FoodThings

Food anyone? Maybe a cookbook in the works? Who knows. Just go to the kitchen now and do these.

Sweet Orange BBQ Turkey and a side of Fresh Garden Veggies (with a Garlic Basil Buttermilk Dressing)

Brian Gerard : 07/13/2017 : FoodThings

Serves 2-4 depending how hungry everyone is.

Things You’re Gonna Need:

2/3 cup ketchup
1/4 cup orange juice (no pulp)
3 Tbsp snipped fresh cilantro… eww… not for me. I go with parsley, kids.
4 cloves of garlic, minced
1/4 tsp ground cumin
1/4 tsp black pepper
1 turkey breast tenderloin (about 1 pound), split in half horizontally; or 4 skinless, turkey breasts, skin removed

1/4 tsp. of sea salt
2 Tbsp of mayo
1 Tbsp of cider vinegar
1/3 cup of buttermilk
2 Tbsp. of fresh basil all snipped up.
Some tomatoes, thinly sliced
1 cup of thinly sliced cucumber

BBQ Turkey

Whatcha Gotta Do:

  1. In a wee little saucepan combine ketchup, orange juice, 2 tablespoons of the cilantro parsley, 2 cloves of the  garlic, cumin, and black pepper. Bring to boiling over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, for 5 minutes. Transfer 1/3 cup of the sauce to a small bowl and keep remaining sauce warm.
  2. Either grill or broil in the oven your turkey pieces. Cook for about 12 minutes per side (depending on thickness). With about 2 minutes left on the last side, brush on that 1/3 cup of BBQ sauce.
  3. Slice turkey and serve with remaining sauce. Garnish with remaining 1 tablespoon cilantro parsley.
  4. You are gonna put it on a plate with this (that you made earlier while the turkey was cooking – always read ahead!):
    1. Make a paste of the remaining garlic cloves by smushing them with the side of your knife.
    2. In a bowl, whisk the garlic with the mayo until smooooth.
    3. Whisk in the buttermilk.
    4. Stir in the basil.
    5. Pour the dressing over some tomatoes and cucumbers, arranged nicely on plates.

Eat it.

 

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Tofu Burgers with Zucchini and Sunflower Seeds

Brian Gerard : 07/11/2017 : FoodThings

Serves 4. And only 4, damnit.

Things You’re Gonna Need:

2 tsp of olive oil
1 great onion grated
1/4 lb of firm tofu… (yeah, they don’t sell it that way so about a third of the standard cube-blob)..grated
1/2 of a zucchini grated
2 garlic cloves…minced up
1/4 of tomato sauce or an 8 oz can of such
1/2 tsp of salt
1/4 tsp of freshly ground black pepper
1/4 cup of plain breadcrumbs
2 Tbsp of those same breadcrumbs because I couldn’t do the math to combine it with the above amount
2 Tbsp of sunflower seeds… no shells.
4 buns of whole-wheat or sprouted wheat or something healthy

Tofu Burger

Whatcha Gotta Do:

  1. Heat your oven up to 400° F.
  2. Grease up a cookie sheet with some non-stick spray.
  3. In a big skillet, heat up the oil over medium-high heat.
  4. Add the onions and cook for about 3 minutes.
  5. Add the grated tofu, the grated zucchini, and minced garlic. Cook until soft…about 5 minutes.
  6. Slop in the tomato sauce and add the salt and pepper. Let it get thick. About 4 minutes.
  7. Stir in ALL the breadcrumbs and sunflower seeds.
  8. Take off the heat and let it cool to room temperature.
  9. Make 4 patties… you know how to do that right? Put them on the cookie sheet and bake about 10 minutes on each side.
  10. Serve on the buns (I add a piece of gouda/basil cheese.).

Eat it.

 

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Tortilla and Jalapeño Soup with Chicken

Brian Gerard : 07/03/2017 : FoodThings

Serves about 7 and 3/4.

Things You’re Gonna Need:

2 Tbsp. of vegetable oil
1 sweeeeet onion, chopped up
2 jalapeño peppers, deseeded and diced… for giggle, rub your eyes while doing this
2 large garlic cloves, minced
2 tsp. of ground cumin
Some salt and some pepper
6 cups of broth, preferably chicken
4 corn tortillas, cut into little strips
1/4 cup fresh parsley… some folks use cilantro but I hate that stuff. Yuck.
1 roasted chicken from the supermarket, shred off about a pound of meat
1 cup of grits made in advance or 1/4 cup of uncooked (add 20 minutes to cooking time below)
Sour cream
Tortilla Chips

Tortilla Soup

Whatcha Gotta Do:

  1. Get a big pot and heat the two Tbsp of oil.
  2. Add in the onion, the jalapeños, the cumin, and the garlic. Season it with the pepper and the salt. Cover and cook for 5 minutes over medium heat.
  3. Pour in the broth and those tortilla strips, bringing to a boil and then simmer for 5 minutes.
  4. Add the parsley and pour it all in a blender (or use a stick blender one if you are all fancy-schmancy). Blend it all up, mama.
  5. Take your soup goop and add the chicken and grits. Heat on low for about 5 minutes. (Longer if you are using dry grits…about 20 min… maybe even add a quick boil.)
  6. Put it in bowls. Dollop on some sour cream and add chips.

Eat it.

 

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Quiche Me with Sweetness(Quiche with Sweet Taters as the Crust)

Brian Gerard : 06/21/2017 : FoodThings

Serves about…meh…6?

Things You’re Gonna Need:

1 Big Ass Sweet Potato
4 Slices of yummy bacon goodness
1/2 cup chopped green pepper
3 Tbsp. oh so finely chopped onion
1/2 cup of shredded (gnarly) cheddar cheese
2 oz of shredded (probably by you) gouda cheese… smoked is fine, dude
1 3/4 cups of egg or “egg product”…. like the Egg Beaters but we don’t condone violence
1/2 cup of fat-free milk
1/4 tsp. of hot pepper sauce (I used the beer -based stuff from here.)
Pretty parsley leaves for some art-deco

A Crust of Sweet Potatoes on this Quiche

Whatcha Gotta Do:

  1. Get a pie plate and spray it with some swell cooking oil.
  2. Heat oven to 325° F.
  3. Peel and slice your sweet potato (give thanks for it’s goodness while doing) and place it in baking dish. Toss in 2 Tbsp. of water and nuke for about 5 minutes. Make sure you cover it with plastic wrap… and pop a few holes in it. Let that cool when done.
  4. Take the sweet potato and arrange it in the bottom and up the sides of the pie plate (like you are making a pie, duh). It’s okay and good to overlap.
  5. Sprinkle on the bacon you crisped up earlier (What? You didn’t? Go cook 4 pieces until crunchy and then crumble. This is why we read the whole recipe ahead of time.)
  6. Throw on the green pepper and onion. Top with the cheesy goodness.
  7. Whisk together the egg stuff, milk, and hot pepper sauce.
  8. Pour it over your veggies and cheese in the pie plate.
  9. Bake it in the oven for around 45-50 minutes. Stick it with a knife or toothpick and if nothing attaches itself, you are done!
  10. Cool for 10 minutes (on a wire rack if you have one).
  11. Slice it up. Decorate with the pretty parsley.

Eat it.

 

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Pork Tenderloin with Apricot and Chipotle Sauce (and Zucchini)

Brian Gerard : 06/21/2017 : FoodThings

Serves about 4-ish.

Things You’re Gonna Need:

1-lb. Pork Tenderloin
2 cloves of chopped garlic
3 green onions
2 Tbsp. of Apricot preserves (jam will do)
2 tsp. of soy sauce
2 tsp. of finely chopped (this means you chop) chipotle peppers in adobo sauce
2 medium zucchini
1 Tbsp. olive oil
A smidge of salt
A smidge of pepper
2 Tbsp. of snipped (get those scissors going) parsley

Pork with Apricot and Ancho Chili Sauce

Whatcha Gotta Do:

  1. Slice up those green onions. Separate the white parts from the green parts.
  2. In a small bowl, mix together the white parts of the onions along with the apricot preserves, the soy sauce, and the chipotle pepper. Nuke that mixture from 30-60 seconds until it is warm and smells yummy.
  3. Chop the ends off your zucchini (hey, now). Cut lengthwise into a bunch of fun-size pieces. Brush with olive oil and sprinkle on some salt and pepper.
  4. Now go fire up a grill or preheat your oven to 350°F. Trim your tenderloin and poke the pieces of garlic into it. (You may need to push them in with a knife.) You need to get the pork to about 145°F so on the grill this takes about 25 minutes (use indirect heat if you don’t want it crispy) and about 50 minutes in the oven.
  5. With about 5 to 10 minutes left, brush on about 2 Tbsp. of apricot-chipotle sauce you made.
  6. With about 10 minutes left, toss the zucchini onto the grill or into the oven.
  7. Let the pork rest for 5 minutes and then slice.
  8. Plate some slices of pork with a few “spears of zucchini. Pour on some of the remaining apricot sauce. Sprinkle with the green onion pieces and parsley.

Eat it.

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