Saturday, August 27, 2011
Saturday, August 6, 2011
So. I was planning to have a shiny new post for you today for Recipe Review Saturday but to be blatantly honest I haven't written one yet. I've been having a hard time with my laptop being dead so I just downloaded Blogsy on my iPad.
I'll be writing up a bunch of posts today so The Asylum Pantry will be ready for it's grand reopening on Tuesday with a video tutorial.
Thank you all for being so patient with me while I get everything figured out and organized. I promise I'll be imparting knowledge on you in no time.
Tuesday, August 2, 2011
Wednesday, April 20, 2011
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound uncooked lean ground turkey or lean ground chicken
1/4 cup fine dry bread crumbs
1 tablespoon olive oil
1/4 cup jalapeno jelly, melted or barbecue sauce
Prepackaged shredded red cabbage, thinly sliced red onion, and/or desired toppings
4 potato rolls, kaiser rolls, or hamburger buns, split and toasted
In a bowl combine egg, salt, and pepper. Add turkey and breadcrumbs; mix well. Shape the chicken mixture into four 3/4-inch-thick patties.
In a large nonstick skillet, cook patties over medium heat in hot oil for 10 minutes, turning once halfway through cooking time or until an instant-read thermometer inserted into the thickest part of the burger registers 165°F. Brush patties on each side with jalapeno jelly or barbecue sauce. Cook 1 minute more on each side to glaze.
To assemble, place cabbage and red onion on bottom of rolls and top with meat. Makes 4 servings.
Wednesday, March 23, 2011
8 ounces dried long fusilli or ziti pasta
1 tablespoon olive oil
2 teaspoons bottled minced garlic
1/4 teaspoon freshly ground white pepper
1/4 cup dry white wine
1/4 teaspoon salt
3 small red, orange, and/or yellow tomatoes, seeded and cut up
1 tablespoon butter or margarine
1/4 cup shredded fresh basil
Snap off and discard woody bases of fresh asparagus. Rinse. Cut or snap off the tips; set aside. Bias-slice asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir for 30 seconds.
Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and asparagus tips; cook, uncovered, for 1 minute more or until the tomatoes are heated through. Remove from heat; stir in butter.
Drain pasta; add pasta and basil to vegetables in skillet. Toss gently to combine. Makes 4 servings.
Tuesday, March 15, 2011
5 cups (approx.) water
1/4 cup toasted munggo (mung beans)
1/2 to 3/4 cups white sugar
1 tsp. vanilla extract (optional)
Saturday, March 12, 2011
1/2 (6 oz) large sweet yellow onion
1.5 Tbsp unsalted butter
2 cloves garlic
1/2 cup heavy cream
1/4 tsp salt
freshly ground black pepper
Remove from heat. Stir in slightly warmed cream and the chicken broth while whisking continuously. Add broccoli .Return to heat and bring to a slow boil. Boil until broccoli is tender then remove from heat. Slowly add the shredded cheese in small amounts, stirring to combine. Add salt and pepper to taste.
Monday, March 7, 2011
Yes, this stir-fry has almost NO measurements. Its mostly to taste and its very approximated. This is how we do things in this house. The only time the measuring cups come out is for baking and desserts. So relax and get ready to cook.
Thursday, March 3, 2011
Monday, February 28, 2011
1 1/4 Tbsp butter
Microwave safe bowl (Please don't use plastic! The chemicals that leech out are no fun)
Wednesday, February 23, 2011
Thursday, February 17, 2011
Wednesday, February 16, 2011
Tuesday, February 15, 2011
Wow it hurts to be away for some time. Not posting yummy recipes has made me sad which actually surprises me. so I apologize for being away so long and hope you'll find my reasons good enough.
Monday, February 7th was my one year anniversary with my wonderful boyfriend. As he lives two and a half hours away and since our anniversary fell on a monday we celebrated on that Saturday. I met him around 2 and we spent hours cuddling on the couch watching movies, talking, and maybe making out just a little bit. We then got all dressed up for dinner. He wore a suit! I wore an amazing velvet mini dress and (by complete coincidence) the same tights I wore on our first date. We went to Falls Terrace in Tumwater and ended up both ordering the London Broil. Meduim rare of course. There was a wedding party there so it was loud and crowded. Either way it was still incredibly romantic. We'd tried to go there a few times before but either didn't get a reservation in time or had to cancel the reservation last minute. It was kind of nice being able to finally make it when we did. So long story short we ate amazing food and were too full for dessert. We told each other secrets and confessions we hadn't shared before. After dinner we went back to the apartment he was staying at and found two additional guests on the couch next to one of the two guys that lived there. We changed back into our jeans and staked our claim on two spost on the couch next to the others and watched Metalocalypse and Robot Chicken while they all drank terrible tasting beer. (It was like drinking acid I swear) so that was that and I drove home and watched a movie with my mom before heading off to sleep.
So this past week leads to the second reason. The garage. All by my lonesome I organized the entirety of our garage. No small feat I assure you. It took me three whole days just to organize everything and then another two days were spent painting doors and two of the walls.
So then, what happened to me today? Well I've been on my couch for the past seven hours. And when not on the couch, I've been hobbling around pathetically. Its been rainy and windy and cold so I really didn't want. To go out and get the mail. So around noon I slipped on a pair of old flats and pulled my hoodie tight around me and ran across the yard to the mailbox. I made it fine and got the mail and started on my way back to the house. Well we have a gopher problem so our ground is rather uneven. I've never had a problem with it before so I don't know if it was the rain or if I'm just clumsy, but I stepped on a bit of ground that caved in just a tiny bit which left my foot staying straight out in front of me and my body going to the left. So I hobbled my way inside and planted my butt on the couch. My day has been filled with tv and ice packs. My mom's making me a steak so I feel better.
Expect a recipe tomorrow.
Wednesday, February 2, 2011
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
2 cups water, plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
2 cups beef broth (They recommend Pacific Beef Broth)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruyère cheese (about 2 1/2 cups)
Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.
While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
Friday, January 28, 2011
So who doesn't love a good pasta recipe right? I mean, look around and see if you raise your hand. You didn't. Today I'm bringing you a recipe that is, as usual, absolutely delicious AND incredibly easy. Hope you enjoy!
1 package (9 ounces) refrigerated cheese tortellini
8 bacon strips, cooked and crumbled
1 cup heavy whipping cream
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
Drain tortellini; toss with cream sauce. Serve immediately.
Tuesday, January 25, 2011
1 3/4 cups quinoa flour (a complete protein : ) !)
1 cup arrowroot flour
1 tbsp + 1 tsp baking soda
1 tsp sea salt
3 tsp xanthan gum (this takes the place of gluten and improves texture!)
1/4 cup matcha green tea powder
1 1/3 cups canola oil (if organic, canola oil is actually good for you!)
3 cups water
1 tsp apple cider vinegar (use raw ACV like ‘Braggs,’ combines with the baking soda to help muffins to RISE!)
1 tsp almond extract (REAL!!)
1 1/2 cups agave nectar (light or raw)
1 1/2 cups coconut nectar (the syrup/sap, not the milk)
Saturday, January 22, 2011
Bacon and Cheddar Scone
1 tbsp. baking powder
1 tsp. salt
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
Preheat the oven to 400˚ F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.
6 teaspoons baking powder
pinch of salt
1 cup white chocolate chips
1 cup frozen raspberries
1 cup cream
1 cup lemonade (sprite) not diet.
icing sugar (confectioners sugar) for dusting the baked white chocolate scones.
freshly whipped cream to serve – optional.
Stir through the white chocolate chips.
Add the cream and lemonade. Mix through until almost together then add the raspberries. Fold through. The mix should still have some dry spots it should not be uniform like a cake batter.
Leave to cool slightly before serving. Dust with icing sugar and serve with freshly whipped cream.
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.
Thursday, January 20, 2011
The Dirty Dozen
If you pay attention to what you eat, you know that some food are just not clean. Pesticides attack these fruits and vegetables and that can lead to danger for you. For those of you that know these, think of it as a review, those of you that don't know about them already, look at this as your dirty dozen 101.
Since celery has no skin, it is highly susceptible to pesticide residue after you've washed it.
Though peaches have skin, its a very very thin skin. If you can't find organic, then just stay away.
Did you know that strawberries can have as many as 59 pesticides on them!? Its even more dangerous to buy them out of season because they come from countries that don't have as strict regulations as the US does.
Even though you can remove the skin off of apples, that doesn't mean that you should buy conventional. Even though it helps a little, there is still lots of residue, and you're getting rid of a bunch of the nutrients that make them healthy
These have to be one of the most dangerous berries on the non organic market. Not only are they thin skinned, they can contain up to 52 different pesticides.
Just like peaches, these have a very thin skin. 39 different pesticides and poisons?! No thank you. Try to buy organic, and as with strawberries, try to buy them in season.
So what about these? Well, containing more pesticides than nectarines, these think skinned veggies may be delicious but that doesn't mean that they are worth the risk.
Not only is spinach not very high in iron, it also is considered one of the most toxic leafy greens when it comes to the pesticide count. Since you aren't absorbing the iron (Oxalic Acids anyone?) either skip it completely or make sure that you buy organic.
Just like spinach, this leafy green, though hardy and generally resistant to pests and disease, this leafy green is still loaded with pesticides.
This summer favorite isn't as safe as you'd think. Not only are they loaded with pesticides when foreign grown, but cherries in the US have been found to contain three times as many pesticides as those grown outside the country.
Potatoes are safe right? I mean, they grow underground! Well looks like we've both been fooled. Even though you can peel them, that doesn't change the fact that they're loaded with pesticides.
Imported grapes run a much greater risk of contamination than those grown domestically. Vineyards can be sprayed with different pesticides during different growth periods of the grape, and no amount of washing or peeling will eliminate contamination because of the grape's thin skin. Remember, wine is made from grapes, which testing shows can harbor as many as 34 different pesticides.
So now that we know what to buy organic, what can you safely buy nonorganic?
Basically, the truth is that anything that has a thick skin is safe enough that you can skip buying organic. Bananas, Kiwi, Mangoes, Pineapple,etc. Also things like Broccoli, Cauliflower, Asparagus, Corn, and Onions.
So all in all, use your best judgement when you're buying produce. When in doubt? Buy organic. Its safer and it tastes a lot better.
Wednesday, January 19, 2011
2 cups elbow macaroni or shells
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Quarter loaf of French or Garlic Bread
2 tablespoons freshly chopped basil leaves
Sunday, January 16, 2011
1 Cup butter, softened
1/2 Cup powdered sugar
1/4 teaspoon salt
2 1/4 Cup all-purpose flour
3/4 Cup finely chopped almonds
3/4 Cup powdered sugar
3) Roll cooled cookies in 3/4 Cup powdered sugar. Be sure to allow cookies to cool before doing this, otherwise powdered sugar will melt.
Friday, January 14, 2011
2 cups almond milk (or coconut milk, or soy milk, or rice milk)
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar (or 1 1/2 cups agave nectar)
4 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup coconut oil (or vegetabe oil. veg oil makes an almost too moist cake, still delish)
2-5 Tablespoons of red food coloring, basically color to your liking. If you want a REDDER cake you will need to use LESS chocolate. (OR you can use about 3/4 cup of BEET JUICE ((pureed or finely shredded)) for a natural red color, and the beet flavor goes undetected!)
4 teaspoons vanilla extract
Add vinegar to almond milk, and set aside to curdle.
Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Add vegetable oil, food coloring, and vanilla extract to the curdled almond milk, and mix.
Pour liquid ingredients into the dry ingredients, and mix.
Fill cupcake liners ¾ full.
Bake in a preheated 350° oven for 20 minutes or until done.
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine, we use Earth Balance
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup lavender almond milk (bring milk and a handful of dry lavender to boil, take off heat and let steep for 10 mins then let cool before making frosting)
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and lavender almond milk, and beat for another 5 to 7 minutes until fluffy.
Add a couple drops of purple food coloring if you want!