Archive for the Category ◊ Appetizers ◊

17 Oct 2011 Brown Bag Popcorn
Author:  |  Category: Appetizers, Breakfast & Brunch, Side Dishes  | Tags: , , , , , , , , , , ,  | 7 Comments

I have been meaning to post this for ages.  It’s so simple.  It’s so easy. It’s so GREAT.  Listen, there is no need to buy any more packages of oily microwave popcorn!  REALLY!  Save money. Save calories. Reduce waste. Skip the preservatives.

Those big time popcorn companies really pulled one over on us.  You don’t need thier fancy box,  their fancy bag, their celephane overlay, their oil (or any oil at all), to pop popcorn in the microwave.  You just need one plain brown lunch bag (approx 10.5 inches x 5.5 inches), 1/3 cup of popcorn, and 1 microwave, and 2 minutes on the timer.  DONE! It’s like….a miracle!

Why did I post this recipe now?  Because a Pumpkin Spice Coffee (my previous post) a fresh bowl of popcorn, and reality TV  is just about the perfect way to enjoy a bit of fall R&R. Project Runway hails on Thursday.  Brew the decaf.  Pop the corn.  Slippers.  Snuggle quilt. It’s gonna be a good, good night!

Brown Bag Popcorn

1/3 cup popcorn kernels (no more, no less)

1 brown lunch bag

1 tablespoon melted butter, if desired

pinch of salt (to taste), if desired

Pour the measured 1/3 cup popcorn kernels into the brown bag.  Fold the top of the brown bag down at least twice, just so the bag fits into the microwave and is able to turn.  Set the timer for 2 minutes.  POPCORN!  IF desired, drizzle the freshly popped popcorn with 1 tablespoon butter and a pinch of salt.  Shake in the bag to combine.  Then pour into a bowl and enjoy.  Serves one or two.

Just a few notes…there will be some unpopped kernels at the bottom of the bag.  Look for them, and then don’t pour them into the serving bowl!  Measure the popcorn!  If you get too much popcorn in the bag the bag could burst.  If you put in too little, the popcorn could start to burn.  Gray popcorn does not taste good.

My grandson likes popcorn for breakfast. I think it's a lot better for him than highly processed, often highly sugared, always full of preservatives boxed cereal.

It’s so SIMPLE!  Thanks for stopping by my kitchen today.  I hope there are many bowls of freshly popped popcorn in your future.

 

 

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08 Oct 2011 Quesadilla Pie
Author:  |  Category: Appetizers, Breakfast & Brunch, Main Dish, Meatless, Poultry, Red Meat, Sandwiches, Teaching Boys to Cook Series  | Tags: , , , , , , , , , , , , , , , , , ,  | 9 Comments

Looking for something new for lunch? I have the perfect thing!  This lunch has to be baked, so it’s a great fall-winter recipe.  I found it at Simply Recipes awhile back .  Finding this recipe was a paradigm shift in lunches around here.

For me now it’s not so much a recipe, but a method.  I did make some changes to the recipe though,  mainly around baking time.  I don’t know why they cook their pie so long, the pie would be cracker crispy if baked for as long as they specify. Still, it would be good to go to the site, there are some good layering photos posted.

The only two ingredients needed for this pie are cheese and flour tortillas.  Everything else is up to you, what you like, and what you have on hand! (see the ingredient suggestion list).  Do you see the paradigm shift potential here?  It’s kind of like learning to make an omelet, or a sandwich, and realizing there are no limits to what you can do, every omelet could be different, every sandwich could be different, just every Quesadilla Pie can be different.

Yes. every time I make Quesadilla pie, it’s different, and every time I make it, it’s good. Sometimes it has three layers, other times five layers. Some times it’s all veggie-most of the time actually, and sometimes it’s a carnivore’s delight. The pie I have pictured here has a layer of spinach and cheese, a layer of fresh tomatoes (juiced, seeded, and chopped) and cheese, a layer of fresh spinach (no need to precook) and cheese, a layer of sauteed onions and zucchini and cheese, and a layer of corn and cheese. That’s five layers, and six tortillas.

Quesadilla Pie

  • 4 or 5 or 6 plate sized flour tortillas (9-10 inches diameter), depending on how many layers you want your pie to have!
  • A bit of butter (not optional)
  • Approx. 1/2 pound grated cheese-one kind, or a mixture based on what you have on hand, (Monterey Jack, Pepper Jack, and Mozzarella are really good.  I usually blend a variety of cheeses-whatever I have in the refrigerator, and always add some Mozzarella (I like it’s “stringy” qualities!).  A bit of cheddar is OK when mixed in with other cheeses, but I find a lot cheddar results in an oily, soggy dish.  A pre-packaged, pre-shredded “Mexican Blend”  could be used, too.)
  • Choice of filling ingredients: (Each layer should have cheese plus one, maybe two, filling    ingredients. Don’t make each layer the same!)
  • fresh  spinach leaves; tomatoes, juiced, seeded and chopped (otherwise they make the tortilla soggy); sliced olives; sautéed/cooked zucchini; any leftover cooked veggie, diced (I’ve added broccoli, asparagus, sweet potato…); chopped and sautéed/cooked onions (yellow or red onions); chopped green onions; cooked mushrooms (if not sautéed first, they make the tortilla soggy); leftover cooked and cubed or shredded chicken, beef/steak, pork, sausage, bacon; cooked or canned green chiles; canned or cooked beans (black beans, pinto beans, pinquitos); fresh or frozen corn…
  • Cumin and/or chili powder for extra heat, optional
  1. Preheat oven to 350°F.
  2. Butter the bottom and sides of a pie plate or quiche dish, (pie plate or quiche dish should be approximately the same size as your tortillas). Do not skip the butter.
  3. Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. Use a generous portion of cheese. Add your chosen filling ingredient to this layer. If you want, sprinkle some cumin or chili powder on top for a spicier pie (probably  not necessary if you are using Pepper Jack and/or chilies).
  4. Repeat: tortilla, generous sprinkling of cheese, a chosen filling ingredient, and a sprinkle of optional cumin or chili powder. Make three or four layers, all stacked on top of each other.
  5. Butter the top of the final tortilla and place on top of your “pie”, buttered side up.
  6. Cover the dish with aluminum foil.
  7. Place in preheated 350 degree oven for 20 minutes.
  8. Remove foil and increase the heat to 375°F. Cook for another 5-10 minutes, or until the top tortilla is lightly browned and cheese is bubbly.
  9. Remove from oven. Let cool for 10 minutes before serving.
  10. Cut into slices.  This pie is finger food (once it cools off a bit!).  It’s actually a bit difficult to eat with just a fork.
  11. Serves 2, 3, or 4 persons–depending on appetites and possible side dishes. We just eat, as-is, for lunch.
  12. Serve with salsa, sour cream, and/or avocado, if desired.

Thanks for stopping by my kitchen today.  I hope  you and this recipe for Quesadilla Pie enjoy many happy years together!


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23 Jul 2011 Beef Skewers
Author:  |  Category: Appetizers, Grilling, Main Dish, Red Meat, Teaching Boys to Cook Series  | Tags: , , , , , , , , , ,  | Leave a Comment

Meat on a stick! Is there anything better?  When I was pregnant with my first child, my cravings were iced tea, tomato soup, and “tasty chunks of beef”!  Twenty-six year later, I still crave tasty chunks of beef!

This is a very easy recipe, resulting is some mighty fine, Asian accented, “tasty chunks of beef”.  Chill the meat for 30 minutes, marinate for 30 minutes, grill and eat.  For a special treat serve with corn-on-the-cob, grilled veggies or a salad and some Bloomin’ Onion Bread!

When I was a single full time working mother of three children I was a master of freezer food.  This was one of my favorites.  Homebaked Chicken Nuggets were another.  I would buy two flank steaks and some skewers.  I’d unroll the flank steaks and then freeze for 30 minutes to make it easier to slice. At the same time I would soak the skewers in cold water.  Then I’d probably sit down with my feet up, an iced coffee and a good book while the the meat chilled and the skewers soaked, LOL!  A sense of humor is a wonderful thing!  More than likely during that thirty minutes I’d finish putting the groceries away, wipe up a spill, ask a telemarketer to put me on the no-call list, solve a kid dispute, feed the dog, move the laundry over, eat lunch and load the dishwasher …  ANYWAY, after thirty minutes I’d slice the beef and thread it onto the skewers.  Then I would layer the skewers into a shoe box sided plastic container.  I’d put wax paper between the layers, and freeze the whole box.  One box would last two or three months and provide plenty of yummy and quick week night main dishes…easily expandable to however many people were home.  Just take out 3-5 skewers per person.  Mix up the marinade.  Marinate the desired number of skewers for 30 minutes, then grill or broil!

Oh, and I often omit the sesame seeds, as I don’t care for them 🙂

Beef Skewers

  • 1 flank steak, approx 1.5 lbs, (unrolled) and slightly frozen (for about 30 min or so)
  • 30 bamboo skewers (soaked in water for 30 minutes)

Marinade

  • ¼ cup soy sauce
  • ¼ cup sugar
  • 2 Tablespoons Sake (an opened bottle will keep 1 year in refrigerator)
  • 2 cloves garlic, smashed
  • 1 ½ teaspoons grated ginger (keep any leftover fresh ginger in baggie in freezer, when ready to use no need to defrost, just peel and grate!)
  • 2 tablespoons toasted sesame seeds (toast in dry frying pan until fragrant)
  • 3 green onions sliced

  1. Slice flank steak, across the grain, into thin strips.  Thread meat slices onto skewers, accordion style. It’s easy!  Child’s play!  (NOTE: Meat on sticks can be frozen at this point. When ready to use, just remove from freezer.  Let defrost for as long as it takes to make marinade.  Then continue with recipe.)
  2. Combine soy sauce, sugar, and sake; stir well to dissolve sugar.  Add in garlic, ginger, sesame seeds, and green onions.
  3. Pour over meat on sticks.  Marinate 30 minutes.
  4. Remove skewers from marinade.
  5. Grill over hot fire or broil for 2-3 minutes on each side.  Good hot, room temperature, and cold! I’ve served these as appetizers and as a main dish.

    Thanks for stopping by my kitchen today!  I hope I have given you an idea for this weekend’s BBQ and for busy school night meals, too!

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    22 Jul 2011 Traditional Arabic Hummus
    Author:  |  Category: Appetizers, Sauces, Dips & Spreads, Teaching Boys to Cook Series  | Tags: , , , , , , , , , , , ,  | Leave a Comment

    Traditional Arabic hummus.  How do I know its traditional?  Because I learned how to make it from my Saudi and Kuwaiti students in 1981 and 1982.  I watched how they made it, wrote everything down, and have followed the recipe ever since.  Well, once I tinkered with it and added a bit of cumin and coriander.   My kids reacted most negatively.  I remember their scorn quite clearly,  “What did you do to the hummus? It tastes FOUL!”  Lesson learned.  No tinkering with the authentic 🙂

    This was the first recipe my son learned how to follow and  for a long time was the only thing he knew how to make.  Truth be told, his hummus is better than mine!  Why?  He follows the recipe!  He shells the garbanzo beans, just like my students used to do.  (Before 1981 I didn’t even know the garbanzos had shells, but they do.  Pop one out of its clear little membrane, and you’ll see!)  Over the years I have gotten lazy, and I now no longer shell the garbanzos.  As a result, my hummus isn’t as smooth as my son’s or as my students’ used to be.

    Do as you wish, shell the garbanzos or not, just don’t even think of tinkering with the other simple ingredients.

    Traditional Arabic Hummus

    • 1 can Garbanzo beans
    • 4 garlic cloves, minced
    • 1/2 cup sesame paste (available at most larger supermarkets now, in the middle eastern foods section)
    • approx. 1/2 cup reserved garbanzo liquid
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons olive oil
    • paprika (optional)
    1. Drain the garbanzo beans, reserving the liquid.
    2. Shell the garbanzo beans if desired (shelling the garbanzos results in a much smoother dip).
    3. Place drained garbanzos, approx. 1/2 cup reserved liquid, lemon juice and olive oil in a blender and process until smooth.
    4. That’s IT!   Isn’t that easy?
    5. Add more garbanzo liquid if needed to make a softer dip.  Remove dip to a serving bowl.  My students used to spread the hummus onto a dinner plate and drizzle with a bit of olive oil and a sprinkle of paprika.  Americans usually serve it out of a bowl.  My students served hummus only with triangles of warm pita bread.  American often serve with pita bread plus carrot and celery sticks, cucumber rounds, red pepper strips, and cherry tomatoes.

    From following my students around I also have recipes for Sambusas and Kapsa, and so many warm and fond memories of teaching English as a Second Language to some wonderful pre-literate Arabic and Saudi women.

    Thanks for stopping by my middle eastern kitchen today. Enjoy the hummus.  It’s better than that stuff you can buy in tubs, and much cheaper!

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