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Tag Archives: home cooking

Hello Quiche

13 Mar

Say hello to my newest kitchen creation, quiche!

quiche

Granted, not the best pictures out there of quiche, but they could be worse, theoretically lol

I did some googling and found multiple recipes for single serving quiche, hey now, don’t judge, some of us are single and cooking for one.

They all seemed to be pretty much the same. Sure some had you making your own crust from scratch, while others had you not using any crust, and the fillings got swapped out, but the general base of it seemed pretty standard and lucky for me, easy to copy.

I didn’t feel like making my own crust and was going to make the crust-less version only but this is me, and why do one thing when you can do two?

The mix, batter, filling, I don’t know what to call it, the quiche part? That is made up of:

2 eggs and 2 Tablespoons of milk whisked together, oh and add whatever seasonings you want before whisking…I put in dill and pepper.

Add 2 to 4 Tablespoons of stuff, by stuff I mean any combo of veggie, meat, and cheese you so desire. I did a mixture of diced super tiny orange pepper, diced super tiny mushroom, light marble cheese, and minced garlic.

Once it is all mixed together either evenly distribute it between tart shells or pour in to a greased (I sprayed with Pam) oven safe dish (I used my mini Corningware), and pop it in the oven at 375C for 20 to 30 minutes. My oven took 20 minutes and it was not quite at 375C, more like the halfway point between 350C and 375C. I was worried about the temperature because according to the tart shell box they should be baked at a lower temp for a shorter amount of time and I had visions of burning them and once again setting off my smoke detector. *rolls eyes*

Oh, so just to clarify, one combo of the above mixture was used in my mini Corningware, and a separate batch filled the 5 tarts.

When the timer beeped and I took them all out of the oven I realized I had no idea how to tell if a quiche is done so I poked it with a cake tester and it came out clean. Then I realized how stupid that is so I googled lol Google, and a friend I happened to be texting with at the time, both said if it doesn’t jiggle then it is done so I gave them all a good shake, decided I didn’t see any jiggling and declared them perfect.

The quiche mixture in the tart shells was super poofy when I first took them out of the oven but they flattened quickly, the mixture in the dish might have poofed as well but the flattening maybe wasn’t as obvious because it is in a dish and it was never higher than the edges, that and I was so distracted by the tart shell versions I kinda ignored the one in the dish lol

In case you were wondering, it turns out I make pretty decent quiche. πŸ˜‰ I ate one of the tart versions and the egg mixture was light, and fluffy, and quite good. I forgot to put the diced turkey in there, which I only clued in to once I was tasting one of them, oops! Guess that means I’ll hafta make them again and try a new combo of ingredients, such a hard life! πŸ˜‰

I was trying to find a link to my mini Corningware in case anyone was wanting one for themselves, I find them incredibly useful when cooking…course that could be a single girl thing lol…but I can’t find them on Amazon so instead here is a link to a simple Corningware 7 ounce ramekin which I think would also be pretty good for making a quiche in. If you click on the picture it should take you to the Amazon page where you can read the deets about them.

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Chicken Pot Pie

10 Feb

Time for another recipe! Well…it was sort-of a recipe, more like recommendations of ingredients with vague comments about how to put them together lol

I wanted to try making Chicken Pot Pie, the kind with the biscuits on top, but had no idea how. So I did what I always do, I YouTubed and Googled and came up with lots of recipes but also lots of questions.

All the recipes mentioned needing whatever quantity of cooked chicken, but none of them said how to cook the chicken. Am I supposed to bake it? Grill it? Boil it? Why don’t these recipes start with “Step 1: cook the chicken in such-n-such a manner”? Won’t the chicken cook when it is in the oven mixed with all the other ingredients?

That was my main line of confusion, so then I did what I always do when confused by recipes, I emailed my mom. I basically sent her the questions I typed in the above paragraph with a desperate plea for help.

She took pity on me, probably while shaking her head wondering how I function as an adult when left to my own devices, and replied with the tidbit of information thatΒ chicken pot pie is designed to use up left over chicken, which is why the recipes don’t say how to cook the chicken.

Oops!

Then she sent a recipe for chicken pot pie she has from a relative…

1 can mushroom or celery soup (Aunt Jude used one of each as she was making a 9 x 13 pan)
Cooked chicken, cubed
chopped onion, celery, mushrooms
frozen mixed vegetables, or left over veggies
seasonings
milk
Mix soup and small amount of milk in a large bowl. Stir in cooked chicken and chopped onion, celery and mushrooms, add frozen veggies (or a mix of frozen/left over veg) till you like the quantity. Pour into casserole dish, top with pastry lid. Bake at 375 for 25 mins, or until pastry looks cooked.
This is not a recipe!
This has vague measurements, and even vaguer details.Β  A small amount of milk? What is a “small amount”? When I asked her she said “until it looks right”. *rolls eyes*
And uh, hello, “seasonings”…what seasonings? Which ones? How much of each?
Some of us need a detailed road map when cooking and the above recipe was not that!
Not wanting to admit defeat I attempted to make the recipe, only smaller as I didn’t want endless left overs. I used one can of the mushroom soup, 1/4 of a can of milk, half a bag of mixed frozen veggies (Compliments brand, they are meant for soup so lots of celery, carrots, things like that), a bunch of shredded chicken that I bought from Safeway, and for seasonings I used parsley, oregano, basil, and jalapeno red pepper flakes…what can I say, I wanted a bit of a kick to the flavour.
The kick didn’t really happen, it is a bit bland but not in a bad way, which sounds weird I know. It actually ended up tasting fairly good, it isn’t pretty but oh well. It also isn’t some strongly flavoured dish but I don’t think it is supposed to be and maybe it wouldn’t taste like chicken pot pie if it was…deep thoughts to ponder on some other day lol
I didn’t make the biscuits, or give it a pastry top. I was going to make an individual biscuit using the two ingredient dough that has exploded in popularity all over the internet but was too lazy and didn’t lol I didn’t want to make the biscuits or pastry lid like on traditional pot pies because I thought they would get soggy after being on there for a while and since it is only me eating this thing I was betting on the leftovers lasting for days, and days, and then being frozen to last a little bit longer…and none of that made me feel confident in the biscuit life span. Go figure, I’m a bit of a cynic πŸ˜‰
chicken pot pie
chicken pot pie 2
It turns out that the recipe that isn’t a recipe made a pretty good meal, that has fed me for daaaaays. Tomorrow will be my last serving of it and I’m gonna kinda miss it. I just might have to add this one in to my rotation of meals I make on a more regular basis…not that I actually have a list like that, but grown-ups seem to so maybe I should make a list…can putting “ordering pizza”on the top of a list like that count? Hmm…more deep thoughts to ponder… πŸ˜‰

Pulled Chicken

17 Nov

I cooked and it didn’t suck! Yay!

I saw a recipe on YouTube I wanted to try but couldn’t find one of the main ingredients when I was in the store today so I randomly decided to try making pulled sweet & smoky chicken in my slow cooker.

I’ve had my slow cooker for a while but never quite got around to using it. My intention was to try out slow cooker desserts, of which I have heard many a good thing! but well, yeah, didn’t happen, shrug.

But hey, why not try cooking in it today, right?

The inspiration for this meal was this…

Sorry for the ripped package, I forgot to take a picture before I oh so delicately opened it lol This is Club House brand seasoning mix for sweet & smoky pulled chicken. Mmm!

The recipe on the back made it seem super easy. Boneless skinless chicken breast, mixed with ketchup, water, brown sugar, and the seasoning mix. Pop it all in the slow cooker for 4 hours on high or 8 hours on low. Remove it from the slow cooker and tear the chicken with two forks, put it back in the slow cooker to fully coat the chicken and bring it back up to a hot temperature, then serve on a bun.

I did everything the recipe said to, except I halved it. I own a small slow cooker, and I’m cooking for one person over here, an 8 portion dish is a tad much for me!

2016-11-17-16-12-46

See? Tiny slow cooker!

Oh! I lied! I also kinda changed the meat, but not really. It is supposed to be 2 pounds of chicken breast, I used 1 pound of chicken breast fillets. Same bird, same section of the bird, just cut a bit, and cheaper. I thought the thinner cut might be the better choice because of the size of my slow cooker, also, it came in packages closer to the size I needed where as the chicken breasts were all packaged in larger amounts and I didn’t want a bunch of extra raw chicken lying around, what the hell would I do with that?

Since the original recipe makes 8 portions and I made half the recipe even I can do the math that means what I made would equal to 4 portions. Lemme tell ya, it made 4 reeeeally big portions!

I put the entire contents of the meat and sauce in a measuring cup to see how much it made, it was 2.5 ounces or 2 1/4 cups which I attempted to then measure out, on my kitchen scale, so I’d properly divide the meat and sauce but um yeah, that so didn’t work…sooooo I guesstimated *rolls eyes*

So here is how much ended up on my sandwich…

pulled-chicken-sandwich

And here is how much ended up in my tupperware container…

2016-11-17-20-31-23

I suppose if you don’t care for meat, or pulled meat, or meat in sauces, the above pictures won’t look good to you but to me, they look delicious. Mmm!

The dish turned out quite good. Β πŸ™‚ Easy enough even I could make it, and a tasty end result, yay!

For all you Weight Watcher people out there, one serving is 7 SP. For those of you not on Weight Watchers, I have not calculated the nutritional information, sorry! πŸ˜‰

I didn’t do anything fancy with it, just put it on some toast and made a toasted sandwich. I know in restaurants they usually put coleslaw on pulled meat sandwiches, and it is crazy delish, but I didn’t think to get any and lets get real here, I didn’t need to add even more to this sandwich, making it even more unhealthy lol

I’ll probably eat one more serving of it tomorrow then freeze the rest. I may really like this sauce but that doesn’t mean I want to eat it 4 days in a row, seems a tad excessive.

The ease of making this meal, and how good it made my apartment smell makes me think I should use the slow cooker way more often. I just might have to try some experimenting over here! πŸ˜€

A Delayed Dinner

29 Apr

You know when you wait too long to eat and you are no longer hungry but you know you have to eat? Yeah, sigh, that was me this evening.

I went for a nice long walk (4.94 miles or 7.95 km) and when I got home I decided instead of showering, doing my hair, picking out a semi-decent outfit and running out to take care of a quick errand I’d just go in my workout clothes, that way I could keep my baseball cap on and since it had been raining while I’d been outside I just looked damp, not sweaty. Well, after the errand I got back to my place, showered, got in to comfy clothes, threw a load of clothes in the wash and realized I had missed my “hungry time” and was no longer wanting any food. I was super tired though, which I was attributing to the lack of food in my system. Crap. I hate eating when I don’t feel hungry, ugh.

I figured if I made something yummy it’d waken up my tummy so I popped some salmon in the oven and got to work building a salad to put the salmon on top of. I figure it’s almost May, break out the summer salads! πŸ™‚

Well yeah, my plan failed, lol, I get the meal ready and am staring at it like it is something disgusting instead of something that’ll taste good. Stupid stomach. Obviously I ate it, I knew my body needed the fuel but there was not as much enjoyment out of the meal as there should have been. Also, by the time I was done eating I felt so overly full, even though it was a normal sized salad, that I sat on my living room chair and actually groaned. Groaned! From too much food, that is so not my style lol πŸ˜›

I found some snap peas in the grocery store the other day that are a “complete kit”, it is already washed snap peas with a little package of peanut sauce and a second little package of sesame seeds. According to the instructions on the bag you can either eat the snap peas hot or cold, well, duh lol. I opted to heat up the snap peas and use some of them as topping on the salad, the rest I put in the fridge and will eat tomorrow.

I bought them cause they were on sale lol

I bought them cause they were on sale lol

Second from the top layer of the salad

Second from the top layer of the salad

Underneath the snap peas there was half an avocado (sliced), yellow pepper (diced), mixed raw veggies (corn, carrot and beans), pumpkin seeds, and mixed greens. Everything except the snap peas and avocado had been mixed with a small amount of light ranch dressing. The snap peas had the peanut sauce and sesame seeds on them and then for the final touch I put the salmon on top.

The final product!

The final product!

I know the salmon looks a little suspect but I promise it tasted good! It is from M&M Meat Shops, you can buy these great salmon steaks individually packaged and they come with a variety of sauces, this one was herb & garlic. The reason the salmon is cut in half is because when I took it out of the oven at the 17 minute mark, when the packaging said it would be done, it was so obviously not cooked that I cut it in half and put it back in the oven. I am always paranoid about not cooking my meat or seafood properly and giving myself food poisoning so I’d rather cut something in half so I can be sure it is cooked and risk my meal not looking pretty if it means I can feel safe putting the food in my mouth lol πŸ˜›

Despite the random combination of flavours (the fish being herb & garlic, the snap peas being coated in peanut sauce and the rest of the salad being tossed in a small amount of ranch dressing) everything gelled quite nicely and tasted good. πŸ™‚ …trust me, I wouldn’t have shown it to you if it didn’t lol

I was shocked at how filling it was, I mean c’mon, it is salad! *rolls eyes* but there ya have it, the salad that made me groan because I was so full after eating it. I didn’t even have room for dessert, and that’s just crazy talk! πŸ˜‰

Beef and Turkey Stew/Soup

11 Dec

My mom cooks great food. Growing up I didn’t appreciate it as much as I should, probably because it was just a given that there would be a good meal on the table every evening for dinner and good choices of foods for my lunch box every day. I suppose most children don’t really think about it all that much, except for when they are eating something they really don’t like or want, then all you focus on is the torture of eating something that you’d rather say no to. I was a child in the not so distant past where the rules clearly stated, you eat what is on your plate. None of this pandering to the child and making a whole new meal for them, or making multiple dishes so everyone can eat what they feel like. Nope. We ate what mom cooked, and compared to a lot of kids, we were lucky. She made food that tasted good and was healthy.

Whenever I try cooking something I try to make it taste as good as my mom would be able to. I generally fail on that lol Every now and then I request a recipe from her so I can recreate something I grew up eating and really miss.

My attempt this evening was her beef stew. Theoretically an easy dish, I say this because that is what she wrote in the email when she sent me the recipe, she said it was easy to make. While I won’t go as far as to say she lied about the easy level of making the stew, I did something wrong because while it came out ok it is not at all the way she used to make. No walk down memory lane when I eat a bowl of this, just me getting used to a new dish – which ok fine, new is good, but a little disappointing when I was hoping for a taste of home.

You start with browning the extra lean ground beef, I didn’t have the quantity her recipe called for so I combined extra lean ground beef and extra lean ground turkey. Instead of breaking up in to nice little pieces like mom’s always did my meat stayed in larger chunks, which I didn’t appreciate but didn’t know how to fix lol After the meat is brown you throw in chopped onion and let that cook while you prep the rest of your veggies.

turkey, beef and onion

turkey, beef and onion

I used quite the random assortment of veggies, basically what I had on hand and a couple things I bought yesterday specifically for this dish. I put in the remainder of a bag of mixed veggies that contained cubed carrots, peas and beans. I also chopped up some baby carrots (cause I’m not eating them fast enough and don’t want to have to throw any of them out lol). Then I threw in a mixture of frozen veggies I have that is meant for stir-fries and lastly I put in a can of sliced mushrooms, tomatoes and sliced potatoes.

look at all those veggies, Mmm!

look at all those veggies, Mmm!

Oh, I also have a beef broth in there and seasonings. I used a Knorr Beef Bouillon jiggly odd little thing that you mix in to 3 1/2 cups boiling water before you pour it in to the pot. I am trying not to think about what was actually in that jell-o like substance that was the broth cause I’m pretty sure it’s nasty lol πŸ˜›

So yeah, once all the veggies and broth and seasoning are in there I brought it to a boil, stirred it a bit then lowered the temp and let it simmer (with a lid on) for, um, a while? The instructions said to let it simmer until the veggies were cooked and I had no idea how long that would take so I did the dishes, and checked on it, and puttered in the kitchen, and checked on it, at one point it looked like this…

simmering, simmering, simmering.

simmering, simmering, simmering.

After a while it seemed like it was cooked, I tried a carrot and it was cooked all the way through so yay! I added some more spices cause it was a little bland, stirred it all together and let it sit off the heat for a bit. I was hoping the extra liquid would go away, there didn’t seem to be too much and I was worried if I left it cooking until all the liquid was gone I’d scorch the bottom. When I got myself a bowlful for dinner this is what it looked like…

the final prodcut

the final prodcut

Sooooo, not like how mom used to make lol when I called and asked her what I did wrong she said I could have left it on the heat for longer and no I wouldn’t have overcooked it, go figure! lol She also said I could add cornstarch to help thicken it but by the time I called her it was sitting in individually portioned containers so that wasn’t happening. Also, I used a different broth from what she uses so that is probably why the colour is different from hers and well, there is always the fact that I have some turkey meat in there not just beef. All in all, I guess I can’t be surprised it doesn’t taste like mom’s stew cause I had too many differences from what she does, shrug.

It is more like a meat soup than a stew, which is a little odd, but it doesn’t taste bad, shrug. It made enough for one bowlful today and 6 single serving size containers, yay!

2014-12-11 19.22.51I put all but one container in the freezer and am quite happy knowing that I have a ready to heat, healthy meal at my fingertips. πŸ™‚

 

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