Archive for the ‘Cooking’ Category

Improvisation redux…

January 5, 2011 Leave a comment


I don’t consider myself a foodie, certainly not someone comfortable enough in the kitchen to warrant a place on Hell’s Kitchen… but sometimes my improvisations turn out ok.

Tonight was habanero sausage, sweet corn, mushrooms, artichoke hearts, green chiles, Mrs. Dash Extra Spicy and Fiesta Lime, lemon juice, sauteed in extra virgin olive oil.

Despite appearances, it turned out pretty yummy!

Categories: Cooking

Yummy! (And healthy!)

October 19, 2010 Leave a comment

Here’s another quickie recipe, although I can’t claim original credit for this. I saw it on the Food Network while my daughter and I were in the waiting room at the doctor’s office yesterday. It’s kale chips! I know, weird, right? I mean, who eats kale anyway, other than lizards? The girl at the checkout counter at Ralph’s said the same thing: Do you have a lizard, ma’am? Oh, it’s for you?! So I quickly shared with her the recipe I was about to try.

Before you pass up the opportunity to make these, allow me to add one more ringing endorsement: My picky-eating 18-month-old is now addicted to these. No lie. And, aside from being green, tastes an awful lot like popcorn, except it’s healthier for you, lower-calorie, and melts in your mouth. Mmmmm.

Recipe courtesy of Giada De Laurentiis, mostly.

Kale Chips


baking sheet
mixing bowl
parchment paper (optional, but handy to make sure that oil doesn’t boil the kale but crisp it)
olive oil (I used extra virgin olive oil)
sea salt (although regular salt will do, I guess)
black pepper
3 large kale leaves

Preheat oven to 350 degrees.
Cut the leaves of kale from the stems and discard the stems. Cut leaves into pieces about 2-3 inches in size. In a medium-sized mixing bowl, drizzle olive oil on kale leaves and toss well. Arrange kale leaves on parchment paper-covered baking sheet. Bake for about 10-12 minutes or until edges are crispy and slightly dark. Season with salt and pepper, to taste.


Recipe is courtesy of the Food Network and Giada De Laurentiis, 2010. I do not own it and all rights are reserved by them.

Categories: Cooking, Television

Sausage “Stir-Fry”

July 29, 2010 Leave a comment

Improvised dinner again tonight, and one of the other roommates showed up just in time to try it out. She said it was great and she’d want it made for dinner again!

Here’s the complete improvisation of my recipe:

4 Aidell’s Sausages (I recommend either Habanero Green Chile or Spicy Mango and Jalapeno for a kick, but any flavor will do…)
1 sliced green bell pepper
1 husk of white corn
1/2 brown onion – sliced
1 handful of green beans
1 generous splash of lemon juice
1 generous splash of Wyder’s Raspberry Cider (raspberry is the flavor I used because I had it on hand, but feel free to improvise with your own flavor, or even regular beer)
2 dashes of Mrs. Dash Fiesta Lime
1 dash garlic salt
1 dash black pepper

Coat a large pan in Pam Olive Oil spray, place on medium heat. Add white corn (after scraping off the cob, of course), onion, green beans, green bell pepper, lemon juice, and cider to pan and simmer, stirring occasionally for evenness in cooking. Cut up sausages while heating vegetables on stove, then toss into pan. Stir occasionally, bringing heat up to medium-high. Add Mrs. Dash Fiesta Lime, garlic salt, and black pepper while stirring. Allow to cook until vegetables are tender and sausages are completely warm. (Aidell’s sausages are pre-cooked, so you really just need to make sure their temperature matches the rest of the dish.) Remove from heat and let sit for about 5 to 10 minutes.

If you want to bulk it out, I recommend serving with a small portion of brown rice.


Categories: Cooking

BBQ sauce for the cooking newbie…

July 28, 2010 2 comments

Okay, so is amazing, but sometimes just doesn’t have what you need…

I tend to shy away from the kitchen, since it’s more my husband’s area. He’s good at that, I’m good at knitting/child-wrangling. But, he’s at work today, and we still need to eat.

I decided to grill some pork tenderloin in cutlets, and couldn’t find any BBQ sauce in the cupboards. (I found it after improvising the solution below, but I think mine turned out way better!)

Kella’s Kickin’ Sauce:

1.5 cups ketchup
1.5 cups brown sugar
1/2 cup white wine vinegar
1/3 cup red wine
1/2 cup water
3 tablespoons hot/cayenne pepper sauce
2 teaspoons ground mustard
2 tablespoons Worcestershire sauce
2 tablespoons paprika
2 tablespoons black pepper
1 teaspoon salt
2 teaspoons chili powder
2 dashes of Mrs. Dash Extra Spicy

Toss it all in a blender and puree until smooth.


Categories: Cooking
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