Archive for the ‘Food’ Category


I’ve debated putting my chili recipe up, because in a lot of ways chili is chili is chili.  However I think I’ve struck a great balance of spice and a hearty base from which to add too.  This recipe feeds me 7 hearty dinners.  I typically bake up some cornbread and have a small baked potato to complete the dish.

The other advantage of this dish is that i cook a vegetarian portion as well as one with meat.  If I’m cooking for myself I simply add the two together, however it allows you to cater for both.

Base Ingredients:

Olive oil

Green lentils (1cup)

Red kidney beans (15oz can)

Black Beans (15oz can)

Crushed tomatoes (32oz can)

Yellow onion (1)

Garlic (5 cloves)

 1lb chicken diced

1lb turkey ground

Spice Ingredients:

Red bell pepper (1)

Anaheim Chili (1)

Jalapeno (2)

Chili powder (to taste)

Cumin pepper (to taste)

Additions: Celery, carrots, potatoes, sausage, beef, tofu, cheese, green onion, etc.


Dice up all the vegetables and cut the chicken into small pieces.  Use a large pot and a large frying and pan and simulateously cook two parts of the chili.  Dribble olive oil in the bottom of both pans.  In the frying pan cook the onions and garlic for 3-5 minutes at medium-high heat.  Next add about 10oz of the crushed tomatoes to the pan in addition to 1 cup of water and the lentils. 

In the pot throw in the chicken, turkey and remaining crushed tomatoes.  Next throw all peppers in splitting them between the two pots.  Cover them both, occasionally stirring for 10 minutes.

Add half the beans to each pot as well as about 1tsp of both chili powder and cumin to each mix (so 2tsp of cumin and 2 of chili powder.  More can be added at the end).  Now let both pots sit on low-medium heat for 30 minutes.

The lentils may not completely cook in the 30 minutes; nonetheless, after thirty minutes turn off the stove and combine the pan into the large pot.  Cover the pot and let sit for another ½ hour letting the flavors mix and allowing the lentils to cook through.



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Colorful Cauliflower

I’m still working out how to get my hands on seeds for these puppies.  Cause they’d definitely provide some awesome options.


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Good recipe from a magazine.  I’m working to think up ways to make it more bold.

2 large russet potataoes

3 egg yolks

1/2 tsp salt

1/2 cup fresh basil

1&1/4 cups flour (maybe more)

2 tbs olive oil

1 yellow onion

2 cups cremini mushrooms

1/4 cup parmesan

Skin and boil the potatoes.  Mash the potatoes into a smooth consistency with minimal lumps. In a large bowl add in the egg yolks, salt, 1/3 cup basil and 1 cup of flower.  Next Knead the dough adding flour until you reach a bread consistency, not sticky.  Transfer dough to a flowered surface and flatten/roll into a 3/4″ thick sheet.  Sprinkle with flower.  Cut into 1/2″ by 1/2″ squares.

Separately heat up a skillet with 1tbs olive oil.  Dice the onion and slice the mushrooms.  When the skillet is hot add the onion, 5 minutes later add the mushrooms and cook for an additional 10 minutes on medium heat.

While the onions and mushrooms cook, boil a large pot of water.  Add the gnocchi and cook for 3-5 minutes, until the dumplings rise to the surface.  Use a slotted spoon to drain off water and place finished gnocchi in a bowl (I did three batches, just to be sure the pieces wouldn’t stick together).  In the bowl toss the gnocchi with 1tbs olive oil, remaining basil, and a pinch of salt.

Add the two parts together and sprinkle on the Parmesan.

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Cilantro Gimlet

Quite possibly the best drink I’ve ever had.  It is amazing.  Introduced to this drink at Radio on 13th street in Oakland, CA.

.5 oz simple syrup (can make with sugar and water)

1/2 lime

10 cilantro leaves

1.5 oz vodka

splash club soda


To make simple syrup simply heat up 1 part water, and then add about 0.75 parts sugar.  Get the water near boiling temp and just stir in the sugar until it has dissolved completely and then let cool.

Pour the simple syrup into a cup and add the juice of 1/2 of a lime.  Tear 10 cilantro leaves into the mixture and use a spoon to mash the cilantro leaves. Do this for a solid two minutes, you really want to get the cilantro flavor out of the leaves.

Next add the vodka, and pour the mixture into a shaker with a few ice cubes.  Shake.  Pour the drink through a fine strainer onto an ice cube and enjoy with a splash of club soda if you’d like.

Serve as is, or add a cilantro leaf or lime wedge.

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Jalapeno Poppers

So, these puppies are a good party appetizer .  I’m still trying to figure out how to make them great.  It does take a good amount of time because you have to individually make each one.



Sausage (I use a mild or sweet variety)

oz Cream Cheese

package Bacon


For every 4 Jalapeno’s you’ll need 1 sausage, 4 slices of bacon, and a scoop of creamcheese…and this will give you 8 poppers.

Cook up ground sausage, or dice up sausages and then fry them on the stove.  While the sausage is browning, slice jalapenos in half lengthwise.  Scoop out and toss the seeds.

When the sausage has cooked, take it off the heat, and mix sausage with cream cheese.  Try your best to strain the sausage before mixing with the cream cheese. When the cream cheese and sausage are well blended cut bacon slices in half.

Lastly stuff the sausage/cream cheese into the jalapeno, then wrap with 1/2 bacon slice, and skewer together with a tooth pick.  Cook for 20 minutes at 400.

Let cool for 5-10 minutes, but eat before they get cold.

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Not the best photo or presentation, probably cause I was ready to dig in for seconds

So I thought I was the first person to make a Sweet Potato Enchilada, turns out I’m not according to google, but I claim to be the first person to make it a California Enchilada.

So the first stage follows the Sweet Potato Burrito recipe exactly.  You’ll be making the exact same base.

Ingredients: in addition to Sweet Potato Burrito Ingredients

1 (28oz) Can of either red or green Enchilada Sauce

corn tortilla package (at least 12, around 6″ diam)

1 small sweet potato (not the same (orange) variety as in the base, a yellow one)

1 avocado

grated cheese (as much or as little as you want)


olives, canned corn, sour cream, diced tomato, etc.

Cook the base for the sweet potato burrito.  Preheat oven to 350.

Next open the enchilada sauce up and pour enough to cover the bottom of a glass baking dish.  Dip a tortilla in the can, and completely cover the tortilla in sauce (its messy).  Fill tortilla with sweet potato base and sprinkle on some cheese roll it up as best you can and place in pan, repeat filling up pans as best you can.  When you’ve filled up all your pans or run out of materials pour the remainder of sauce on top and sprinkle with any extra cheese.  Cook for 25ish minutes, or until the cheese is cooking and the sauce is bubbling.

Ready for the oven

While this is cooking cut up the yellow sweet potato into fry sized pieces.  On med-high heat fry the potato in some olive oil (about 2 or 3 tbs) until golden/burned on most sides.  When your enchiladas are done try to resist eating them immediately, let them set.  When ready top with your sweet potato fries, some sliced avocado and any other additions you may have.

Leftovers: Enchiladas store great in the fridge for a few days.  I typically have extra sweet potato base, but I just make a sweet potato burrito, or tacos, or fry it in the morning for as a potato cake with eggs.

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Peanut Butter Cookies

Cause peanut butter is delicious.  Makes about 30 cookies.


1 cup shortening (could also use butter)

1 cup peanut butter (I use chunky)

1 cup white sugar

1 cup brown sugar packed

2 eggs

2 ½ cups flour

½ tsp salt

1 tsp baking powder

1 ½ tsp baking soda


I’ve added honey, cinnamon, vanilla to this mix, either all, or just one.  It’s great without, but if you make a double batch think about mixing in something extra halfway through baking.

Preheat the oven to 350.  Just mix together the ingredients in order listed (mix the salt, baking powder/soda into the flour to get a better mix).  The end cookie dough will be crumbly.

Grab a scoop of the dough and form into a ball about the size of a golf ball.  Then use a fork and press down in two directions.  Cook in oven until the edges and ridges on the tops start to golden about 10-13 minutes.

They’re “fragile” cookies so either let them sit on the trays before moving them, or just be careful when transferring them…or do whatever, you’ll still have delicious crumbs.






Fridge & Freezer: You can refrigerate/freeze the dough. When I do this I pre roll the dough into balls.  I’ve only had the self control to let them sit in the freezer for a week, but I would imagine you could leave the dough in for a lot longer.  Definitely let the dough thaw for a little, and might have to add about 20% to the cook time if they are still cold when you put them in the oven.

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