Monday Munchies – 1/30/2017

It’s the end of the month– if you’ve ever had to worry about such expenses as rent, utilities, insurance scams, food… you know that struggle. If this is a circumstance you are altogether unfamiliar with, then you can rest assured knowing I will not subject you to such plebeian delicacies as hotdog-waffles or peanut-butter-ramen. But as you savor those thoughts for a moment, I offer the perfect ‘starving artist’ cliche, and this here recipe for whatever ya got in your pantry cookies–

dsc_0289

preheat oven to 350 degrees

1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar: ½ brown or coconut sugar, ½ cane sugar
¼ cup cocoa, or a dash of cinnamon + flour

sift dry ingredients

dsc_0291

1 stick butter (softened) or ½ cup oil
1 egg
1 teaspoon vanilla
2 teaspoons milk, water, coffee, or liquor

dsc_0292

¼ cup peanut butter and/or maple syrup
chocolate chips, raisins, nuts, and/or quick oats
use ’em if ya got ’em

mash it all up into a firm dough

use a pasty tool, potato masher, couple of forks, or your bare hands
add water/milk/coffee if too dry
add flour if too wet

roll dough in balls
pretty much any size works
space evenly on cookie sheet
I also rolled them in cinnamon sugar

bake 10-15 minutes at 350 degrees
cook slightly longer for larger cookies

dsc_0294

I’ve done several variations of this, from plain chocolate cookies to a breakfast bar loaded with too much good stuff, this recipe hasn’t failed me yet. Even with a barren wasteland of a pantry, I still managed to scrape these together for a potluck in a pinch.

Save

Monday Munchies! – 1/23/2017

Life is Yum this week with the Monday Munchies
all organic edition

A versatile main course or good for some yummin’ on the side,
this simple pasta dish is a recipe for good clean eating that won’t break the bank

dsc_0160

This isn’t so much of a recipe as it is a guided suggestion–
I concocted this dish as something to tie together a roasted chicken dinner, using mostly staple ingredients, topped with a crumbling of feta cheese and Mediterranean herbs.

There isn’t a single ingredient in this dish that cannot be substituted or simply left out, season to taste, switch it up to keep it interesting.

Following up on Life is Yum, we will explore different variations with similar ingredients. This tortellini dish is hott and steamy, but for those of you who like it cold, we’ll be tossing together a corkscrew pasta salad.

dsc_0154

Tortellini Noodles
pictured here we used pesto filled, cheese filled is more common and also makes for a delish dish, or while it is in season, butternut squash tortellini would fit the flavor profile perfectly

Bring a pot of water to a hard boil then add the tortellini.
Do NOT undercook– you want the inside to be soft, it will take longer than most noodles, bite into one to test it

While the noodles cook, prepare the produce for your sauce.
I used my Oster 1200 Food Processor,
but finely chopping works too.

dsc_0151

Bell Peppers
Onions or Shallots
Squash
Garlic
Ginger

I prefer the sweeter variety of bell peppers
they come in orange, yellow, or red
Green bell peppers could also work, especially with the pesto filled tortellini, but for green peppers I would suggest adding spinach, heavy on the garlic, hold the squash.
For those of you who like a hint of food
with that burning sensation in your mouth,
you could spice it up with jalapeno or other hot peppers.

Finely Chop with sharp knives or a food processor
To serve raw, reduce cooking time, or for a smoother texture– blend until creamy

dsc_0157

When your tortellini is fully cooked,
drain the water, return noodles to pot
Toss your chopped produce with noodles, or pour in blended sauce

Sour Cream
Chicken roast drippings

We were roasting a chicken at the time,
so I used the drippings for this side-dish
I only used a couple large dollops of sour cream
To serve as a main course, substitute chicken bouillon, or chicken broth and butter/oil.
Can also thin sauce with milk or water if necessary, I used a dash of milk, or using more sour cream works just as well
Cheese would be an excellent addition, but isn’t it always?

dsc_0156

Cook on LOW until desired consistency
I processed my produce into a fine chop, started with a slightly thin sauce, and cooked it down into a thick, creamy, and very flavorful side-dish that took a bit longer than I had originally intended.

To reduce the cooking time, you can mix all your sauce ingredients, and blend until creamy.
Pour into pot with noodles, heat until warm.

dsc_0159

Winner Winner Chicken Dinner!

What I made here served a party of 4 adults with some leftovers

Follow up with Zu-Zu Lee on Life is Yum, check back weekly for more Monday Munchies, or Follow Me for new content on The Daily Star!

Save

Save

Monday Munchies! – 1/16/2017

On a cold January night like this one, it is important to remember that your little piggies could be screaming brr brr brrrrr all night long. Bring them in from the cold, wrap them up good and toasty with Zu-Zu Lee’s recipe for Pigs in a Blanket. A classic childhood favorite done cheap, from scratch–

dsc_0134

Preheat oven to 400°
Bake 20-25 minutes

2 cups all-purpose flour
season to taste
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons butter (cubed)
1 cup bacon bits, onions, garlic (chopped)
⅔ cup milk
1 tablespoon white vinegar

dsc_0113

mix milk and vinegar, let sit about 5 minutes

For biscuits, nothing beats buttermilk.
But contrary to what the name may lead you to believe…
You cannot just whisk some butter into your milk and presto, butter-milk.

You can, however, whisk some vinegar into your milk

Buttermilk is acidic, this reacts with the baking soda, releasing air-bubbles in the dough during cooking.
Air rises through the dough, and that’s how breads get fluffy.

For this recipe, we use more common household ingredients:
vinegar for an acid, and regular milk for a liquid.

Measure ⅔ cup milk
Add 1 tablespoon white vinegar
Let sit for about 5 minutes

dsc_0114

nice crispy bacon, saved some for you Mr. Frodo

While your buttermilk substitute sets, prepare the bacon.
You will want it crispy for shredding into bits.

dsc_0117

In a mixing bowl, sift together your dry ingredients:

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Season to taste
If you want to spice up your life a bit, add it here.
I skipped the seasoning step, but these biscuits come loaded with:

dsc_0121

chop bacon, onions, and garlic

It was easier for me to shred the bacon by hand, let the puppy lick them clean… whatever works for you. Dice onions and garlic.

1 cup chopped yummy bits

dsc_0120

Cube 4 tablespoons butter

Toss butter cubes and yummy bits with dry ingredients until coated
Mash with a pastry tool or potato masher until crumbly

dsc_0124

Add your buttermilk substitute.
Stir well– it will thicken into a ball of dough.

Let sit for a few minutes.
Clean the dishes. Cue hipster food photoshoot–

dsc_0130

Pat or roll your dough out flat
Cut into rectangular sections

Roll your pigs up in their blankets
Pop in the oven to bake for 20-25 minutes

dsc_0136

Save

Save

Save

Monday Munchies! – 1/09/2017

Listening to: Do You Like Waffles? by Parry Gripp

Zu-Zu Lee on location in this domestic American kitchen with a special edition of the Monday Mun-Cheeze!

We are seeing here the elusive Pizza Waffle in its natural environment. Crikey! What a beauty this is mates:

dsc_0026

Smothered in marinara, oozing with mozzarella, peppered with -ronis… these majestic creatures grace our world for but an instant before embarking on their journey to the great stomach pit of mine.

dsc_0021

For a Daily Star exclusive, this reporter got up close and personal with not one, but TWO– that’s right folks, TWIN Pizza Waffles, in their infancy:

A rare breed, the Snausage & Onion Pizza Waffle packs on twice the weight, an extra cheesy exo-waffleton, and a sense of humor.

dsc_0025

Doot do do do– can’t wait to get a mouth full!

How-To, Recipes, and munch munch more
— coming soon to Life Is Yum

Save

Save

Save

Save

Save