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Iron · Chef · Kendrah


Dare You Take On The Iron Chef?

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I swear. I seem to like the oddest things. And boy was my lunch today delicious! But honestly, it would gross out most people... even though I thought it was super duper yummy. What did I eat? Well, if you're not afraid of foods that would gross out some people, feel free to keep readidng. ;op

MmmmmmmCollapse )

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Yea, I suppose I have. Buying a house and trying to get things together makes things all the more difficult. Hopefully, though, there will be lots more here soon. We have a house, and with that house, comes my very own kitchen. I've been trying to make it my own. I realize, though, that it's a long stretch from being tamed. (It doesn't help that all of our dishes are in Florida!) It will be a learning process, and I've already learned a few things. Mr. Electric Stove heats things very, very quickly. Water can boil (especially when there's something other than water in there) at medium heat. The steam from cooking on the stovetop fogs up Mr. Microwave something awful, and he doesn't like that.

Want to see Mr. Kitchen? XD

Meet Mr. KitchenCollapse )
Tags: ,
Current Location:
work
Current Mood:
chipper chipper
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Everything's so crazy with the house stuff. I hate not getting time to cook. Heck, I don't even have anything to say here because of that, and it really makes me sad. Hopefully I'll be around every now and again with something to say. Hopefully. <3
Current Mood:
cranky cranky
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While shopping at Phoenix and Dragon today, I didn't expect to pick up anything for myself... let alone a cookbook. It was on sale, though, and I simply had to have it. Miso: It's Not Just For Soup. While that isn't the title, it is on the back cover, and I'm sorry, but that's a much catchier title than whatever the forgetful title really is. Naming aside... mmmm, miso! I can't wait to find an excuse to use it.

On an unrelated note... Mac&Cheese leftovers + tuna = OMG best tuna mac I have ever had in my entire life, no joke. *_*

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I've been having Mac&Cheese for the past few days. It's delicious, and probably not the most healthy thing for me, but hey. It has to be eaten, and Joel isn't about to. ::laughs:: It gives me food for lunches and dinners for a while, and saving money = good. Today's lunch shall be Mac&Cheese plus a hot dog. Dinner? More Mac&Cheese, probably with tuna, mixed in some interesting way. Hmm, wonder if we've got a can of peas somewhere lying around... or some frozen. Mmm, that sounds yummy. Must find some peas to go with dinner.

Not much to report, overall, though. Until the Mac&Cheese is finished, I'm not really going to try to cook anything else. I don't want to freeze it for the long haul, and I don't want the leftovers to go bad. It shouldn't be more than a couple of days. Thankfully I've stored it so it will last the rest of the week if I need it to. Doubt I'd really need it to, though...
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So, have I gotten you interested yet? Probably not. I'm no award winning culinary artist, nor am I one of those foodies with the amazingly well written journals. But I'm here, and I hope I'm fun to read on occassion.

You probably want that recipe for Mac & Cheese I spoke about in the last entry, right? Well, here it is! Enjoy.

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INGREDIENTS
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.

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That's direct from allrecipes.com, obviously. I did not write this recipe. I will recommend that you use 1/2 a can of evaporated milk to make it creamier. Other than that, I followed the directions to the letter.

Well, except that I started preheating my oven AFTER the macaroni was finished cooking, and I cooked it for longer because I was making more.

Doubling the recipe will EASILY fill a 10x14ish lasagna tin, and trust me, that's a lot of macaroni and cheese. I quadrupled the recipe, and after the luncheon of 40 people had at it, I had a full tin left. Granted, there was so much food no one served themselves a lot, but STILL.

Oh, I also used a Ritz cracker crumble crust instead of what they suggested. One stick of butter and a sleeve of Ritz crackers was plenty to cover one lasagna tin, just to give you an idea.
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Every year my office has a Black History Month luncheon. Today was this year's luncheon. I believe that this year's Macaroni and Cheese has had the best feedback of the past three years that I have been bringing food to these luncheons. It was a hit! I made way, way too much, however. I really need to learn about the whole portion thing. Our office is at least 40 people. The recipe was for 6. I figured that quadrupling the recipe would yield enough for 24, and probably be enough for everyone to at least taste it, right? ::laughs:: RIGHT. I still have a tray of untouched Mac&Cheese. It was waaaaaaaay too much.

I'll post the recipe later. It's not the traditional Mac&Cheese, but everyone I briefly described it too immediately said that it sounded divine. You decide later, when I post it.
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