Category Archives: Eat

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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Randy’s Recipes: Tabouleh-Topped Bagel And Cream Cheese

 

Randy’s Recipes: Tabouleh-Topped Bagel And Cream Cheese (Randyjw; November 4, 2016)

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Ingredients:

Tabouleh (see previous post for recipe, here:)

https://newsnotes1.wordpress.com/2016/09/27/randys-recipes-meals-of-the-mediterranean-pasta-sauce-and-tabouleh/

Bagel, toasted or plain (or your choice of toast or bread — any flavor, etc.)

Cream Cheese (I used plain, but that’s up to you…)

 

Prepare your bread/bagel/toast, or whatever you wish to use, as preferred (my bagel was lightly toasted, closed, so that the interior steamed, rather than toasted). Let cool slightly.

 

Top with cream cheese.

 

Top THAT with tabouleh. Enjoy!

 

7.2 Yums Up

 

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After reading some selections from the Chabad.org website this morning, I felt that my soul had benefitted enough to soothe the worldly part of me that has been the more dominant aspect of my reactionary manner and mode, of late.

 

Afterwards, I prepared my breakfast, and everything tasted so wonderful and sweet! My combination turned out fantastic, and my coffee was blended just right! Although it was only instant (Nescafe’ Taster’s Choice, French Roast), a little sugar and milk set it off just superbly, and the tabouleh atop the bagel-and-cream-cheese was a big hit!

 

I prepared the tabouleh yesterday, and the blending overnight enhanced the flavors. I’m still trying different methods and ingredients for this. I used a larger chop on the vegetables, and this is a definite no-no. Although it’s more time-consuming, the end result of extremely fine-cut vegetables is the perfect incarnation for this dish. I toasted the bulgur wheat, and I’m not sure that I prefer that to a just plain-boiled version. I’ve got some other ideas, though — I just might not get to them very soon, as I’ve got several quarts of tabouleh now sitting in my fridge.

 

Blessed? You bet. After savoring that delicious meal (and for celebrating my day of life today), I thanked G-d with a prayer in praise. There are certain Hebrew ones which apply specifically to each occasion and action. Frankly, I’ve probably uttered just the one for wine. I’ve failed by not saying the proper one for bread (which I just remembered), or vegetables (I’m not sure if tomato, in Hebrew, is fruit or vegetable, but there are also the greens of parsley… Is that Maror, here, for the bitter herbs, or is that only at Passover?). I’m confusing myself.

 

In the wrong, but nevertheless, I made up my own prayer, to thank Him for… Everything! Maybe this is an actual prayer… I don’t know. But, here it is:

 

Baruch Atah Adonai, Elo(k)einu Melech Ha’Olam

Boreh (ha)Kol B’Olam

 

Blessed Art Thou, O Lord, Our G-d, King of the Universe

Creator of Everything in the World/Universe

 

 

I felt happy for having done so.

 

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Randy’s Recipes: Meals of the Mediterranean: Pasta Sauce and Tabouleh

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Randy’s Recipes: Meals of the Mediterranean: Pasta Sauce and Tabouleh (Randyjw; September 27, 2016)

 

These two recipes share the same ingredients, amplified in the tabouleh, yet taste very different.

 

My cupboards were bare, so I combined running my various errands with a major shopping spree to buy all healthful items. I did rather well, with that mission, although I spent a minor fortune, and I forgot that the market in that area was a small, somewhat-limited one, in scope, so I was not able to purchase everything fresh, so I’ll write the recipes for fully-fresh, as well as including the pre-packaged items I used.

 

For so much effort, one may as well prepare everything with fresh, whole ingredients, but it also shows how we can begin to enhance our heat-and-eat home preparations towards something tastier and, likely, more healthful for us.

 

So, here are two dishes you can prepare, which will stretch far, and which will be ready to eat when your time is more pressing. Both are the fare one thinks of when dining in the Middle East and Mediterranean: Pasta Sauce and Tabouleh. I’ll give the recipe for tabouleh first (which is how my prep went; the pasta sauce was a last-minute quirk I came up with).

 

Randy’s Recipes: Tabouleh (Randyjw; September 27, 2016)

 

This is basically a Greek-influencd tabouleh, jazzing up a simple tabouleh with the addition of Greek-style elements, such as cucumbers and feta cheese. The recipe is basically the same, and not many twists are to be found; but, nevertheless, even exact recipes can taste quite different in the end product, dependent on a chef’s techniques and tools, etc.

 

So, this is my own recipe, at present, possibly to fluctuate, with its adjustments and additions, but it is similar (but, of course different) to that recipe which is found on the box of Near East brand tabouleh, whose company makes many great products, which I use. I didn’t really measure out my ingredients, and so, as usual, I’m recreating, by my guess, an approximately hopeful likeness.

 

This makes approximately 5 quarts (four, when the ingredients have had time to marinate, meld and wilt down, a bit).

 

Ingredients:

2 supermarket bunches of fresh parsley, chopped fine (set aside a small portion, if also making pasta sauce; see below)

Handful fresh basil leaves, chopped fine (set aside a small portion, if also making pasta sauce; see below)

Handful spearmint leaves, chopped fine (set aside a small portion, if also making pasta sauce; see below)

3 or 4 tomatoes, salted and diced fine (cut an additional 4 or 5 tomatoes, or so, if also making pasta sauce; see below)

2 cucumbers, finely diced

Tiny bottle, extra virgin olive oil (minus two or three tablespoonfuls set aside, if also making pasta sauce; see below)

Bulgur wheat (if using boxed brand, like Near East brand, then use two boxes with its included seasoning packets) (here, I used the boxed version)

Onion; Any color; use vertical wedge cut from one large onion, sliced into thin, smallish slivers (set aside an additional small handful, if making pasta sauce; see below)

Dill; fresh, chopped fine; or, dried: about 1/8th teaspoon, or one smallish pinch

Pepper, to taste

Juice from 1/2-to-1 lemon, to taste

8 oz. (set aside 1 or 2 tablespoonfuls, if making pasta sauce; see below) feta cheese, crumbled

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Combine all ingredients, then sort into lidded quart containers. Shake to blend. Keep refrigerated. Enjoy.

6.8 Yums Up

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Randy’s Recipes: Pasta Sauce (Randyjw; September 27, 2016)

 

Ingredients:

Approx. 2 or 3 tablespoonfuls Extra Virgin Olive Oil

Garlic; 1 or 2 cloves, smashed; or about 3/4-teaspoon dried, to taste

4 or 5 large tomatoes; diced fine and salted (adjust quantity to suit your needs); or, 1 large can Hunt’s tomato sauce

Onion; White or Yellow best; wedge cut from large onion, sliced into thin, smallish slivers

Hand-pinch fresh parsley, chopped fine

Hand-pinch fresh basil, chopped fine

A few leaves fresh spearmint, chopped fine

Pasta; approx. 16 oz., your choice (in this serving suggestion, I used bowties)

Pepper, to taste

Parmesan Cheese, Shaved/Sprinkled (serving suggestion, for topping)

Feta Cheese, crumbled (serving suggestion, for topping. This was excellent! I put it on after sprinkling parmesan on top, apres-photo)

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In a large pot, boil water for your pasta. Add a small shake of salt, if desired, to taste. Add your pasta; stir, bringing to slow boil.

Remove leaves from plants, and stems from herbs; wash and set aside.

Pour oil into skillet.

Add garlic, and begin heating, to blend.

On a cutting board, chop your tomatoes, and salt them as you would, if eating plain. Pour off the running tomato juices into the pan, and let blend. Heat for a short bit.

Add your tomatoes, or tomato sauce, and let cook until bubbling for a short bit.

Add your slivered onion.

Sprinkle in herbs and let heat through.

Drain and plate your pasta.

Ladle sauce over top.

If using parmesan, feta, or other cheeses, sprinkle on top.

Enjoy!

7 Yums Up

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