Archive for January, 2009|Monthly archive page

Roasted Cauliflower Soup for Cold Zombies

In soup, Veg on January 29, 2009 at 10:22 pm

1 head cauliflower, cut into florets

2 potatoes, peeled and cut into 1 inch pieces

1 onion, peeled and cut into quarters

2 cloves of garlic, peeled

olive oil

2 cups broth

2 cups water

1 tbsp cream

salt and pepper

cashews, for garnish

Place cauliflower on a lined baking sheet drizzle with a little olive oil, wrap onion and garlic in a little foil, and place in the corner of the baking sheet with califlower. Roast at 350 for 45 minutes. Remove from the oven and place in a large pot, add water, broth, potatoes and some salt and pepper. Bring to a boil and simmer for 25 minutes or so, til the potato cooks. Take off the heat, and puree the mixture, and add the bit of difference with cream. you can also season this with red pepper, but cashews are a nice touch. Tastes even better the second day.


Healthy Baked Chicken with Smashed Peas for the Hard Working Zombie

In Chicken, Veg on January 29, 2009 at 12:38 am

! 1/2 lbs chicken tenders

1 tbsp olive oil

2 tbsp spicy spice mix, no salt added (I prefer trader joe’s bqq spice mix)

2 tbsp paprika, for daring red color

salt and pepper

1 bag frozen peas

a dab of butter

Line a baking sheetwith foil, (a dark baking sheet is best) toss chicken, spices, salt and olive oil together. Spread chicken out on the baking sheet and bake for 15 min, in a 425 oven. (Or til done if you have an oven that likes to take its time).

Heat up the frozen peas with a dab of butter, and a little salt and pepper. When warm, smash with a potato masher.

Leftover chicken can also be served on salad the next day with a vinaigrette, avocados, lettuce and tomatoes.

Leftover smashed peas can be served on pasta with pine nuts, parmesan, and extra pepper.

The Ultra Lazy Zombie’s Avocado Salad

In Salad, Uncategorized on January 28, 2009 at 10:00 pm

1 avocado for two people

your favorite vingrette (or lemon based salad dressing)

Slice avocado in half length wise (leave skin on), remove seed (i use a knife to remove the seed but this can be hazardous to your health) and fill cavity with dressing, eat with a spoon.

Although this is a very easy dish, it make a nice presentation and can served as a first course in little bowls at a sit down dinner.

Zombie style – Cocoa a la Mode

In Chocolate, Dessert, Drinks on January 27, 2009 at 10:00 pm

1 1/2 milk

1/2 cup water

1/4 coco powder (unsweetened)

1/4 cup sugar

1/2 tsp vanilla

1 cup dulce de leche ice cream

For the microwave unenthusiastic: cook on medium heat, milk, water, coco powder, and sugar, til bubbles form on the sides, stirring a little now and then. Once warm add vanilla and pour into serving cups (not too full) Top with some nice ice cream. If you’re a microwave person, zap the whole thing all together in a bowl and ladle into serving mugs. This is great for rainy days when you feel like being a quiet stay at home type of zombie.

African Zombie Peanut Soup

In soup on January 27, 2009 at 1:56 am

2 Potatoes, peeled and chunked (or yams or squash)

1 Bell Pepper, deseeded and chopped into 1 inch pieces (or 1 apple, cored and chopped)

2 slices of peeled ginger (i keep fresh ginger stored in the freezer)

2 onions, 1 inch pieces

2 carrots, 1 inch slices

3 cups chicken broth

1/2 tsp Ethiopian pepper (or more if you like it spicy)

1/3 cup peanut butter

1/2 cup tomato juice, (or sauce, or some paste mixed in hot water, some tomatoey)

1 tbsp brown sugar

i tbsp oil

Salt and Pepper

Heat oil in large pot, add bell peppers, onions, carrots, ginger and Ethiopian pepper. Cook a couple of minutes, then add broth and potatoes. Bring to a boil and simmer around 25 minutes (til potatoes are cooked). Puree soup with either a handheld or upright blender. Return to large pot. Add peanut butter, tomato juice and brown sugar. Reheat and add salt and pepper according to taste. You can garnish with some peanuts (or just use chunky peanut butter).

Great for that peanut butter fix you just can’t get anywhere else.

Grilled Haloumi for the Cheese Loving Zombie

In Cheese on January 24, 2009 at 10:00 pm

1 package Haloumi (a rubbery Cypriot cheese)

2 tbsp flour

remove haloumi from packaging and if you dont like things salty wash it. Slice the haloumi into 1/4 in slices and toss on a thin layer of flour. Shake off any excess, heat up cast iron (or other dark and heavy pan) on high heat. When really hot put haloumi on top and cook til you have a nice golden (or darker) color, then flip and cook other side. Serve with grapes for a dessert, or as part of a Mediterranean appetizer.

Oven French Toast For Zombie Sundays

In Bread, Breakfast on January 23, 2009 at 10:00 pm

1 loaf challah bread, (unsliced, Trader Joes sells them, yay)

2 eggs

around a cup of milk

a dash of cinnamon

heaping spoon of sugar

canola oil

maple syrup, to serve with

Pre heat oven to 425. Line a dark baking sheet with silicon pad and a bit of oil. Cut the Challah into large slices. just under an inch thick. Mix in a large bowl eggs, milk, sugar and cinnamon. Add bread one slice at a time covering both sides with mixture, and place on baking sheet, they can be close to one another, but not touching. Bake for 12 minutes, take them out and flip them, (you want a nice color on the bottom, if not bake them on original side till you get color) Bake another 5 minutes and serve.

Killer Pasta Salad, for Zombie Bragging Rights

In pasta, Salad, Veg on January 22, 2009 at 10:00 pm

I eggplant, 1 in pieces

2 bell peppers, 1 in pieces

1 red onion, 1 in pieces

Some olive oil

Salt and pepper

1 box pasta (any kind you like in pasta salad)

1/2 cup feta, crumbled

a basil leaves, all rolled up together and sliced,

1/3 pine nuts

red wine vinegar dressing, (say 1/2 cup red wine vinegar, 1/2 olive oil, 1 tsp mustard, 1/2 tsp pepper)

Place veg on a dark rimmed cookie sheet, top with some olive oil, salt and pepper, and bake in a 400 degree oven for 20 min, mixing half way through cooking time. Meanwhile boil pasta according to box instructions. Add veg and dressing, mix. Taste to see if it needs salt.  Garnish with basil, feta and pine nuts.

One Pot Stroganoff for the Zombie who Doesnt like Clean Up

In Beef, stew on January 21, 2009 at 10:00 pm

I huge onion

1 package sliced mushrooms (any kind you like)

2 or 3 nice steaks

1/4 cup sour cream, eyeball it

corn strach

Some butter, more if youre not shy

Some canola oil, if you are shy

salt and lots of pepper

Slice the steaks nice and thin, and start cooking on med high heat, (rub a bit a of butter on the wide side if you’re not shy first). Take them out and put them aside. Add onions and some butter and oil (if youre shy) to pot reduce to medium low and let them cook nice and slow, round 15 min should be fine. Add mushrooms, wait for them to reduce and give off their water. Put the meat back in. In a little bowl put in some cooking juices, a teaspoon or two corn starch and sour cream. Mix til its no longer lumpy and add to the whole. If you don’t like the color add more sour cream. Add pepper and salt to taste.

Usually served with egg noodles, but also great on its own with a bit of toasty white bread.

Dealing with Leftovers – Zombie Style Pizza

In Bread, Veg on January 20, 2009 at 10:00 pm

I Package pizza dough (I like Trader Joe’s Garlic and Herbs), you can store more brands in the freezer

Some pesto (Sun dried tomato pesto if you have some works well)

Sherded motzerella (I just keep a bag in the freezer)

Leftover luncheon meats, diced (they just disappear into the pizza, its amazing really)

Leftover veg, like a bit of onion, half a pepper, some potato (thinly sliced if raw), spinach, some olives, frozen veg, garlic, artichoke heart, jarred roasted peppers, whatever you have really

A bit of goat cheese, i like to add a good 3 oz. and keep small vacuum packs for just this purpose, but a bit of creamy cheese makes this pizza

dried oregano, just sprinkle some on

olive oil, dizzle on a bit,(unless youre using pepperoni, in which case ommit)

open up dough as thin as it gets before it tears too much, i make it the shape of the tray it will gone on, who ever said they had to been round? Place on a dark cookie sheet (so it gets nice and brown on the bottom), top with pesto, (not too much, a little bit goes a long way) and then modzerella, then meat (except pepperoni, that goes on top to crisp), then veg, then goat cheese crumbled (nice big chunkc are yum) a bit of olive oil and a bit of oregano. Bake according to dough instructions, and then cook it some more, check the bottom of the dough for color, and dont let the top turn to charcoal. Slice into squares and enjoy, when i make this, there is so much topping its nothing like delived pizza, and it bursts with flavor.

This isnt really a nice half hour no clean up recipe (its not bad) but it is the best way to avoid chucked all this stuff out in a cuple days cause what are you going to do with scraps?