kittydesade: A white feather quill laying across an open book with yellowed pages (am scribing)
Once more with extra nausea: "Well, this all seems... horrible."

That's about the extent of the commentary I have today on the subject of the last self-induced horror in this country. I'm just too tired and too done to comment further and I'd rather put my energy to helping people survive the initial shock to push for a stronger, longer term solution.

... oh look Tom Petty's ETA: almost dead now. This day is trying to set a record of horrible isn't it.

So this means dinner tonight is cranberry cheese spread, the recipe for which I will share with you since it seems I haven't yet.

Cranberry Cheese Spread
8oz mascarpone
8oz cream cheese
8oz cranberries (frozen or fresh)
8oz orange juice
orange extract or zest
4tbsp sugar

Bring the cranberries and orange juice to a low boil, then let simmer on medium heat until the cranberries are skin fragments and goo.

Mix cranberry goo (doubles as homemade cranberry sauce for Thanksgiving!) with mascarpone and cream cheese. Add orange extract or zest to taste and 4tbsp sugar, more or less to taste. Chill and serve with crackers or whatever else you like to dip into fruity cheese spread.

Ugh. Today was one of those days where I got only the bare minimum of writing work done, but hey, it got done. I also read Scalzi's Whatever post about how his productivity has been pretty far down this year, which led me to consider that this has actually been one of my more productive years, and why. (Hint: Yes, it has to do with me growing up in DC.) In a way I've long been able to deal with life is awful and political and ever since I was eleven or twelve my response has been GIVE ME A WRITING IMPLEMENT I WILL WRITE MANY ANGRY WORDS. I'm not kidding, when I was eleven or twelve, I forget which set of riots it was, but I wrote a long screed on a blue-green lined notebook about JESUS FUCK WOULD YOU ALL CALM DOWN AND STOP HURTING EACH OTHER ALREADY. Of course with less swearing. I was actually pretty mild-tongued right up until late middle school, I think.

Anyway. I take it back, I got the bare minimum of writing done and edits, which was most of today's heavy lifting, and the first two days' worth of Inktober done. I'll scan those in at work tomorrow because I don't feel like setting up the scanner at home or my by now old and tired ass computer. Which desperately needs updates and so on. The first day or so was the hardest but today I just decided to chuck it out and go with the Inktober official prompt list and whatever the hell the prompts inspire in me. Yay.

Today was also pretty chaotic at work, so I feel good about getting any writing work done and a healthyish dinner eaten. And tomorrow looks like it might be simpler to deal with at work, which is to say straightforward processing orders and shoving them out rather than five phone calls, logistics, more logistics incoming and more logistics and then processing orders and shoving them out. So hopefully I can get some writing done. I'd like to, given that I'm way behind in generating Patreon content, publishing Turing Shrugged, and prepping for Nano. Okay not WAY behind but behind enough that I don't want to sink back any further.

ETA: As of around midnight tonight EST when I actually hit post on this thing Tom Petty's manager has confirmed his death. So... yeah.
kittydesade: (daft faerie bastard)
Gaeilge )

It's really funny. I was putting my lunch away in my bag and realized that between learning Irish and playing the pennywhistle there are times when I think I come across as somewhat more of a... a Gaelophile? Than I am. Or maybe just, than I am now. I used to have that whole obsession, be a part of that whole trend. I don't know when it faded back to a comfortable "they have some cool shit" thing. Probably when I turned into an anthro major and it became a "EVERYONE HAS COOL SHIT" thing. Seriously, I think becoming an anthro major has given me a wider definition of "cool shit" and now there's some to be found in every culture.

Oof. Wrist still hurts somewhat. So, probably, still dictation in my immediate future. And on the plus side, much better today than it was yesterday. I blame too much typing at too fast a speed for too long of a time. Most of the time I'm all right these days, but every once in a while I end up doing too much and blow out my wrist. Again.

Oh! I was going to do my minestrone recipe. Here it is! Makes about 8 decent sized bowls. Om nom.

1 tablespoon olive oil

At least 4 each of the following:
3-5 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery, chopped
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
2 cups green beans frozen, preferably

1 sweet onion, chopped
3 cloves garlic, chopped/1 1/2 tsp garlic powder
1 (6 ounce) can tomato paste
8 cups water
3 tablespoons basil
2 tablespoons oregano
1 tablespoon salt
2 cups uncooked elbow macaroni

Basically, saute onions first, throw everything into a pot, let it simmer for an hour and a half or so, add the macaroni for the last half hour. I actually added an hour onto that (the macaroni/pasta always goes in at the last half hour) but then it turned more into minestrone stew than actual soup. Alternatively you could just let the veggies soak up the water and then keep adding water to keep it a soup-like consistency. Either way it is tasty deliciousness.

Adopt one today! Adopt one today! Adopt one today! Adopt one today! Adopt one today!
kittydesade: (occasionally five - sam)
(I normally don't post 4 times in a day, I swear. Usually it's 3.)

5 minute chocolate mug cake
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
splash of vanilla extract

Add dry ingredients into large/latte mug, mix. Add egg and mix. Add liquids and mix. Add chocolate chips (if using). Put mug in the microwave and nuke at 1000 watts for 3 minutes. Cake may rise a little over the top. Cool, eat.

Seriously, has anyone made this before? I've heard of these before and I think I've seen them around, but now I actually want to try and make this. To the point where I might have to go down to the general store and get a latte mug to do it.
kittydesade: (invente)
Trying to make a balsamicish dressing out of these two recipes. Here follows my own notes:

1/2 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon soy sauce (low-sod)
1 tablespoon white sugar
3 tablespoons honey
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon onion powder (ended up not chopping the onion after all)

Possibly there will be no onion because I have a red onion to chop. The idea is for this to go on grilled vegetables w/cheese and flatbread or a vegetable-and-onion salad.

Thoughts? Suggestions? We'll see what happens tomorrow!
kittydesade: (Default)
日本語 )

No, Jag, you're doing Japanese, not Russian. Remember that.

So, apparently tonight I made the tastiest omg comfort food ever. It is tasty, it is creamy, it is cheesy, it is terrific. It also may be somewhat Ameri-centric, as it involves a kind of cheese called Laughing Cow, which is a creamy swiss cheese. Probably you could substitute any kind of creamy cheese with garlic/onion/chive flavor that you like and melts well. I don't know if Laughing Cow is available in your country of choice, though.

2-4 Boneless skinless chicken breast halves
12 oz pkg farfalle (bow tie) pasta
16 oz chicken broth OR 2 cups water+2 cups chicken boullion
1-2 cups broccoli florets
1 medium red pepper, thinly sliced
salt and pepper to taste
1 tub each (8.75 oz) Laughing Cow garlic and herbs and Laughing Cow french onion cheese (recipe originally suggests 2 8oz containers chive and onion cream cheese + garlic. I cheated)

Place chicken into saucepan and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.

Cook pasta.

In a large skillet over medium high heat (or an actual shallow pot, if you want not to worry about slopping it over the sides) combine broth, red pepper, broccoli, salt, and cheese. Stir until smooth. Mix in chicken and pasta. Makes lots. Vary your vegetables as needed to accommodate allergies, triggers, etc.

kittydesade: (ta-da!)
These have been lurking in the fridge since Wednesday at work and grabbing me by the taste buds as soon as I open the damn door, shrieking EAT ME like a Warren Ellis character and hurtling themselves into my mouth. These are more aggressive than vuvuzelas. And they are evil. Tasty, tasty evil.

1 stick (8 tablespoons) butter
6 oz unsweetened chocolate
2 cups sugar
4 large eggs
1/8 tsp salt
1 cup flour
1 tsp vanilla extract

1 stick (8 tablespoons) butter
2 cups confectioner's/powdered sugar
1/4 cup heavy cream
2 tsp vanilla extract

3 oz unsweetened chocolate
1 oz semi-sweet chocolate
3 tablespoons butter
1 tsp instant coffee

Preheat the oven to 300 degrees. Butter a 9x13 pan and line the bottom with parchment paper cut to fit. Butter the top side of the parchment. (I'm not entirely sure what the point of THIS part is, but hey. Mine is not to reason why, mine is just to copy the directions.)

In a small pan, over very low heat, or in a double boiler, melt the butter and chocolate together until the mixture is smooth. Remove from heat. While the mixture cools, beat together sugar, eggs, and salt for 8 minutes. Fold into the chocolate mixture, then add the flour and vanilla. Pour the batter into the prepared pan and bake for 30 minutes, or just until the mixture pulls away from the sides of the pan. Cool thoroughly.

Melt the butter over medium to high heat for the frosting, watching carefully, until it boils and turns a caramel color. (original writer estimates approximately 10 minutes). Immediately beat in the confectioner's sugar, heavy cream, and vanilla. Frost the brownies with this mixture while the mixture is still warm and the brownies are completely cool. Allow frosted brownies to cool to room temperature.

In a small pot over very low heat, or in a double boiler, melt together the butter and the chocolate. When the mixture is lump free and smooth, stir in the instant coffee and continue stirring until the mixture is smooth. Pour this glaze over the top of the caramel frosting. The best way is to pour approximately one third of the glaze onto three different places on the frosting and then tilt the pan back and forth until the entire surface is coated with a thin coat of glaze. Allow the glaze to harden at room temperature for at least one hour. Then gently cut into small pieces and leave in the pan, and chill thoroughly. The brownies are meant to be eaten cold and they freeze exceptionally well.

And they are MADE OF EVIL.
kittydesade: (beautiful day)
I need a cooking icon. Seriously. *ponders*

4 chicken breasts, pounded as flat as you like
1/2-1 cup onions, chopped and browned
3 tbsp butter
3/4 cup chicken broth
2 tsp paprika
1/4 cup sherry
8oz tomato sauce
8oz sour cream
1 tsp salt
1/4 tsp pepper
1/4 cup flour
1 big skillet, 1 smaller

(Note: This is being compiled from scribbled notes on a very stained sheet of looseleaf; hopefully it makes an actual recipe 'cause I misplaced the original.)

Brown chicken in big skillet, about 15 minutes or so, then remove from heat. Brown onions in butter in smaller. Combine 1/4 cup water, 8oz tomato sauce, 2 tbsp paprika, 1 tsp salt, 1/4 tsp pepper, add to onions. Mix thoroughly. Do not slop over the side of the skillet (this means you, Jag.)

Add smaller skillet to larger, cook chicken, about 30 minutes or so. Remove chicken from heat and set aside (or not, actually, this is kind of optional depending on how you like your sauce and your chicken). Add sour cream, flour, and sherry to skillet, thicken into sauce. Serve sauce over chicken over noodles, probably egg noodles.

I think that's how it goes!
kittydesade: (nochnoi dozor)
Russian )

I'm still not entirely sure of all that, but it works at least as a first go.

I keep forgetting to put up this recipe for orange chicken stir fry. And since it's basically a stir fry, mix together the sauce and, well. Stir fry with your favorite veggies.

1 cup orange juice
1/2 cup sweet chili sauce
1 tbsp brown sugar
1 tbsp soy sauce
1 tsp mustard
1/2 tsp garlic or 1 clove minced garlic
2 tbsp corn starch
2 tbsp cold water

It's actually supposed to be a baking sauce, but I tried it as a stir fry sauce and it worked just as well. As long as you don't leave it on the stove too long at too high a temperature and then it scorches to the bottom of the pan. Ahem. Not that I've ever done that.

I'd kind of forgotten that sometimes when I try to get more organized, I wind up continuing the trend of being organized just out of habit. Or something. It's like with dreams, when you start trying to remember them, you remember them more easily? And it seems like my brain's rewiring itself to be more organized and so on. Not so much so because now I can't remember why I think that, but oh well. As long as it keeps up, I don't really mind. Okay, now I'm just rambling.

Game tomorrow. Which means some cleaning tonight. I should make another list of crap I have to do at some point. And revise my writing schedule. Oogh, and it's raining out. Bleh. On the plus side? Progress is so being made on mindset, on, well. Everything. It's good.

Adopt one today! Adopt one today! Adopt one today! Adopt one today! Adopt one today!
kittydesade: (flaily kermit is flaily!)
Oh my god this grilled lime curry rubbed steak with melon chutney is delicious and you must have some RIGHT NOW.

For Chutney:

2 cups chopped ripe honeydew melon
1/3 seedless cucumber, peeled and chopped
1/2 cup chopped red onion
3 tablespoons fresh lime juice
1/4 cup chopped cilantro
1 to 2 teaspoons minced jalapeño, including seeds
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin

Stir. Blend. Let sit. Also makes a tasty salad. The kind of salad that would make Samuel L Jackson say "Mmm! This is a tasty salad!"

For Steak:
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon pepper

Grill steak with rub. Make a 'sandwich' with jasmine or basmati rice, steak, and chutney. FEAST.

Vegetarians can also use the chutney recipe as a salad because it is tasty good oh my god I cannot begin to describe how happy my mouth is right now. I don't even want my Super Chocolate Fudge Brownie Ben and Jerry's because my mouth is so happy. That's how good this food is.
kittydesade: (ta-da!)
Lamb Beef Curry With Tomato
(yes, this was originally intended with lamb. I used beef. It worked.)

One 28-oz can of diced tomatoes
1 tbsp vegetable oil
1 medium onion (or half a large, which is what I used), thinly sliced
2 tsp ground cumin
2 tsp ground coriander
1 tsp garlic powder
1 tsp powdered ginger
1 tsp turmeric
1/4 tsp ground red pepper
1 1/2lb trimmed and cubed beef or lamb stew meat

Open can of tomatoes, separate tomatoes and water. In a dutch oven over medium heat, saute onion in vegetable oil till golden or ~5 minutes.

Add 1/4 to 1/3 cup water and spices. Cook, stirring for 30 seconds. (And I really did count 30 mi-pi-pippis.)

Add 1/2 cup of the chopped tomatoes and 1/4 cup of the water/juice/slop, 1/4 cup more water if necessary, along with stew meat, beef or lamb or whichever. Simmer, stirring occasionally until liquid is reduced and thickened slightly, 5 to 7 minutes. Stir in the remaining tomatoes and juice.

Cover, reduce heat to maintain a simmer (I didn't reduce it that much to let the water boil off somewhat, but I also didn't use the full amount of vegetable oil they suggested.) and cook until the meat is tender, 45-60 minutes. If you want you can put the timer to 45 and make Jasmine rice for the last 15 minutes.

There's a whole ritual also about removing the meat with a slotted spoon and skimming fat from the surface of the liquid, but with properly trimmed meat and less vegetable oil than initially required, I didn't need to do that, and I don't see any reason why you should either? Then again, I've never cooked with lamb.

Serves 4-6
Calories per serving 445-300 (not including rice)
kittydesade: (walking on sunshine)
Note for Veggies: Could also be made entirely primavera.

8oz penne pasta
3 tbsp minced garlic (or equivalent of garlic powder)
1/2 cup fat-free cream cheese
1/2 cup fat-free milk
1/4 cup Parmesan cheese
Salt, to taste
2 boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables (recipe calls for 4oz quartered artichokes, 4oz sliced black olives, 6 asparagus spears and 5 tbsp sun dried tomatoes, chopped. I used 1 small yellow squash, 6 asparagus spears, and a handful of carrots)

Cook the pasta and drain, set aside. In a large skillet, sauté garlic and add chicken pieces until cooked. Remove chicken and set aside. In the same skillet on medium-low heat melt cream cheese and milk, Parmesan and salt until smooth and creamy. Add chicken and veggies. Continue cooking on medium-low heat for 15 minutes or until asparagus is cooked to desired tenderness (I like my veggies crunchy so it only cooked for 10)

Serves 4

And the recipe comes pre-made with nutritional info! 371 calories, 4g fat, 27mg cholesterol, 26g protein, 760mg sodium, 56g carbs

This thing tastes really, really good. Seriously.
kittydesade: (do what's impossible)
This one's from the boy's Mom, she used to make it for special days. Not necessarily holidays, just special days. I never made it until today but it seemed like a good Valentine's Day thing. And it worked real well, I think.

Calorie counts included for baby courtesans doing that sort of thing.

Cherry Cheese Pie
1 tin Eagle Brand Condensed Milk
1 8oz pkg Cream Cheese
1 tsp Vanilla
1/3 cup lemon juice
1 pie crust
1 tin cherry topping

Serves 8; 442 cal per serving

Using beater, whip 8oz pkg cream cheese till light and fluffy, or at least well spread around the bowl. Beat in condensed milk until well mixed. Beat in lemon juice and vanilla, pour into crust. Chill 2 4 hours or more, top with cherry topping. Calorie count given is for w/cherry topping, subtract about 80 cal for w/o cherry topping.

(Revised because when we cut into it after it had chilled for about three hours, it was still a little goopy.)
kittydesade: (do what's impossible)
Because I totally promised this to Lor ages ago, and then... yeah.

This recipe works as a stir fry but could probably be adapted to brush onto a chicken breast or something.

Honey Chicken
1/4 cup soy sauce
1/4 cup water
1/4 cup honey
2 tsp sweet chili sauce (optional)
2 tsp corn starch

Mix ingredients in bowl. Cube chicken, cook in pan/dutch oven/wok until, well, cooked. Add veggies, sauce, stir until sauce has thickened. Serve over rice. Possibly noodles?

Sauce by itself- 295 calories, makes about 4 servings

3oz chicken + sauce: 225 calories
Rice: 200 calories per serving

For those of you who haven't cooked with honey before, make sure you measure out the honey only after you've measured out everything else you're going to need it for, and fill it with hot hot water after. Then you can wash it about ten minutes later or so. Sweet chili sauce is optional but it does taste very good with a little spice; feel free to experiment. It might taste good with ginger or garlic.
kittydesade: (Default)
So, last night, there was stew for dinner. ANd when I finished I realized I had half a tin of sliced carrots and half a tin of chickpeas leftover. So I threw it in a pot, added some...

*stares at bowl*

carrots, lentils, potatoes, onions, and chopped garlic. Dumped some parsley and cloves in and a base of 1 cup water and 1 cup tomato sauce and simmered it till I went to bed. And now I have gumbo/vegetable stewp/goulash/gyuvetch. (That's my new favorite word for stuff in a pot. Gyuvetch.) Stone soup. Something like that.

So, what goes in your stuff-in-a-pot? Post your recipes or ideas here!

Note: the actual definition of gyuvetch is not so much leftovers in a pot as stuff-on-hand in a pot. But, you know.
kittydesade: (et voila)
I win at life. I win at life because I win at sweet and sour chicken. And now, you can win too!

(I still need a cooking icon)

1 1/2 pounds [chicken/pork/extra-firm tofu cubes?]
1 tablespoon light soy sauce
1 tablespoon sherry

1 tin chunked pineapples
1/2 white onion
1 red pepper

1 cup water
1/2 cup white vinegar
1/2 cup sugar
1/4 cup tomato sauce
1 tablespoon corn starch
1 teaspoon/cube boullion (chicken or veggie, depending)

Cut the meat or tofu into cubes or strips, whichever you prefer. Brush with soy sauce and sherry and set aside.

Cut onion and pepper without cutting yourself because you can't see. No, putting a piece of onion on your head does not work.*

Coat the pieces of meat in cornstarch. Deep fry 2 minutes. Deep fry the tofu as you would tofu, I have no idea how to because I have never fried tofu. Drain, let cool. In skillet or wok with 1 1/2 tablespoons oil fry up peppers and onions until tender. Stir together water, vinegar, sugar, tomato sauce, corn starch, and boullion. Add meat or tofu to skillet. Add sauce to skillet. Cook and stir until bubbly. Serve with whatever your sweet and sour heart desires.

(Note: When I made this tonight I actually made it without the water and with a little extra sugar and it turned out with a bit of a bite but still pretty damn good. So if you prefer a more bitey sauce, that might work better for you.)


* Name that movie!
kittydesade: (Default)
Until I get home my laptop is in Schroedinger's box, in a state of maybe-it-works-maybe-it-doesn't. The blue screens have been coming with much less frequency, though, so we shall hope and pray. Until it does, you get recipes while I am at work!

1 lb. boneless skirt or flank steak, cut into 3-inch strips (or stew beef if you're lazy/poor)
3 teaspoons teriyaki sauce, divided
2 teaspoons cooking sherry or rice wine
1 1/2 teaspoons garlic powder
1/4 cup water
2 teaspoons cornstarch
2 teaspoons ketchup
1 to 1 1/2 teaspoons ground black pepper
1 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 red bell pepper, cut into 1-inch pieces
1/2 medium white onion, cut into strips
Steamed white or brown rice

COMBINE beef, 1 teaspoon teriyaki sauce, cooking sherry and garlic powder in medium bowl.

COMBINE water, cornstarch, ketchup, remaining 2 teaspoons teriyaki sauce, black pepper and sesame oil in small bowl.

HEAT vegetable oil in large skillet or wok over medium-high heat. Add beef mixture; cook, stirring frequently, for 3 to 4 minutes or until beef is no longer pink. Stir in bell pepper and onion; cook, stirring frequently, for 3 to 4 minutes or until onion starts to turn transparent. Stir in cornstarch mixture; heat to boiling. Boil for 1 minute or until sauce is thickened.

SERVE with rice.

This recipe was made with originally 1/2 lb beef and 1 red bell pepper, and we turned out to have way more veggies than pepper for both mine and the boy's tastes. For the veggies this recipe tastes as though it can way easily have more veggies (beans, other peppers, something) and no meat. For the meat-eaters, the proportion of meat to veggies given should be enough.

Let me know how it goes! I found it highly tasty.
kittydesade: (Default)
5 cups water
1/2 onion, diced
1 1/2 - 2 cups split dried peas
roughly 2 carrots
1 potato
1 1/2 tablespoons sorghum (if you can get it off the spoon, 1 1/2 spoons)
salt, pepper, red pepper

Sautee onion bits. Boil water, rinse peas. Add peas to boiling water, peel and chop carrots, chop celery. Boil peas in water, add other veggies, salt, pepper, sorghum spices as desired. Let simmer.

kittydesade: (Default)
Serves 2-4 (forgot, I cut back on the chicken)
310 calories per serving (chicken only, any side dishes are on you)

3 large cloves garlic, finely chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 pound (roughly) boneless, skinless chicken breast halves
2 tablespoons extra virgin olive oil
1/3 cup dry white wine
Cooked rice and/or steamed vegetables optional

Combine Garlic, rosemary, thyme, salt, and pepper in small bowl. Tenderize chicken till it's nice and flat and easy to grill. Alternatively, cut into strips. Rub 1/2 of herb mixture into chicken and then place into ziploc bag or place strips in ziploc bag. Combine white wine and remainder of herb mixture and pour over chicken into bag. Shake till it's juicy. Marinate in refrigerator for 2 hours.

Preheat grill or boiler. Apply extra virgin olive oil. Grill. Serve. Enjoy.
kittydesade: (convert)
2 tablespoons canola oil
1 medium onion, chopped
2 lbs. (3 large) potatoes, peeled and cut into 1/4-inch cubes
3 1/2 cups water
4 teaspoons Chicken Bouillon OR 2 teaspoons salt
3 tablespoons all-purpose flour, dissolved in 1/4 cup water
1 can (12 fl. oz.) CARNATION Evaporated Milk
1/4 cup heavy cream

Heat oil in large saucepan over medium heat. Add chopped onion; cook, stirring occasionally, for 1 to 3 minutes or until tender. Add potatoes, water and bouillon OR salt; bring to a boil. Cook over medium heat for 15-20 minutes or until tender.

Stir in flour mixture; continue cooking for 2 minutes. Stir in evaporated milk and heavy cream. Bring to a boil, stirring occasionally. Top each serving with bacon and green onions if desired.

Makes 4 servings.


kittydesade: (Default)

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