Photos, poetry, random writings and musings can be found here.
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11 Jun 11
My mom loves taking pictures of birds and other wildlife around the house. She gets some great shots.

My mom loves taking pictures of birds and other wildlife around the house. She gets some great shots.


03 Apr 11

Honey Mustard Pork

Ingredients

1 pound of lean pork, cut into strips (I used stew pork, already cut to the right size)
3 tablespoons dijon mustard (I used Grey Poupon Country Dijon)
4 tablespoons honey
1 tablespoon olive oil
2 tablespoons wok oil
1 teaspoon garlic powder (fresh minced would be better)
3 ounces shredded carrots
4 ounces sliced mushrooms
4 ounces broccoli florets
6 ounces snow peas

Directions

Mix the honey and mustard
pour the mixture over the pork,mix it up a little and set aside to marinate for an hour or so
Stir fry the vegetables in the wok oil with the garlic powder
Stir fry the pork in the olive oil.
Serve the pork over rice/pasta (I used jasmine rice) with the vegetables on the side.

Next time I will likely use a stronger mustard and perhaps marinate longer. Also may add some sort of sauce to the vegetables, perhaps a little teriyaki or sweet and sour sauce. 

03 Apr 11

Orange Shrimp

Ingredients:

1 pound cooked shrimp, shelled, de-veined, tails removed
1.5 tablespoons cornstarch
1.5 tablespoons low-sodium soy sauce
1/4 cup Panda Express orange sauce
3 ounces shredded carrots
6 ounces fresh snow peas
4 ounces sliced baby portabella mushrooms
1 tablespoon wok oil
1 tablespoon olive oil

Directions:

Mix shrimp with soy sauce and corn starch, set aside to marinate
stir fry the vegetables in the wok oil. When finished, remove from pan and set aside.
Stir fry the shrimp in the olive oil to slightly brown them.
Add the orange sauce and stir until thoroughly mixed.
Return the vegetables to the pan and continue mixing
When finished serve over rice or pasta.

27 Mar 11

I Wait

Passive inaction
Welcomes Darkness

I wait

Patient acceptance
Greeting results

I wait

Sinking down
Farther and deeper

I wait

New consciousness
Envelopes me

I wait

I wait for the end
The end of my wait

Still I wait…

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Been awhile since I posted one of these. I actually kinda like this one… 

13 Mar 11
Bourbon Chicken →

Another day, another recipe. Title says it is bourbon chicken, but I cannot say it tasted like it. Still, it was quite good.

I did make a few changes to the recipe. If you click on the title you will get to see what the recipe is.

As for the changes:

  1. I left out the red pepper flakes.
  2. I had no apple juice, so I used orange instead (comments on the recipe have done the same)
  3. At the end of the simmering I added in a bag of steamed broccoli florets.
  4. I added some corn starch to help thicken the sauce.
  5. Instead of rice I served over whole wheat fettuccine.

I would definitely make it again.
02 Mar 11

Chicken/Pasta w/ spinach and mushrooms

Wow. Something of a trend here of late. I don’t mean to turn this into a food Tumblr, but my recent excursions need to be documented as this is unprecedented ground for me.

This particular grouping was thrown together because I had some leftover penne from my last cooking and I was passing the grocery store on my way home. 

Anyway, here goes:

Ingredients:

1. package of pre-cut chicken breast (used about half, or .75 lbs) Any chicken should do, cut into strips or pieces (I should have cut mine smaller).

2. 1 box frozen Green Giant chopped spinach

3. Fresh cut mushrooms. 

4. 3 cloves of garlic, minced (I put them through a garlic press)

5. penne pasta, whatever amount you like, this was a little less than a half box.

6. canola oil.

Directions

1. Boil the pasta to taste (mine was already done)

2. put a little oil and the garlic in a deep fry pan or wok, add chicken and cook over medium heat.

2. While the chicken cooks prepare the spinach according to the box.

3. While the spinach goes and the chicken is nearly done add the cleaned mushrooms to the pan.

4. Add the spinach when it is done and stir.

5. Add the pasta, stir until nicely mixed.

6. Simmer to uniform heat.

This served two with a bunch of the pasta/spinach left for a lunch portion.

It was pretty good. I am not terribly varied in my veggies, I don’t like onions or peppers, so I am sure someone could kick this up for their taste. As this stands I like it and would do it again, it was pretty quick and easy.

28 Feb 11

Garlic pasta, chicken, and broccoli

Today we had to fend for ourselves for dinner. Rather than grab a can of soup or ravioli or something like that, I decided to get a little creative. The results were pretty awesome.

Ingredients:

1. package of Perdue shortcuts (I had roasted garlic and white wine flavor)

2. half a package of Penne pasta

3. 3 cloves of garlic, minced. (more or less to taste)

4. half a bag of frozen chopped broccoli. 

5. Canola oil (that’s what I found first, next time I’ll probably use olive oil)

Directions:

1. Cook the pasta to taste

2. chopped the garlic

3. Heat deep pan with some oil and the garlic

4. add the chicken and broccoli

5. add a little more oil.

6. Cover and simmer until heated through, stirring occasionally

7. add the penne to the pan and stir until thoroughly mixed. 

Came to about 3 servings and tasted awesome!

27 Feb 11
Green Beans with Teriyaki Sauce →

I made this to go along with the mustard chicken (see prior post) Title is a link to the source recipe.

  • 1 lb fresh green beans, cut into pieces
  • 1 box frozen snap peas (couldn’t find fresh)
  • 1 tablespoon butter (I used smart balance)
  • 1 teaspoon cornstarch
  • 3 tablespoons teriyaki sauce (I had a jar of LaCHoy brand)
  • 1 tablespoon water
  • 1 teaspoon sesame seed 
  • 1 clove of garlic, minced


Directions:

  1. 1 In a medium saucepan cook beans in small amount of boiling water for 7-10 minutes (covered with lid). (I did not time this, but time seems to be bout what mine was)
  2. 2. prepare th snap peas (mine were steamed in the microwave)
  3. 2 Drain and set veggies aside.
  4. 3 Melt butter in pan and stir in cornstarch, adding the teriyaki sauce, garlic, and water.
  5. 4 Return veggies to pan and toss gently.
  6. 5 Heat through and sprinkle with sesame seeds.


___________________

Nice and simple, taste was mild and quite good. Had plenty of leftovers to pair with the remaining chicken to use at work.

27 Feb 11
Easy Mustard Chicken →

Today’s main course was mustard chicken. It came out fantastic, it has a nice mild flavor. May try it again with a grainier dijon or spicy mustard, but this is not to shabby. Like the sesame chicken I modified the recipe, here goes:

Directions:

 

  1. 1 Dry Chicken on a paper towel.
  2. 2. Mix the honey and mustard until smooth
  3. 3 Paint the chicken on both side with mustard. (I just dipped the chicken into the bowl with the mixture
  4. 4 Roll in the bread crumbs that have been seasoned with garlic powder.
  5. 5 Gently shake off surplus crumbs.
  6. 6 Place on sprayed baking sheet.
  7. 7. top with slivered almonds
  8. 6 Bake for 20 min in 400F degrees oven.


______________________________

The cooking time was perfect, chicken was cooked through, moist and had a great flavor.
27 Feb 11
Homemade Sesame Chicken →

A couple of weeks back I learned I was diabetic, but it is reversible. I need to eat better and lose weight. To that end I have cooked for myself the past two sundays and use the leftovers for work lunches. I have modified the recipes slightly so I though it would be a good idea to document them.

The first thing I made is Sesame Chicken, the title is a link to the Food.com source of the original recipe, below is with my modifications.

  • 1.5 lbs chicken breast tenders, pat dry with paper towels
  • 1/2 cup honey
  • 1/2 cup low sodium soy sauce
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground ginger 
  • 1 clove garlic minced
  • 1/2 back of frozen chopped broccoli
  • 1 box frozen snap peas
  • 1 jar sliced mushrooms
  • 2 splashes of sesame oil
  • 1 tablespoon toasted sesame seeds


Directions:

  1. 1 Cut chicken breast into 1 inch strips or bite size pieces.
  2. 2 Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
  3. 3 Cook chicken for about 6 minutes or until no longer pink with half the clove of minced garlic
  4. 4 Mix together honey, soy sauce, water, corn starch, ginger, the other half of minced garlic, and a few drops of sesame oil
  5. 5 Whisk until no corn starch lumps appear.
  6. 6 Pour sauce mixture into skillet with chicken.
  7. 7. add broccoli, snap peas, and mushrooms.
  8. 8 Cook until sauce thickens slightly.
  9. 9 Sprinkle with sesame seeds.
  10. 10 Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.

________________

The outcome was pretty good although I misjudged the additional liquid from the vegetables and the sauce did not thicken all that much.

Next time I will use more garlic and substitute OJ for the water and simmer it longer.

I served it alongside SOba buckwheat noodles.

THe leftovers were used for lunches at work and I added some white rice, as the noodles were gone with dinner.

The leftovers also tasted a bit better having sat in the sauce where it thickened up some more.