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Below are the 20 most recent journal entries recorded in Lazy Cooks' LiveJournal:

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Sunday, June 10th, 2007
10:26 am
[metawidget]
Scottish-ish shortbread
About 5 minutes prep, 30-35 mins baking.
Adapted from The Joy of Cooking

Preheat oven to 325°

1 cup semi-salted butter
2 cups unbleached white or rice flour (or a combination of both)
1/4 cup sugar

1. Place butter in medium bowl, cream by squeezing with hands until creamy.
2. Add flour and sugar, mix with hands
3. Press well-mixed dough into 9" square pan
4. Poke dough with fork, about one poke per inch or so.
5. Bake at 325°F for 30-35 minutes, until golden brown.
6. Remove from oven, let sit for a couple of minutes, cut while hot.

For fancier but not much more complicated results, add something to step 2: a tablespoon or two of lemon rind or lavender works well.
Monday, January 22nd, 2007
5:53 pm
[ivymcallister]
Pork Burrito Bowls

Mondays and Thursdays are usually crock pot days. This means that on Monday and Thursday mornings, I decide what we're going to eat for the next couple days and fill the crock pot accordingly. Today, I'm making slow-cooked Pork Burrito Bowls.

It's really quite ridiculously easy. I forget where the recipe came from because I've modified it over time so that it's a bit less bland and inoffensive, as cookbook recipes often fear offending some random reader's delicate palate and so tend to err on the side of excessive caution where variety of ingredients and seasonings are concerned.

Slow-Cooked Pork Burrito Bowls.Collapse )
Tuesday, January 16th, 2007
2:09 pm
[talisker]
[Recipe] Chicken and red lentil curry
2 tbsp Sunflower Oil
2 onions, finely sliced
2 tsp cumin/coriander powder
1 tsp turmeric
1 tsp chilli powder
1 tsp whole cumin seeds
2 tbsp tomato paste
1 pack (500g) mini chicken fillets
500ml chicken stock
175g dried red lentils
6 tbsp greek-style yogurt

Instructions

Heat oil in a large pan and fry the cumin seeds until they start to pop. Add onion. Cook over gentle heat, stirring occasionally, until softened. Mix all the remaining spices and tomato paste into a paste. Dilute slightly with 1 tbsp of the chicken stock add to pot. Cook for 1-2 minutes more.

And the chicken, and cook for 2-3 minutes each side until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 minutes, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.

Stir in the yogurt and cover, then simmer for a further 5 minutes.

Spoon the curry into individual bowls over steamed basmati rice.
Tuesday, November 14th, 2006
6:02 pm
[talisker]
[Recipe] Onion soup


Ingredients

1kg onions, cut into slices
2 pints beef stock
1 cup white wine
1 tsp sugar
olive oil
mozarella or gruyere cheese
crusty bread

Prep

In a large pot on high heat, add oil, onions and sugar and sautee for 5 minutes (until the edges of the onions start to blacken a bit). Reduce to minimum heat and let simmer for 30 minutes, stirring occasionally.

After that time, you'll be left with nicely browned onions and a good coating of flavour on the bottom of the pan. Deglaze gently with the white wine and add the beef stock. Let simmer for 1 hour.

Toast some crusty bread to make large croutons. Distribute soup into over-proof bowls. Top with croutons and cheese and broil until the cheese is golden.

Serve immediately.


Current Mood: hungry
Monday, October 16th, 2006
12:18 am
[asis_slave]
Bisquick type mixes
Read more...Collapse )
Tuesday, April 4th, 2006
9:56 am
[kendokamel]
I've learned my lesson...
I've been keeping instant oatmeal and PopTarts in my cupboard at work, since I can't really stomach anything right when I get up, but don't want to go all the way to lunch without food.

However, since I'd enjoyed a certain supermarket's house brand of various foods, I figured I would get their chocolate frosted brand of toaster pastries, and it would be just as good.

NOT SO!!!!

I feel so disillusioned...
Thursday, January 19th, 2006
11:26 pm
[linguafranca]
Creamed Chicken Over Biscuits
This recipe came from my mom. My lazy-ass adjustments are in parentheses.

6 Tbsp. butter
6 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 c. chicken broth (or 2 chicken bouillion cubes stirred into 1 1/2 c. water)
1 c. half and half or evaporated milk (I use regular 2% and it's plenty rich for me)
2 c. cubed cooked chicken (canned chicken makes this recipe super easy)
Refrigerated biscuits of your choice

Melt butter, blend in flour, salt, and pepper. Cook over low heat until smooth and bubbly. Remove from heat and stir in broth and cream. Bring to a boil and boil for one minute, stirring constantly. Stir in chicken. Serve over hot biscuits. Stuff yourself silly.

Time: I've never timed myself, but probably no more than fifteen minutes.
Wednesday, January 4th, 2006
2:41 pm
[linguafranca]
Anyone have a reliable blondie recipe? The one I have from the BH&G Cookbook comes out different every time, and I can't figure out for the life of me why.
Thursday, December 15th, 2005
10:53 am
[kendokamel]
PBS
For lunch, today, I shall be dining on what I like to call a PBS - Peanut Butter and S'more sandwich!


Crunchy peanut butter
Nutella
Marshmallow fluff

Spread 'em on some bread, et, voila!
Wednesday, November 23rd, 2005
6:29 pm
[kendokamel]
Baker's Confession:
I like to eat sweetened condensed milk right out of the can.
Sunday, October 16th, 2005
10:35 am
[kendokamel]
Is it just me...
...or does Rachel Ray have too many television shows?
Tuesday, September 20th, 2005
9:49 pm
[kendokamel]
Freaky Franks
Looking for some new recipe ideas?

The Sneeze has them!

Current Mood: amused
Sunday, September 18th, 2005
10:47 am
[kendokamel]
Amateur Gourmet Survivor II: Round One
I'm participating in a cooking contest of sorts. It's the ultimate in reality TV meets blogging. It's Survivor meets Iron Chef meets Livejournal.

It's... the Amateur Gourmet Survivor II (Round 1: Po'boys)!

The four of us contestants were narrowed down using a scavenger hunt (which you can also find on the Amateur Gourmet's website, and were then paired up with "celebrity food bloggers" who would serve as our coaches, as well as host our entries on their sites.

You can read my (and some rather nice comments by my coach/celebrity food blogging host) at David Lebovitz's website.

Then, of course, I'd encourage you to click on the "vote" link and VOTE FOR ME, because all the money goes to the Red Cross. (And David has announced that the person who donates/votes the most will get an autographed copy of his book, The Great Book of Chocolate - you know, the one I tried to eat during the scavenger hunt!)

So, dear friends, your mission is clear: Go, laugh, and then VOTE!


We now return you to your regularly scheduled programming!
Monday, August 8th, 2005
12:17 pm
[talisker]
Meat cooking temperature guide




POULTRY Cooking Temperatures and Times
Oven Cooked Approximate Cooking Time
Type Temp. Weight Unstuffed Stuffed
Chicken 350°F 2 1/2-3 lbs
3-4 lbs
4-6 lbs
1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs
1 1/2-1 3/4 hrs
1 3/4-24 hrs
2-2 1/4hrs
Turkey, whole




Breast, half
Breast, whole
Breast, whole
Drumsticks
Thighs
Wings
325°F 8-12 lbs
12-14 lbs
14-18 lbs
18-20 lbs
20-24 lbs
2-3 lbs
4-6 lbs
6-8 lbs
3/4-1 lb
3/4-1 lb
6-8 oz
2 3/4-3 hrs
3-3 3/4 hrs
3 3/4-4 1/4 hrs
4 1/4-4 1/2 hrs
4 1/2-5 hrs
50-60 min
1 1/2-1 1/4 hrs
2 1/4-3 1/4 hrs
2-2 1/4 hrs
1 3/4-2 hrs
1 3/4-2 1/4 hrs
3-3 1/2 hrs
3 1/2-4 hrs
4-4 1/4 hrs
4 1/4-4 3/4 hrs
4 3/4-5 1/2 hrs
Duck 350°F 4-5 lbs 2-2 1/2 hrs 2 1/2-2 3/4 hrs


BEEF Cooking Temperatures and Times
Oven Baked Approximate Cooking Time (Minutes per pound)
Cut Oven
Temp.
Weight Rare
(140°F)
Med-rare
(145°F)
Medium
(160°F)
Med-well
(165°F)
Well
(170°F)
Standing rib (ribs 6-7 inches long) 300-325°F 6-8 lbs 23-25 min 24-28 min 27-30 min 28-34 min 32-35 min
Rib roast
(chine bone removed)
350°F 4-6 lbs
6-8 lbs
18-22 min
15-18 min
22-26 min
18-22 min
28-34 min
22-28 min
34-36 min
28-30 min
36-38 min
30-32 min
Rib eye roast 350°F 4-6 lbs 18-20 min 20-22 min 20-24 min 22-24 min 22-26 min
Eye round roast 325°F 2-3 lbs 35-38 min 35-45 min 45-53 min 45-60 min 55-68 min
Round tip roast 325°F 3-4 lbs
6-8 lbs
28-30 min
16-18 min
30-35 min
18-20 min
38-45 min
23-25 min
45-48 min
25-28 min
48-50 min
28-30 min
Sirloin tip 300-325°F 3 1/2-4 lbs 35 min 36 min 38 min 39 min 40 min
Rolled rib 300-325°F 5-7 lbs 32 min 35 min 38 min 43 min 48 min
Rolled rump 300-325°F 4-6 lbs 25 min 26 min 28 min 29 min 30 min
Whole tenderloin 425°F 4-5 lbs 45-60 min total 50-60 min total 60-70 min total    
Half tenderloin 425°F 2-3 lbs   35-40 min total 45-50 min total    
Meatloaf 350°F 1 1/2 lb     1 1/4 hr total    


LAMB Cooking Temperatures and Times
Oven cooked at 325°F   Approximate Cooking Time (Minutes per pound)
Cut Weight Med-Rare
(145°F)
Medium
(160°F)
Well Done
(170°F)
Whole leg 5-7 lbs
7-9 lbs
15-20 min
20-25 min
20-25 min
25-30 min
25-30 min
30-35 min
Leg shank half 3-4 lbs 25-30 min 30-40 min 35-45 min
Leg sirloin half 3-4 lbs 25 min 35 min 45 min
Leg roast (boneless) 4-7 lbs 20 min 25 min 30 min
Rib roast or rack
(cook at 375°F)
1 1/2-2 1/2 lbs 30 min 35 min 40 min
Crown roast, unstuffed
(cook at 375°F)
2-3 lbs 25 min 30 min 35 min
Shoulder roast 4-6 lbs 20 min 25 min 30 min
Shoulder roast (boneless) 3 1/2-6 lbs 35 min 40 min 45 min


PORK Cooking Temperatures and Times
Oven cooked at 350°F
 Cut Weight Meat Thermometer
Reading
Approximate Cooking Time
(Minutes per pound)
Fresh pork Crown roast
Center loin roast (with bone)
Boneless top loin roast
Blade loin or sirloin
Rolled loin
Whole leg (fresh ham - bone-in)
Whole leg (fresh ham, rolled)
Half leg (bone-in)
Leg half, shank or butt portion
Boston butt
Boston shoulder
Tenderloin (roast at 425°-450°F)
Picnic shoulder
Rolled picnic shoulder
Cushion style shoulder
Spare ribs
6-10 lbs
3-5 lbs
2-4 lbs
3-4 lb
3-5 lb
12-16 lbs
10-14 lbs
5-8 lbs
3-4 lbs
3-6 lbs
4-6 lbs
1/2-1 1/2 lbs
5-8 lbs
3-5 lbs
3-5 lbs
3 lbs
160°F
160°F
160°F
170°F
170°F
170°F
170°F
170°F
160°-170°F
160°-170°F
170°F
160°F
170°F
170°F
170°F
Well done
20 min
20 min
20 min
40-45 min
35-40 min
22-26 min
24-28 min
35-40 min
40 min
45 min
40-45 min
25-35 min total
30-35 min
35-40 min
30-35 min
1 1/2-2 1/2 hrs total
Cured and smoked Arm picnic shoulder (bone-in)
Shoulder boneless roll
5-8 min
2-3 min
170°F
170°F
30 min
35-45 min
Ham - Smoked, cook before eating
Half ham - bone-in
Whole ham
Whole ham
5-7 lbs
10-14 lbs
14-16 lbs
160°F
160°F
160°F
25-30 min
18-20 min
15-18 min
Ham - Smoked fully cooked pork
(heat at 325°F)
Half ham - bone-in
Half ham - boneless
Whole ham - bone-in
Whole ham - boneless
Whole ham - boneless
5-7 lbs
3-4 lbs
12-14 lbs
6-8 lbs
14-16 lbs
140°F
140°F
140°F
140°F
140°F
18-20 min
25-30 min
15 min
10-12 min
5-7 min


Current Mood: hungry
11:47 am
[talisker]
Wine suggestion guide
  Red White Ros Sparkling
Appetizers   Chenin Blanc
Riesling
Sauvignon Blanc
White Grenache
White Zinfandel
Blanc de Noir
Brut
Extra Dry
Spumante
Champagne
BBQ & Marinated Poultry Zinfandel
Petit Sirah
Beaujolais
     
Beef Cabernet Sauvignon
Merlot
Zinfandel
     
Caviar   Pinot Blanc   Blanc de Noir
Brut
Extra Dry
Spumante
Champagne
Cheese (Mild)   Chenin Blanc
GewBlanc
S
White Grenache
White Zinfandel
Blanc de Noir
Brut
Extra Dry
Spumante
Champagne
Cheese (Strong) Cabernet Sauvignon
Merlot
Pinot Noir
Zinfandel
Chardonnay   Blanc de Noir
Brut
Extra Dry
Champagne
Desserts   Gew White Zinfandel Spumante
Game Birds/Veal Beaujolais
Merlot
Zinfandel
     
Ham Beaujolais
Zinfandel
Pinot Noir
GewChenin Blanc
White Zinfandel  
Lamb Cabernet Sauvignon
Merlot
Pinot Noir
Zinfandel
  White Zinfandel  
Pasta Cabernet Sauvignon
Merlot
Zinfandel
Sauvignon Blanc
Chablis
Pinot Grigio
Riesling
   
Pork Pinot Noir
Zinfandel
Chardonnay
Gew
White Grenache  
Poultry Pinot Noir
Burgundy
Chardonnay
Chenin Blanc
Riesling
Sauvignon Blanc
White Zinfandel  
Seafood (Heavy) Merlot
Pinot Noir
Burgundy
Chardonnay
S
White Grenache
White Zinfandel
 
Seafood (Light)   Chardonnay
GewBlanc
White Grenache
White Zinfandel
 
Shellfish   Chardonnay
Chenin Blanc
Riesling
Sauvignon Blanc
S
Chablis
  Extra Dry
Smoked, Marinated or BBQ Beef Cabernet Sauvignon
Merlot
Zinfandel
     
Tomato & Highly Seasoned Sauces Cabernet Sauvignon
Merlot
Zinfandel
     


Current Mood: accomplished
Thursday, July 14th, 2005
9:50 pm
[kendokamel]
Poor man's bruschetta
Three finely chopped small tomatoes
One half of small onion, finely chopped
Basil, lemon basil, purple basil... whatever basil you have growing on the balcony!
Toast
Olive oil


Mix the chopped tomatoes and onion in a bowl, and snip the basil into it.

Cut toast into quarters and arrange on a plate, along with whole leaves of basil, and drizzle with olive oil.

Spoon mixture onto each piece and serve!
Monday, June 6th, 2005
7:20 pm
[the_good_crazy]
If I have a recipe that calls for olive oil, but all I have is canola, will using that make it taste all nasty and gross?
Monday, May 16th, 2005
7:47 pm
[kendokamel]
Bread pudding
Rip up some bread and put it in a baking dish.

Beat 2-4 eggs (depending upon the size of said baking dish) and sugar, and add enough milk to allow the entire mixture to cover the bread when poured over it.

Bake in the oven (at around 350 or so) for 30-45 minutes, and presto!

Tasty bread pudding!
Saturday, May 14th, 2005
7:26 pm
[emily25069]
Freezing mashed potatoes
I have almost an entire bag of potatoes that I dont want to go to waste.

I was wondering if I could boil them and mash them and stick them in the freezer.. If I can, should I add the milk and butter before I freeze them, or wait until they are thawed and I am going to cook them?

Another option would be to shred them and freeze them for hash browns, which is fine, but it might be nice to have some convenient mashed potatoes hanging around.
Sunday, April 24th, 2005
1:17 pm
[beerwulf]
Even Lazier Pasta
So pasta is dead easy, right? Sure, but you can save on dishes too:

- Take a tin of condensed tomato soup (425g), dump it in a pot. To make soup, you generally add a full can of water, but we'll only add half a can.
- Throw in a bowl of raw pasta. Bring it to a gentle simmer and don't forget to keep stirring. (No salt or oil necessary.)
- When the pasta's about done, throw in about a third of a jar (~170g) of whatever chunky pasta sauce you have and stir it through, giving it some time to heat up. Add some extra spices if you want.
- It's still too 'soupy' for my likes (it needed to be to cook the pasta), so stir in a heaped dessert-spoon or so of plain flour to thicken it up a bit (but watch for lumps).

Done. Pour it straight from the pot into your bowl. Can serve 2, but if you're a guts like me, you'll have both bowls for yourself.
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