Tuesday, September 13, 2011

Stoner Cooking

Georgia Dip Burger Robert Sterling

Here's a little dish I came up with after a visit to Trader Joe's...


* 1 Pound hamburger meat (Trader Joe's has a great 80/20 beef right now)
* Peach Juice (Trader Joe's had some on sale, or you can blend together peaches and water if you'd like)
* Peanuts
* 4 French Rolls
* Chopped Onions
* Mustard
* Horseradish

Take the pound of burger and quarter it into four patties. Pour peach juice and peanuts in pan, then place the patties into the liquid. Add onions and horseradish to taste. When done to your cooking, remove burgers, nuts and onions and put them in a French roll. Add mustard to taste. The remaining liquid should be placed in a small cup to the side as a dipping sauce for the sandwich. Enjoy!!!


Chocolate cake in a cup
Devra First
April 7, 2009

Until today, I was unaware of this apparent e-mail/Internet phenomenon. (If you Google "chocolate cake in a cup," you get 1,800,000 hits.)

It's a 5-minute chocolate cake that's made in a mug in the microwave. Someone e-mailed the recipe to my father, who passed it along to me.

It goes like this:


4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug and mix well.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1,000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.
Then EAT! (This can serve 2 if you want to feel slightly more virtuous.)

It ends: "And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night."


Simple Vegetable Paella
August 23, 2011

You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serve it as a main dish or as a side.

1 quart chicken stock, vegetable stock or garlic broth

Generous pinch (about 1/2 teaspoon) saffron threads

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

4 large garlic cloves, minced

1 red pepper, cut into strips

1 green pepper, cut into strips

2 cups medium-grain rice

1 tablespoon tomato paste

1 teaspoon sweet paprika

1 pound ripe tomatoes, seeded and grated on the large holes of a box grater; or peeled, seeded and chopped; or 1 14-ounce can chopped tomatoes with juice

1/4 pound green beans, trimmed and cut in 1-inch lengths

2 or 3 baby artichokes, trimmed and sliced (may also use frozen artichoke hearts, sliced)

1 can chickpeas, drained and rinsed, or 1 1/2 cups fresh or thawed frozen lima beans

1 cup shelled fresh or thawed frozen peas

Salt and freshly ground pepper

1. Bring the stock to a simmer in a medium saucepan. Crush the saffron threads between your fingertips, and place in a small bowl. Add 1 tablespoon warm water, and set aside.

2. Heat the oil over medium heat in a large, heavy frying pan, an earthenware casserole (cazuela) set over a flame tamer, or a paella pan. Add the onion. Cook, stirring, until the onion is tender, about five minutes. Add the garlic, peppers and a generous pinch of salt. Cook, stirring, until the peppers begin to soften, about three minutes. Add the tomato paste, paprika and rice. Cook, stirring, for one minute until the grains begin to crackle. Add the tomatoes and cook, stirring, until they cook down slightly and smell fragrant, about five minutes. Stir in the saffron with its soaking water, scraping in every last bit with a rubber spatula. Season generously with salt and pepper.

3. Add the stock, green beans, artichokes and chickpeas or lima beans. Bring to a boil. Stir once, reduce the heat to medium-low, and simmer without stirring until the liquid has just about evaporated, about 10 to 15 minutes. Add the peas. Continue to simmer until the rice is dry, another 5 to 10 minutes. Remove from the heat and serve.

Yield: Serves six to eight.

Advance preparation: This does not have to be piping hot, so it can be made an hour before you wish to serve. If you make it further ahead than that, you can reheat it in the pan.

Nutritional information per serving (six servings): 432 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 81 grams carbohydrates; 8 grams dietary fiber; 261 milligrams sodium (does not include salt to taste); 13 grams protein

Nutritional information per serving (eight servings): 324 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 61 grams carbohydrates; 6 grams dietary fiber; 196 milligrams sodium (does not include salt to taste); 10 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."


Onion Dip from Scratch
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Dip Madness

Total Time: 25 min.
Prep 5 min.
Cook 20 min.
Yield: 1 batch
Level: Easy

2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.


Vegan Black Bean Burgers


2 cups of black beans (need to be soaked before cooking)
½ cup of whole wheat or all-purpose flour
¼ cup of cornmeal
½ cup of smashed tomatoes (without skins and seeds) or spicy tomato sauce
½ bunch of fresh Italian parsley
2 tsp of ground cumin
1 tsp of garlic salt

1.Cook 2 cups of black beans (after soaking), wait until they’re cold and then place the beans in a food processor and process for a bit.
2.Add flour, cornmeal, smashed tomatoes or spicy tomato sauce, chopped Italian parsley, ground cumin and garlic salt. Everything needs to be well combined. Then transform the mixture into balls (you should be able to create 6 or 7), wrap them in aluminum foil and refrigerate for a few hours until they are firm.
3.When the grill is warm enough, take the black bean balls out of the fridge and form each ball into a patty burger. Grill them 4-5 minutes on each side. (You can also cook these on a pan or in a toaster oven.)


Pattypan Squash Stuffed With Corn
August 30, 2011

I found irresistible large dark green and yellow pattypan squash at my farmers’ market last week, perfect for stuffing with this simple mixture of squash, corn, a little onion and a very light custard.

2 pounds pattypan squash

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

Kernels from 2 ears corn

Salt and freshly ground pepper

1/4 cup chopped cilantro or parsley

2 ounces (1/2 cup) freshly grated Parmesan or Gruyère cheese

1 egg

1/3 cup milk

Chopped cilantro or parsley for garnish

1. Cut the pattypan squash in half along the equator. Using grapefruit spoon, scoop out the seeds in the middle and discard. Scoop out the flesh to within 1/2 inch of the outside and finely dice. Lightly salt the pattypan shells, and let sit while you prepare the filling.

2. Preheat the oven to 350 degrees. Oil a baking dish or casserole large enough to accommodate the pattypan shells.

3. Heat the olive oil over medium heat in a large, heavy skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the diced squash and cook, stirring, for four to five minutes until tender. Add the corn, and cook, stirring often, for four minutes until just tender. Remove from the heat, and stir in the Parmesan and the cilantro or parsley. Season to taste with salt and pepper.

4. Fill the pattypan shells with the corn mixture, and arrange in the baking dish. Beat together the egg and milk, season with a little salt, and carefully spoon a little over the corn mixture in each filled squash. Add a small amount of water to the dish (about 1/4 inch). Cover tightly, and place in the oven. Bake 45 to 50 minutes to an hour until the squash is tender. Remove from the heat, and transfer to a platter. Serve hot or warm, garnished with additional chopped cilantro or parsley.

Variation: Coarsely chop the corn kernels in a food processor fitted with the steel blade before cooking.

Yield: Serves four.

Advance preparation: These are best served the day they’re made, but you can prepare the corn filling through Step 2 a day ahead.

Nutritional information per serving: 231 calories; 4 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 59 milligrams cholesterol; 20 grams carbohydrates; 4 grams dietary fiber; 258 milligrams sodium (does not include salt to taste); 12 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

No comments: