My friend Ann recently told me that I should start blogging about the food I make because when I post pictures of it on Facebook, it all looks really good. Well, this is what I made last night and it IS really good. It’s from Everyday With Rachael Ray – one of my favorite magazines to get every month. It’s called “Gingery Chicken Fried Rice.” Here’s the recipe:

ingredients:

  • tablespoons vegetable oil
  • eggs, beaten
  • cups diced roast chicken (preferably dark meat)
  • scallions, thinly sliced, white and green parts separated
  • 1 ¼ ounces fresh ginger, peeled and cut into matchsticks
  • cups cold cooked long-grain rice
  • ½ cup thawed frozen peas
  • tablespoons soy sauce, plus more for serving
  • teaspoons white vinegar
  • ½ teaspoon toasted sesame oil

directions:

  • Preheat a wok or cast-iron skillet over high heat. Add 2 tbsp. oil, swirl to coat the pan and add the eggs. Cook, stirring constantly, until the eggs are scrambled, 1 minute. Transfer the eggs to a plate. Wipe the pan clean and return to the heat.
  • Add the remaining ¼ cup oil; swirl to coat. Add the chicken, scallion whites and ginger. Cook, stirring frequently, until the chicken is golden, about 2 minutes. Stir in the rice and press into the pan. Cook, stirring and pressing, until the rice is sizzling, about 2 minutes.
  • Return the eggs to the pan; add the peas, 2 tbsp. soy sauce, the vinegar and sesame oil. Cook, stirring, until heated through, about 1 minute. Serve with more soy sauce and the scallion greens.

Super Easy Banana Cream Pie

I love going to Jordan’s blog to look for new, easy recipes to try.  Since I was homebound today and feeling indulgent, I decided to make her “5-Minute Chocolate-Banana Cream Pie.”  It really did take just five minutes to make, after which I let it sit in the fridge for about half an hour to “set.”

1. Slice up one and a half bananas and line the bottom of a pie crust.

2. Prepare the pudding with skim or whole milk and spread on top of the bananas.

3. Cover with Cool-Whip and then cover with chocolate chips or sprinkles, or whatever you like.  I used multi-colored candies for Gay Pride Weekend.  

4. Let set in the fridge for half an hour, then enjoy!  Yum.

I’ve been trying to do this new thing in an effort to teach myself to cook where I try to cook at least one new dish a week.  One of the first new dishes I attempted a couple of months ago was with my friend Lindsay and it was Jordan’s “new favorite cozy meal.”  

Although I think we used too much balsamic vinegar, and we substituted shredded mozzarella cheese for sliced, but overall, it was insanely good and since we used an entire box of pasta, we each were able to put two extra servings each in Tupperware.  

The whole meal took about an hour to make, and it probably would’ve taken less time had the burner under the pot of water been turned on before anything else was started.   

The first dish I tried making was from a recipe I found a few weeks ago in the New York Times.  I left out the onions, and it’s basically a simple baked pasta, but it was good!  As evident by the above photo, it was difficult to snap a picture that didn’t make the food look gross.  

Ingredients:

  • ¼ cup extra virgin olive oil
  • ¾ cup diced onions
  • 1 table spoon sliced garlic
  • 1 28-ounce can of crushed tomatoes
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper
  • 1 cup Sardinian sheep’s milk ricotta
  • 1 cup torn basil leaves
  • ½ cup grated Parmesan  cheese
  • 1 box penne
  • 2 tablespoons butter

Recipe:

  1. Boil a pot of salted water.
  2. Heat oil in a medium sauce pan heat over medium heat, add onions and saute until translucent; add garlic, and saute for another minute.  Bring tomatoes and red minute.  Bring tomatoes and red pepper to a simmer for 20 minutes.
  3. Cook pasta in water for five minutes, then drain.
  4. Place pasta in the man with sauce.  Stair until coated well.  Sprinkle ¼ cup of parmesan over pasta.  Turn heat off and add butter, basil, and ricotta.  Stir and pour in a 12"x9" baking dish.  Put remaining parmesan on top and bake in a 425* oven for 20-30 minutes until the top is crown and crispy. 

Last Friday night after one of the last performances of The Science of Guilt, I came home and made shrimp scampi for the first time in a while.  It came out well, and though I think that there’s always a need for more lemon juice, it tasted good and I left well-enough alone.  It’s a super simple, and quick, dish that I had for the first time last January while visiting some family up in Maine.  So while this technically wasn’t a “new” dish, it was one I hadn’t made in a while, so I thought it could still kind of count.  

Ingredients:

  • Vegetable oil
  • 1 tablespoon kosher salt plus 1 ½ teaspoons
  • ¾ pound linguine
  • 3 tablespoons unsalted butter
  • 2 ½ tablespoons good olive oil
  • 1 ½ tablespoons minced garlic (4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • ½ lemon, zest grated
  • ¼ cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes

Directions:

  1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 ½ teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

(Original recipe source.)

The first dish I tried making was from a recipe I found a few weeks ago in the New York Times.  I left out the onions, and it’s basically a simple baked pasta, but it was good!  As evident by the above photo, it was difficult to snap a picture that didn’t make the food look gross.  

Ingredients:

  • ¼ cup extra virgin olive oil
  • ¾ cup diced onions
  • 1 table spoon sliced garlic
  • 1 28-ounce can of crushed tomatoes
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper
  • 1 cup Sardinian sheep’s milk ricotta
  • 1 cup torn basil leaves
  • ½ cup grated Parmesan  cheese
  • 1 box penne
  • 2 tablespoons butter

Recipe:

  1. Boil a pot of salted water.
  2. Heat oil in a medium sauce pan heat over medium heat, add onions and saute until translucent; add garlic, and saute for another minute.  Bring tomatoes and red minute.  Bring tomatoes and red pepper to a simmer for 20 minutes.
  3. Cook pasta in water for five minutes, then drain.
  4. Place pasta in the man with sauce.  Stair until coated well.  Sprinkle ¼ cup of parmesan over pasta.  Turn heat off and add butter, basil, and ricotta.  Stir and pour in a 12"x9" baking dish.  Put remaining parmesan on top and bake in a 425* oven for 20-30 minutes until the top is crown and crispy. 

I’d bought some asparagus a week or two ago and when I remembered and discovered that it was still good, I decided to make this recipe that I found.  Instead of Ricotta, I used Mozzarella and I used spaghetti instead of a thicker noodle.  I also cooked the asparagus in olive oil and balsamic vinegarette.  

I guess you could say I made the recipe my “own.”  But it was good, and I have some left over for lunch tomorrow!

So, I’ve made Oreo Truffles (via RamshackleGlam) several times in the past, but when I was thinking of a “baked” goods to bring to a few people last week, I decided that this was the way to go.  It’s unbelievably easy recipe and they are astoundingly delicious.  In the spirit of the show these gentlemen work at, I covered them in coconut shreds, red sprinkles, and some I left plain.  (It was also, conveniently, everything I had in my apartment.) 

This is a poor picture of them but by the time I wanted to take a picture, they were already tied up with a bow.  I didn’t get to try one, but I hope they came out well.  (The recipe [see above link] is so easy that it’s really, really hard to screw them up!)

So last night, we continued our bi-weekly (or sometimes once-monthly) tradition of getting together (Mallory, Amy, and myself + whoever else wants to show up) and cooking a delicious meal.  (Of course, it’s Mallory that usually ends up doing most of the cooking, but Amy and I do what we can.)  We made chicken pot pie, after Mallory had suggested we have an Irish feast a week or two ago over email.  We ended the night with Amy’s delicious brownies (and ice cream).  After dinner we watched ’Ponyo’ – Disney’s first attempt at Anime.  It was adorable!  Jason taught me how to do a Tim Tam Slam too, which was… kind of awesome?

We ended making dinner for 8 people for a total of about $45!  

What better way is there to spend a rainy Saturday night?

I’ve been cooking a bit more than usual lately.  I like knowing what I’m putting in my mouth.  I made banana bread, too, using this recipe tonight because I had a few bananas laying around.   The pasta recipe came from this site.   The Mac’N’Cheese recipe isn’t online – though I’m sure you could find one online – because I got it from a former co-worker/roommate last year (It’s one of my favorite things to make and it’s super easy).  The Balsamic Zucchini recipe was something I got in Whole Foods one day – I couldn’t find it on their website though.