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qualmless

Ask me anything   i miss when i thought i knew what i wanted to do with my life. learning as much as i can may be compensation.

KCxMO

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    tilapia, rubbed with olive oil, lemon garlic pepper, garlic chunks, and dill, covered with slices of cucumber, baked, then topped with dill yogurt. rice pilau (recipe from curry cuisine) with peas, onion and carrots.
noteworthy is the fact that the boy hated cucumbers with a burning, fiery passion until this recipe. i admit, hot cukes sounds disgusting, but it was actually the best cucumber i’ve ever had. thinking about starting to make them like that without the fish occasionally.
side salad was around there somewhere…

    tilapia, rubbed with olive oil, lemon garlic pepper, garlic chunks, and dill, covered with slices of cucumber, baked, then topped with dill yogurt. rice pilau (recipe from curry cuisine) with peas, onion and carrots.

    noteworthy is the fact that the boy hated cucumbers with a burning, fiery passion until this recipe. i admit, hot cukes sounds disgusting, but it was actually the best cucumber i’ve ever had. thinking about starting to make them like that without the fish occasionally.

    side salad was around there somewhere…

    #ivemade 
    ok, so not a very good picture, but this meal was one of my favorites. i can eat the broccoli like snacks.
i can’t recall where i got the recipe from, but i was trying to figure out how to use some almonds, and this came up. that’s basically how i find every recipe i’ve made that wasn’t from a cookbook: google stuff i have, omit/sub stuff i don’t. i think this recipe called for oranges instead, but whatevs. 
also, i make the oven-roasted, garlicy, rosemary-y potatoes all the time, and this time we threw some cherry tomatoes and green peppers in. it’s super easy, you just cut up those things, sprinkle liberally with rosemary and sea salt, toss with olive oil, and put in an oven on 400 for about 40 minutes while you do something else. they’re a staple in my house. oven-roasting tomatoes makes them so juicy and sweet, definitely something to do if you don’t now.
the fish was coated with this flour that my mom makes to fry chicken with. “allegedly” she doesn’t know what she puts in it, but i think she’s keeping secrets from me on purpose. i’m sorry i can’t provide you with more info on it! i mixed it equal parts with fine-ground cornmeal, and pan-fried it in pam and a tiny dollop of oil (it couldn’t be helped!)
pan-fried tilapia (or cod, don’t remember!) - oven roasted potatoes and tomatoes - almond lemon parmesan crusted broccoli. 

    ok, so not a very good picture, but this meal was one of my favorites. i can eat the broccoli like snacks.

    i can’t recall where i got the recipe from, but i was trying to figure out how to use some almonds, and this came up. that’s basically how i find every recipe i’ve made that wasn’t from a cookbook: google stuff i have, omit/sub stuff i don’t. i think this recipe called for oranges instead, but whatevs. 

    also, i make the oven-roasted, garlicy, rosemary-y potatoes all the time, and this time we threw some cherry tomatoes and green peppers in. it’s super easy, you just cut up those things, sprinkle liberally with rosemary and sea salt, toss with olive oil, and put in an oven on 400 for about 40 minutes while you do something else. they’re a staple in my house. oven-roasting tomatoes makes them so juicy and sweet, definitely something to do if you don’t now.

    the fish was coated with this flour that my mom makes to fry chicken with. “allegedly” she doesn’t know what she puts in it, but i think she’s keeping secrets from me on purpose. i’m sorry i can’t provide you with more info on it! i mixed it equal parts with fine-ground cornmeal, and pan-fried it in pam and a tiny dollop of oil (it couldn’t be helped!)

    pan-fried tilapia (or cod, don’t remember!) - oven roasted potatoes and tomatoes - almond lemon parmesan crusted broccoli. 

    #ivemade 
    I was on a salmon-cake-kick for a while after that. 
after any big holiday, my mom likes to send me home with bundles of stuff she’s made. now, i love my mom’s cooking, but it’s completely detrimental to a healthy lifestyle. however, i hate to waste, so i try to use as much of her fatty - sugar meal with other healthy things to balance it out. she makes diabetically fantastical sweet potatoes, so instead of throwing those out, i boiled 3 or so plain sweet taters and mashed it all together. they turned out just barely kissed by sweet and nobody died :)
same recipe on the salmon cakes, but this time with a spicy chipotle yogurt sauce,  the sweet taters, plain baked asparagus, and the same tahini salad dressing i love so much. 
seafood cakes are quickly becoming a staple!

    I was on a salmon-cake-kick for a while after that. 

    after any big holiday, my mom likes to send me home with bundles of stuff she’s made. now, i love my mom’s cooking, but it’s completely detrimental to a healthy lifestyle. however, i hate to waste, so i try to use as much of her fatty - sugar meal with other healthy things to balance it out. she makes diabetically fantastical sweet potatoes, so instead of throwing those out, i boiled 3 or so plain sweet taters and mashed it all together. they turned out just barely kissed by sweet and nobody died :)

    same recipe on the salmon cakes, but this time with a spicy chipotle yogurt sauce,  the sweet taters, plain baked asparagus, and the same tahini salad dressing i love so much. 

    seafood cakes are quickly becoming a staple!

    #ivemade 
    dinner tonight, also yum:
spinach penne with chunky tomato vodka sauce (whole garlic cloves, stewed tomatoes, peas, and a whole bag of frozen spinach) topped off with my famous meatballs.
i make such tasty food!

    dinner tonight, also yum:

    spinach penne with chunky tomato vodka sauce (whole garlic cloves, stewed tomatoes, peas, and a whole bag of frozen spinach) topped off with my famous meatballs.

    i make such tasty food!

    #pasta  #garlic  #spinach  #food  #dinner  #meatballs  #tomatoes  #recipes  #ivemade 
    dinner yesterday. yum.
broiled tofu with broccoli, carrots, white onion, and peas in a sauce of soy sauce, honey, hoisin, garlic-chili sauce, lime juice, and a dollop of coconut cream. sounds like a weird mix of flavors, but real goddamned good. trust me.
over white rice. i mean to eat brown, honestly. 

    dinner yesterday. yum.

    broiled tofu with broccoli, carrots, white onion, and peas in a sauce of soy sauce, honey, hoisin, garlic-chili sauce, lime juice, and a dollop of coconut cream. sounds like a weird mix of flavors, but real goddamned good. trust me.

    over white rice. i mean to eat brown, honestly. 

    #food  #recipes  #tofu  #vegetarian  #peas  #carrots  #broccoli  #asian  #rice  #ivemade 
    so i’ve been meaning to post these pictures for a while, just haven’t gotten around to it. 
the last week has been a celebration of me and matt’s ONE YEAR ANNIVERSARY!!!!! neither of us have ever liked anyone this long, and continued to do so, so it was a REALLY big deal.
since i love cooking so much, and we’re really a team in the kitchen (he’s my sous-chef. i hate chopping things), we knew foodstuffs would be a big part of this. we had to do most of it the day before because i worked all the rest of the week. the first night, we made (from isa again) quinoa, black bean, mushroom, and field roast stuffed anaheim peppers, with oven-roasted red-gold-sweet-and-purple-super-sweet potatoes and onions and those lemony-parmesany brussels sprouts we love so much. goddamn, we never ate so good. thank you city market.
THEN! the next morning, we had a spa day with a sugar-salt-olive-oil-lemon-orange body scrub, oatmeal sachets (which was just rolled oats in a washcloth and rubber band, put into hot water. makes the water super creamy and soft, as well as you. also makes you feel like cleopatra or something equally luxurious), and orange halves with sugar on them as an elbow-knee exfoliant.we’re so soft, still. this was last week, although we’re going to start doing them weekly.
THEN!!!!!! as that was happening, we made some dough ahead of time (we were in that bath for…hours. at least 4) and had breakfast pizza!  mozzarella, broccoli, field roast, mushrooms, some of those left-over potatoes, rosemary, onion, and 5 raw eggs right on top. the oven bakes them and that makes for a super creamy hollandaise-y sauce. yum yum yum.

    so i’ve been meaning to post these pictures for a while, just haven’t gotten around to it. 

    the last week has been a celebration of me and matt’s ONE YEAR ANNIVERSARY!!!!! neither of us have ever liked anyone this long, and continued to do so, so it was a REALLY big deal.

    since i love cooking so much, and we’re really a team in the kitchen (he’s my sous-chef. i hate chopping things), we knew foodstuffs would be a big part of this. we had to do most of it the day before because i worked all the rest of the week. the first night, we made (from isa again) quinoa, black bean, mushroom, and field roast stuffed anaheim peppers, with oven-roasted red-gold-sweet-and-purple-super-sweet potatoes and onions and those lemony-parmesany brussels sprouts we love so much. goddamn, we never ate so good. thank you city market.

    THEN! the next morning, we had a spa day with a sugar-salt-olive-oil-lemon-orange body scrub, oatmeal sachets (which was just rolled oats in a washcloth and rubber band, put into hot water. makes the water super creamy and soft, as well as you. also makes you feel like cleopatra or something equally luxurious), and orange halves with sugar on them as an elbow-knee exfoliant.we’re so soft, still. this was last week, although we’re going to start doing them weekly.

    THEN!!!!!! as that was happening, we made some dough ahead of time (we were in that bath for…hours. at least 4) and had breakfast pizza!  mozzarella, broccoli, field roast, mushrooms, some of those left-over potatoes, rosemary, onion, and 5 raw eggs right on top. the oven bakes them and that makes for a super creamy hollandaise-y sauce. yum yum yum.

    #pizza  #food  #anniversary  #matt  #spa day  #sugar scrub  #ivemade 
    more isa, as i got her new book, appetite for reduction. i can’t give you the exact recipe, but i can tell you that it’s a low-fat, vegan pesto, using edamame instead of pine-nuts, and nutritional yeast. now, i’m not going to go so far as to say that it tastes like the real thing, but it’s super flavorful and an amazing sauce for a pasta, whatever you call it. we added some dijon and some dried parmesan, because i am not a vegan, and i don’t even nearly intend to give up dairy. threw in some broccoli and field roast (italian sausage flavor), and it stretched foreverrrrrrrrrrr. she says that it makes 4 servings, but eaten with a salad, this could easily make 6 (or even 8, if you’re light eaters). it was super filling, but without that heavy feeling you get when you usually finish a large meal.
we ate it with a romaine salad with dried cranberries, feta, alfalfa sprouts, and walnuts. the dressing was some whole-grain mustard sauce i made a few weeks back for some fan-fucking-tastic chicken naan wraps with veggies. if i find the recipe, i’ll post it on here. i just mixed that up with some balsamic vinegar and olive oil and drizzled it on top. HUGE plate of food, but very low on calories and fat. hooray!
also, started a(n, if you’re american) herb container garden with living herbs i got from the city market over the last two weeks. lemon oregano, stevia, african blue basil, garlic chives, dill aaaaaaaand some other stuff i can’t think of. tonight, we started a jar of quinoa sprouts, and tomorrow, we’re going to plant some seeds to make microgreens for our salads and stuff. oh nutrients abound!

    more isa, as i got her new book, appetite for reduction. i can’t give you the exact recipe, but i can tell you that it’s a low-fat, vegan pesto, using edamame instead of pine-nuts, and nutritional yeast. now, i’m not going to go so far as to say that it tastes like the real thing, but it’s super flavorful and an amazing sauce for a pasta, whatever you call it. we added some dijon and some dried parmesan, because i am not a vegan, and i don’t even nearly intend to give up dairy. threw in some broccoli and field roast (italian sausage flavor), and it stretched foreverrrrrrrrrrr. she says that it makes 4 servings, but eaten with a salad, this could easily make 6 (or even 8, if you’re light eaters). it was super filling, but without that heavy feeling you get when you usually finish a large meal.

    we ate it with a romaine salad with dried cranberries, feta, alfalfa sprouts, and walnuts. the dressing was some whole-grain mustard sauce i made a few weeks back for some fan-fucking-tastic chicken naan wraps with veggies. if i find the recipe, i’ll post it on here. i just mixed that up with some balsamic vinegar and olive oil and drizzled it on top. HUGE plate of food, but very low on calories and fat. hooray!

    also, started a(n, if you’re american) herb container garden with living herbs i got from the city market over the last two weeks. lemon oregano, stevia, african blue basil, garlic chives, dill aaaaaaaand some other stuff i can’t think of. tonight, we started a jar of quinoa sprouts, and tomorrow, we’re going to plant some seeds to make microgreens for our salads and stuff. oh nutrients abound!

    #food  #vegan  #vegetarian  #ivemade 
    
Warning: The following pictures contained in this post are from a cellular telephone. I know they are udder rubbish, you needn’t remind me. Hopefully this month, I may acquire a dslr  Until then, this is what I have.
For reasons unbeknown to me, Bear and I have completely neglected the city/farmer’s market the last few months. This is ridiculous, especially for produce, as it can be had mostly for 1$. Here is a sampling of the basics that we purchased and their prices, unhad by ANY grocery store.
Three (3) bunches of green onions, 2$
Three (3) lbs button mushrooms, 2$
One (1) HUGE leek, .75$
Three (3) lbs red baby potatoes, 1$
Two (2) lbs Shiitake mushrooms, 2.75$! This particular one is of interest as Shiitake mushrooms at ANY grocer are about 5$ a pound!
One (1) head each of red leaf and romaine lettuces, 1$ each
You can see where this is going. There’s absolutely no reason not to go. I’m quite picky about my fruit, so i still will go to the supermarket for them, but for veggies, there is no excuse.
Then, we ambled on over to the farmer’s section of the market, which is where local small-operation businesses drop by to showcase their selections. This is made doubly exciting with the news that our ebt assistance card is, not only accepted, but the first ten dollars spent will be doubled as incentive to use state funds for local growers. Meaning, we actually received twenty dollars to spend on artisan crafted local food! Rejoice, oh my brothers!
My two favorite entries were Natasha’s Farms’ farm-raised meats and Pappardelle’s artisan pastas. Natasha’s meat-guy’s were well informed and friendly, answering every question I threw at them, and I have a lot of them. I did not happen to be rolling in the dough this week, so to speak, so I ended up just buying a roll of frozen, ground pork. Oh what fine pork it was. And for only 4$! Hardly any money! I will definitely be going back for some of their other selection. Bear and I were thinking about their ground lamb being made into meatballs….mmmmmmmmmh!
Pappardelle’s Pasta’s were also extremely well thought out and the gentleman showcasing them was personally excited about what he had to offer. There were so many different flavors, I didn’t want to choose! We ended up getting the lemon-chive spaghetti and the roasted-garlic-and-sweet-red-onion linguine. I didn’t get a picture of the bags, but there’s actually way more pasta than it seems to be in the bag. Enough for four servings, I’d say. He also had flavored olive oils and vinegars,  my favorite of which was the blood-orange-balsamic. Will most CERTAINLY be visiting him again as well.
There was also a bee-keeper/honey-maker that gave us samples of their honey and spreadable honey-cream, which we purchased. They had a lighter, crisper taste than we were used to, with prices matching the supermarket. A jam-maker that mixed sweet, spicy, and savory flavors, including triple-berry-jalapeño that’d he’d mixed with cream cheese and put on crackers. I was in heaven this Saturday.
All of this to say this: I spent about half of what i would’ve spent for comparable products at a supermarket, for better quality items, and I supported local businesses (keeping our money in this state).
SO!For our fancy Sunday dinner, Bear and I came up with this FANTASTIC meld of flavors and fresh, local produce.
Sauteéd Button Mushrooms in White Garlic Sauce over Lemon-Chive Spaghetti with Pork Meatballs(I’m going to have to hire someone to name these dishes)
These meatballs I’ve made before, with turkey and they were the light of my life for a few days. My mom asked me if i froze some of them. I quickly told her they were eaten LONG before preservation could ever occur. They were so good, we were just popping them in our mouths intermittently over the next few days.
You’ll need  (roughly*)
1 roll of pork (I believe they come in pounds)
1/2 cup of flat-leaf parsley, chopped into tiny, tiny pieces
1/2 cup of your chosen dried cheese (I used a mixture of parmesan, asiago, romano, and pecorino. I love cheese…)
6 cloves of garlic, smashed and chopped (I really love garlic)
2 end pieces of bread, toasted crisply, then grated or crumbled
tbsp each of sriracha and Worcestershire sauces
1 egg
italian seasonings, salt, and pepper to taste
Preheat oven to 350 degrees
Line a cookie sheet with foil or a silicone baking sheet and spray with cooking spray (alton brown says it’s ok to use when the applications make more sense. I could spray with olive oil, but my sprayer doesn’t spray as fine. Also, something about lecithin).
Pretty much just mix everything up
roll into tiny balls
sprinkle tops of balls with extra cheese (optional. i really do like cheese!)
bake for about 20 minutes.
While that’s baking, i made the buttery sauce and the pasta. If you don’t have lemon chive pasta (which is highly likely), i’m sure regular pasta will do 
You will need
6 tbsp butter
1/4 cup dry white wine
1/5 cup chicken or vegetable broth
7 cloves of garlic, smashed and peeled
2 lbs button mushrooms
zest and juice of 1 lemon, strained
Melt butter on med-high
sauteé garlic until soft
add the rest of the liquid ingredients and all bout 1 tbsp of the zest, low simmer until well combined
add the mushrooms and roll around until firm but cooked.
Tada! The sauce is super simple. I had to keep it that way because the meatballs took a little longer.
Served with a caesar-vinegarette salad and garlic bread that I make for every single pasta meal I have because I LOVE that bread. It’s not exactly healthy though…
And a glass of Fetzer Gewürztraminer, which apparently is a “green winery”, using solar, geothermal, and wind energy. Neat!
Plated, the meal went as follows
edit: I just found out that also the city market does inspections on all their vendors. You can check it out on their blogspot.
*see about me page

    Warning: The following pictures contained in this post are from a cellular telephone. I know they are udder rubbish, you needn’t remind me. Hopefully this month, I may acquire a dslr :) Until then, this is what I have.

    For reasons unbeknown to me, Bear and I have completely neglected the city/farmer’s market the last few months. This is ridiculous, especially for produce, as it can be had mostly for 1$. Here is a sampling of the basics that we purchased and their prices, unhad by ANY grocery store.

    • Three (3) bunches of green onions, 2$
    • Three (3) lbs button mushrooms, 2$
    • One (1) HUGE leek, .75$
    • Three (3) lbs red baby potatoes, 1$
    • Two (2) lbs Shiitake mushrooms, 2.75$! This particular one is of interest as Shiitake mushrooms at ANY grocer are about 5$ a pound!
    • One (1) head each of red leaf and romaine lettuces, 1$ each

    You can see where this is going. There’s absolutely no reason not to go. I’m quite picky about my fruit, so i still will go to the supermarket for them, but for veggies, there is no excuse.

    Then, we ambled on over to the farmer’s section of the market, which is where local small-operation businesses drop by to showcase their selections. This is made doubly exciting with the news that our ebt assistance card is, not only accepted, but the first ten dollars spent will be doubled as incentive to use state funds for local growers. Meaning, we actually received twenty dollars to spend on artisan crafted local food! Rejoice, oh my brothers!

    My two favorite entries were Natasha’s Farms’ farm-raised meats and Pappardelle’s artisan pastas. Natasha’s meat-guy’s were well informed and friendly, answering every question I threw at them, and I have a lot of them. I did not happen to be rolling in the dough this week, so to speak, so I ended up just buying a roll of frozen, ground pork. Oh what fine pork it was. And for only 4$! Hardly any money! I will definitely be going back for some of their other selection. Bear and I were thinking about their ground lamb being made into meatballs….mmmmmmmmmh!

    Pappardelle’s Pasta’s were also extremely well thought out and the gentleman showcasing them was personally excited about what he had to offer. There were so many different flavors, I didn’t want to choose! We ended up getting the lemon-chive spaghetti and the roasted-garlic-and-sweet-red-onion linguine. I didn’t get a picture of the bags, but there’s actually way more pasta than it seems to be in the bag. Enough for four servings, I’d say. He also had flavored olive oils and vinegars,  my favorite of which was the blood-orange-balsamic. Will most CERTAINLY be visiting him again as well.

    There was also a bee-keeper/honey-maker that gave us samples of their honey and spreadable honey-cream, which we purchased. They had a lighter, crisper taste than we were used to, with prices matching the supermarket. A jam-maker that mixed sweet, spicy, and savory flavors, including triple-berry-jalapeño that’d he’d mixed with cream cheese and put on crackers. I was in heaven this Saturday.

    All of this to say this: I spent about half of what i would’ve spent for comparable products at a supermarket, for better quality items, and I supported local businesses (keeping our money in this state).

    SO!
    For our fancy Sunday dinner, Bear and I came up with this FANTASTIC meld of flavors and fresh, local produce.

    Sauteéd Button Mushrooms in White Garlic Sauce over Lemon-Chive Spaghetti with Pork Meatballs
    (I’m going to have to hire someone to name these dishes)

    These meatballs I’ve made before, with turkey and they were the light of my life for a few days. My mom asked me if i froze some of them. I quickly told her they were eaten LONG before preservation could ever occur. They were so good, we were just popping them in our mouths intermittently over the next few days.

    You’ll need  (roughly*)

    • 1 roll of pork (I believe they come in pounds)
    • 1/2 cup of flat-leaf parsley, chopped into tiny, tiny pieces
    • 1/2 cup of your chosen dried cheese (I used a mixture of parmesan, asiago, romano, and pecorino. I love cheese…)
    • 6 cloves of garlic, smashed and chopped (I really love garlic)
    • 2 end pieces of bread, toasted crisply, then grated or crumbled
    • tbsp each of sriracha and Worcestershire sauces
    • 1 egg
    • italian seasonings, salt, and pepper to taste
    1. Preheat oven to 350 degrees
    2. Line a cookie sheet with foil or a silicone baking sheet and spray with cooking spray (alton brown says it’s ok to use when the applications make more sense. I could spray with olive oil, but my sprayer doesn’t spray as fine. Also, something about lecithin).
    3. Pretty much just mix everything up
    4. roll into tiny balls
    5. sprinkle tops of balls with extra cheese (optional. i really do like cheese!)
    6. bake for about 20 minutes.

    While that’s baking, i made the buttery sauce and the pasta. If you don’t have lemon chive pasta (which is highly likely), i’m sure regular pasta will do :)

    You will need

    • 6 tbsp butter
    • 1/4 cup dry white wine
    • 1/5 cup chicken or vegetable broth
    • 7 cloves of garlic, smashed and peeled
    • 2 lbs button mushrooms
    • zest and juice of 1 lemon, strained
    1. Melt butter on med-high
    2. sauteé garlic until soft
    3. add the rest of the liquid ingredients and all bout 1 tbsp of the zest, low simmer until well combined
    4. add the mushrooms and roll around until firm but cooked.

    Tada! The sauce is super simple. I had to keep it that way because the meatballs took a little longer.

    Served with a caesar-vinegarette salad and garlic bread that I make for every single pasta meal I have because I LOVE that bread. It’s not exactly healthy though…

    And a glass of Fetzer Gewürztraminer, which apparently is a “green winery”, using solar, geothermal, and wind energy. Neat!

    Plated, the meal went as follows

    edit: I just found out that also the city market does inspections on all their vendors. You can check it out on their blogspot.

    *see about me page

    #recipes  #pasta  #meatballs  #farmer's market  #lemon  #chive  #butter  #mushrooms  #wine  #garlic bread  #caesar salad  #ivemade