Category Archives: Eat

Randy’s Recipes: Olive, Fig, Ricotta, Orange Sandwich

Randy’s Recipes: Olive, Fig, Ricotta, Orange Sandwich (Randyjw; April 10, 2019)

 

It’s been a long time since I’ve stepped inside a Walmart; I usually found them inconveniently located, and didn’t find much enticing selection to warrant the trip.

 

But, this time was different. As I browsed the aisles, I found the shelves stocked with the best brands of commercially-available offerings I would have chosen, should my local market chains have kept purchasing them. But, as usual, the buyers always seem to discontinue my favorites in any categories, from food to cleansers.

 

I put together this “Walmart special,” and it wasn’t bad.

 

Randy’s Recipes: Olive, Fig, Ricotta, Orange Sandwich (Randyjw; April 10, 2019)

 

French Bread ($1.00 USD), or other of your choice

Ricotta Cheese, or other of your choice*

Orange ($0.68 USD), segmented

Olive and Fig Tapenade (small jar; a bit costly – – probably better to make yourself. Includes sea salt, cardamom, assorted vinegars, more.)

 

Try other options:

Honey

Spearmint leaves

Sunflower kernels

Lemon

* Walmart has a nice selection of sliced cheese in a platter, although not best quality, such as this one, which was $7.00 USD, featuring: Irish cheddar, Havarti, Gouda, Imported Swiss (it didn’t taste like it, and had no holes):

Layer olive/fig spread onto open face of French bread loaf. Top with ricotta, or other cheese of your choice. Top with orange segments. Enjoy.

 

5 Yums Up

 

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Cooking Shows (PBS) and Food Blogs

Cooking Shows (PBS) and Food Blogs (Randyjw; June 2, 2018)

 

Our public television service in the United States, PBS, has some nice cooking shows. Some of the ones I like are:

 

Christina Pirello – Christina Cooks (Vegan)
https://www.christinacooks.com/

 

Mary Ann Esposito – Ciao Italia (Italian)
http://www.ciaoitalia.com/

 

Alamelu Vairavan – Healthful Indian Flavors with Alamelu (Indian)
http://www.milwaukeepbs.org/local-programs/programs/healthful-indian-flavors-alamelu/

 

Hubert Keller – Hubert Keller: Secrets of a Chef (Varied; He’s from Alsace)
http://hubertkeller.com/

 

Nick Stellino – Nick Stellino Cooking with Friends (Italian)
http://www.pbs.org/food/chefs/nick-stellino

 

Pati Jinich – Pati’s Mexican Table
https://patijinich.com/

 

Rachel Allen – Rachel’s Favorite Food at Home (Varied; She lives in Ireland)
http://www.rachelallen.com/

 

Sara Moulton – Sara’s Weeknight Meals (Varied)
https://saramoulton.com/shows/

 

These are some food blogs I like, excerpted from a list I posted previously :

Anisa Kazemi – https://iaccidentlyatethewholething.com – Always a love. You’ll love her, too.

 

Maya – artsyteenblog – A blog for teens. Really incredible. Craft projects and recipes. Check out her divine looking lemon-based dessert recipes.

 

Maureen Abood – http://www.maureenabood.com/ – Lebanese and inspired food from her heritage.

 

Georgia McDermott – George Eats. http://www.georgeats.com/ – Interesting ideas and journey.

 

Ania – http://www.lazycatkitchen.com/ – A vegan life lived in the Greek Isles.

 

Christina – http://www.christinacooks.com/ – Every episode of her tv show features tantalizing plant-based dishes that never disappoint. Get her tips and explore ideas at her website, as well.

 

Stunning food photography and edible artistry at: https://ice-cream-magazine.com/

 

Nepali Food: http://www.food-nepal.com/ – Recipes, learning about local dishes, etc.

 

http://www.cookingandme.com/ – Delicious pix and easy Indian, and other, food recipes.

 

Morgan – http://hostthetoast.com/ – Great twists on classic dishes and fusion-food.

 

Pati’s Mexican Table: Mexican food is more than enchiladas. Pati Jinich shows you how: https://patijinich.com/

 

New Scandinavian Cooking: Andreas Viestad cooks up some new, interesting recipes: http://www.newscancook.com/

 

Nick Stellino: Italian food with friends. http://www.nickstellino.com/

 

The Free Range Cook: Annabel Langbein cooks up local foods grown in New Zealand: http://www.annabel-langbein.com/

 

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Randy’s Recipes: Fifteen Minute Macaroni Bisque

fifteen-minute-macaroni-bisque

Randy’s Recipes: Fifteen Minute Macaroni Bisque (Randyjw; February 28, 2017)

 

1/2 box (12 oz.) macaroni, or other, pasta

1 can (10.5 oz.) bisque soup (seafood, lobster, chowder, corn, vegetable, etc.)

12 oz. chicken stock (two chicken bouillon cubes dissolved in travel mug sized coffee cup)

1/4 – 1/2 Tablespoon butter

1/8 teaspoon (4 shakes) garlic powder

1 bay leaf, small

4 drops apple-cider vinegar

Thickener, if desired (cornstarch, flour, etc.)

Optional Add-Ins: Port-Wine Cheese Spread (like Kaukauna) (I haven’t actually tried this, yet…)

 


 

Boil pasta, as per package directions; then, strain and set aside.

 

Combine the remaining ingredients in a saucepan until heated through, reducing sauce with continued heat to thicken. If using thickener, use some of the heated sauce and add to the powdered thickener in a separate bowl, to dissolve and to temper the thickener to the desired consistency; then add to sauce and stir. Pour over pasta. Season to taste.

6 Yums Up

 

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Randy’s Recipes: Banzai Bowties

 

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Banzai Bowties (Randyjw; December 29, 2016)

 

 

Banzai

 

A hungering need sends me

insensibly seeking consumption

myriads of spices

in pyramids’ reflection

 

Irreverently beckon

its scent fragrant

and unlessened

the lessons of life’s

mysteries

Insistingly strengthened

 

Banzai — that’s why!

It’s the only thing

that’s said to work

when the rest is left

unshouted to the sky!

 

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Randy’s Recipes: Banzai Bowties (December 29, 2016)

 

Based on a true story. The scent of curry wafted sweetly to my olfactory senses, as I opened the cabinet door upon my kitchen spice shelf. There was no choice but to combine these bowties I’d planned to make kasha with, a Jewish dish of buckwheat, toasted in a coating of egg wash, mixed with cooked bowtie-shaped pasta (gentlemanly, to note the least) with the curry. What else? Penne, by any other name, would have seemed no substitute.

 

I could’ve used some of the remaining coconut I’d toasted for my Chanukah latkes, but that thought didn’t cross my mind. Instead, I selected the trusty standby, peanut butter (thank-you, peanut butter), and my newest purchase, Ponzu. What was I thinking? What was I going to do with this ponzu? And why did my fingers type the beginning of two mysterious letters not even that close to each other on the keyboard as if it should shout?

 

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Randy’s Recipes: Banzai Bowties (December 29, 2016)

 

Ingredients:

 

Bowtie pasta, cooked and drained; or others, to preference

Indian curry powder, to preference

Peanut butter, to preference

Ponzu, to preference

 

Mix well and enjoy!

 

8 Yums Up

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Randy’s Recipes: Apple-Paleeza Oatmeal

 

Apple-Paleeza (Photos) (Randyjw; December 5, 2016)

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Clockwise from Bottom: Baked Apples in Red Wine; Sliced Apples; Mini Apple-Filled Pie

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Apples and Oatmeal; Baked Apples and Pears

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Randy’s Recipes: Apple-Paleeza Oatmeal

 

Randy’s Recipes: Apple-Paleeza Oatmeal (Randyjw; December 5, 2016)

 

Ingredients:

2 apples, cored

Manischewitz Concord Grape Wine (or your choice; other liquors work, also)

1 can Bartlett Pears in Syrup, diced, removed from syrup

Cardamom

Several packets Quaker Instant Oatmeal, Apples and Cinnamon flavor (rolled oats, puffed-corn style additions, granola, etc. also work)

Other add-ins (optional): fresh or dried fruits, like: raisins, cranberries, blueberries, apricots, peaches, jams, etc.; whipped cream topping, meringue topping; more dessert-style spices, such as cinnamon, cloves, allspice, nutmeg, etc. Use your imagination!

 


 

Place cored apples in an oven-proof baking dish and pour wine over top, allowing to fill dish about one-inch deep. Bake in oven at 350°F for about 55 minutes. Remove from oven, let cool, then slice apples into bite-sized pieces. Boil water for oatmeal and prepare according to package directions, then let cool. Dice pears and sprinkle with cardamom. Combine all three preparations. Place in container in refrigerator for several days to let flavors develop and meld. Enjoy.

5.4 Yums Up

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Randy’s Recipes: Braised Brussels Sprouts

 

This is an easy side dish you can prepare with either fresh or frozen vegetables. I had some frozen brussels sprouts in the freezer, and didn’t like the way the “fresh”, packaged ones looked at the market, with brown root stems, and a sickly look, each and every one — Oy! So, even though it was a bit mushier, due to the pre-frozen quality, it was still a quick and tastier uptick than just some veggies from a can or microwave steam-packet. I ate them for my entire dinner, and had a nice (canned plus fresh) fruit salad for dessert.

 


 

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Randy’s Recipes: Braised Brussels Sprouts (Randyjw; November 6, 2016)

 

Ingredients:

Brussels Sprouts, fresh or frozen; rinsed — you can cut in half, or leave whole

Sesame Oil

Butter: 1 to 2 Tablespoons, or to add richness without sogginess

Wine/Liqueur/Spirits/Alcohol Flourish (I used sweet, red wine, Manischewitz Concord Grape; you can use cognac, brandy, Jaegermeister, schnapps, rum, coconut-flavored, Grand Marnier, cherry….. etc.)


Carmelize rinsed brussels sprouts on the stovetop or in the oven on a sheet pan, allowing them to sit and take on color without stirring, but being careful not to burn them. Add in sesame oil and contine cooking. Add butter, only to richen and coat, but not make soggy. Same with the alcohol flourish — add in only a line or two to add flavor at the end, but to not make soggy. Cook to blend through a bit. Serve and Enjoy!

7.3 Yums Up

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Randy’s Recipes: Fun-Fusion Pasta

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Randy’s Recipes: Fun-Fusion Pasta (Randyjw; November 6, 2016)

 

Ingredients:

 

Pasta

Sesame Oil (Optional)

Garlic (Optional) (I used powdered)

Soy Sauce

 

Optional Add-Ins:

Vegetables: Raw, Cooked, or Garnish

Fowl

Meat

Legumes

Fish

Fruits

Nuts

Seeds

Coconut

Lime

Etc.

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Boil pasta until done, drain, and return to pot. Remove from heat. Add a bit of sesame oil to moisten, then stir. Add a shake of garlic on top, and stir. Add a few lines of soy sauce across the top, then stir. Add about a tablespoonful of peanut butter; a little goes a long way, so only use a little and adjust later. Add another round of garlic, sesame oil and soy sauce, alternately adding to balance out all flavors. This is good with a heavy accent on the garlic. Add-in any options, if using. A few chopped scallions sprinkled on top would be delicious. Simple, easy and delicious.

 

6.9 Yums Up

 

November 11, 2016: I’m eating this again — this time eliminating the sesame oil and garlic; it’s still good. I’m going to re-list those ingredients as “optional”.

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