Difference between revisions of "Caryatid's Recipes"

Revision as of 17:30, 18 October 2011

Pending uploads include:

More content pending.... BRACE YOURSELF: I'm undertaking a slow-cooker side quest. More to come shortly.

Shep'tards' Pie [WW: 8 points]

(Invented Saturday, 11/3/07)

Ingredients

• Tyson frozen chicken strips
• Market Basket frozen peas
• One can of Campbell's Cream of Mushroom Soup, 98% fat free
• Market Basket instant mashed potatoes, flake style

Instructions

1. Nuke chicken in baking dish;
2. Scatter generous layer of peas (into same dish), still frozen;
3. Glob and distribute can of soup on top of that -- taking care not to cut self or chew up spatula on sharp can edge;
4. Combine ingredients for mashed potatoes as listed on box -- oops, out of milk; compensate with extra water and another spoon of light butter; add Goya Adobo for a kick of garlic, delectible saltiness, and that little dash of ghetto class; schmear admixture on top of all the rest;
5. Bake in oven that you just remembered to start preheating, make a rough guess at about 275 deg.F, for about 40 minutes -- ooh, top is looking crunchy and delicious at the 20 minute mark, add cover to keep moisture;
6. Pat self on back with oven mitt (after safely placing baking dish); enjoy!

Comments

Outcome delightfully easy and tasty. I shall rinse and repeat. --Caryatid 12:38, 8 November 2007 (EST)

Über-Tubers Bliss [WW: 10 points]

(Invented Monday, 1/28/08)

Ingredients

• 2 potatoes (I used large white ones, but substitute at will for great justice.)
• 2 cloves of garlic, diced
• 1 small onion (It was a little-ish yellowish one; pester not the artiste for details!), chopped
• 4 tablespoons-ish Extra Virgin Olive Oil
• Sea Salt (or Kosher, why not?)
• Ground pepper
• 1 tablespoon rosemary, ground (Unless you LOVE the sensation of chewing on evergreen needles.)
• Goya Adobo (Um, yes. Always.)
• Cinnamon (Lots. I'm a Portugee! I'm allowed carte blanche!)
• Nutmeg (A little, or slightly more. Potently delicious crapola.)
• Cheddar, shredded (I used orange, pre-shredded, low fat cheddar. Cuz I'm ghetto, lazy, and prefer to consume my spare daily points in the form of CHOCOLATE.)
• Grated Parmesan cheese

Instructions

1. Boil potatoes in water, 20-25 minutes, or 'til tender.
2. Pre-heat oven to 350 deg F, while cubing 'tatoes.
3. In a roasting pan (later to be covered if you don't fear the DEATHWRAP known by the naive as aluminum foil), drizzle a little oil, then add potatoes, more oil, and all the non-cheese ingredients. Mix about; insert in pre-heated oven.
4. After 20 minutes, stir about and sprinkle cheese atop the 'tato glory.
5. After 10 more minutes, remove. Be patient, it's freaking hot. Now EAT, with or without condiments of choice.

Comments

OMG the Cordon Bleu owes me an honorary degree for this delicious bastard.

Deep Chocolate Vitamuffin-clones [WW: 1 point each]

(Ripped off online, tested & revised 5/25/08)

Servings: 24

This has been put through the recipe builder several times, for inexpensive "vitamuffins" that are truly decadent with about 3-4g fiber per muffin. Enjoy!!! (And please, vary and experiment with substitutions.)

Ingredients

• 1 ¾ cup whole wheat flour
• ¾ cup unsweetened cocoa
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 2Tbs + 2tsp Fiber Supplement (clear)
• ¼ tsp table salt

• 1 cup sugar
• ½ cup Fat-free Half & Half
• 3 egg whites
• ½ cup unsweetened apple sauce
• 1 ½ tsp vanilla extract
• 1 ½ Tbs vinegar

• 1 cup hot water
• ½ cup semi-sweet chocolate chips (or substitute other thingy of similar nutritional value)

Instructions

1. Preheat oven at 350 deg. Prepare 24 cupcake papers / silicone cupcake tray / cookie sheet (for ‘vitatops’).
2. Mix all dry ingredients together.
3. Then add all wet ingredients except for the hot water and chips.
4. Then slowly stir in hot water (until batter consistency is right; you may not use the full cup), and chips. Do not over mix.
5. Bake at 350 degrees for about 10-12 minutes or until toothpick comes out clean.
6. Let cool for 10 minutes.
7. Enjoy fresh or freeze and microwave 30-60 seconds for a delicious chocolate 1 point treat!

Comments

I think some time I'll toddle down to Harvest or similar, obtain carob powder, and play with some ratio of carob to cocoa.

Dual Spires Mango Rice [WW: ? points]

(Made up from my brain-meats and larder-loot; First try, 12/1/10)

Servings: 4

So named because I consumed it while watching the 'Psych' cross-over episode with 'Twin Peaks.' And because it's SO EFFING GOOD you pitch a two-pole tent.

Ingredients

• 3 oz dried mango (because that's what I had, and I SUCK at eviscerating fresh mango), diced
• Two small kielbasa links, coined and quartered
• 1 small can of sliced mushrooms; reserve the can-squeezings water
• Approx. 2 cups more of previously reserved 'shroom juice from when I made the vast vat of lunch salads for last week
• 1 c brown rice
• 1 c-ish, frozen corn

• Dried flaked garlic, hasty toss-in amount (to taste)
• SECRET AWESOMENESS INSPIRATION INGREDIENT: ground coriander, similar portion

• Unintended ingredient: moar water, whoops portion

Instructions

1. Dice mango. Holler at puppy.
2. Coin and quarter kielbasa. Holler at puppy. Throw sausage at puppy. Regret rewarding insolence.
3. Retrieve canned mushrooms from top shelf with a box of spaghetti. Swear and scream when kamikaze can aims for skull. Skin can of 'shroom with can opener in eye-for-eye merciless cruelty of revenge.
4. Squeeze 'shroom-can life-blood into rice cooker. Realize should have measured. Hell with it.
5. Measure in one cup brown rice.
6. Throw in chopped stuff. Do not cut self with knife; blood is not in recipe (optional, to taste).
7. Measure in previously saved 'shroom juice... 1 cup and a half is cited ratio for brown rice according to chart that came with rice cooker... measure 1 cup. Measure half cup, then realize that would leave a random half cup of 'shroom urine in the back of the fridge... throw it all in, then complain of botheration making a measuring cup dirty without sticking to the measure anyway.
8. Also corn. Whoops, measuring cup already in dishwasher; obviously dirty now. Use v. scientific method of small handfuls 'til it feels good.
9. Flip switch. Swear. Plug in rice cooker. Flip switch back on again.
10. Wait a thousand years of starvation. Fuss with organizing the spices -- alphabetical or thematic? Realize should have thought of actual flavors for meal. Throw in garlic. Sniff everything in rack, until arrival at coriander produces choir of angels Hallelujah from cilia on tongue; add. Enjoy auto-egotic back-pattings for the thousand years of starvation.
11. Upon rice cooker pop to warm, scoop to bowl and discover: flavor is delicious; rice is crunch-ay.
12. Add water, nuke 5 mins.
13. Wipe down microwave from explodey rice bombs; regret not putting a plate over it, even though it was considered and dismissed at the crucial moment. Dish still slightly crunchy; almost there. A little more water; nuke 3 mins.
14. Wipe down microwave again; yep, didn't learn lesson. Carry thermo-nuclear bowl to couch with oven mitts. Unpause Sean and Gus; feast.

Pair with Cran-Pomegranate Crystal Lite, for that extra touch of Class.

Comments

I really just need to accept that the rice cooker is not a magical fast slow-cooker that does rice too; I keep treating it as such by putting in the rice AND protein AND dried fruit AND, AND, AND... which then extends the cook time, increases the liquid needs, and pops from cook to warm while the rice is still somewhere in the range of "slightly less than elegantly al dente--hell, let's face it, full-on crunchy." Save that, this was INSPIRED and AWESOME and I'm a winner.--Caryatid 11:13, 2 December 2010 (EST)

Jasmine Tea Rice, So Nice [WW: ? points]

(Paired with Korma Chameleon, 1/18/11)

Servings: 5 meals (1 supper, 4 nuked lunches)

Yes, it's confusing -- it's not jasmine rice, that's for Thai food. It's basmati rice for pairing with Indian (Korma Chameleon, recipe below), cooked in Jasmine [Green] tea. This recipe sans peas and cloves -- or with, if you're feeling crazy -- also works as a basic template for other Tea Rice(s): spin the wheel! Try brown rice in black tea for a nice Burnt Sienna, or sushi in sencha, or Rooibos with Bulghur (neither a rice nor a tea! zing! zang! caow-pwing!), or put some Uncle Ben's into a Lady Grey (scandalous skank!),... THE OPTIONS ARE LITERALLY LIMITLESS.

N.B. Disclaimer: I do not promise edibility of every possible iteration of the infinite "small grainy thing" + "decoction" -> "insert in rice cooker" formula. If you're considering this, talk with a medical professional before taking. Side-effects may include: obesity, Aurora Boreanaz, my hands are melting, stroke, strokiness, stroke-like symptoms, death, front-butt, Hutt-butt, putt-putt, or death.

Warning (from experience): Do not let yourself begin to treat the rice cooker as a super-fast crockpot. It is not so. This path leads only to heartbreak and v. v. al dente rice -- as in, "Ye Gods, I just dented my dentition!" You've been warned. There's a line, and we're not telling you where it is, only that on the other side, the floor is lava.

Triggered by The Ultimate Tea Diet.

Ingredients

• Water to line number 2 on the rice cooker pot
• Green Jasmine Tea, Twinings of London, 2 bags, strings removed
• Basmati rice, 2 rice cooker scoops (the volume of which I should know)
• Future: peas, a good handful?
• Future: whole cloves, a good pinchful?

Instructions

1. Heat to boil water and tea bags only (no rice) in rice cooker on Cook setting.
2. Lower to Warm for appropriate tea steeping duration -- over-steeping is okay though, so don't sweat it -- makes the tea salty.
3. Add appropriate basmati rice amount, a handful of peas, and a probably too liberal amount of whole cloves, flip the switch from Warm back to Cook.
4. Let it do its thing.
5. Next time, write down the duration to do a better job syncing.

Comments

WORK IN PROGRESS; in future: make stronger jasmine tea; add cloves and peas; sync timing/durations better such that rice reaches completion closer to done-time of korma.--Caryatid 14:37, 20 January 2011 (EST)

Korma Chameleon [WW: ? +points]

(First time, date unknown; Second first time, 1/18/11)

Servings: 5 meals (1 supper, 4 nuked lunches), with Jasmine Tea Rice, shown above.

I did this once a couple years ago and it was FLAWLESS VICTORY. Don't know if I got it from a recipe, or made it up, or both; don't know if I wrote it down; if I printed or saved from online and did/n't write down tweaks; don't know where I put the little bastard. Have scoured pages, post-its, and pixels, to no success.

Attempt number two, long overdue and delayed from the lack of finding, began with googling for anything that sounded vaguely familiar to the sheer perfection of my fading memory. Found three recipes with varying bits that sounded good with equal measure of bits that sounded shite. Decided to put them all together, at risk of resulting in a dish that tasted like a hockey enforcer slammed your skull into the spice rack.

Attempt at your own peril.

Ingredients

Errata

• [I ignored the ginger listed in all three recipies 'cuz I don't like it and find it too spicy; and yes, I know curry and chili powders are spicy too, but... I am Woman; Hear me FICKLE.]

• [2 teaspoons garam masala -- I didn't have any, so I skipped this bit. I'm cool with it.]

• [One recipe included 2 tablespoons mango chutney, which I didn't have, but I did have dried mango bits, which I considered dicing and adding. Maybe next time. I do know from the Dual Spires Mango Rice that mango and coriander go together like chocolate and bacon.]

Tools

§ Rice cooker, measure cup that came with it, non-stick-safe rice paddle; electric outlet...

§ 1 or 2 large size tea baller(s) [for bay leaves and cloves if you don't feel like fishing them out of the pan or your mouth]

§ Everything else -- stovetop/hotplate, timer, tall-sided 12-ish inch pan with a fitting lid, medium-large bowl, cutting board, knife, spatula, blah, blah, and blah.

Instructions

1. [If needed, defrost frozen chicken breasts -- for kitchen cleaning economy, I did this in a water bath in the pan I would later cook in, then a couple rounds in the microwave in the bowl I would later mix in. For second round of micro-defrosting do not hit Cook instead of Defrost -- do not face-palm with salmonella hands -- do not fumble knife while burning and freezing fingers on partially overcooked, partially crystallized breasts of chicken. Do not.]
2. Mix together yogurt, spices, garlic, tomato, and [lemon juice preferably later? / almonds preferably now-ish?] in a medium bowl. Add chicken, turning to coat. Let stand at room temperature for 30 minutes. [Do not start the rice at this stage for good sync. Wait 'til the simmer stage.]
3. Heat butter in a skillet over medium heat. Cook onions until soft, stirring about 3 minutes or until lightly browned. [Frozen onions do not brown, and dried onions start brown and have to keep moving else they go black and do not come back.]
4. Add chicken and marinade mixture to pan and mix thoroughly. Stir in bay leaves and cloves, loose or in large tea-ballers. Toss on raisins [and almonds if not earlier].

   (Add a small amount of chicken broth during cooking if liquid evaporates.)

5. Cover and simmer over medium-low heat, stirring frequently, for about 20-30 minutes, or until chicken is done. Sprinkle sliced almonds over the top, and serve, recommended on Jasmine Tea Rice, So Nice, as above.

   (Extract/Discard/spit out whole spices.)

150 calories, 29% calories from fat, 5 g fat, 1 g saturated fat, 38 mg cholesterol, 238 sodium, 2 meat, 1/2 milk, 1 fat.

Comments

WORK IN PROGRESS; want more and fresher yogurt; sliver or crush or cook longer for softer almonds; sync timing/durations better such that rice reaches completion closer to done-time of korma.--Caryatid 15:19, 25 January 2011 (EST)

VARIANT Korma Chameleon MEAT PIE [WW: ? +points]

(First time pot pie, third time modded korma, 10/17/11)

Pie Pics

Servings: # meals: 4 individual serving ramekins, 1 standard size pie, and a spare casserole of remainder korma filling. [Next time will definitely want to half the recipe at least.]

Continuing to tweak my modded korma recipe. Alterations come from three sources:

1. online recipes from chefs of whom I approve (ex. I'm fond of Jamie Oliver and Alton Brown),
2. online recipes from legit Indian sources (aiming for pages that start with "I got this from my grandmother who got it from her grandmother..."), and
3. my fickle fancy and whimsical wants (examples, eww ginger, yay cinnamon).

Also took this excuse to visit the relocated and expanded "Little India" market in the neighborhood, and in addition to ghee and garam masala, purchased pre-made julab gamun and tandoori naan. Will someday make my own from scratch, but my rule is Only One Experiment at a Time.

Ingredients

Errata

• [I ignored the ginger listed in all the recipies 'cuz I don't like it and find it too spicy; and yes, I know curry, cayenne, and chili powders are spicy too, but... I am Woman; Hear me FICKLE.]

• [Recipes also recommended crushed red pepper flakes, but I didn't feel like it and didn't want to add any more heat, as I'm a Mild girl all the way. As it was, the pies were just kissing the top boundary of my comfortable tolerance.]

• [Some recipes recommended cumin, and I arbitrarily declared that a line too far.]

Instructions

1. Chop mango, tomato, chicken.
2. Mix together yogurt, garlic, nuts, fruits, spices, and tomato in a medium bowl. Add chicken, turning to coat. Let stand at room temperature for at least 30 minutes. [I actually marinaded for about an hour and a half, because I had the time and wanted the flavors to really meld.]
3. Heat ghee in a large pot over medium heat. Cook onions until soft, stirring about 3 minutes or until lightly browned. [Frozen onions do not brown, and dried onions start brown and have to keep moving else they go black and do not come back.] Add frozen mixed veg.
4. Add chicken and marinade mixture to pot and mix thoroughly. Add chicken broth and lemon juice.
5. Simmer over medium-low heat, stirring frequently, for about 20 minutes, or until chicken is at least mostly done.
6. Preheat oven to 425degF.
7. While filling simmers, fit large pie plate with a bottom crust, and cut mini crusts from the second to fill the ramekins. Tetris and smush bits as needed.
8. Fill pies. [This recipe left almost another big-pie worth as remainder; threw it in a casserole dish and put it away. I'll bake or stovetop cook it later for more traditional korma on rice.] Top crusts as directed. Put on cookie sheets for overflow and ease of extraction. Prep tinfoil for pie edges.
9. Bake for 30-50 minutes, rest for 10 mins. (10-15 mins in, foil the edges of the pies to keep them from over-browning). [Mini ramekins were totally ready at 30 mins; big pie came out golden-beautiful at 50.] Note: curry dyes the crust yellow, so color is not a perfect indicator of doneness -- confirmed with a meat thermometer for poultry-non-poisonous.
10. Since the oven was hot, I threw the naan in for a minute, pulled it out to brush with ghee, and back in for another minute. Delish.

Comments

WORK IN PROGRESS; Test subjects submit addition of potato as possible improvement; could be very good. I had considered alternatively adding basmati rice to the pie, either mixed in with the filling or in layers, but perhaps the potato would be better. I had initially thought it might be cool to make the crust(s) as naan, but I think wisely reconsidered, since naan is super pliant/chewy, which would have made cutting a slice of the pie unfeasible.--Caryatid 17:30, 18 October 2011 (EST)

TEMPLATE [WW: x points]

(XXX x/xx/xx)

Servings: xx

Xxx.

Ingredients

• xxx
• xxx

Instructions

1. xxx.
2. xxx.

Comments

xxx.--Caryatid 15:19, 25 January 2011 (EST)