The Kamikaze Cook- Lessons, Notes & Flops

I figure we learn lessons the hard way for a reason, but they still suck. When I proceeded to make a new cookie recipe, because I was out of flour, I decided to use rolled oats and make flour out of that instead. You can purchase oat flour, so I found no reason not to do this.

The recipe called for quinoa as well, which is a grain but a complete protein. As usual, I added my own twist on the recipe, removing the refined sugar and butter and using agave and coconut oil instead, and adding chocolate chips to the mix. The taste was a bit bland, but nothing horrible.

However.... an hour after I gorged myself on a few (ok, more than a few) cookies, my stomach bloated up like a Macy's Day Parade balloon! OMG- I thought I would never breathe correctly again!

Lesson- don't gorge yourself on cookies, especially when you've used rolled oats and quinoa...it's just a bad idea.

The Kamikaze Cook- Tip (leftovers)

I love to cook, but there are times (believe it or not) when I don't want to. What I like to do is make extra servings of the meals I make, that way I have, not only leftovers for the fridge for the next day, but some in the freezer for those days a week or more later when I want something other than a processed pile of gunk!

Plan ahead...

The Kamikaze Cook #47- Chocolate Cake

Even though I'm not much of a chocolate cake fan, I had a craving a few days ago and decided to make one at home. Imagine my frustration when I realized I didn't have enough flour to make it! Well, thanks to an overactive need for chocolate, I found a way....

I started with the Joy of Cooking's "Hurry-Up Cake" recipe and made adjustments from there. You'll notice that this is a white cake, not chocolate. Here's the recipe as it reads in the cookbook:

1 3/4C flour
1C sugar
1/2 C butter
2 eggs
1/2 C milk
1/2 t salt
1 3/4t double acting baking powder
1t vanilla
(*note: t= teaspoon, T= tablespoon in recipes)

Combine all but flour and sugar until smooth. Sift flour and sugar together, then add to mix. Bake at 350 for 30 minutes.

Here's what I did instead:
1 1/4 baking mix (like Bisquick)
1C sugar
1/2C cocoa powder
1/2C butter
2 eggs
1/2C milk
1/2t salt
1 3/4t double acting baking powder
1t vanilla
1 individual serving chocolate pudding (ready to eat)

Combine as stated above. Prepare baking pan with butter and dust with sweet chocolate powder or cocoa powder. Bake as above.

This was the most dense, wonderful cake I've ever made in my life! I made an easy buttercream frosting for the top and was in heaven. You should try it!

The Kamikaze Cook #46- The BEST Chicken Soup, EVER...

I don't want to brag, but I could open a restaurant, and ONLY serve this one dish, and people would flock from all around the world to eat it. This is the BEST Chicken Soup, EVER!

Now, to make you aware, it does take a lot of prep work. You could use short cuts, but then it wouldn't be the BEST.... Pay attention.

Marinate chicken breast in: balsamic vinegar, olive oil, basil, garlic powder (or real chopped), sea salt. Overnight is best, but 4 hours will do.

Cook chicken breast as follows: Take a large piece of foil, place marinated breast in center (one per piece of foil), garnish with more balsamic vinegar, olive oil, basil, garlic, sea salt. Seal foil. Repeat until all breasts are ready for oven. Cook chicken in oven at 250 for at least 3-4 hours. Trust me...

Once chicken is done, let cool a bit and then put in refrigerator overnight. (I know what you're thinking- I have this wonderful smelling stuff and I can't eat it?!? Trust me...)

Now that your chicken is ready, take a large pot, add several cups of water (probably 3-4) and add 2 chicken boullion cubes. Bring to boil. Meanwhile, cut up chicken into bite size pieces, cut carrots into bite size pieces. Once boiling, add chicken and carrots. Bring heat down to low-med. simmer. Simmer for 2-3 hours.

About a half hour before you want to eat, grab a bag of crackers (such as Saltines), an egg and some milk. Put the crackers in a large bag and crush them to bits. Pour cracker into large bowl, add one egg and a little milk. Using your hand (yep, gotta be your hand), mix well, adding a tiny bit of milk at a time until the stuff is sticking together but is not sticky. (If the mixture is too sticky, it will fall apart in the soup- don't ask how I know this.) Once the mixture is ready, make golf ball sized balls and drop them one by one into the soup. You can do all of this using one hand.

Simmer the soup with the cracker balls (an old family recipe from Grandma Verne) for about 20-25 minutes. Then....serve, enjoy, live in ecstacy.

The Kamikaze Cook #45- Quinoa and grains with Balsamic Steak

Quinoa (Qeen wah) is a grain which happens to be a complete protein. When I went vegan for a while after a bad "burrito" incident, I befriended a fellow worker who is vegan and picked her brain dry. Sorry Shawna.

In any case, quinoa being chalk full of good stuff, I decided to buy some of the red version (which is supposed to have more vitamins and stuff than the white version) and created the recipe that follows. Obviously, since quinoa is a complete protein, you don't need to add steak, but I like steak, so there.

Marinate your favorite steak cut in olive oil, roasted garlic, salt, balsamic vinegar and basil for a few hours or overnight.

My grain mix is variable. I used four tablespoons of quinoa, one tablespoon of flaxseeds, two of lentils, two of berrywheat and four of whole wheat couscous. Put in pot and pour enough water to cover well and add one or two boullion cubes (beef, chicken or vegetable work). Bring to boil then simmer with cover until water is abosorbed. Meanwhile, cook steak lightly then add to pot. Serve with favorite vegetable.

The Kamikaze Cook #43- Pomegranate and Walnut Chicken

A few years ago, I had a meal at a Middle Eastern restaurant and I fell in love. Shortly thereafter, the restaurant closed- of course.

After searching the net for a recipe, I gave up and decided to just make my own from what I remember of the dish. The owner told me that it was made with pomegranate and walnuts and that it simmered for 24 hours! My recipe is lacking something, but if I decide to make it again, I'll have to figure it out. Here's what I tried...

Pull the seeds from one or two pomegranates and place them in a large, deep pot on the stove. (In the future, I will use Pom juice instead of seeds.) Ground up some walnuts (maybe 1 to 2 cups) and add them to the pot. Cover with water and add a dash of sea salt. Bring to boil and then simmer for 2 hours. Add chicken (I used strips), some sugar and saffron. Bring to boil again, then simmer for another 2-4 hours.

Remove chicken and be sure to remove all nuts and seeds from chicken (VERY important). Take the liquid part (which will have the nuts and seeds) and in small portions, liquefy them in a high speed blender. If you don't liquefy them, you'll have seeds getting stuck in your mouth during your meal. Return liquid and chicken to pot and simmer for 5 minutes.

I served this over rice and while it was good, it was rather bland. I think I might add some tart cheese, such as feta or even gargonzola next time. I may also investigate some Middle Eastern spices as an option.

The Kamikaze Cook- A Kamikazeism

World peace would easily be obtained by sharing chocolate- who could be upset with all those endorphins running around?

The Kamikaze Cook- Lessons, Notes & Flops

Note to self (and anyone else as stupid as self), never deeply inhale the aroma of freshly reduced (boiled down) Balsamic VINEGAR! Unless you'd like a big whole in your nasal cavity...

The Kamikaze Cook- Tip (Dishing it out)

When you've made a delicious stew or chili and you're getting ready to dish it up to yourself, family or friends but you realize "Oh, I don't have a ladle!", fear not! You can use a 1/2 or whole measuring cup (with a handle). It's even a wonderful way to keep track of how much you're serving so that everyone gets the same amount!

The Kamikaze Cook #42 Albondigas

Now that the weather is getting cooler, my mind is wandering towards stews, chili's, casseroles and soups. I love "one pot" meals- they're easy and freeze well.

I've included the original recipe and then my version (as usual, I had to "Kamikazeize" it). My version turned out very well, but if I'm being completely honest, I think I will use ground beef in the future instead of ground turkey. I was trying to make a healthier version, but the flavor just wasn't there for me despite all the other items in the dish. It may also have something to do with the fact that I used dried cilantro instead of fresh. Fresh is the way to go it you can. Enjoy.

Original recipe from Avanzando magazine:

1 onion chopped
1 carrot peeled and diced
1 can chopped tomatoes
6 cups beef broth
1 lb ground lean beef
1/4 c white rice
1/4 c white flour
1 large egg
salt to taste
fresh cilantro, chopped

Combine onion, carrots, tomatoes & juices, 5 1/2 c broth and 1/2 c water in large/deep pan over high heat. Cover.

Meanwhile, in bowl, combine remaining 1/2 c broth, beef, rice, egg, flour, 1/4t salt, 1/2 c cilantro and mix with hands.

Uncover broth and drop meat by tablespoons into broth. When it comes to boil again, put on gentle simmer for 20 or more minutes.


MY VERSION:

My version is very close to this. The things I changed were as follows:

turkey instead of beef
wheat couscous (precooked) instead of white rice
dried cilantro instead of fresh (though I recommend fresh)
cubes of zucchini

Serve with warmed chunks of French bread.

The Kamikaze Cook- Random Item

Did you know that I have another blog?
www.semisweetsarcophagus.blogspot.com

The Kamikaze Cook- A Kamikazeism

There's nothing quite so nice as sharing a meal with a friend...except, maybe, eating alone so that you don't have to share.

The Kamikaze Cook-Tip (Broccoli)

If you like the crunch of water chestnuts in Chinese food, but don't keep them around the house, you can use broccoli instead! Use the stem of the broccoli (another reason to buy the less expensive, full broccoli instead of just the crown) and cut off the outer green part of the stem. Slice the remaining part into poker chip size pieces and add towards the end of the cooking time. They're crunchy and healthy!

The Kamikaze Cook- Challenge

Do you have a recipe that you love? If so, send me a copy and let's see how I would "Kamikazeize" it!

The Kamikaze Cook #41 Homemade Bon Bons

I'm a chocolate junky. I admit it. When I have the opportunity to go to See's Candies, I take it. The stuff they sell in the grocery store is all sugar and doesn't satisfy me. Which brings me to excellent news- I've found a way to make my own, personal, Bon Bons!

I found a recipe that is super simple and you can just add whatever flavor you want. I made one (pictured) with just vanilla flavoring covered in melted semi-sweet chocolate chips and it's divine. The other one I made is homage to See's "Mayfair" which has cherries and walnuts in a milk chocolate shell. I'm very impressed!

Keep in mind that you can almost always easily half or double recipes.

Basic Fondant Recipe:
1/3 c butter (soft)
1/3 c light corn syrup
1t vanilla*
1/2 t salt
1lb powdered sugar

Blend butter, corn syrup, vanilla and salt. (*If you want a different flavor, and there are endless possibilities, you should use that flavor in place of vanilla.) Add powdered sugar until well combined. Fondant should be smooth and not too sticky. Roll into balls and put into fridge until your chocolate has melted and the balls are set up a bit. You can use semi-sweet chocolate chips, white chocolate chips or combine them for milk chocolate chips. Your choice!

The Kamikaze Cook #40 Spicy Tofu with Noodles

I love bourbon sauce! Carl's Jr. had a burger out for a short time with this delicious, sweet/spicy sauce that I adored. While in the supermarket, I found a envelope mix and thought I'd try it at home. I put it on some chicken and it was good, but a bit to spicy for me. I'm a wimp when it comes to hot. So, with leftover sauce, I decided to try it on tofu. Between the noodles and tofu, the spiciness was contained and I enjoyed it very much. Still wish Carl's would bring that burger back though...

Dice tofu into bite size pieces and marinate in bourbon sauce while preparing the rest of the meal (or longer). Cook egg noodles per package instructions. Heat a pan with a bit of cooking spray or oil. Place marinated tofu into pan and simmer while noodles are cooking. Then add green beans. (You can use fresh or canned.) Once noodles are fully cooked, strain and place back in large pan. Toss tofu and green beans in with noodles and keep on low heat for 5-10 minutes. Serve and enjoy!

The Kamikaze Cook #39 Another Marinated Vegetable!

You may have seen the recipe below for the North Woods Inn marinated red cabbage recipe (under #27). Well, I wanted something tangy and crunchy one day but I was out of cabbage, so I decided to use carrots instead and it works just as well. The carrots are great in vegan/vegetarian dishes, on salads or just by themselves!

The Kamikaze Cook #38 Feta, Katamala Olive Biscuits

I don't know about you, but I love feta and katamala olives together. Must be the Greek pizza in the frozen section of Trader Joe's...I digress.

Since I had those two items (thank you 99cents only store) I decided to create a new item. I don't mean to pat myself on the back, but hell, these were good!

Use your favorite, easy, biscuit recipe. Add diced katamala olives, crumbles of feta cheese and parmesan cheese. Roll biscuits out onto board with parm cheese on it instead of flour. Bake as you normally would.

Mine didn't turn out quite as fluffy as I'd hoped- could be I didn't use enough baking powder, or that I'm just kinda crummy at making bread items. I vote the latter. However, I opened these suckers up and smeared "almost butter" (that's Land O'Lakes margarine) on them and they were awesome. Try it and see for yourself!

The Kamikaze Cook #37 White Gingerbread Toast

I found a simple "white" (no molasses) gingerbread online. It turned out well, but I wanted to spruce it up, so I sliced it, toasted it in the broiler and smothered it with cream cheese. Yuuuuuuum!

Recipe:

2c flour
1c sugar
1/2c butter
1/2t ginger
1t cinnamon
1/4t nutmeg
1/2t baking soda WITH 3/4c sour milk (I used regular)
1egg, beaten
1t baking powder

Mix flour, sugar and butter together until crumbly. Reserve 1c. Add rest of ingredients. Pour 1/2 crumbs onto bottom of 9x13 pan (greased). Pour batter onto crumbs then pour rest of crumbs onto top. Bake 350 for 45 min. or until brown and toothpick comes out clean.

The Kamikaze Cook- Lessons, Notes & Flops

Sadly, I have another "lesson" right after the last one. Must be the moon phase or something.

Anyway, I was making my usual, homemade pad thai dish when suddenly, the shaker cap for the ginger stuck to the cap without my knowledge! You can probably guess what happened- about 1/4 cup of ginger landed in my dish. Yuck. I can take a bit of ginger, but this is too much.

I added more sugar....and orange juice....and coconut but it's still WAY gingery.

Everyone say the lesson with me- always check that the shaker cap is securely on the spice before you shake.