Monday, November 9, 2009

Dining In With Brother Soulistic

Shrimp Potstickers. This is the only dish that wasn't completely homemade. I bought a package of Thai Shrimp Gyoza from Trader Joe's and cooked it up according to the directions on the package. For my personal touch, I made a sauce of equal parts sesame oil and soy sauce and finished off with a garnish of green onions and sesame seeds. This was today's lunch along with a side of Mashed Sweet Potatoes. Absolutely DELISH!







Cranberry Pecan Pancakes. I started making homemade pancakes after taking my third breath. I usually follow no exact recipe and measure everything by eye. These were a stab at a new recipe. The cranberries and pecans were my personal touch since I had those on hand.



Ingredients

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

My "recipe" doesn't use sour milk. Considering they taste the same, I'll probably stick to my regular recipe and save the trouble of making sour milk.







Spinach Quiche. For weeks, I've had the urge to make quiche. I finally decided to look up a recipe. This one turned out to be too dense for my liking. It's packed with spinach and cheese and a lot of people seem to like that considering the rave reviews the recipe got. I, however, prefer my quiche light and fluffy with a nice contrast of flavors from the eggs, filling, and crust.

Here's the recipe:

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Quiche is one of the most versatile dishes ever. It can be eaten anytime of day: breakfast, bunch, lunch, or dinner. It's also relatively inexpensive and easily lends itself to the budget of a student but trendy enough to make an appearance at a dinner party or upscale restaurant. It's also the ultimate leftover food. Quiche reheats well and will provide several meals if only a couple people are eating. The light and fluffy version soon to come.







Blast from the past! Here's the Tuna Sandwich and Cucumber Salad that I mentioned in a previous post. This picture was taken on the second day of tuna sandwiches when I made the scrumptious Herbed Sweet Potato Wedges. Sweet potatoes are easily becoming my favorite food (sans marshmallows and other conveyors of high fructose corn syrup).



Cucumber Salad:

Ingredients

4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 teaspoon fresh dill, or to taste

Directions

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Herbed Sweet Potato Wedges

Ingredients

4 tablespoons olive oil
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon Cajun seasoing
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground black pepper
1 pinch salt
1 tablespoon fresh dill, chopped
1 tablespoon green onions, chopped
2 large sweet potatoes, cut into wedges

Directions

1. Preheat oven to 400 degrees F. Drizzle a medium baking sheet with 1 tablespoon of the olive oil. Set aside.

2. In a large, resealable plastic bag, mix remaining olive oil, brown sugar, cayenne pepper, Cajun seasoning, cinnamon, nutmeg, black pepper, and salt. Place sweet potato wedges in the bag and toss to coat. Arrange coated sweet potato wedges on the prepared baking sheet. Sprinkle dill and green onions over the sweet potatoes.

3. Bake 40 minutes in the preheated oven, until browned and crisp.

Feel free to experiment with other flavor combinations. I simply used the ingredients I had on hand for this savory combination.

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