Celebrationgoddess's Blog

Just another WordPress.com weblog

Fake sushi? Who woulda known? April 23, 2010

Filed under: Entree Recipes,happy thoughts — celebrationgoddess @ 11:43 pm

What a day:

GREAT: My husband’s passport arrived in record time!
GREAT: We probably have renters to replace our renter who was arrested for kidnapping and attempted murder.
BAD: I got 2 tickets from the police. While giving me the 2 tickets, the radio called all Barney Fifes because there was a burglary in progress. Mr. Smiley cute cop says here is  your license and what is your phone number? I will come to where you work to give you your tickets — NICE. Barney comes to where I work and gives me my tickets. I say Barney did you catch the burglars? – NO. neener neener neener!

So fast forward to driving home hoping that another cop won’t nab me on the way I’m thinking about sushi.
BAD: I just got 2 tickets = money that I will have to give to Barney and Mayberry court. So can’t BUY any sushi.
GREAT: I think of a way to make “fake” sushi in a short amount of time at home.

Baked some salmon, made minute rice, diced up some avocado and pickled ginger, stuck some sushi vinegar and teriyaki sauce in there. VOILA! Fake sushi!!!!

Can you see me doing the dance of joy?

Laugh, learn and liven up your taste buds!
Bethsheba

http://imacelebrationgoddess.com/

 

Eatin’ cheap! April 13, 2010

Filed under: Entree Recipes — celebrationgoddess @ 11:58 am

Frugal cooking idears!

  1. White Beans and Tomatoes – You need: Crock-pot, Olive oil, onion, garlic, 3 6” stalks of fresh rosemary, large can of diced tomatoes, and 2 cans of white/northern beans. Sauté chopped onions in olive oil in the crock-pot on the high setting for about 15 minutes. Add chopped garlic and sauté for 5 more minutes. Then add the rest of the ingredients and let it cook on low in the crock-pot for however long you want. Nothing in this recipe needs cooking so its just a matter of the longer it cooks together the more flavor it will have. You might add a little cumin or Tabasco sauce too. Serve with brown bread and a little parmesan cheese.
  2. Black Bean Salad – You need: 1 can black beans, 1 can corn or frozen corn, 1 lime, ~2T fresh chopped cilantro, a fresh veggie (I like green pepper or tomato or avocado if you want to splurge). Add all ingredients to a bowl and juice the lime. You might also add some chili powder or tobasco. Let it marinate together for at least 30 minutes. Eat with corn chips.
  3. Pasta – You need: whole wheat pasta, jar of marinara sauce, chopped frozen broccoli, parmesan cheese. I like to mix all these ingredients together but you could eat broccoli as a side dish.
  4. Ramen Stir Fry – You need: 2 pack ramen noodles, green pepper, onion, 3 eggs, 2 T roasted peanuts, stir-fry seasoning. Soak the ramen noodles in warm water while you prep other ingredients. Sauté onion and green pepper. Add 3 eggs and scramble in the same pan as onion and green pepper but keeping the egg somewhat separate. Add the noodles and seasoning. I like to season with a sauce made from soy sauce, ginger, a little sesame oil, a little brown sugar, and quite a bit of lime juice.
  5. Burritos – You need: Green pepper, onion, can of black beans, tortilla’s, cheese and salsa. Sauté green pepper and onion. Add black beans and season with chili powder, garlic powder, cumin, and lime juice. Serve on flour tortilla’s with cheese (grating your own cheese is much cheaper than already shredded) and salsa.
  6. Fried Rice – You need: Rice, frozen peas, 2 eggs, onion, garlic, soy sauce, and ginger. I usually cook rice in chicken bouillon for flavor. So sauté onion and add frozen peas to defrost. Scramble eggs in same pan. Add rice, ginger, and garlic. Add soy sauce and some sesame oil to taste.
  7. Curry Mushroom “Chicken” – You need: Cooked chicken breast, frozen chopped broccoli, cream of mushroom soup, lemon juice, curry powder, shredded cheddar cheese. Defrost frozen items in microwave. Add a scoop of mushroom soup, ½ T of curry powder, some lemon juice and shredded cheddar to the bowl and microwave again. You could eat with brown rice.
  8. Baked potato – Baked potatoes are great because you can put so many things on top of them. Chili from a can, sautéed mushrooms (season with Worcestershire), broccoli, salsa, shredded cheese, sour cream, or black beans.
  9. Salmon Cakes – You need: 1 can pink salmon, 1 can white/northern beans, lemon juice, dill or thyme, minced garlic, 1 egg. Mix all ingredients together mashing beans and salmon. Make into patties and fry in olive oil. Serve on brown bread and add a dollop of plain yogurt or sour cream if you like.
  10. Hot dogs – We like eating them on whole wheat sandwich bread with sauerkraut and mustard. We usually have a can of baked beans on the side.
  11. Huevos Rancheros – You need: 4 eggs, flour tortillas, black beans, salsa, and shredded cheese. Scramble eggs. Warm tortillas in the microwave. Warm black beans sprinkled with lime juice, chili powder, and garlic powder in the microwave. Top tortillas with beans, egg, shredded cheese, and salsa

Laugh, learn and liven up your taste buds

Bethsheba

http://imacelebrationgoddess.com/

 

To chicken soup or not to chicken soup? That is the question. April 11, 2010

Filed under: Entree Recipes — celebrationgoddess @ 1:43 pm

Since I have a cold, I started thinking about something warm for my throat. I’m starting with hot cider.

You’ve likely heard it proclaimed throughout your entire life: chicken soup is good medicine. Whether it was your mother, grandmother, or a Campbell’s soup commercial handing out the advice, a steaming bowl of chicken soup has been touted as the cure. But is chicken soup, in and of itself, really a “medicine” of sorts? Does it actually possess healing capabilities?

Around the 12th century trusted healers started to prescribe “the broth of fowl” for their ill patients. It was during that time that Egyptian Jewish physician and philosopher, Rabbi Moshe ben Maimonides, started to write extensively about the benefits of chicken soup.

Before there was soup, there was broth, which people used to pour over a piece of bread in a bowl. That bread was known as “sop.” From sop came the word used for today’s winter favorite, soup.

Since then, many researchers and scientists have pondered the question of whether or not chicken soup has any real health benefits to patients suffering from a cold. Some have even done experiments to see if there is such proof.

Dr. Stephen Rennard, MD at the University of Nebraska Medical Center, thought his family’s chicken soup really did work, but as a scientist, he wanted proof.

Rennard tested his theory and added his wife’s home made chicken soup to white blood cells, called neutrophils. To his surprise, the soup did slow the neutrophils. In fact, he claims that chemicals in the broth-based elixir clears a stuffy nose by inhibiting inflammation of the cells in the nasal passages.

Dr. Rennard did admit that there needed to be more studies conducted, but believes his findings are one more piece to complete the puzzle.

Since Dr. Rennard’s findings in the early 1990’s, several studies have since agreed with his results, and show chicken soup as a “relief” for the common cold, not a “cure.” All research agrees that the soup helps break up congestion and eases the flow of nasal secretions. In addition, many say it also inhibits the white blood cells that trigger the inflammatory response (causing sore throats and the production of phlegm.)

The next time the cold bug has you down, stay warm, get a lot of rest, and try slurping away on one of these chicken soup recipes. I plan on getting out one of my containers of homemade soup I made just last week from the freezer! But I DON’T intend on getting lots of rest. There is too much gardening to do!

http://allrecipes.com/Search/Recipes.aspx?WithTerm=chicken%20soup

Laugh, learn and liven up your taste buds – cough cough
Bethsheba

http://imacelebrationgoddess.com/

 

Vodka? Cream? Pasta? don’t think they go together? April 9, 2010

Filed under: Entree Recipes — celebrationgoddess @ 5:50 pm

You-Won’t-Be-Single-For-Long Vodka Cream Pasta
Recipe from “30 Minute Meals 2” by Rachael Ray

Ingredients
1 Tbls olive oil
1 Tbls butter
2 garlic cloves, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can (28 oz) crushed tomatoes
salt and pepper, to taste
1/2 cup half and half (she uses heavy cream)
12 oz. pasta, such as penne rigate
20 leaves fresh basil, shredded or torn (fresh is definitely best in this recipe)
Crusty bread – I think it goes great with Pepperidge Farm frozen garlic bread – follow the baking instructions on the package – it only takes about 8 minutes in the oven!

1) Put a large pot of salted water on to boil.
2) Heat a large skilled over moderate heat. Add oil, butter, garlic, and shallots. Gently saute, 3-5 minutes to develop their sweetness.
3) Add vodka, 3 turns around the pan in a steady stream will equal about a cup. Reduce vodka by half, 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble, the reduce heat to simmer. Season with salt and pepper.
4) While sauce simmers, cook pasta in salted boiling water until al dente, a bit firm to the bite. While pasta cooks, prepare the bread.
5) Stir 1/2 and 1/2 into the vodka sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Serve immediately, along with crusty bread.

Laugh, learn and liven up your taste buds!

Bethsheba

http://imacelebrationgoddess.com/

 

Beer Brats!!! – In honor of Germany April 6, 2010

Filed under: Entree Recipes — celebrationgoddess @ 2:40 am

Now that we’re going to Germany, I will be investigating all the cuisine in anticipation of eating it!

Beer Brat recipe

  • 6 bratwurst sausages
  • 6 cups lager beer
  • 1 large onion, sliced
  • 2 chopped cloves of garlic
  • 1 tablespoon olive oil
  • 1 green bell pepper, cored and sliced
  • Salt and freshly ground black pepper
  • 6 bratwurst buns or hoagie rolls, split lengthwise
  • Mustard

Directions

Prick the bratwurst all over with a fork. In a medium pot, combine the bratwurst, beer, garlic, peppers, and the onions. Bring to a simmer over medium-high heat. Simmer for about 1 hour or until bratwurst are firm and cooked through. Transfer the bratwurst to a plate. Reserve some of the cooking liquid.

Meanwhile, in a large skillet, heat the oil over medium-high heat cook some additional onions and the bell peppers. Cook about 15 minutes or until very soft, tossing occasionally.

Either brown the brats on the grill or add the bratwurst to the skillet in the last 5 minutes of cooking to lightly brown. If the vegetables begin to get too dark, add a few tablespoons of the bratwurst cooking liquid. Season, to taste, with salt and black pepper.

To serve, top with peppers, onions and mustard.

Laugh, learn, and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/