This one is super easy! I was on a deadline...I had gotten home a bit late and had nothing defrosted. Mission: cook a quick, yummy dinner in limited time! I took some frozen chicken thighs out of the freezer and went.
3-4 chicken thighs or breasts (fresh or somewhat defrosted)
1 box Near East brand Spanish Rice
Olive Oil, about 2 tablespoons
Onions -- some fresh chopped or dehydrated
Water, or chicken broth
Preheat oven to 375*
In a casserole dish, pour rice into the bottom; add olive oil (about 2 tablespoons)
Add about 1/2 cup of water/chicken broth. Put chicken on top of rice and sprinkle the onions and spice packet from the rice to the mix. Put in oven for about an hour, or until chicken is tender and cooked throughout. You can cover the dish with foil after about 30 min if the rice starts to get crunchy.
Enjoy!
~The Nonconformist Cook
Friday, November 11, 2011
Fall chili
I usually throw some sort of meat in my chili, but recently, there was a chili cook off at work, and I decided to make a vegetarian entry since I know a lot of "veggie" folks and figured I'd give them another option. This turned out awesome and it's a great fall recipe. Have a squash lying around that you don't know what to do with? Peel it, cube it, toss it in!
Black-bean butternut squash chili:
1 medium to large butternut squash -- peel, cut into cubes.
2 cans black beans (I used one whole can plus the liquid, and rinsed and drained the other can)
1 medium yellow onion, chopped
3-4 cloves of garlic, chopped
Diced tomatoes. I used a box of Pomi diced tomatoes -- bigger than an average can. I believe it was about 15 oz.
1 whole jalapeno, diced with seeds (more if you want more of a spicy kick)
Spices: cumin, chili powder, garlic powder, onion powder, basil, kosher salt to taste.
If the chili is too thick, you can add some water or vegetable broth.
Add all ingredients into the crockpot, stir. Cook on low for 3-4 hours until squash is tender, but not smooshy. Serve with some shredded cheddar cheese, sour cream, and scallions!
Enjoy!
~The Nonconformist Cook
Black-bean butternut squash chili:
1 medium to large butternut squash -- peel, cut into cubes.
2 cans black beans (I used one whole can plus the liquid, and rinsed and drained the other can)
1 medium yellow onion, chopped
3-4 cloves of garlic, chopped
Diced tomatoes. I used a box of Pomi diced tomatoes -- bigger than an average can. I believe it was about 15 oz.
1 whole jalapeno, diced with seeds (more if you want more of a spicy kick)
Spices: cumin, chili powder, garlic powder, onion powder, basil, kosher salt to taste.
If the chili is too thick, you can add some water or vegetable broth.
Add all ingredients into the crockpot, stir. Cook on low for 3-4 hours until squash is tender, but not smooshy. Serve with some shredded cheddar cheese, sour cream, and scallions!
Enjoy!
~The Nonconformist Cook
Friday, June 10, 2011
Vampire Pasta -- with a bite!
I saw a recipe in a magazine for a pasta dish that looked easy enough to make. Trouble is, the magazine was at my local nail salon. So, not that I use recipes much anyways, I got the basic idea and made my own adaptation.
Spaghetti noodles (approx. 1 lb = 1 box)
Olive oil. About 1/4 cup.
Garlic. 3-4 cloves, thinly sliced
Fresh parsley, finely chopped. To taste.
Black pepper, garlic salt, crushed red peppers to taste
Optional: Parmesan cheese, finely shredded
Boil pasta by instructions, to al dente (not too soft, not too hard)
While pasta is boiling, add olive oil to a skillet over medium heat. Add garlic slivers and crushed red peppers. Saute until garlic is slightly browned, reduce heat to medium low.
Drain pasta; reserve approx. 1 cup of the water.
Add the cup of water to the sauce and simmer for a few minutes. Add pasta. Toss pasta to coat. Add Parsley and garlic salt and pepper. Cook until most of the water is absorbed, 3-5 minutes. Serve immediately. Sprinkle with cheese.
If you add a lot of crushed red peppers, prepare for a bite; it infuses with the garlic and olive oil. You might just end up licking your bowl!
Enjoy!
~The Nonconformist Cook
Spaghetti noodles (approx. 1 lb = 1 box)
Olive oil. About 1/4 cup.
Garlic. 3-4 cloves, thinly sliced
Fresh parsley, finely chopped. To taste.
Black pepper, garlic salt, crushed red peppers to taste
Optional: Parmesan cheese, finely shredded
Boil pasta by instructions, to al dente (not too soft, not too hard)
While pasta is boiling, add olive oil to a skillet over medium heat. Add garlic slivers and crushed red peppers. Saute until garlic is slightly browned, reduce heat to medium low.
Drain pasta; reserve approx. 1 cup of the water.
Add the cup of water to the sauce and simmer for a few minutes. Add pasta. Toss pasta to coat. Add Parsley and garlic salt and pepper. Cook until most of the water is absorbed, 3-5 minutes. Serve immediately. Sprinkle with cheese.
If you add a lot of crushed red peppers, prepare for a bite; it infuses with the garlic and olive oil. You might just end up licking your bowl!
Enjoy!
~The Nonconformist Cook
Wednesday, May 25, 2011
Mexican Pasta?
Mexican is one type of food. Pasta is usually associated with Italian food. I got crazy tonight, and mixed them! I will call it: Mexi-tali.
Pasta: I used organic wheat penne, but you can use whatever type you'd like, and however much you need.
Sauce:
Butter-amount depends on how much you need to cover the amount of pasta you make.
Lime juice. 1-2 limes
Minced garlic to taste
Cilantro, to taste (fresh or dried)
Chives to taste (fresh or dried)
Spices: garlic salt, chili powder
Cook pasta, toss with sauce, and cover with Mexican blend cheese.
Ole Prego!
Enjoy!
~The Nonconformist Cook
Pasta: I used organic wheat penne, but you can use whatever type you'd like, and however much you need.
Sauce:
Butter-amount depends on how much you need to cover the amount of pasta you make.
Lime juice. 1-2 limes
Minced garlic to taste
Cilantro, to taste (fresh or dried)
Chives to taste (fresh or dried)
Spices: garlic salt, chili powder
Cook pasta, toss with sauce, and cover with Mexican blend cheese.
Ole Prego!
Enjoy!
~The Nonconformist Cook
Thursday, March 24, 2011
Pseudo Chicken Bacon Pot Pie
I had a craving for a chicken pot pie tonight. Yet, I only had 1 chicken breast. Hmm, what to pair it with. Oh yes, bacon! This turned out better than I thought it would.
Chicken breasts; I only had 1, but 2 would have probably been better. Cut into small pieces.
Bacon. I used 6 strips of non-nitrate, smoked Applewood bacon. Chopped into small pieces.
Frozen veggies; a mix of mixed veggies: green beans, carrots, peas, lima beans. you know the mix.
1/2 chopped onion
Biscuit mix. I was actually out of this; I had a pancake/waffle mix. It actually added a bit of sweetness and was like a big pancake topping the pie, yet not as flaky as biscuit mix. I made a cup of batter, which included a cup of pancake mix, 3/4 milk, 1 egg, 1 tablespoon oil.
1 Can Cream of Celery soup (that's all I had!), but Cream of Chicken or any "cream" soup would work too.
Spices: sea salt, ground black pepper
Preheat oven to 400*.
Heat skillet. Cut bacon into small pieces. Add to skillet and cook until bacon is browned. Once finished, scoop out bacon pieces, but leave the oil. Add chopped chicken to the bacon grease. I know that sounds awful, but you might as well take full advantage of the flavor of the bacon grease. Cook until done. In a separate skillet, put butter or oil into the bottom and heat over medium heat. Add chopped onions. Cook until translucent. While this all of this is cooking, make the biscuit/pancake mix. Pour a good sized serving of mixed veggies into a colander and run water over it to defrost.
In a casserole dish (mine was 8x8 in this case), add the cooked chicken, bacon, and onion to the bottom. Mix. Stir in mixed veggies. Add the cream of (whatever) soup. Mix well. Add sea salt, pepper, and whatever other spices you'd like. Mix well. ("cream of" soups tend to be bland, so liven them up!) Add the biscuit/pancake mix over the top.
Put the dish into the oven for approximately 30 minutes. The top of the crust should be golden brown when done. Remove from the oven and let sit for a few minutes. Section slices off and serve. You can always add fun toppings before serving.
~Enjoy!
The Nonconformist Cook.
Chicken breasts; I only had 1, but 2 would have probably been better. Cut into small pieces.
Bacon. I used 6 strips of non-nitrate, smoked Applewood bacon. Chopped into small pieces.
Frozen veggies; a mix of mixed veggies: green beans, carrots, peas, lima beans. you know the mix.
1/2 chopped onion
Biscuit mix. I was actually out of this; I had a pancake/waffle mix. It actually added a bit of sweetness and was like a big pancake topping the pie, yet not as flaky as biscuit mix. I made a cup of batter, which included a cup of pancake mix, 3/4 milk, 1 egg, 1 tablespoon oil.
1 Can Cream of Celery soup (that's all I had!), but Cream of Chicken or any "cream" soup would work too.
Spices: sea salt, ground black pepper
Preheat oven to 400*.
Heat skillet. Cut bacon into small pieces. Add to skillet and cook until bacon is browned. Once finished, scoop out bacon pieces, but leave the oil. Add chopped chicken to the bacon grease. I know that sounds awful, but you might as well take full advantage of the flavor of the bacon grease. Cook until done. In a separate skillet, put butter or oil into the bottom and heat over medium heat. Add chopped onions. Cook until translucent. While this all of this is cooking, make the biscuit/pancake mix. Pour a good sized serving of mixed veggies into a colander and run water over it to defrost.
In a casserole dish (mine was 8x8 in this case), add the cooked chicken, bacon, and onion to the bottom. Mix. Stir in mixed veggies. Add the cream of (whatever) soup. Mix well. Add sea salt, pepper, and whatever other spices you'd like. Mix well. ("cream of" soups tend to be bland, so liven them up!) Add the biscuit/pancake mix over the top.
Put the dish into the oven for approximately 30 minutes. The top of the crust should be golden brown when done. Remove from the oven and let sit for a few minutes. Section slices off and serve. You can always add fun toppings before serving.
~Enjoy!
The Nonconformist Cook.
Wednesday, March 16, 2011
Piggyback Potatoes
I just threw this one together tonight. It smells amazing, it tastes better.
Pork chops- however many you would like
Potatoes, chopped. I have recently been addicted to a potato medley I found at my favorite market, Sunflower. It has red, yellow, and blue (yes blue) potatoes. They are very flavorful and full of antioxidants. Russets are good too, just not quite as good for you. :)
Onion, sliced. Any color will do, but I prefer yellow.
Garlic, a few cloves chopped.
Balsamic vinegar
Olive oil
Spices: garlic salt, garlic powder, onion powder, rosemary, basil, oregano
Preheat oven to 375*.
Put some olive oil in the bottom of a casserole dish.
Layer chopped potatoes, onion, and garlic on the bottom. Sprinkle spices sparingly. Add pork chops on top. Pour balsamic vinegar over the dish to taste. Sprinkle spices on the pork chops on both sides.
Cover dish with foil and put in the oven. Halfway through, flip the pork chops over. Dish is ready when the potatoes are tender, and the pork reaches approximately 170*, the pork setting on a thermometer.
Enjoy!
~The Nonconformist Cook
Pork chops- however many you would like
Potatoes, chopped. I have recently been addicted to a potato medley I found at my favorite market, Sunflower. It has red, yellow, and blue (yes blue) potatoes. They are very flavorful and full of antioxidants. Russets are good too, just not quite as good for you. :)
Onion, sliced. Any color will do, but I prefer yellow.
Garlic, a few cloves chopped.
Balsamic vinegar
Olive oil
Spices: garlic salt, garlic powder, onion powder, rosemary, basil, oregano
Preheat oven to 375*.
Put some olive oil in the bottom of a casserole dish.
Layer chopped potatoes, onion, and garlic on the bottom. Sprinkle spices sparingly. Add pork chops on top. Pour balsamic vinegar over the dish to taste. Sprinkle spices on the pork chops on both sides.
Cover dish with foil and put in the oven. Halfway through, flip the pork chops over. Dish is ready when the potatoes are tender, and the pork reaches approximately 170*, the pork setting on a thermometer.
Enjoy!
~The Nonconformist Cook
Friday, January 14, 2011
It's pasta arugula....
Who doesn't love pasta? Who feels a bit "guilty" after consuming some carbs? This recipe is based on brown rice or quinoa pasta; less carbs and more protein and fiber! Of course, you can use any sort of pasta you prefer.
6 oz pasta (usually 1/2 a box; 6 oz or so) -- your choice. I would recommend penne, spiral, or rotelli...something short rather than long...but then again, your choice!
Baby Arugula (I use organic), approx. 1 cup; torn into small pieces
Freshly grated pecorino-Romano cheese, approx. 1/3 -1/2 cup, depending on how much pasta you use
A few tablespoons of olive oil
A bit of butter for flavor (I used a small amount of unsalted butter)
Pre-chopped garlic in oil (you can use fresh, but it will be raw!)
Sea salt and freshly ground pepper to taste
Make pasta per instructions on package; cook to al dente (easy to bite, but not mushy), do not overcook. When done, strain the pasta. Pour into a serving dish. Add the olive oil and butter; add a few spoonfuls (to taste) of pre-chopped garlic; toss to coat. Add arugula and cheese; toss to coat. Sprinkle with salt and pepper and stir. Serve immediately.
Enjoy!!
~The Nonconformist Cook
6 oz pasta (usually 1/2 a box; 6 oz or so) -- your choice. I would recommend penne, spiral, or rotelli...something short rather than long...but then again, your choice!
Baby Arugula (I use organic), approx. 1 cup; torn into small pieces
Freshly grated pecorino-Romano cheese, approx. 1/3 -1/2 cup, depending on how much pasta you use
A few tablespoons of olive oil
A bit of butter for flavor (I used a small amount of unsalted butter)
Pre-chopped garlic in oil (you can use fresh, but it will be raw!)
Sea salt and freshly ground pepper to taste
Make pasta per instructions on package; cook to al dente (easy to bite, but not mushy), do not overcook. When done, strain the pasta. Pour into a serving dish. Add the olive oil and butter; add a few spoonfuls (to taste) of pre-chopped garlic; toss to coat. Add arugula and cheese; toss to coat. Sprinkle with salt and pepper and stir. Serve immediately.
Enjoy!!
~The Nonconformist Cook
That's the whole chicken!
Whole fryer chickens come in handy. Whether fresh or frozen, they make a great meal, with extra for leftovers. (fajitas, chicken salad sandwiches, to name a few!)
1 3-4 lb whole fryer chicken
1-2 shallots, chopped
3-4 cloves of garlic, coarsely chopped
3-5 sprigs of fresh dill weed
1 lemon
Olive oil
Butter
Salt, pepper, garlic powder
Preheat oven to 300 degrees.
Rinse chicken and pat dry with paper towels. Place the chicken breast on an oiled roasting rack over a pan. Drizzle with olive oil. Sprinkle salt, pepper, and garlic powder. Flip the chicken over and do the same to the other side. Stuff the cavity with slices of lemon, chopped scallions, garlic, and sprigs of dill. Place chicken breast side up on rack; add a bit of butter to the breast skin to help brown while cooking.
Place the bird in the oven for approx. 2-3 hours; bird is done when a meat thermometer reads appropriate for poultry, 170-180 degrees.
Enjoy!!
~The Nonconformist Cook
1 3-4 lb whole fryer chicken
1-2 shallots, chopped
3-4 cloves of garlic, coarsely chopped
3-5 sprigs of fresh dill weed
1 lemon
Olive oil
Butter
Salt, pepper, garlic powder
Preheat oven to 300 degrees.
Rinse chicken and pat dry with paper towels. Place the chicken breast on an oiled roasting rack over a pan. Drizzle with olive oil. Sprinkle salt, pepper, and garlic powder. Flip the chicken over and do the same to the other side. Stuff the cavity with slices of lemon, chopped scallions, garlic, and sprigs of dill. Place chicken breast side up on rack; add a bit of butter to the breast skin to help brown while cooking.
Place the bird in the oven for approx. 2-3 hours; bird is done when a meat thermometer reads appropriate for poultry, 170-180 degrees.
Enjoy!!
~The Nonconformist Cook
Thursday, November 4, 2010
Savory Salmon with a Lemon/Parsley sauce
Craving some fish? Salmon is always a great choice, and can be very versatile. The flavor of a good salmon fillet goes with so many different styles. I tried this one the other night and was very happy with it!
Salmon fillet (fresh or frozen, wild caught is MUCH better and healthier than farm raised): depends on how many people you're feeding. It's just me around here, so I used 1 frozen salmon fillet approx. .38 lb. For each fillet, follow the below:
Onion
Lemon
Parsley
Butter
Olive Oil
Sea Salt
Garlic Powder
Black pepper
Capers (optional)
Preheat oven to 300 degrees
Cut up onion and lemon into thin slices. Get a large piece of foil (large enough for the fillet and have extra to wrap it into a tight packet)and layer onion slices and lemon slices on it. Put salmon fillet on top of bed of onion/lemon. Pour a bit of olive oil over it, sprinkle on some sea salt, black pepper, and garlic powder to taste. Add another layer of onion/lemon on top; add capers if desired. Wrap fillet to seal it in the foil; put in oven for 30 min or so, or until fish flakes easily with a fork.
When the fish is almost done, in a saucepan over low heat, combine: a bit of butter (depending on your taste and how many fillets you're making), parsley (fresh or dried), 1-3 mashed/pressed cloves of garlic, and the juice of 1-2 lemons. Bring to a low boil to let all the ingredients cook together.
Once salmon is done, discard the extra juices from the foil, and plate salmon with lemon/onion slices. Drizzle butter sauce over and eat!
Enjoy!!
~ The Nonconformist Cook
Salmon fillet (fresh or frozen, wild caught is MUCH better and healthier than farm raised): depends on how many people you're feeding. It's just me around here, so I used 1 frozen salmon fillet approx. .38 lb. For each fillet, follow the below:
Onion
Lemon
Parsley
Butter
Olive Oil
Sea Salt
Garlic Powder
Black pepper
Capers (optional)
Preheat oven to 300 degrees
Cut up onion and lemon into thin slices. Get a large piece of foil (large enough for the fillet and have extra to wrap it into a tight packet)and layer onion slices and lemon slices on it. Put salmon fillet on top of bed of onion/lemon. Pour a bit of olive oil over it, sprinkle on some sea salt, black pepper, and garlic powder to taste. Add another layer of onion/lemon on top; add capers if desired. Wrap fillet to seal it in the foil; put in oven for 30 min or so, or until fish flakes easily with a fork.
When the fish is almost done, in a saucepan over low heat, combine: a bit of butter (depending on your taste and how many fillets you're making), parsley (fresh or dried), 1-3 mashed/pressed cloves of garlic, and the juice of 1-2 lemons. Bring to a low boil to let all the ingredients cook together.
Once salmon is done, discard the extra juices from the foil, and plate salmon with lemon/onion slices. Drizzle butter sauce over and eat!
Enjoy!!
~ The Nonconformist Cook
Thursday, October 7, 2010
Baked horsey porkie chops
Don't be fooled by the name---this recipe doesn't actually contain horse. I just wanted to come up with a creative name for this dish. Threw this one together the other night, and it turned out pretty well, so I thought I'd share.
2-4 1/4" pork chops
Sour cream
Worchestershire sauce
Prepared horseradish (that's where the horse comes in!)
Apple cider vinegar
Spices: sea salt, pepper, garlic powder,cayenne pepper if you want an extra kick
Coat pork chops with the salt, pepper, and garlic powder. Put in a casserole dish and cover.
Make the sauce: scoop several large spoonfuls of sour cream into a bowl. Add a few splashes of Worchestershire sauce and apple cider vinegar. Stir until creamy. Add horseradish (amount depends on your taste, but a tablespoon or so will work) and a few shakes of cayenne pepper if desired. Pour over pork chops. Put in the oven at 300 degrees for 1-1 1/2 hours. Time is to be adjusted based on amount of pork chops and thickness. Remove when the sauce is bubbly and the pork meat is cooked. Horseradish mashed potatoes make a great side!
Enjoy!
~ The Nonconformist Cook
2-4 1/4" pork chops
Sour cream
Worchestershire sauce
Prepared horseradish (that's where the horse comes in!)
Apple cider vinegar
Spices: sea salt, pepper, garlic powder,cayenne pepper if you want an extra kick
Coat pork chops with the salt, pepper, and garlic powder. Put in a casserole dish and cover.
Make the sauce: scoop several large spoonfuls of sour cream into a bowl. Add a few splashes of Worchestershire sauce and apple cider vinegar. Stir until creamy. Add horseradish (amount depends on your taste, but a tablespoon or so will work) and a few shakes of cayenne pepper if desired. Pour over pork chops. Put in the oven at 300 degrees for 1-1 1/2 hours. Time is to be adjusted based on amount of pork chops and thickness. Remove when the sauce is bubbly and the pork meat is cooked. Horseradish mashed potatoes make a great side!
Enjoy!
~ The Nonconformist Cook
Saturday, October 2, 2010
Guacamole mole mole
Ah, fall in Arizona! Still in the triple digits. I haven't "cooked" that much lately, but today, guacamole sounded quite refreshing. And, it is a great way to use those avocados that have been sitting on your counter getting mushy.
2 ripe avocados
1/2 red onion, minced finely (you can use white/yellow too. Red is a bit sweeter)
2 cloves garlic, minced finely or pressed
1 ripe Roma tomato, or equivalent of cherry tomatoes
Juice of 1-2 limes. I say the more lime, the better! You can also use lemon if you wish.
Half a cup or so chopped cilantro
Spices to taste: kosher salt, black pepper, cayenne pepper, cumin
Add hot sauce if desired.
Cut the avocados and remove pits. Squish avocado meat with the back of a fork or potato masher until most lumps are removed. A few lumps are good!
Add onion, garlic, tomato, and cilantro; mix. Once mixed add lime juice and spices.
Cover with plastic wrap and put in the fridge until serving time.
I like to serve with organic blue corn tortilla chips...but you can serve with whatever chips you like, or as a garnish on tacos, salad, enchiladas, etc.
Enjoy!
~ The Nonconformist Cook
2 ripe avocados
1/2 red onion, minced finely (you can use white/yellow too. Red is a bit sweeter)
2 cloves garlic, minced finely or pressed
1 ripe Roma tomato, or equivalent of cherry tomatoes
Juice of 1-2 limes. I say the more lime, the better! You can also use lemon if you wish.
Half a cup or so chopped cilantro
Spices to taste: kosher salt, black pepper, cayenne pepper, cumin
Add hot sauce if desired.
Cut the avocados and remove pits. Squish avocado meat with the back of a fork or potato masher until most lumps are removed. A few lumps are good!
Add onion, garlic, tomato, and cilantro; mix. Once mixed add lime juice and spices.
Cover with plastic wrap and put in the fridge until serving time.
I like to serve with organic blue corn tortilla chips...but you can serve with whatever chips you like, or as a garnish on tacos, salad, enchiladas, etc.
Enjoy!
~ The Nonconformist Cook
Tuesday, August 10, 2010
Hello, World!
I have been MIA from this blog lately. I apologize. I have lack of time and lack of motivation to cook in triple degree heat! I will post a new concoction soon. Until then, any suggestions? Happy cooking!
~The Nonconformist Cook
~The Nonconformist Cook
Wednesday, May 26, 2010
Sa Sa SALSA!
Craving a little spice in your life? Cha, cha, cha! How about some fresh easy to make salsa? Great by itself on tortilla chips, as a topping on any Mexican food dish, or a tasty condiment for any meal that you want to spice up a notch.
Ingredients depend on how much you are making, but this recipe probably made a good few cups.
3-4 Roma tomatoes
1/2-1 small red onion
1-2 cloves of garlic
Juice of 2-4 limes
1-2 jalapenos. Leave the seeds in for an extra BOOST of flavor!
Cilantro, about half a bunch
Sea salt, black pepper, cumin to your taste
Ideally, toss all of the above ingredients into a food processor or blender, hit the puree or mix button...and there you go! If you are using a food processor, the vegetables need not be finely chopped. You can blend to your preferred consistency. For a more "fresca" salsa, finely dice/chop the above ingredients and mix in a bowl.
Salsa is great right away, but even better if the flavors blend. Cover the bowl and let sit in the fridge for an hour or two for optimal flavor. Salsa should be good for up to a week.
Arriba, arriba!
Enjoy!
~The Nonconformist Cook
Ingredients depend on how much you are making, but this recipe probably made a good few cups.
3-4 Roma tomatoes
1/2-1 small red onion
1-2 cloves of garlic
Juice of 2-4 limes
1-2 jalapenos. Leave the seeds in for an extra BOOST of flavor!
Cilantro, about half a bunch
Sea salt, black pepper, cumin to your taste
Ideally, toss all of the above ingredients into a food processor or blender, hit the puree or mix button...and there you go! If you are using a food processor, the vegetables need not be finely chopped. You can blend to your preferred consistency. For a more "fresca" salsa, finely dice/chop the above ingredients and mix in a bowl.
Salsa is great right away, but even better if the flavors blend. Cover the bowl and let sit in the fridge for an hour or two for optimal flavor. Salsa should be good for up to a week.
Arriba, arriba!
Enjoy!
~The Nonconformist Cook
Monday, May 3, 2010
Super Spaghetti Squash with herbs
This can be a side dish, or even a main dish if you're not too hungry. I know squash can be intimidating...they're sometimes large and awkwardly shaped, and oh so scary to cut! But once you embark on the world of squash, the possibilities are endless! Here's one I whipped up tonight:
A small spaghetti squash (or a little larger depending on how many you're serving. I used one that was probably 1.5-2 lbs and that made 2 pretty healthy servings)
Herbs: "soft" herbs such as basil, parsley, chives, "Italian herbs." I usually don't have fresh herbs on hand as I don't seem to use them before they go bad, so either fresh or freeze dried is fine. Finely chopped if you use fresh.
Spices: ground black pepper, sea salt, garlic powder
Butter/olive oil
Apple cider vinegar
Parmesan cheese
And as always, garlic!
Preheat the oven to 375.
Cut the squash in half lengthwise, and put in a baking dish, seed side down. Fill up with water about halfway up the dish. Add a dash of apple cider vinegar. Cover with foil and put in oven for 45 minutes. After time is up, flip the squash over and cook seed side up for an additional 15 minutes, covered with foil. This will make the squash extra tender!
Once done, the squash should be easily pierced with a fork. Let cool for a few minutes. Scoop out the seeds with a spoon. Shred the squash away from the shell with a fork. This starts to peel the squash, and it looks like spaghetti...hence the name! Put the spaghetti to the side. Add butter/olive oil, and garlic to a skillet. Heat and let melt. Add the squash to the pan. Add herbs and spices and cook until mixed and thoroughly warmed throughout. Keep warm until ready to serve. Once ready to serve, add some freshly grated Parmesan cheese on top for a little flare. If you want to get fancy, you can use the squash "shells" to serve the spaghetti in!
Enjoy!
~The Nonconformist Cook
A small spaghetti squash (or a little larger depending on how many you're serving. I used one that was probably 1.5-2 lbs and that made 2 pretty healthy servings)
Herbs: "soft" herbs such as basil, parsley, chives, "Italian herbs." I usually don't have fresh herbs on hand as I don't seem to use them before they go bad, so either fresh or freeze dried is fine. Finely chopped if you use fresh.
Spices: ground black pepper, sea salt, garlic powder
Butter/olive oil
Apple cider vinegar
Parmesan cheese
And as always, garlic!
Preheat the oven to 375.
Cut the squash in half lengthwise, and put in a baking dish, seed side down. Fill up with water about halfway up the dish. Add a dash of apple cider vinegar. Cover with foil and put in oven for 45 minutes. After time is up, flip the squash over and cook seed side up for an additional 15 minutes, covered with foil. This will make the squash extra tender!
Once done, the squash should be easily pierced with a fork. Let cool for a few minutes. Scoop out the seeds with a spoon. Shred the squash away from the shell with a fork. This starts to peel the squash, and it looks like spaghetti...hence the name! Put the spaghetti to the side. Add butter/olive oil, and garlic to a skillet. Heat and let melt. Add the squash to the pan. Add herbs and spices and cook until mixed and thoroughly warmed throughout. Keep warm until ready to serve. Once ready to serve, add some freshly grated Parmesan cheese on top for a little flare. If you want to get fancy, you can use the squash "shells" to serve the spaghetti in!
Enjoy!
~The Nonconformist Cook
Sunday, May 2, 2010
Foil packet chicken
Get it ready, put it in the foil, and let the oven do the rest!
Foil squares (depending on how many chicken breasts you have.) Make them large enough to accommodate the chicken, and the veggies, and have enough room to make a packet.
Chicken breasts
Veggies: red potatoes, onion slices, chopped garlic cloves...or whatever else you care to add.
Spices: season chicken with garlic salt, onion powder, paprika, black pepper, dill weed, parsley.
Lemon
Olive oil
Preheat oven to 350.
Baste the foil squares with a little bit of olive oil. Add veggies. Add a few squeezes of lemon juice, and a bit of Worcestershire sauce. Put chicken on top. Add a few lemon slices on top for garnish, and top with a bit of parsley. Fold up the packets so they are sealed.
Put packets on a cookie sheet and put in the oven for 45 min. to an hour.
And BAM...HOT packets! =)
Plate and serve, and enjoy the yummy juices!
Enjoy!
~The Nonconformist Cook
Foil squares (depending on how many chicken breasts you have.) Make them large enough to accommodate the chicken, and the veggies, and have enough room to make a packet.
Chicken breasts
Veggies: red potatoes, onion slices, chopped garlic cloves...or whatever else you care to add.
Spices: season chicken with garlic salt, onion powder, paprika, black pepper, dill weed, parsley.
Lemon
Olive oil
Preheat oven to 350.
Baste the foil squares with a little bit of olive oil. Add veggies. Add a few squeezes of lemon juice, and a bit of Worcestershire sauce. Put chicken on top. Add a few lemon slices on top for garnish, and top with a bit of parsley. Fold up the packets so they are sealed.
Put packets on a cookie sheet and put in the oven for 45 min. to an hour.
And BAM...HOT packets! =)
Plate and serve, and enjoy the yummy juices!
Enjoy!
~The Nonconformist Cook
Wednesday, April 28, 2010
Second spaghetti
Wow! I guess it's been a while since I dazzled you with a new recipe. ;) Here's a quick spaghetti recipe you can throw together pretty easily.
1/2-1 package of spaghetti (I prefer organic wheat, but it's up to you!)
Meat:
2-4 spicy Italian sausages (or mild if you prefer)
1/2-1 lb of ground beef or turkey
Sauce:
1-2 15 oz cans of tomato sauce
1-2 6-8oz cans of tomato paste
1/2-1 diced white/yellow onion
A few diced garlic cloves
Spices:
Basil
Rosemary
Thyme
Sage
(OR a mix of "Italian herb seasoning)
Garlic powder
Garlic salt
Onion powder
Directions:
For the sauce, saute the onions, garlic, and sausage/meat. Cook until browned. Add spices and tomato sauce and simmer until bubbly.
Cook pasta and drain; add sauce. Top with some form of cheese (Parmesan, pecorino/romano, etc.)if you'd like.
Enjoy!
~The Nonconformist Cook
1/2-1 package of spaghetti (I prefer organic wheat, but it's up to you!)
Meat:
2-4 spicy Italian sausages (or mild if you prefer)
1/2-1 lb of ground beef or turkey
Sauce:
1-2 15 oz cans of tomato sauce
1-2 6-8oz cans of tomato paste
1/2-1 diced white/yellow onion
A few diced garlic cloves
Spices:
Basil
Rosemary
Thyme
Sage
(OR a mix of "Italian herb seasoning)
Garlic powder
Garlic salt
Onion powder
Directions:
For the sauce, saute the onions, garlic, and sausage/meat. Cook until browned. Add spices and tomato sauce and simmer until bubbly.
Cook pasta and drain; add sauce. Top with some form of cheese (Parmesan, pecorino/romano, etc.)if you'd like.
Enjoy!
~The Nonconformist Cook
Friday, March 19, 2010
Cuz you gotta have St. Paddy's Day dinner!
A few days late for St. Patrick's Day, but you can be Irish any day of the year with this lovely ... you guessed it ... crock pot corned beef and cabbage recipe!
Corned beef roast (2-4 lbs). If you can't find one, you can smother the roast in bay leaves (remember not to eat them!) and peppercorns.
Veggies, sliced:
Red potatoes (1/2 lb to 1 lb)
Celery (3-5 stalks)
Carrots (3-5 sticks)
Garlic (2-3 cloves)
Cabbage (1 half or whole green cabbage, cut into wedges; added last)
Throw the veggies into the crock pot and place the roast on top. Add liquid. 1/2 to 1bottle of Guinness, water, or broth of some sort can be used. Use enough to cover the veggies about half way; when everything starts cooking, it will provide liquid of its own.
Set on low for about 8 hours. If you are able, turn the roast every few hours. About an hour before the roast is done (when it's super tender!), add the cabbage. Cook until cabbage becomes slightly translucent.
Plate and serve! The roast and veggies should provide enough flavor, but if you want, you can make a sauce out of spicy Dijon mustard, prepared horseradish, and a little bit of mayo or sour cream!
Keep those Irish eyes a smilin'!
Enjoy!
~The Nonconformist Cook
Corned beef roast (2-4 lbs). If you can't find one, you can smother the roast in bay leaves (remember not to eat them!) and peppercorns.
Veggies, sliced:
Red potatoes (1/2 lb to 1 lb)
Celery (3-5 stalks)
Carrots (3-5 sticks)
Garlic (2-3 cloves)
Cabbage (1 half or whole green cabbage, cut into wedges; added last)
Throw the veggies into the crock pot and place the roast on top. Add liquid. 1/2 to 1bottle of Guinness, water, or broth of some sort can be used. Use enough to cover the veggies about half way; when everything starts cooking, it will provide liquid of its own.
Set on low for about 8 hours. If you are able, turn the roast every few hours. About an hour before the roast is done (when it's super tender!), add the cabbage. Cook until cabbage becomes slightly translucent.
Plate and serve! The roast and veggies should provide enough flavor, but if you want, you can make a sauce out of spicy Dijon mustard, prepared horseradish, and a little bit of mayo or sour cream!
Keep those Irish eyes a smilin'!
Enjoy!
~The Nonconformist Cook
Sunday, February 28, 2010
Cheesy Chicken Crock
I just made this up today. It was sort of an "I need to think about dinner, but don't want to think too much...what do I have on hand" recipe. And the cheesy chicken crock was born.
3-4 boneless, skinless chicken breasts
1 can cream of celery
1 can cream of chicken
1 can cheddar cheese soup
Some sort of liquid: 1/2 cup chicken broth, a beer, 1/2 glass of white wine, or water (I have discovered due to the cheese soup, the casserole tends to get thick and sticky).
A few cloves of garlic
Chopped celery...probably around 1/2 cup
1 cup uncooked rice
Spices: garlic salt, black pepper, cayenne pepper, paprika, onion powder
Put rice and chicken in the crock pot. Add spice. Mix soups in. Add garlic and celery.
Cook over low heat until chicken is tender and shreddable. (4-6 hours depending on how many chicken breasts, and if they are frozen or fresh to start with). Serve!
Enjoy!
~The Nonconformist Cook
3-4 boneless, skinless chicken breasts
1 can cream of celery
1 can cream of chicken
1 can cheddar cheese soup
Some sort of liquid: 1/2 cup chicken broth, a beer, 1/2 glass of white wine, or water (I have discovered due to the cheese soup, the casserole tends to get thick and sticky).
A few cloves of garlic
Chopped celery...probably around 1/2 cup
1 cup uncooked rice
Spices: garlic salt, black pepper, cayenne pepper, paprika, onion powder
Put rice and chicken in the crock pot. Add spice. Mix soups in. Add garlic and celery.
Cook over low heat until chicken is tender and shreddable. (4-6 hours depending on how many chicken breasts, and if they are frozen or fresh to start with). Serve!
Enjoy!
~The Nonconformist Cook
Wednesday, February 24, 2010
Whatcha Got stir fry
Stir frys are always easy to do and great to use up leftover veggies and meat. I always keep some "Asian" vegetables on hand as well. Open up your pantry, freezer, and look at "whatcha got."
Meat: chicken, pork, beef, (you could probably use shrimp too) cut into bite-sized cubes
Veggies: onion, carrot, celery, garlic, water chestnuts, bamboo shoots, baby sweet corn, bean sprouts, bell peppers, snap peas, broccoli, etc.
Chop onion and garlic-saute in a wok or large pan (over medium heat) until soft. Add meat. Saute until meat is browned. Add sauce: soy sauce, teriyaki sauce, stir fry sauce (whatever you have on hand). Fresh or ground ginger makes an excellent addition! Pour some over the mixture to coat. Once meat is almost done, throw in your veggies. Remember if you are using frozen veggies, those will instantly cool the mixture down. Keep over medium heat so the sauce starts bubbling, and making veggies soft.
To serve: make some rice (brown, Jasmine, white, etc.) or some sort of Asian noodles (Chow mein, egg noodles, etc). Serve meat/veggie stir-fry over rice or noodles.
Enjoy!
~The Nonconformist Cook
Meat: chicken, pork, beef, (you could probably use shrimp too) cut into bite-sized cubes
Veggies: onion, carrot, celery, garlic, water chestnuts, bamboo shoots, baby sweet corn, bean sprouts, bell peppers, snap peas, broccoli, etc.
Chop onion and garlic-saute in a wok or large pan (over medium heat) until soft. Add meat. Saute until meat is browned. Add sauce: soy sauce, teriyaki sauce, stir fry sauce (whatever you have on hand). Fresh or ground ginger makes an excellent addition! Pour some over the mixture to coat. Once meat is almost done, throw in your veggies. Remember if you are using frozen veggies, those will instantly cool the mixture down. Keep over medium heat so the sauce starts bubbling, and making veggies soft.
To serve: make some rice (brown, Jasmine, white, etc.) or some sort of Asian noodles (Chow mein, egg noodles, etc). Serve meat/veggie stir-fry over rice or noodles.
Enjoy!
~The Nonconformist Cook
Thursday, February 18, 2010
I don't do mornings casserole
For a simple throw-it-together breakfast, whether you're expecting family for breakfast, or know you'll be too hungover in the morning to make something, this is a casserole that is easy to make, and easy to modify, depending on your tastes.
Frozen hash browns (once again, amount depends on how many you're feeding)
Eggs - probably 6-12, depending on size of casserole
Veggies: mushrooms (I'm not a fan, but if you like 'em, add 'em!), chopped bell peppers, chopped onion...and whatever else you want!
Meat: cook some sausage, bacon, ham, or chorizo
Cheese: whatever type you like. Mix it in the mixture, or just throw it on top while it's cooking. Up to you.
Sauces: if you like it spicy, throw some Tabasco in...
Toppings: cheese, green onions, left over bacon bits or meat
Preheat oven to 350.
Layer a casserole dish with the hash browns (about half of the pan); mix veggies and cooked meat together, then pour egg, spices, sauces, cheese into the veggie/meat mixture. Mix well. Pour egg/veggie/meat/cheese mix over the hash browns. Add toppings.
The casserole is best if made the night before, but still good the morning of!
Put it into the oven for about 30 min to 1 hour (depends on how large a casserole you're making). It should be done when the top is golden and bubbly.
Let sit about 5-10 minutes after it's done, then serve.
Serving suggestions: salsa, more cheese, sour cream, green onions, avocado...whatever you desire!
Enjoy!!
~The Nonconformist Cook
Frozen hash browns (once again, amount depends on how many you're feeding)
Eggs - probably 6-12, depending on size of casserole
Veggies: mushrooms (I'm not a fan, but if you like 'em, add 'em!), chopped bell peppers, chopped onion...and whatever else you want!
Meat: cook some sausage, bacon, ham, or chorizo
Cheese: whatever type you like. Mix it in the mixture, or just throw it on top while it's cooking. Up to you.
Sauces: if you like it spicy, throw some Tabasco in...
Toppings: cheese, green onions, left over bacon bits or meat
Preheat oven to 350.
Layer a casserole dish with the hash browns (about half of the pan); mix veggies and cooked meat together, then pour egg, spices, sauces, cheese into the veggie/meat mixture. Mix well. Pour egg/veggie/meat/cheese mix over the hash browns. Add toppings.
The casserole is best if made the night before, but still good the morning of!
Put it into the oven for about 30 min to 1 hour (depends on how large a casserole you're making). It should be done when the top is golden and bubbly.
Let sit about 5-10 minutes after it's done, then serve.
Serving suggestions: salsa, more cheese, sour cream, green onions, avocado...whatever you desire!
Enjoy!!
~The Nonconformist Cook
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