You are Geordi LaForge
| You work well with others and often fix problems quickly. Your romantic relationships are often bungled.  |
Click here to take the "Which Star Trek character are you?" quiz...
Tuesday, August 26, 2008
Trek geekery is the best geekery in the world...
Your results:
You are Geordi LaForge
Click here to take the "Which Star Trek character are you?" quiz...
You are Geordi LaForge
Click here to take the "Which Star Trek character are you?" quiz...
Sunday, April 06, 2008
I lied. Too bad, so sad...
I said next would be Turkey Mushroom Casserole. That will be next, next time. This time I am going to share a different recipe...
Chicken, Artichoke & Spinach Pasta
serves 2 as a complete meal (with leftovers) or 4 as a main course
1 medium onion, thinly sliced
3-6 cloves garlic (to taste)
1 Tbsp olive oil
salt
pepper
4 cups low sodium chicken broth
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp fresh rosemary, chopped, divided
12 or so frozen artichoke hearts
8 oz. uncooked pasta
1 bag baby spinach
3-4 Tbsp grated parmesan
Put onion in large, heavy bottomed skillet. Pour olive oil over, stir to coat. Place over medium-low heat. Add salt and pepper to taste. Cook until onion starts to soften, add garlic, cook until soft. Add 1 Tbsp. rosemary, cook until rosemary is fragrant. Turn up heat to medium and add chicken broth. Bring broth just to a simmer, taste and adjust seasonings if necessary. Add chicken. Cook gently until chicken is almost cooked. Add frozen artichoke hearts. Turn heat to medium-high and add pasta. Cook until pasta al dente. Add spinach, cover and let steam until spinach begins to wilt. Uncover and stir until spinach is completely wilted.
Combine remaining Tbsp rosemary and grated parmesan.
Serve pasta in bowls. Pass rosemary parmesan mixture for people to sprinkle on top of the pasta.
Notes This is a pretty complete meal on its own, but would pair nicely with a green salad and crusty dinner rolls. A cucumber and carrot salad would also play nicely. You could also add (or substitute) peas, asparagus or zucchini into the pasta itself.
Chicken, Artichoke & Spinach Pasta
serves 2 as a complete meal (with leftovers) or 4 as a main course
1 medium onion, thinly sliced
3-6 cloves garlic (to taste)
1 Tbsp olive oil
salt
pepper
4 cups low sodium chicken broth
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp fresh rosemary, chopped, divided
12 or so frozen artichoke hearts
8 oz. uncooked pasta
1 bag baby spinach
3-4 Tbsp grated parmesan
Put onion in large, heavy bottomed skillet. Pour olive oil over, stir to coat. Place over medium-low heat. Add salt and pepper to taste. Cook until onion starts to soften, add garlic, cook until soft. Add 1 Tbsp. rosemary, cook until rosemary is fragrant. Turn up heat to medium and add chicken broth. Bring broth just to a simmer, taste and adjust seasonings if necessary. Add chicken. Cook gently until chicken is almost cooked. Add frozen artichoke hearts. Turn heat to medium-high and add pasta. Cook until pasta al dente. Add spinach, cover and let steam until spinach begins to wilt. Uncover and stir until spinach is completely wilted.
Combine remaining Tbsp rosemary and grated parmesan.
Serve pasta in bowls. Pass rosemary parmesan mixture for people to sprinkle on top of the pasta.
Notes This is a pretty complete meal on its own, but would pair nicely with a green salad and crusty dinner rolls. A cucumber and carrot salad would also play nicely. You could also add (or substitute) peas, asparagus or zucchini into the pasta itself.
Friday, February 22, 2008
Tuna Noodle Casserole v1.0
I didn't take pictures at the time, but it was a casserole, and looked the same as pretty much any casserole.
2 Tbsp. olive oil
1/4 large onion (or 1/2 a medium onion), chopped
1 small can tuna packed in water, drained, liquid reserved
salt
pepper
dried dill weed
1 Tbsp. (approximately) mustard (preferably dijon or stone ground)
2 cups chicken broth
3 Tbsp. all purpose flour
2 cups (cooked) pasta (elbow macaroni in this case)
1 1/2 cups grated cheese (sharp cheddar & parmesan)
Preheat the oven to 375º. Heat the olive oil in a saucepan. Add the onion and cook until the onion has softened and started to brown. Season with salt, pepper and dill to taste. Sprinkle the flour over and cook, stirring constantly until the flour cooks. Add the water from the tuna and the chicken broth, gradually, stirring constantly. Stir in the mustard. Taste and adjust seasonings, if necessary. Cook until slightly thickened. Add the tuna and pasta and stir to combine. Pour the whole thing into a baking dish (I used an 8" square). Sprinkle the grated cheese over the top. Put it all in the oven for about 25 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned. Remove from the oven and let stand for five minutes, or however long it takes to make a salad or sauté some zucchini in olive oil and garlic. :-)
This amount of sauce will coat up to 4 cups of pasta (although increasingly lightly). You can add up to another cup of liquid without increasing the flour or oil amounts. With 3 cups of liquid and 4 cups of pasta I would probably go to a 9 x 13 pan.
Next time: Ground Turkey & Mushroom Noodle Casserole. Also, yarn.
2 Tbsp. olive oil
1/4 large onion (or 1/2 a medium onion), chopped
1 small can tuna packed in water, drained, liquid reserved
salt
pepper
dried dill weed
1 Tbsp. (approximately) mustard (preferably dijon or stone ground)
2 cups chicken broth
3 Tbsp. all purpose flour
2 cups (cooked) pasta (elbow macaroni in this case)
1 1/2 cups grated cheese (sharp cheddar & parmesan)
Preheat the oven to 375º. Heat the olive oil in a saucepan. Add the onion and cook until the onion has softened and started to brown. Season with salt, pepper and dill to taste. Sprinkle the flour over and cook, stirring constantly until the flour cooks. Add the water from the tuna and the chicken broth, gradually, stirring constantly. Stir in the mustard. Taste and adjust seasonings, if necessary. Cook until slightly thickened. Add the tuna and pasta and stir to combine. Pour the whole thing into a baking dish (I used an 8" square). Sprinkle the grated cheese over the top. Put it all in the oven for about 25 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned. Remove from the oven and let stand for five minutes, or however long it takes to make a salad or sauté some zucchini in olive oil and garlic. :-)
This amount of sauce will coat up to 4 cups of pasta (although increasingly lightly). You can add up to another cup of liquid without increasing the flour or oil amounts. With 3 cups of liquid and 4 cups of pasta I would probably go to a 9 x 13 pan.
Next time: Ground Turkey & Mushroom Noodle Casserole. Also, yarn.
Tuesday, January 08, 2008
Oh. Hi. Are you still here?
Long time no post... There are a number of factors I could blame this fact on. Planning a wedding... Crocheting shawls for my bridesmaids and me... Avoiding planning the wedding (see previous)... Assembling a guest list... Acquiring more horsefeeding clients (I am now the most popular person at the stable, at least among the horses)... Ravelry (Hi fellow Ravelers! Where your stitches at?)... Getting married... Being generally lazy... It's probably the last one that did it, actually.
In order to make myself feel slightly less of a loser, I'll post the recipe for the excellent mac and cheese I made the other night. No pictures, though (sorry!).
Macaroni & Cheese
1 - 1 /12 cups elbow macaroni (or pasta shape of your choice)
1 Tbsp butter
1 Tbsp olive oil, divided
2 Tbsp all purpose flour
1 1/2 cups chicken broth
1/2 cup milk
2 cups grated cheddar cheese
1/2 cup grated parmesan
1/2 medium onion, chopped
3 cloves garlic, chopped
salt
pepper
herbes de provence
Preheat oven to 400 degrees.
Cook the pasta according to directions (actually, undercook it by a minute or two). Drain and set aside (or cook it while making the sauce, it works either way).
Cook onions and garlic in butter and olive oil over low heat until soft and beginning to caramelize. Season to taste with salt pepper and herbes de provence. Turn the heat up and sprinkle the flour over. Stir until flour cooks and begins to smell slightly toasted. Turn the heat down and slowly pour in the chicken broth. Cook until it begins to thicken slightly, add the milk. Bring to a gentle boil and cook, stirring, for another minute or two. Remove from heat and add about 1 1/2 cups of the grated chedar cheese and 1/4 cup parmesan. Stir until the cheese has melted and the sauce is more or less smooth (not counting the onions and garlic). Combine the cheese sauce and pasta. Pour into baking dish (8" or 9" square, 9" round, or anything of similar size). Sprinkle remaining cheddar and parmesan on top and put in oven. Bake until top is lightly browned and it's bubbling merrily around the edges, approximately 20 minutes. Remove from oven let stand 10-15 minutes. Enjoy.
Serve with salad or roasted vegetables.
Roasted Cauliflower and Mushrooms (for two servings)
1/2 head cauliflower, rinsed
8 cremini mushrooms
olive oil
salt
pepper
herbes de provence
Cut the cauliflower florets into approximately equal sizes. Cut the mushrooms in half if they are over an inch in diameter. Toss with olive oil, salt, pepper and herbes de provence in a baking dish (8" square works well for this amount). Place in 400 degree oven. Roast until tender and beginning to brown. Approximately 30-40 minutes.
Yum. Baby carrots would have been an excellent addition to the roasted vegetables...
In order to make myself feel slightly less of a loser, I'll post the recipe for the excellent mac and cheese I made the other night. No pictures, though (sorry!).
Macaroni & Cheese
1 - 1 /12 cups elbow macaroni (or pasta shape of your choice)
1 Tbsp butter
1 Tbsp olive oil, divided
2 Tbsp all purpose flour
1 1/2 cups chicken broth
1/2 cup milk
2 cups grated cheddar cheese
1/2 cup grated parmesan
1/2 medium onion, chopped
3 cloves garlic, chopped
salt
pepper
herbes de provence
Preheat oven to 400 degrees.
Cook the pasta according to directions (actually, undercook it by a minute or two). Drain and set aside (or cook it while making the sauce, it works either way).
Cook onions and garlic in butter and olive oil over low heat until soft and beginning to caramelize. Season to taste with salt pepper and herbes de provence. Turn the heat up and sprinkle the flour over. Stir until flour cooks and begins to smell slightly toasted. Turn the heat down and slowly pour in the chicken broth. Cook until it begins to thicken slightly, add the milk. Bring to a gentle boil and cook, stirring, for another minute or two. Remove from heat and add about 1 1/2 cups of the grated chedar cheese and 1/4 cup parmesan. Stir until the cheese has melted and the sauce is more or less smooth (not counting the onions and garlic). Combine the cheese sauce and pasta. Pour into baking dish (8" or 9" square, 9" round, or anything of similar size). Sprinkle remaining cheddar and parmesan on top and put in oven. Bake until top is lightly browned and it's bubbling merrily around the edges, approximately 20 minutes. Remove from oven let stand 10-15 minutes. Enjoy.
Serve with salad or roasted vegetables.
Roasted Cauliflower and Mushrooms (for two servings)
1/2 head cauliflower, rinsed
8 cremini mushrooms
olive oil
salt
pepper
herbes de provence
Cut the cauliflower florets into approximately equal sizes. Cut the mushrooms in half if they are over an inch in diameter. Toss with olive oil, salt, pepper and herbes de provence in a baking dish (8" square works well for this amount). Place in 400 degree oven. Roast until tender and beginning to brown. Approximately 30-40 minutes.
Yum. Baby carrots would have been an excellent addition to the roasted vegetables...
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