californiagreen

Posts Tagged ‘easy’

Fancy melons, to get fruit into kids.

In Dessert, fruit on July 26, 2011 at 3:33 pm

The secret to getting veg into kids is soup, and the secret to getting fruit is the freezer. This is an alternative to the frozen banana.

Half a melon (or a box of the cubed kind)

1 cup yogurt (whole, low fat or non, they all work)

1/2 bag frozen raspberries (cheaper than fresh)

a couple of dashes of honey.

a blender

ice pop molds

First puree raspberry with a little honey, set aside.

Puree down the melon with the yogurt, (you can add some milk to get the machine going) add a little honey if its not sweet enough

Starting with the melon mixture layer the ice pops with melon and raspberry, Take a skewer and run up and down the sides for the swirl look.

They should be frozen in around 5 hours.

Frozen Strawberry lemonade for lazy summer days

In Drinks, fruit on July 22, 2011 at 3:26 pm

The juice of 4 lemons

1 bag of frozen strawberries

1/4 of sugar or honey, to taste

a blender

Add the frozen berrys, the sugar, and the lemon juice to the blender, start it up, Stream in enough water to get things moving. This will create a great thick product, lovable and easy.

You can also make this with frozen blueberries or mangoes.

 

Super Salad – to give zombies super powers

In Veg on July 11, 2011 at 2:23 pm

What is a super salad?

All veg, no frills, but still yum. It’s different for different zombies of course. This is mine, and through some sort of text messaging with the gods, my farm box this week created this salad for me.

Super Salad

2 zucchini, chopped

2 ears of corn, boiled, cooled, removed from husks (slice off)

1 mid sized cucumber, peeled, chopped

2 cubes frozen chopped basil

juice of two lemons

olive oil to taste

lots of freshly cracked pepper, (secret power to the super salad)

some salt

Prep time 15 minutes.

Ok first things first, to boil corn you stick in a pot large enough to hold the corn (break them in half if needed) cover them with water, salt the water and bring to a boil. Once boiling take off the heat and let sit around 8 minutes, they should be done  I often do this with left over corn from a summer bbq party.

Frozen basil is available at grocery stores, including TJ’s of course.

You can be adventurous and use raw corn, wash very thoroughly if you are, organic or not raw corn needs to be really clean.

 

Be Yourself with Tuna

In Fish, Salad on April 10, 2010 at 7:58 am

My adventures with tuna sandwiches

The Beginning

I ate tuna sandwiches as a kid, ordered it at the deli and at diners. The traditional mayo, celery, and pickle combo.

After finding my way into the Kitchen

When i started to make them at first, i replaced the celery with the stems of lettuce, (cause i wasnt a celery fan) and eventually i started to make more of a pasta salad, and started to make a sweet and tarragon version of tuns salad. Reading a package of ready made tuna salad i discovered vinegar on the list. A new dawn, one went the lemon, in with the vinegar.

The real epiphany

Staying at my aunt’s house in europe and making sandwiches for the long train ride ahead of me, i made a tuna sandwich with no mayo. she didnt have any. I also used oil packed tuna (but i didnt give it enough credit at the time) i also used her homemade pickle, which turned out to be much spicier than what i was used. wow, there was nothing else like it.

The mess

Soon my tuna took on a life of its own, spicy, sweet, tangy, huge ingredient list, i even used to put in leftover salad.

the english

I started to travel to england regularly and often found my meals in the grocery store sandwiches, (which are so much better than what we get in the US) and basically corn came into the mix, mayo was back, and the list grew longer.

simple food

i took a step back, most of my cooking i had started to simplify, finding better flavor in simple food. i tried to recreate the tuna “sandwiches” i ate as a kid, tuna, relish and mayo. eaten with crackers  but the spark wasnt there.

rediscover

tuna packed in oil was really the break i was looking for, there was flavor there that i need, the flavor of fish had been missing.

modern times

my official tuna salad recipe.

one can tuna packed in oil, drained

heaping tablespoon mayo
a nice serving of (good quality) relish

a nice amount of tabasco (im not shy with spice)

a couple tablespoons vinegar (usually red wine)

serve with pepper and poppy crackers

You have no idea how passionate i am about this, love it, and it is so far away from the established tuna salad, run with it go wild, dont make what everyone else does. do youre own thing. Be yourself with tuna.

Honey Pass by the Mustard Sauce

In Uncategorized on April 21, 2009 at 8:39 pm

Easy Honey Mustard Sauce

1 tbsp Mustard of choice, (jalopeno mustard is divine in this)

2 tsp Honey (preferably with a nice dark color)

1 clove garlic, crushed

2 tsp butter

1 tsp white wine vinegar

a little hot sauce (if your mustard isnt hot)

Combine this all together in a small bowl. Make a cup of tea, place the bowl on top, after a couple of minutes give it a little stir, if the butter has mixed in you’re done.

This is great with chicken or pork chops.

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.