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
Tuesday, August 10, 2010
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
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