Cooking Hussy

Tasty

Chocolate Sorbet August 27, 2008

Filed under: Dessert — cookinghussy @ 8:47 pm

I made chocolate sorbet. My sister bought Chris an ice cream maker last year and I’ve been collecting recipes  to use this summer. My problem is that I don’t like hassle. I do not want to make actual ice cream, because it involves egg yolks and mixing in hot things with egg yolk while not actually cooking them and on my god it makes me nervous just thinking about it. So, sorbet. Smitten Kitchen  made this recipe and her photos are beautiful. My photos were taken at night, it poor lighting, after I’d had at least one hearty glass of wine. They suck, so go look at Smitten Kitchen and be impressed.

  • 2 1/4 C. water
  • 1/2 C. sugar
  • 1/2 C. splenda (Di-A-Betes)
  • 3/4 C. unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 6 ounces bittersweet or semisweet chocolate, finely chopped (I used a mix of both kinds)
  • 1/2 t. vanilla extract

In a large saucepan (make sure it’s large as it boils up, fast) whisk together 1 1/2 cup of water with sugar, splenda, cocoa powder and salt. Bring to boil and let boil for 45 seconds. Remove from heat and mix in the chocolate pieces, stir and stir until everything is melted. Then mix in the vanilla extract and the last 3/4 cup water. Let the mixture cool all the way then mix in your ice cream maker until it’s all done.

Notes: This sorbet is chocolate overload. Is it good? Yes. Will I make it again? Probably not. But I will finish the rest of this batch. Also, the sorbet does scoop well, it’s just that I don’t have an ice cream scoop. It’s on my list.

Servings: Makes 1 quart, many servings

 

Green Bean, Feta and Olive Salad

Filed under: Salad/Side,Vegetarian — cookinghussy @ 8:46 pm

We received some beautiful green beans last week. Big crunchy green beans. I’d been saving this recipe from Kalyn’s Kitchen for when I had some summer green beans on hand. It’s an easy salad full of flavor and pretty filling with the feta and olives. Olive, who knew they were delicious? I forced myself to start eating and enjoying them when I was in France. How can you not eat the cute little olives while sitting at a bistro in Paris? Don’t worry, I’m mocking myself after that sentence too. Now, to the recipe!

  • 1 bunch (a pound maybe) fresh green beans
  • 1 red onion – sliced
  • 1/3 C. black olives – sliced
  • 4 oz. fresh feta cheese

Dressing

  • 1/4 C. balsamic vinegar
  • 1/2 T. dijon mustard
  • 1 pinch dried thyme
  • 1 pinch dried oregano
  • salt and pepper to taste

Start by snapping the ends off the grean beans and then snapping into 1 inch pieces. Rinse first, then steam for several minutes until bright green and still crisp, about 4 minutes. Cool immediately after done in cold ice water to stop the cooking. Drain and let dry.

Mix together the dressing. In a bowl, mix the beans, onion, feta and olives and top with the dress (as much as you want). Eat on a nice hot day.

Notes: I cut way back on the amount of dressing, cheese and olives. It would have been too much for me but I enjoyed it this way very much. Made for a few great lunches.

Servings: 4-5 servings

 

Corn, Tomato and Avocado Salad

Filed under: Salad/Side,Vegetarian — cookinghussy @ 8:13 am

Almost everyday for lunch I will eat some sort of salad. Many people may not know it, but your body’s insulin sensitivity varies through the day. In the morning and around lunchtime, I need much more insulin to cover 15 carbohydrates than I do in the afternoon or evening. Having type 1 diabetes has taught me a lot about the way my body functions. Anyway, to combat this insulin sensitivity issue, I try (please note that I *try*) to eat a lower carbohydrate lunch. Salads are perfect for this! I can add nuts, cheese, legumes or lean proteins to give them a bit more umph. I came across this blog the other day, The Kitchen Sink, and immediately wanted to try this salad. I ended up eating it all week for lunch and never tired of it. I made some adjustments due to what I had on hand, but it was still great.

  • 4 ears of corn
  • 1 tablespoon extra-virgin olive oil
  • 1 C. cherry tomatoes – halved
  • 1/4 C. Greek yogurt
  • 1 lime – juiced
  • 1 pinch cayenne pepper (wow! I recommend using chipolte chili’s instead as she does in her recipe. Cayenne gave this a big kick, which I didn’t mind but I can only imagine was much better with the chipolte chili).
  • salt and freshly ground pepper
  • 1 avocado – peeled, pitted and chopped

Grill the sweet corn on a grill pan until it gets some color on each side, salt and pepper before cooking. Let cool and carefully slice the corn off the cob. Toss in a big mixing bowl. Mix in the yogurt, lime juice and cayenne pepper (carefully!). Add the sliced tomatoes and avocado and mix well. Serve a top your favorite lettuce and enjoy.

Notes: Again, next time I’ll try the chipolte chili! Still, this was a nice mix of flavors and a fun change from my regular toppings and dressing.

Servings: 4 servings

 

Mu Shu Vegetable August 25, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 7:47 am

What to do with cabbage beyond coleslaw, you ask? Mu shu! This Chinese dish is normally made with pork, but buying pork at a regular grocery store is now on my list of “Things I will Not Do”. Tofu, on the other hand, was in my refrigerator so mu shu tofu it was. I used this recipe because it seemed easy and I had most of the ingredients on hand.

  • 2-4 tbsp soy sauce
  • 1-2 tbsp sesame oil
  • 1 tsp cornstarch
  • 1/2 medium head cabbage – cored and shredded
  • 1 egg – beaten
  • 3-4 stalks green onion – sliced
  • 3 cloves garlic – chopped
  • 1 package dried shitake mushrooms – re hydrated and sliced
  • 4 T. vegetable oil
  • Mu shu shells (or tortillas, which is what I had and used)
  • Hoisin sauce

Heat up a big skillet (or a wok if you have one) with about half the oil. Slice the tofu and press excess water out with paper towels. Slice into strips and fry in oil until brown on each side. Transfer to a big bowl. Add a little more oil to the pan if needed an toss in the onions, garlic and as much of the cabbage as you can. It will cook down, but don’t over load as you can do two batches. Saute on medium high heat until nice and wilted. Transfer to the bowl with the tofu and do the second batch, add the mushrooms to this one. Once this has cooked down, mix in the soy sauce, sesame oil and the corn starch (mix together in a bowl first before pouring in). Then mix in the egg (you can do two if you want) which will cook quickly. Mix this batch with the tofu and cabbage in the bowl, stirring thoroughly to mix the seasonings. Salt and pepper. Put a little hoisin sauce on your wrap then top with the mu shu. Eat.

Notes: This isn’t like what I’ve ordered from Chinese restaurants before, but it’s close enough. I’ll make sure to buy some mu shu raps the next time I’m in a store that sells them as they are very different than tortillas.

Servings: 6 wraps plus left overs

 

Smashed Cauliflower with Dill, Feta and Swiss August 21, 2008

Filed under: Salad/Side,Vegetarian — cookinghussy @ 8:48 am

Cauliflower. I like cauliflower. I like it in curry (a lot), I like it roasted and caramelized and I used to eat it steamed with a little salt.  While I like cauliflower, I’ve never really liked the idea of using it as a substitute for something else, like mashed potatoes. I know that the fiber and carb content are much better for type 1 diabetics, I know! But I happen to like mashed potatoes during the holidays, and I have an insulin pump darn it. But then I found this recipe on Kalyn’s Kitchen, had the ingredients on hand and thought I’d try it out. Fresh dill sounded good and the picture was so pretty! SO GOOD. This shouldn’t be a substitute, this should be it’s own, delicious dish that is not like mashed potatoes, but BETTER.

  • 1 head cauliflower
  • 1 T. butter
  • 3 – 4 T. fresh dill – chopped (NOT dried dill! please!)
  • 1-2 splashes milk
  • 1/4 C. fresh feta cheese – crumbled
  • 1/4 C. swiss cheese -shredded
  • Salt/Pepper

Steam the cauliflower in a big pot until it’s nice and soft, about 20 minutes. Drain well and put back into the pot. Use a potato masher to mash up the cauliflower. Add in the butter, milk, dill, cheeses and seasonings and continue mashing everything together. Mash and mash. Taste. Need more salt? Add it now and mash again. DONE!

Notes: If you want a more smooth consistency, go ahead and get out your electric mixer and mix it. I am lazy and happen to like this just fine. I will be making it for some winter holiday too.

Servings: 4-5 servings

 

Venison Fajitas August 19, 2008

Filed under: Main Dish — cookinghussy @ 8:41 am

I’ve never made fajitas before, but when I got three bring green bell peppers and a couple onions on our box, I figured I’d best give it a shot. I came across this simple recipe and substituted steak for the venison in my freezer. I took a lot of short cuts since I didn’t have time to marinade, but I thought it tasted great anyway.

  • 1/2 pound venison (or steak)
  • 2 small onions – sliced
  • 2 green peppers – sliced
  • 2 cloves garlic – minced
  • 1 t. cumin
  • Dash of cayenne pepper
  • 1/4 cup cilantro – chopped
  • Salt/Pepper

In a little oil, saute sliced venison until nearly cooked through. Set aside. In same pan, toss in onion and pepper. Saute for 10 minutes until nice and soft. I let mine start to caramelize a bit, because it tastes good. Toss in garlic, cumin, cayenne, salt and pepper along with the venison. Stir several minutes. Toss in the cilantro just before eating. Wrap in your favorite tortilla and enjoy.

Notes: As I said, I took short cuts. I imagine the marinade would make things taste even better. As it was, it was a fast and easy meal that was very tasty indeed.

Servings: Two dinner servings with some left over onion/pepper.

 

CSA Favorites August 17, 2008

Filed under: Favorites,Vegetarian — cookinghussy @ 4:49 pm

Mmm. Summer watermelon. Yellow summer watermelon! Our CSA share lets us try new produce fresh from the farm. This watermelon was in there a few weeks ago and I was surprised upon cutting into it that it was yellow. I had no idea there was yellow watermelon.

I actually cut this open after getting back from a long workout. If not for the sugar in watermelon, I think I could have eaten the vast majority of this melon. I didn’t, which just ment I had some to eat the next day too.

This big ol’ yellow heirloom tomato came in our share last week. I love the colors of heirloom tomatoes. This one was gorgeous.

I enjoyed a couple lunches consisting of this tomato, a little salt, crackers and some slices of cheese, along with some carrots and crunchy green peppers. I love summer!