lady_kishiria: (Arizona)
Battle Assembly (what in the days of sanity they called "drill weekend") is this coming weekend. There's no budged for lodging-in-kind, so I have to submit receipts for reimbursement through Defense Travel Services. Plus, the weekend is in Los Al, so the San Diego team is only spending Saturday night there, so they can take the APFT (PT test) on Sunday morning and go home.

Lodging is cheaper in SD than in Los Al, so I'll be staying in SD on Friday and on post on Saturday. They're putting us in the billeting, so it's going to SUCK. There's a bar downstairs in the billeting and it's noisy. So my plan is that if we're not released from Los Al until late, I'll just stay there Sunday night to get a full night's sleep on which to drive home.

I'm confident about passing the APFT and subsequent taping. Weight lost is staying lost.

The Pima County Public Library has the Kinfolk Magazine's cookbook, so I'm checking it out. I'm a fan of Socality Barbie (Barbie has left Malibu and gone to Portland in order to Live Authentic) and being a closeted hipster myself, seeing Kinfolk in her feed piqued my interest.

I'm going to try to grind up a masala spice mixture today since Steve got us a coffee grinder. I know I need a second one if I'm going to grind coffee, but I am way too lazy to do that in the morning.


Jan. 20th, 2010 08:07 pm
lady_kishiria: (Default)
I like rain and gloom aplenty if I don't have to go out in it. Yesterday I was in all day with Mei-Mei and had tea while huddling under my new Snuggie. I watched "Death of a Ghost Hunter" on Netflix Watch It Now. [profile] seki_raku, this movie has a five star story but one star acting, which is unfortunate. If you can hold your nose at the acting, it's pretty good.

Steve and I did go out in the rain today, but that was still fine. After I'd made eggs for his and Mei-Mei's breakfasts (I'm enjoying my Ezekiel 4:9 bread) we went out to Miramar to get new DOD decals for the car and to open a Navy Federal account. Tonight I made chicken chili, because that's what I had the ingredients for, and I followed up with Five Minute Chocolate Cake. This recipe is in Memories and make this note: if you replace the oil with melted butter it comes out a lot richer.

Confession time: a lot of you know I lean more towards the Eastern Orthodox in many of my beliefs. Chili is one of them. Steve, being a grandson of Texas, believes in chili as being meat and beans, served alone. This is a Catholic chili. I prefer my chili to be served over pasta in the fashion of the Greeks in Cinncinati. This clearly is an Orthodox chili. I hope I do not incur Roman wrath for my transgression.
lady_kishiria: (Food)
I have made this twice, including last night. It's very nice, so I'm posting it for [profile] prushrush, who like me loves to cook and for [personal profile] helenkacan who is a mad fan of the salmon.

1 cup half and half
3/4 cup grated Parmesan cheese
12 oz skinless salmon, cut into 1-inch cubes
1 tablespoon margarine or butter
1 tablespoon olive oil
2 cloves garlic, minced
2 small zucchini, halved lengthwise and sliced 1/4 inch thick (2 cups)*
3 cups hot cooked linguine
1 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
1/8 teaspoon pepper

Let cream and cheese come to room temperature. Put butter or margarine and olive oil in a pan and melt it. Add the salmon, cook until it flakes with a fork. Remove the salmon and add the zucchini. Stir fry until crisp-tender.

Reduce heat to low. Add cream, Parmesan, linguine, lemon peel, lemon juice and pepper to the pan. Toss till linguine is coated. Gently fold in salmon. Let it all heat up for a couple of minutes.

*I hate zucchini so I use peas.
lady_kishiria: (Default)
We bought a new toaster oven today. It's got a much smaller profile than the old one and I'm thrilled about it.

I also bought a new flexible slotted spatula, since I'm going to try cooking whole fish filets in a wok and need such an item for lifting them, plus a silicon 8x8 square pan since my old one had Teflon flaking onto whatever I baked. No bueno.

Tonight's dinner is going to be aforementioned fish served with pasta and a light cream sauce. I'm not a huge fan of cream sauces (neither is my stomach) but I have pills for that and Steve loves them. I think it'll turn out well.

Next purchase is going to be a set of tall open-backed shelving for the kitchen, to maximize storage space while still keeping the microwave and coffee maker where they are. We want to dig ourselves in more with the cottage. Less expensive places are starting to open up around us, but A. we don't have the money to move, B. I might be called up any day now and this place is a perfect size for one person and C. our landlord seems very, very disinclined to raise rent, knock wood. We've been paying the same amount since November of 2006. This is probably because we've never been late on a single rent payment and if rents are falling around us and we don't want to move, he is in a good position.

Time to take care of my rose bushes.
lady_kishiria: (Food)
If you go to my "memories" section, you'll find a recipe for a bacon-cheese pie. It's in the category of what Bisquick terms an "impossible pie". This means it's a custard of egg, milk, and Bisquick, with different stuff thrown in.

I found a treasury of Impossible Pie recipes, including crab pie, taco pie, mac and cheese pie, and lemon pie.

I'm probably going to make the lemon pie tonight. I have all the ingredients and I'm a sucker for lemon and custard.

Right after I get the broccoli impossible pie out of the oven.

I once told Matt that the back of the Bisquick box was the only cookbook he needed. I stand by that.
lady_kishiria: (Food)
Cupcake in a cup! Cooks in your microwave in 3 minutes. However, it looks kind of alarming:

Ganked from [profile] letter_d. I made it last night and it tasted okay although it scared [profile] americanstd and made him cry.
lady_kishiria: (Food)
I made this for dinner today. Cheap, quick, and yummy:

1 cup grated cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs
8 slices crisp bacon, crumbled (I use turkey bacon)

Put the bacon and cheese in a greased 9-inch pie pan. Whisk up the other ingredients and pour on top. Bake in a 400 degree oven for 25 minutes. And that's all you do!

You can also substitute the bacon with anything. Cooked chicken, vegetables, whatever you have in the fridge.

Serve with tossed green salad.
lady_kishiria: (Food)
Give it to your grandma!

5 medium sized tomatoes, diced
1 small red onion, fine dice
1 cucumber, peeled and sliced thin
4 oz feta cheese, crumbled
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
freshly-ground black pepper

Mix all of the above in a bowl with a tight-sealing cover, like Gladware or Tupperware. Allow to marinate at least an hour. Be prepared to be blown away by the goodness.

Next time, I'm putting in artichoke hearts at [profile] americanstd's request.
lady_kishiria: (Food)
1 large cucumber, cubed small
1 bunch fresh parsley, chopped
1 small red onion, finely chopped
Juice of one lemon
3 cloves garlic, minced
1 cup yogurt, or enough to cover all ingredients

Mix all ingredients together in a bowl and refrigerate for a few hours to allow flavours to blend.


Feb. 22nd, 2007 11:33 am
lady_kishiria: (Food)
I made this for Ash Wednesday. It's adopted from [personal profile] catdraco's fish recipe.

1 lb fish filets (I used tilapia)
1 small tomato, sliced thin
1 small red onion, chopped fine or sliced waffer thin
1/4 fresh leaf cilantro
sprinkling of garlic salt

Preheat oven to 350. Lightly oil aluminum foil (I used olive) and place the fish on it. Sprinkle garlic salt on the fish to taste. Make one layer of sliced tomatoes, one layer of onion, and a final layer of cilantro. Seal the foil over the fish and crimp up the ends so no liquid escapes. Bake for 20 minutes or until fish flakes (note: check under the tomato; I found that under the tomato the fish cooks more slowly.). Serve over rice.
lady_kishiria: (Default)
The one I made for [profile] americanstd:

1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup sugar (I use Splenda)
1/4 tsp salt
1 tsp cinnamon
1/4 tsp cayenne (Yes, cayenne. Adjust to taste.)
6 cups milk

Put everything except the milk into a 2-quart saucepan and mix it together. Add one cup of milk and whisk until smooth. Turn on the heat and add the rest of the milk. Keep the heat on until it's warm enough for you.


Aug. 28th, 2006 05:59 pm
lady_kishiria: (Food)
The Pesto is REVELATORY. [profile] americanstd is seeing God even as we speak.

1 cup fresh basil leaves (be warned, it's a lot)
1/2 cup good olive oil
1/4 cup grated Parmesan
2 cloves garlic, minced
1/2 cup nuts (pine nuts are traditional, but blanched slivered almonds are cheaper)
1/2 tsp ground black pepper
salt to taste

Blend that bitch and serve over hot pasta.
lady_kishiria: (Default)
1 lb stew beef
3 carrots
1 large potato
1 packet dry onion soup mix
1/2 cup red wine of choice
1/4 tsp salt
1/2 tsp black pepper (preferably fresh-ground)

Take all of the above and load it into a Crock-Pot. Simmer on low for 8 hours or high for 4 to 6. (I actually haven't used it on high, so experiment.)

This is a variant on the beef stew Steve used to cook for himself when I was away at Forts Jackson and Lee. He made it for me and my reaction was "Nice, but it needs something." This includes the critical "somethings" of dry onion soup mix, which should be a valuable weapon in any cooking arsenal, and the red wine.
lady_kishiria: (Default)
Cause I know some of you will be interested ([profile] prushrush:

3 15 oz cans of tomato sauce (or equivalent)
1 6 oz can tomato paste.
oregano, basil, garlic, to taste (I use about a tablespoon, I think)
1/4 cup red wine
1 lb sausage or ground meat of choice (I used sausage style Gimme Lean, which is vegetarian)

Fry up the meat. Remove from pan. In same pan, stir-fry the tomato paste, garlic, and herbs, then add the tomatoes and wine. Slap the cover on and simmer for about half an hour. Add the cooked meat.

18 lasagne noodles
15 oz ricotta (use cottage cheese and I'll send Badira after you)
1 fist sized mozarella, cubed.
2 eggs
1/2 cup parmesan

Cream all of them together. Take a 9 x 13 pan and cover the bottom with the sauce. Line it with six noodles (yes, dry!), then half the cheese. Top the cheese with more of the sauce, then six more noodles, then the rest of the cheese, more sauce, then the last of the noodles, and top with the last of the sauce. Cover it with foil and bake it in a 350 oven for half an hour. Check to see if the noodles are done; my recipe said an hour, but that made the noodles mushy.

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