Christmas

Dec. 27th, 2007 09:33 pm
omimouse: Digital painting of a mouse dryad (Forest Mouse)
So, we actually had a tree of reasonable height up this year, fake though it was. The kittens were convinced that tree and ornaments were there solely for them, of course. This is why the ornaments were all shatter proof. :)

Good presents all around. Managed to get some very loud squees outta the kids. And me. I got silicone bakeware, a countertop roasting oven, a set of springform pans, and some Sims 2 expansion packs. The cooking stuff was the stuff that got squees. Computer stuff is fun, sure. Kitchen stuff leads to insane mouse in kitchen.

Dinner was lemon dill salmon and shrimp linguine. First time I've cooked salmon. It came out pretty good, though there was a lot more of it than I thought there would be. It was also a pretty simple meal to make, which was a good thing. A very good thing, since the 24th saw me leave the kitchen covered in flour from cookies, bread, and a homemade pizza.

Life rocks in general right now. -happy smile-

-foodgasm-

Oct. 30th, 2007 05:49 pm
omimouse: Digital painting of a mouse wielding a spear (Default)
I just made this: http://anahata56.livejournal.com/926957.html

(Edited due to cut tag not wanting to behave.)

Granted, I had to tinker with it a tad, as we didn't have quite enough chicken stock on hand and no mushrooms at all. But only a small amount of on the fly tinkering.

I am currently almost finished with a serving.

The urge to speak in tongues is creeping up on me. Assuming I can stop melting for long enough, of course. Or purring. My dear [livejournal.com profile] anahata56, if there is something I can do for you for sharing this, please, let me know.

I have a family caramel recipe I could share . . .
omimouse: Digital painting of a mouse wielding a spear (Default)
Making sure I don't forget this one. I was just fooling around a bit in the kitchen since dinner was grilled chicken and brown rice with no other flavouring, and I wanted to throw together a sauce for it. It worked out rather incredibly well.

2 1/2 sticks of butter
Eating spoon of Djonn mustard
Sploosh of lemon juice
3-4 cloves of garlic
Moderate dill weed
Light black pepper
Light parsley
Light ground mustard

Peel and mince/crush garlic. Set aside. Melt butter over low to medium heat, stirring constantly. Mix in Djonn mustard and lemon juice half way through melting process. Stir mustard in very well, using a whisk if needed. Stir in remaining ingriedients when butter is fully melted. Sauce should be served hot or moved to a chafing dish. Refrigerate in sealable container; reheat on stove.

This was really fantastic with the chicken and brown rice. I think it would work really nicely on salmon as well.

Kabobs

Aug. 17th, 2007 12:03 am
omimouse: Digital painting of a mouse wielding a spear (Default)
So, I had this stew beef that I wasn't sure what to do with, and part of a bottle of pommegrannete juice and part of a bottle of cooking sherry.

So I threw those together, added a touch of red wine and basalmic vinnegar, minced two garlic cloves in and dusted it with black pepper. While that was soaking, I rummaged around and pulled together some large onion slices, broccoli pieces, carrot rounds, and squash slices. Soaked some bamboo skewers in water so's they wouldn't burn, and then commenced with stabbying meat and veggies.

Cook on Foreman grill for about 4 minutes at 400 F, turn around and cook for another 2 minutes. Put remaining meat and veggie mix back in fridge to continue soaking through the night. That'll go over rice tomorrow. Might throw some of the snap peas we've got into that. Or maybe not; this is damn fine tasting as it is. And very colourful, too.

I think I'm gonna start keeping a closer eye on the produce in the local stores. I already know that onions and potatoes freeze well, as does homemade tomato sauce. I think it's time to start testing and see what else freezes well. Canning is more of a pain in the ass than I think I'm willing to put up with, but if it'll handle being frozen and then cooked, I can do that.

Storage space is a nice thing. -grin-
omimouse: Digital painting of a mouse wielding a spear (Default)
Life right now is blessedly boring. I mean, wow. I therefore mention that I make a mean honey-lemon mustard grilled chicken.

Chicken breasts
Lemon juice
Ground lemon peel
Dill
Good djon mustard (I used Grey Poupon)
Cooking sherry
Honey

All of the above are to individual tastes. For example, I spilled both the honey and the ground lemon. And oh boy, do I mean *spilled*. The mustard was in fact me trying to compensate.

Marinate chicken in mix of the above for as long as you can stand (not longer than about a day, though). We cooked it using one of the George Foreman grills; I'm sure that it would've been tasty any other way, too.

Tastes exceptionally good with a side of green beans, lightly peppered, garliced, and ever so gently buttered. And cooked in a pan, not boiled to death in a pot of water. Fresh cherries were desert. Which, BTW, is where most of the 'sweets' budget is likely to get diverted to for as long as they are available. Well, them and the strawberries.

There's this planter right outside our front door that I may wind up planting an herb mix in this spring. Hmmmmmm. I could get used to this domestic thing, y'know.

Cooking

Jul. 4th, 2005 09:21 am
omimouse: Digital painting of a mouse wielding a spear (Default)
I find myself wanting chicken. Not just any kind of chicken, but a dish that I improvised a few weeks ago.

At least 2 decent sized chicken breasts, de-boned, diced
1 onion, diced Pick one of the sweet onions for this
About 3-5 carrots, diced
About 4 or so medium size potatoes, well, they were sort of diced
1 medium sized apple, whatever flavour you like, diced
1 shot of Absoluut Citroen And only one shot, or you'll be very tipsy at the stove
Splash in "whatever sounds right" amounts of:
Apple juice
Honey
Soy sauce
Lemon juice
Apple cider vinegar
Ginger
Garlic powder
Basil
Dill

Adding broccoli and/or snap peas would probably work as well. We just didn't have any when I made this.

Find the largest skillet you own. No, bigger. No, no, trust me, bigger. Pour all of the above into said skillet. Cook until chicken is done at about mediun to medium-high heat, stirring semi-frequently. Turn heat down to low, cover. Let it simmer while you cook up however many cups of rice you want. Three cups of rice was how much I made to go with this. When the rice is done, dinner is served. Chicken stuff gets served over the rice.

The above amounts fed everybody (yes, all ten of us) at Sanctuary. And half of us had it for lunch and/or breakfast the next day. I think our next bag of chicken breasts is going to used for this sometime this week.

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omimouse: Digital painting of a mouse wielding a spear (Default)
Naomi

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