Thursday, November 19, 2009

butternut squash and potato soup!


sorry, ive been so busy with school and work lately, if anyone even reads this still, try my soup recipe, its really delicious!!!





BUTTERNUT SQUASH AND POTATO SOUP!
what you need:
-a blender, food processor, or immersion blender

ingredients:
- 2lbs butternut squash
- 2 medium sized potatoes
- 2 small onions
- 1 garlic clove
- 2 tsp curry powder
- 3 tsp salt
- 2 tsp pepper
- 2 tsp paprika
- 3/4 quart of chicken broth
- olive oil
- butter
- 1/2 cup half and half (or heavy cream, or milk, or skip it, i thought it would make it creamier, but i'm not really sure if it really did anything)

so first, preheat the oven to 450*, cut the squash in half, greasy up a pan and drizzle some olive oil over the squash halves. sprinkle some salt and pepper on that shiz too. roast the halves for about 45 min, the pulp should be easily scooped out. i had a meeting to go to and left todd in charge, he let it cook too long, but it still turned out delicious.

while the squash is roasting, peel your two potatoes and boil them in salted water. cook until they're fork-tender. honestly, i made this soup over two days and you don't have to have perfect timing with anything up until this point.

once you've scooped out your squash pulp and your potatoes are boiled, cut up your two onions (a course chop is okay, because you're gonna blend them up after they're cooked), place in a stock pot with melted butter and olive oil already heated in the pan, add curry powder, garlic, salt and pepper. cook until translucent, about 7 min on medium heat.

while thats going put your squash in the blender, add some of the chicken stock so it blends smoothly. pour it into a bowl for future use! do the same with the potatoes. and again with the onions once they're cooked, in totally i used about 3/4 quart of chicken broth, you might need more or less. i didnt have to add any more once the soup was combined.

pour everything back into the pot and stir while it heats up. add the paprika and any salt and pepper to taste. i added a few dashes of cinnamon and the half and half here, but its up to you if you want it.

once its nice and stirred together and hot, serve it up!
i garnished with parsley flakes, sour cream and chili flakes, all optional. its really just delicious on its own.


for the seeds i melted about a tbsp of butter, mixed in some curry powder, paprika, salt and pepper, then tossed the seeds in it and put them on a baking sheet. they were tiny seeds so i cooked them at 350* for about 30 min, stirring every 10 min.

Thursday, September 24, 2009

Simple Pleasures

Some things are just so simple, but just so good. Here's a few delicious pictures :]

fried potatoes with season salt and parsley!

i found alphabet noodles in the ethnic asile for only 39 cents, so I made a basic soup! so much fun!!!!

there is something so deliciously sexy about runny egg yolks....

oven-roasted garlic with butter. so easy, so delicoussss!!!! i love how the skins just slip off once they're cooled. i added these to mashed potatoes later that night!!!

Sorry for the food porn, I could not resist!!!

Wednesday, September 23, 2009

Dump Post

Sorry I haven't updated in forever. I'm just getting a hang of balancing my new job and school all together. This post will probably have a lot of stuff in it, I haven't decided yet.

First off! There is something extremely self satisfying about making your own mayonnaise!!! I highly recommend it! I did it sans electric mixer, blender or food processor.... just plan old elbow grease (and bouncing up and down, that helped ease the ache in my arm)!! I used Kayotic Kitchen's recipe for it, I didn't have white vinegar so I used red wine vinegar, and the oil I opted for was canola. In addition, I added paprika to it, for a little smokey sweetness. A lot of people recommend using some sort of squeeze bottle or something that will pour the oil out really slowly. I would agree with this, unless you're like me and you have
wonderful boyfriend who loves to help in the kitchen! He drizzled the oil for me, and stirred once in a while when I couldn't stand it any more. We loved the end result, and it was quickly used up on sandwiches throughout the week!

Then we have... SHISH KABOBS!!! Todd had a friend visiting from out of town, and the first thing he said when he got here was, "I want to to have a BBQ!" So we went to the grocery store to try to find something to grill up. We saw bone-less chicken thighs on sale so we thought "shish kabobs!!!" I made a marinade that flavored the meat in under 20 minutes and tasted so good, so so good. And I want to share the recipe with you!
Awesome grilling marinade!
3/4cup Soy Sauce
1/4cup canola oil
1/4tsp Worcestershire sauce
2tbsp Grilling spice mixture, I used Weber Grill Creations, the Kickin' Chicken flavor
1tsp Black pepper
1tbsp Red Pepper Flakes (optional, we love the extra spiciness)
1/2tsp Garlic Powder

Whisk it up really well and pour it over the chicken (or whatever kind of meat you chose to use, I swear this will taste great on anything!) and let it sit in the fridge long enough for you to prep your veggies and skewers. I would say about 20 min, thats how long I left them in there and they turned out DELICIOUS!

Monday, September 7, 2009

Egg Salad Sandwiches

My grocery store had 18 count crates of eggs on sale for cheaper than a regular dozen, so of course, I got the larger crate. I knew right away I could make egg salad and was really looking forward to doing so. Today I finally did!

What I used...
  • 4 large eggs
  • 1/8 cup of mayo
  • 1 tbsp course mustard
  • 1 1/2 tbsp creamy horseradish sauce
  • 1/8 cup diced cucumbers
  • 1 tbsp diced red onion
  • 4 diced cherry tomatos
  • 2 big leaves of lettuce (I used butter lettuce, its my favorite)
  • 4 slices of bread
  • Salt, pepper and paprika to taste



So first you're gonna boil your eggs. What I do is put the eggs in right as soon as I put the pot on the stove. It seems like they keep from cracking if they heat up as the water does. Once the water started boiling, I set a timer for 7 minutes. When the timer goes off, take off the heat, dump out the hot water and put the eggs in an ice bath. Todd used all the ice the night before, so I had to use an ice pack. It worked awesomely! Haha.



While the eggs are cooling off, dice up your cucumber, tomatoes and onion. Just a side note, next time I will definitely used more of the red onion. I went with so little because I didn't want it to overpower the eggs, but in the end I think I used too little. Maybe up it to 2-3 tablespoons, if you like onions. Also, some people like to use celery in their egg salad. I DON'T! Its way too crunchy against the mush of eggs. I like the cucumbers because I think it gives just the right amount of crunch, and also makes it a little summery.


Once cool, peel your eggs. As you can see, mine suffered a little during this process.



Mash the crap out of them with a fork!



Add the mayo, mustard and creamy horseradish. You don't have to put horseradish in it, I like it because it gives it a little kick. If you don't use it, I would recommend using a little more mayo.
Stir it all together.



Add the cucumber and red onion, stir up. We'll add the tomatoes on top later. I don't put them in because they get all weird and fall apart.


Assembly! I put a leaf of butter lettuce on a slice of wheat bread, top with the egg salad, pile on the tomatoes, and sprinkle with salt, pepper, and paprika. Then top with another slice of wheat bread. Voila! Heavenly. The best part is that this made two heaping sandwiches and I still have some leftover for breakfast in the morning!!!

Friday, September 4, 2009

Shepards Pie


Oh what a staple Shepards Pie is. Todd and I both agreed it would be a good meal to use the thawed hamburger meat on. Forgive me, the picture is sort of bland. But the dish is so good. And filling, very filling.


What you need...
  • 1lb ground beef
  • 1/2 of a medium sized onion, chopped
  • 1 clove of garlic, chopped
  • 1/3 cup chopped carrots
  • 1 tbsp paprika
  • 2 tsp pepper flakes
  • 2/3 cup of condensed cream of mushroom soup, not diluted
  • 2 cups mashed potatoes (I'm lazy and I used the instant kind :] )
  • Salt and pepper
  • 1/2 cup shredded cheese
Brown the meat in a medium sized pan. Once it's almost done, add some salt, pepper, the paprika and pepper flakes. Drain meat and set aside. Set your oven to 350 degrees.Add onions and carrots to the pan. Cook for about 5 minutes, add the garlic. Then cook until the onions are translucent. Add the meat back into the pan and also the cream of mushroom soup. Stir to combine and warm. While thats happening, spray a baking dish with non-stick spray. After about 3 minutes, take the meat mixture and spread it into your baking pan. Top with the mashed potatoes and sprinkle that with a little salt and some more paprika. Bake for 20 minutes, then add the cheese on top and leave in for another 5 minutes or until the cheese melts. Then eat it.

*You can add a whole plethora of veggies to this, Todd just was in the mood for the carrots, so thats all we used. I recommend peas, green beans, corn, or any combination of those! Also, you can use condensed tomato soup instead of the mushroom if you wanted! *

Thursday, September 3, 2009

Best Cheese Ever

Kerrygold Dubliner Cheese. This is the best and my most favorite cheese of all time. And I freakin' love cheese. If cheese didn't make people constipated and fat, I would eat only cheese. I'm not lying. Find this cheese, buy it, and eat it off the block. Don't get a knife, just take huge, delicious, milky bites. And then tell me I was right, that this cheese is so fantastic.

P.S.: this picture is not taken by me, it was stolen from here. I was too eager to sink my teeth in, that tore it open on my way home from the grocery store, so an actual picture was never taken by me.

Fried Chicken

I was craving fried chicken for a few days now, so I decided to try to make it. I expected it was probably simple, but I definitely never had done it before. It ended up kind of being a learning experience too, since I overcooked and burned the outside of the first batch! It was really quick though, which was nice because I had a long day and didn't want to slave all night. In fact, I just threw some frozen french fries in the oven because I was so lazy, and didn't want to worry about fixing up some other side dish. I really like the batter I made, and I look forward to trying this again!


What you need...
  • Chicken, I used about a pound of frozen, already cut into slivers, chicken breast, dethawed obviously
  • Canola oil for frying
  • Deep pan to cook in, or deep frier
Wet Batter
  • 1 cup flour
  • 2 eggs
  • 1 1/2 tsp paprika (more or less, I like paprika so I used a lot)
  • 1 tsp garlic powder
  • Generous amount of black pepper and as much salt as you prefer, about 1 tablespoon?
  • About 1/4 - 1/2 cup of water, depending on how much you need to get the batter consistancy you like. I used about 1/3 cup and it was still pretty thick
Dry Coating
  • 1/2 cup flour
  • 1/2 cup breadcrumbs
  • Salt and pepper
What you do...
Get your pan and oil hot and ready for plunging! Then get your wet stuff all mixed up into a bowl, as well as the dry, in another. Dip your chicken in your wet, coating completely. Then dunk into the dry flour mix and shake off any extra, then, go straight to your hot oil.

Now, I've never really deep fried anything before, especially something like chicken where there is a risk for salmonella. SOOO... my first batch was waaaaaaaaay too dark. I almost burned the outside, I just honestly had no idea how much it would take to cook all the way through. It turns out, if you just let it get nice and sort of goldish, it'll probably be cooked through. That doesn't mean you should check. The darker batch still tasted ok, but the golden pieces were, well, golden. Pretty yummy if you ask me. And easy!

Tuesday, September 1, 2009

Joe's Crab Shack!

So tonight, Todd and I decided to go to Joe's Crab Shack. It's one of his favorite places to eat, but I had never been there... which makes sense since I'm not a seafood eater. But, its right across the street from our apartment complex and Todd has been talking about going since we moved in. Plus, I wanted to see if crab might be the first form of seafood I enjoyed. The atmosphere was really cool, the restaurant was just a big open room and where we sat, we could see into the kitchen (kind of neat). Todd ordered the Classic Steam Pot (Dungeoness crab, Snow crab and shrimp). I was a baby and ordered steak with cheesy potatoes. We shared a huge fishbowl-sized "Category 5 Hurricane" (which was absolutely delicioussss). Once the food came, Todd went to town. I've never seen him so excited, he was like a little kid.

I tried the Dungeoness crab first, it was really sweet and not so bad actually. I didn't like the Snow crab so much, it wasn't terrible, but it was too fishy for my taste. My steak was so-so, but the cheesy potatoes were to die for! Todd cleaned his pot, we drank our gallon of yummy booze, shelled-out $60 and walked our fat, happy butts home.

Todd gives Joe's Crab Shack an 8 out of 5(he really loves his crab)! I give it a 3 out of 5, only because I don't get down with the sea bugs, but I had a really good time, the atmosphere was awesome!

And now, some pictures!

and then it arrived!

he was so excited!!!

digging in.

he was being a goof!

our huge draaank and todd chowing down.

my cheesy potatoes.

the damage has been done!!!


Thanks for reading!!! <3

Monday, August 31, 2009

Hello!

Welcome to Furious Food! My name is Sam and I live with my boyfriend, Todd in Tucson, AZ. We both love to eat and love to cook. I am just starting to really learn how to cook, and Todd's tagging along for the ride. In this blog I'll share recipe's I've tried and restaurants I've eaten at. I can't promise I'll be good, but I'll definitely try!