign="top">salt, pinches<br />2 tsp, olive oil<br />1 lb cooked med. shrimp, peeled<br />2.5 tbsp corn starch<br />4 tbsp, cold water<br />1/2 can chicken broth<br />1 cup, fresh parsley, chopped<br />1 cup, fresh basil, chopped<br />3 tsp, lemon juice<br />chili powder, pinch</td></tr></table><br /><br /><span style="font-weight:bold;">Preparation:</span><br />- in large pot, add 12 cups of water and olive oil and bring to a bowl on med-high heat<br />- add noodles and reduce heat to medium<br />- in medium pan, heat margarine and add ginger, garlic, coriander and fennel on medium heat; stir for 2-3 mins<br />- add in peppers, olives, broth and half the amounts of parsley and basil; continue stirring<br />- in small bowl, mix up corn starch and water until smooth and add in to pan<br />- reduce heat to medium-low and add in shrimp, salt, chili powder and lemon juice; stir<br />- remove heat and add rest of parsley and basil<br />- drain pasta, serve portion and add shrimp mixture over topmaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-89937513147262820122010-02-15T22:24:00.001-08:002012-04-16T22:25:29.622-07:00low-carb turkey tacos<span style="font-style:italic;">mood: dissectional</span><br /><span style="font-style:italic;">listening to: russian circles :: enter/new macabre</span><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jIAtZpYcDh8/S3o5h5hN4NI/AAAAAAAAC4g/G_Z05b_5AL0/s1600-h/lettuce+wraps.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 207px;" src="http://1.bp.blogspot.com/_jIAtZpYcDh8/S3o5h5hN4NI/AAAAAAAAC4g/G_Z05b_5AL0/s320/lettuce+wraps.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438722754541904082" /></a>the slacker in me took over again, although this time, it wasn't completely my fault! this work thing keeps getting in the way and it removes every ounce of motivation or energy that i normally have and pushes me in the direction of the kitchen. also, i hadn't found anything that sounded the least bit exciting and i couldn't come up with any alterations of old favorites and so the blog went unattended.<br /><br />but... i had a stroke of genius this weekend with the extra time off. initially, this was to be a low-carb version of tacos, but as the recipe began to take shape, it began to resemble more of a mexican version of chinese lettuce wraps. either way, they are good and this is a meal that could be a dinner or a tangy appetizer.<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />canola oil<br />ginger, minced<br />lg garlic clove, diced<br />cracked peppercorns<br />4 green onions, chopped<br />2 jalapenos, chopped<br />red pepper, chopped<br />turmeric, 1/2 tsp<br />paprika, 1/2 tsp<br />1 lb ground turkey</td><br /><td valign="top"><br />taco seasoning<br />ground coriander, 1 tsp<br />garam masala, 1 tsp<br />1 cup water<br />3 tbsp worcestershire sauce<br />2 tbsp white vinegar<br />splashes of hot sauce<br />lettuce<br />guacamole<br />salsa</td></tr></table><br /><br /><span style="font-weight:bold;">Preparation:</span><br />- in large pan, add canola oil and sauteé ginger, garlic, onions, both peppers, turmeric and paprika for 3-4 minutes on medium-high heat<br />- remove and set aside<br />- cook ground turkey till meat is whitish color<br />- add seasoning, coriander, garam masala, worcestershire sauce and vinegar<br />- add water and hot sauce to desired preference, so that all seasoning is mixed thoroughly<br />- peel layers off lettuce head and cut to desired size<br />- add meat, guacamole and salsa<br /><br />i don't know which one sounds more appealing, but if you have a thought... let me know, i'm open to changing up titlesmaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-34625245236890436302010-01-08T08:18:00.000-08:002010-01-08T08:20:42.371-08:00"balls to the walls" pesto chicken pasta<span style="font-style:italic;">mood: mystified</span><br /><span style="font-style:italic;">listening to: flying lotus :: beginners falafel/melt!/gng bng</span><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jIAtZpYcDh8/S0dXHwVMsPI/AAAAAAAAC3A/hly3CrnZtkI/s1600-h/chicken+pesto+pasta.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 219px;" src="http://1.bp.blogspot.com/_jIAtZpYcDh8/S0dXHwVMsPI/AAAAAAAAC3A/hly3CrnZtkI/s320/chicken+pesto+pasta.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5424400066935566578" /></a>first off... i cannot take credit for the name of this recipe. i was experimenting in the kitchen, throwing some ingredients together, and when it was finished, i had a hard time coming up with a name. one person suggested 'balsamic pesto chicken pasta', which is great, but someone else blurted out this name which was too good to be true and there is the etymology of the dish name.<br /><br />this is relatively easy dish to make, which came out very tangy and the marinade held quite well in the chicken. you may want to use more pesto than i did. i purposely used less, because it can get overwhelming and the amount i used was perfect for me. <br /><br />one note: because it's warm out here, i was able to use the grill. if you live in a cold weather climate, the possibility of this may be less likely.<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />1 chicken breast<br />balsamic vinegar<br />garlic powder, sprinkle<br />worcestershire sauce<br />2 garlic cloves, minced<br />green onions, sliced<br />1 small jar of pesto<br />artichoke hearts<br />whole grain rotini pasta<br /><br /><span style="font-weight:bold;">Preparation:</span><br />- in a bowl, marinate chicken in worcesteshire and balsamic mixture with garlic powder sprinkled over top, overnight<br />- once marination is complete, cook on grill till you have some good grill lines on chicken<br />- in a large pot, bring water to a boil and add in pasta on medium heat<br />- in a saucepan, add garlic cloves and green onions and cook till slightly brown<br />- add in pesto sauce and artichoke hearts<br />- when chicken is done, cut into pieces and add to pesto mixture<br />- serve mixture over top of pasta<br /><br />you could just as easily marinate it in italian dressing as well.maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-12733492843562254152010-01-02T10:47:00.000-08:002010-01-02T11:07:06.654-08:00breakfast burrito<span style="font-style:italic;">mood: dauntless</span><br /><span style="font-style:italic;">listening to: mudvayne :: closer/heard it all before</span><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jIAtZpYcDh8/Sz-ZPl00_UI/AAAAAAAAC2E/KC2ooPiO3zY/s1600-h/breakfast+burrito.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 142px;" src="http://4.bp.blogspot.com/_jIAtZpYcDh8/Sz-ZPl00_UI/AAAAAAAAC2E/KC2ooPiO3zY/s320/breakfast+burrito.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422220969508142402" /></a>happy new year to all! one of my resolutions was to attempt some more easy and difficult recipes, so we'll see how close i come to carrying that out. <br /><br />not sure what your situations were on new year's day, but this guy was quite hungover and in need of something delicious to put me back to sleep/remove the hangover. i decided to make a simple, yet tasty little morning treat to get my 2010 off to the right start. this is a healthier, non-mcdonalds based dish that anyone can make!<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />2 eggs<br />splash of milk<br />1/4 onion, diced<br />1/4 ham steak<br />pinch, paprika<br />pinch, cumin<br />pinch, garlic powder<br />shredded cheddar cheese<br />hot sauce<br />tortilla<br />light sour cream<br /><br /><span style="font-weight:bold;">Preparation:</span><br />- crack eggs, add milk, onion, ham, paprika, cumin, garlic powder and mix<br />- grease a nonstick pan and pour mixture in over medium-high heat<br />- cook eggs until slightly brown<br />- on a tortilla, add small layer of sour cream and cover with eggs<br />- add cheese and hot sauce on top, roll closed... and enjoy!<br /><br />there are a lot of things that could've been added to make this even more of a masterpiece, but as i said... i was looking for something quick and delicious to douse my hungover a final blow.maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-84593183566026613762009-12-26T13:15:00.000-08:002009-12-26T13:33:16.007-08:00christmas omelette<span style="font-style:italic;">mood: intransigent</span><br /><span style="font-style:italic;">listening to: frank sinatra :: young at heart/in the wee small hours of the morning</span><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_jIAtZpYcDh8/SzaAXRWYTfI/AAAAAAAAC14/qSjBo3KRRUg/s1600-h/omelette.jpg"><img style="float:left; margin:0 10px 0 0;cursor:pointer; cursor:hand;width: 320px; height: 198px;" src="http://2.bp.blogspot.com/_jIAtZpYcDh8/SzaAXRWYTfI/AAAAAAAAC14/qSjBo3KRRUg/s320/omelette.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5419660338869587442" /></a>merry christmas to all and what better way to celebrate the season than with... a christmas omelette! there is nothing "christmasy" about this recipe other than it's got greens and reds in it, but i did make this on christmas morning and it was delicious. who doesn't like a good omelette! it's simple and easy to make. i wanted to put more things into this, but it would've ended up more like a quiche so i had to dial it back just a bit.<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />1 can of egg of substitute (or 2 eggs)<br />1/2 green pepper, diced<br />1/4 onion, diced<br />1/4 ham steak<br />pinch of paprika<br />pinch of ground coriander<br />provolone cheese<br />salsa<br />wheat bread<br />margarine<br /><br /><span style="font-weight:bold;">Preparation:</span><br />- mix egg substitute with pepper, onion, ham, paprika and coriander<br />- grease a nonstick pan and pour mixture in over medium-high heat<br />- raise edges occasionally as egg cooks<br />- when egg mixture remains slightly runny on top, put in provolone cheese and fold over<br />- make toast with butter<br />- when cheese starts to run slightly, serve on top of bread and cover with salsa<br /><br />happy holidays!maharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-2277167957384690702009-12-22T06:02:00.000-08:002009-12-22T06:29:26.664-08:00roasted red pepper bisque<span style="font-style:italic;">mood: satiated</span><br /><span style="font-style:italic;">listening to: isis :: hall of the dead/ghost key</span><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jIAtZpYcDh8/SzDXC5vxSQI/AAAAAAAAC1Y/blIFqd57VfY/s1600-h/redpeppersoup.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 234px;" src="http://3.bp.blogspot.com/_jIAtZpYcDh8/SzDXC5vxSQI/AAAAAAAAC1Y/blIFqd57VfY/s320/redpeppersoup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5418066796587600130" /></a>it's cold outside and what's better on a cold afternoon or evening than soup! i've been feeling inspired to find a soup to make for the past 2 weeks, but nothing sounded intriguing. i didn't want to make something that you could pour out of a campbell's can, but also didn't want to make something that would take forever and a day... i mean, come on... it's soup! i came across this recipe and realized the alteration opportunities that i had to make this even more magnificent. the original called for chicken broth, which i've never found to be that tasty, so i substituted tomato paste and heavy whipping cream. this one is easy for all y'all that are being blanketed by snow. <br /><br /><span style="font-weight:bold;">Ingredients:</span><br />2 16 oz. jars of roasted red peppers<br />1 6 oz can of tomato paste<br />2 large garlic cloves<br />ginger<br />salt<br />dried basil<br />dried oregano<br />cumin ground black pepper<br />1/2 cup heavy whipping cream<br /><br /><span style="font-weight:bold;">Preparation:</span><br />- drain red peppers and put in food processor or blender<br />- blend until smooth, add in garlic and ginger<br />- in a large saucepan, mix red pepper mixture with tomato paste and heavy whipping cream<br />- add in salt, pepper, basil and oregano to taste<br /><br />if you want to add in shrimp or other vegetables, you can add them in here and serve it with some french breadmaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com1tag:blogger.com,1999:blog-4656866964155583954.post-83207353729232926262009-12-16T19:59:00.002-08:002012-04-16T22:50:11.414-07:00eggplant parmesan<span style="font-style:italic;">mood: feisty</span><br /><span style="font-style:italic;">listening to: greymachine :: wolf at the door/sweatshop</span><br><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_jIAtZpYcDh8/Sym2RxlbGvI/AAAAAAAAC1M/C9OFxBpULsI/s1600-h/eggplant.jpg"><img style="float:right; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 168px;" src="http://2.bp.blogspot.com/_jIAtZpYcDh8/Sym2RxlbGvI/AAAAAAAAC1M/C9OFxBpULsI/s320/eggplant.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5416060443374066418" /></a>tis the season for me to be a slacker... and a slacker is what i've been. i've actually made a few dishes here and there, but they haven't quite been up to snuff and therefore, the long delay between posts. finally, i feel somewhat comfortable in posting this as it took a few iterations for me to get it right, but it's at a place that i feel like i can share this. jenn hoyt, here's a veggie dish finally!<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><tbody><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />2 eggplants, peeled and sliced<br />italian breadcrumbs<br />2 eggs<br />1 tbsp white horseradish<br />balsamic vinegar<br />4 garlic cloves, minced<br />salt<br />yellow pepper, sliced<br />green pepper, sliced<br />4 green onions, sliced</td><br /><td valign="top">ginger<br />black peppercorn<br />fennel seed<br />canola oil<br />dried basil<br />dried oregano<br />2 cans, plain spaghetti sauce<br />mozzarella cheese<br />parmesan cheese<br />cheddar cheese</td></tbody></tr></table><br /><span style="font-weight:bold;">Preparation:</span><br />- preheat oven to 350°<br />- peel and slice eggplant; dip eggplant slices in egg and into italian breadcrumbs<br />- bake slices for 5-10 minutes or until light brown<br />- in a sauce pan, heat canola oil<br />- add garlic, ginger, fennel and peppercorns<br />- stir in green onion and yellow and green peppers<br />- add in white horseradish, balsamic vinegar and salt to taste<br />- stir in spaghetti sauce, basil and oregano<br />- heat mixture until slightly bubbling<br />- grease a casserole pan and put layer of spaghetti mixture on bottom of pan<br />- place layer of baked eggplant slices on top<br />- coat with mixture of parmesan, mozzarella and cheddar cheese<br />- repeat spaghetti sauce, eggplant and cheese until all ingredients are used<br />- cover with foil and heat in oven for 40-45 minutes<br /><br />serve with a nice salad and bread and you're good to gomaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com1tag:blogger.com,1999:blog-4656866964155583954.post-51317107921732553102009-10-29T21:58:00.001-07:002012-04-16T22:29:30.573-07:00grilled salmon and asparagus with horseradish sauce<span style="font-style:italic;">mood: lethargic</span><br /><span style="font-style:italic;">listening to: dj krush :: transitions/四極 (japan extra track 2)</span> <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jIAtZpYcDh8/Sup57PvQP2I/AAAAAAAABec/Ih2oaUuc07s/s1600-h/salmon.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 237px;" src="http://1.bp.blogspot.com/_jIAtZpYcDh8/Sup57PvQP2I/AAAAAAAABec/Ih2oaUuc07s/s320/salmon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398261162100932450" /></a>after months and months of dancing around it, i finally mustered up the courage to cook some salmon. it's been a long time coming and it was mostly due to the fact that i couldn't think of anything that i wanted to make with it. i wasn't enthused about just laying a salmon fillet on top of buttered rice or anything like that, but recipe intrigued me, mostly because of the sauce that accompanies the salmon. i added in some grilled asparagus for some added variety. i think you'll enjoy this one.<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><tbody><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />3 salmon fillets<br />non stick vegetable spray<br />3 tbsp vegetable oil<br />2 tbsp white horseradish<br />1 tbsp soy sauce<br />1 tbsp worcestershire sauce<br />2 garlic cloves, minced<br />salt<br />lemon juice<br />louisiana hot sauce<br />asparagus spears<br />garlic salt</td><br /><td valign="top"><span style="font-weight:bold;">Horseradish Sauce:</span><br />3/4 cup sour cream<br />1/4 cup mayonnaise<br />2 tbsp white horseradish<br />2 tbsp basil<br />1 tbsp oregano<br />1 tbsp lemon juice<br />1 tsp soy sauce<br />louisiana hot sauce</td></tbody></tr></table><br /><span style="font-weight:bold;">Preparation:</span><br />- to create the horseradish sauce, combine all elements and mix thoroughly<br />- coat grill rack with nonstick spray and start grill on medium heat<br />- in separate bowl, mix oil, horseradish, soy sauce, worcestershire, minced garlic, salt, lemon juice and louisiana hot sauce<br />- coat salmon fillets with marinade, then place on grill<br />- grill salmon for about 5-7 minutes per side or until the center becomes desired color<br />- remove salmon fillets and lay asparagus spears on grill<br />- occasionally turn the asparagus and coat with garlic salt and sprinkle worcestershire sauce<br />- cook for about 8-10 minutes and remove from grill<br />- serve with horseradish saucemaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0tag:blogger.com,1999:blog-4656866964155583954.post-23398358814574313802009-10-07T21:39:00.001-07:002012-04-16T22:31:14.535-07:00grilled chicken with sun-dried tomato pesto and artichoke hearts<span style="font-style:italic;">mood: charismatic</span><br /><span style="font-style:italic;">listening to: scorn :: can but try/part of</span> <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_jIAtZpYcDh8/Ss1qTPl-OHI/AAAAAAAABeU/KPsmv2fMOCY/s1600-h/chicken+artichoke.jpg"><img style="float:right; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 181px;" src="http://2.bp.blogspot.com/_jIAtZpYcDh8/Ss1qTPl-OHI/AAAAAAAABeU/KPsmv2fMOCY/s320/chicken+artichoke.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5390081207868209266" /></a>in case you missed it, it was my birthday this past weekend... (insert happy birthday song)<br />thank you... anyways, in celebration of my birth, i tried to make something a bit more simple with some ingredients that i haven't been able to use as of yet. this quest let me settle on this recipe which allowed me to use artichoke hearts, a vegetable that i've become quite fond of lately. in any case, this is a very easy recipe that shouldn't take more than 45 mins to make. it will require you to use a grill, so for those of you in the east, you may want to try making this one sooner than later, since that white stuff will be falling on the ground shortly.<br /><table cellpadding=0 cellspacing=0 width=100%><br /><tr><tbody><td valign="top"><span style="font-weight:bold;">Ingredients:</span><br />3 chicken breasts<br />worcestershire sauce<br />white vinegar<br />lime juice<br />louisiana hot sauce<br />balsamic vinaigrette<br />oregano</td><br /><td>basil<br />salt<br />2 garlic cloves, minced<br />14.5 oz can of dice tomatoes<br />15 oz can of artichoke hearts, drained<br />3/4 cup of sun-dried tomato pesto<br />1 sm can of sliced olives<br /></td></tbody></tr></table><br /><span style="font-weight:bold;">Preparation:</span><br />- marinate chicken in mixture of lime juice, worcestershire sauce, hot sauce, vinegar, balsamic vinaigrette, salt, oregano and basil for 15-20 mins.<br />- grill chicken<br />- in a separate pot, mix tomatoes, olives, artichoke hearts and pesto on medium heat<br />- add in oregano, basil, garlic and salt and mix on low heat<br />- when chicken is grilled to your liking, remove from grill and serve tomato/artichoke mixture on top of the chicken.<br />- in the picture is a san francisco sour dough french loaf, but choose whatever bread you wantmaharajahttp://www.blogger.com/profile/04354548892060373571noreply@blogger.com0