Archive for the 'recipes' Category

Fave new chocolate!

Wednesday, February 27th, 2008

I wanted to write about how pleasantly surprised I was about Lindt Excellence Intense Pear Dark Chocolate. I kept seeing it in the store and finally bought it. Wow! It’s just soooo good! Lindt dark chocolate is just always amazing.

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Linked by The Beat! Plus – Veg. Shepherd’s pie

Thursday, December 6th, 2007

This blog was linked by the excellent comics and pop culture site The Beat today. If you haven’t checked The Beat out yet please do! In other news I made my first Shepherd’s pie which is perfect for the winter time.

It also happened to be my first time making mashed potatoes from scratch. Luckily it was a success. Here’s the recipe, I used Morningstar Farms Meal Starters Grillers Recipe Crumbles for the meat part.

Veggie Shepherd’s Pie aka Shepherdess Pie (serves 3-4)

Ingredients
• 3 tablespoons olive (or vegetable) oil
• 2 stalks celery, cut into small dice, about 1/2 cup
• 1 medium onion, peeled and cut into small dice, about 1 cup
• 4 small carrots, peeled and cut into small dice, about 1 cup
• chopped mushrooms could be a good optional addition
• salt and garlic salt
• 1 bag Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™ (or other ground beef substitute or cooked ground beef )
• 1 8oz can tomato sauce

Potato Topping:
• 6 Idaho Potatoes peeled and cut into large pieces
• 1/2 cup milk (or chicken or veggie broth)
• 2 tablespoons butter or margarine

DIRECTIONS:
1 Place the potatoes in a large pot and cover with cold water. Boil the potatoes until fork tender. Drain the water and mash the potatoes until free of lumps. Add the butter and milk or broth. Season with salt and pepper to taste. Cover and set aside.

2 Preheat the oven to 350o.

3 Heat a large pot over medium high heat. Add the oil and celery, onion, carrots and garlic salt. Cook the vegetables until softened, approximately 5 minutes. Add frozen veggie crumble and stir until cooked. Add tomato sauce. Stir to blend while cooking for approximately 5 minutes until the vegetables are tender and the liquid has evaporated.

4 Spread the crumble and vegetable mixture in the bottom of a 3-quart casserole. Spread the mashed potatoes over the meat mixture in the casserole. Place the Shepherd’s Pie in the preheated oven to heat through and brown for approximately 15 minutes, or place under the broiler just to glaze the top.

Pumpkin soup recipe

Thursday, November 29th, 2007

My Dad gave me this excellent Mexican Pumpkin Soup recipe. It involves some prep and handling peppers (use gloves, don’t inhale them when you’re roasting them, you will need a blender) but the results are worth it! It’s actually not too spicy at all as Ancho peppers are mild, so fear not!

1 dried Ancho pepper
1 onion
1 can pumpkin
1 48 oz can of chicken stock
1 cup white wine (cooking wine is OK) or rose
some butter or margarine

Roast the pepper on the stove, after removing the seeds and membranes. Roast both sides of the chile pepper, then place it in a bowl with some boiling water. About 1/2 cup should work. Let it sit in the water for 1/2 hour, then place the
water and chile in a blender and whirr. Chop the onion, and saute it in a
soup pot in some butter or shortening. Add pumpkin and saute it until it’s dry. Add the blended chile pepper/water mixture, and saute until it gets almost dry, deglase the pan with some wine (white or rose) – about 1 cup. Then add about 1 large can (48 oz) of chicken stock, and turn the heat down. You can add a grated carrot for extra color and substance. Simmer for about 1/2 hour. Serve with croutons and some sour cream, or tofu sour cream.