August 9, 2013 § Leave a comment
A warm, soft, and peppery biscuit is one of my favorite treats when I go out for brunch. I had the urge to make Cheddar Jalapeno biscuits because 1. I had cheddar cheese & jalapeno in the fridge 2. I craved biscuits 3. I wanted something gourmet that would blow my mind. This biscuit recipe is a simple one I adapted from Food Network Favorites Parmesan, Pepper, & Lemon Biscuit, which is equally delicious.
Ingredients for 8 biscuits:
Preheat Oven to 450 Degrees
- 2 Cups of Flour; available at $0.79 per pound on sale at Sprouts
- 1 Tablespoon White Sugar
- 1 Tablespoon baking powder
- 1 Teaspoon of cracked black pepper
- 1 Small to Medium Jalapeno, chopped. The seeds make it spicy, so it is up to you on the amount of seeds you’d like to use ($0.98 per pound at Sprouts).
- 6 Tablespoons (divided into 6 pieces) of Salted Butter. If you use unsalted then add 2 teaspoons of fine salt.
- 3/4 cup of small chunks of cheddar cheese (on sale at $2.88 per pound at Sprouts)
- 3/4 Cup of Milk or 1/2 & 1/2 (available RBST free at Trader Joe’s for $1.99 for 1 Quart)
- Combine flour, sugar, baking powder, and pepper in a bowl and mix with a whisk.
- Throw all the butter in a bowl then use your fingers to rub butter with flour, piece by piece, until the flour looks like tiny peas.
- Mix in chopped jalapeno. Use your hands to mix to make sure that the jalapeno is evenly spread.
- Mix in cheddar chunks. Use your hands to make to make sure that the cheese is also spread evenly.
- Pour in 3/4 cups of milk (I use 1/2 & 1/2) in increments and mix the dough with a wooden spoon as your pouring the milk. Once all the milk is mixed with the flour, you should have a loose dough.
- Sprinkle flour on a board. Place the loose dough on top of the board and pat it into a rectangle that is about 1/2 inch thick. Visually divide the dough in 3 equal parts then fold the dough like a business letter. Pat it into about 3/4 inch thickness.
- Divide the dough into 8 biscuits and place on baking sheet. Bake for about 12-15 Minutes until the top is light golden brown. Remove from sheet for the biscuits to cool.
Now, you get to enjoy wonderful biscuits oozing cheddar cheese and a spicy finish. Transform the biscuit into mini sandwiches. I made one with thinly sliced honey smoked ham, field greens, and caramelized onion.
March 25, 2013 § Leave a comment
Falafel is a Middle Eastern ball of goodness made from mashed chickpeas (aka garbanzo beans) and a combination of herbs and spices. The best ones I have ever had were from Maoz in Barcelona, a popular chain that (I believe) originated in Spain. I have yet to find a yummy Falafel in San Diego. I tried ones from Jimbos; they tasted like cardboard. I also bought some from a Middle Eastern cafe; they were stale by the time I arrived home. Huge disappointments on my falafel hunt!
Honestly, the Kraft commercial featuring Falafels reminded me of that crispy first bite followed by the soft and warm taste of chickpeas, cumin, garlic, and parsley. I searched on Google for an easy recipe. Luckily, I found one that only takes about 15-20 minutes to make.
- 1 Can of Garbanzo Beans, drained ($0.89 or $1.19 for Organic at Trader Joe’s)
- 2 Tablespoons of Garlic, minced (about 2 large cloves)
- 3/4 Teaspoon of Cumin, ground (available by bulk at Sprouts Farmer’s Market)
- 1 Teaspoon of Coriander (cilantro seed), ground. I used 1 tablespoon of finely chopped fresh cilantro instead.
- 2 Tablespoons of fresh Italian Parsley, finely chopped ($0.50 a bunch at Sprouts)
- 2 Tablespoons of Flour
- 1/4 cup of Canola or Vegetable oil for frying
- Prepare the herbs and spices and combine them with the Garbanzo beans in a large bowl. Mash them with a large fork until it becomes a paste. You can also use a food processor, but it is totally unnecessary.
- Once it’s a paste, pour in flour and mix well.
- When it’s all mixed together, form them into 1-2 inch balls and smash them into about 1 inch thickness.
- Heat oil just over medium heat in a frying pan or medium pot
- Place about 5 falafels in the pan. Fry each side for 1-2 minutes or until golden brown. Fork them out (without stabbing them) and place on a plate to let them slightly cool. You’ll get about 12 – 15 Falafels.
Serve over Salad or enjoy them as a wrap. I had mine with a salad, pita, and hummus. If I were fancier, I would call it a deconstructed Salad.
The total cost is approximately $2.00, and the parsley can be used for a Spanish Chicken, but that will be for next time.
This recipe was adapted from about.com.
December 17, 2012 § Leave a comment
It has been numbing to walk outside in San Diego. Thus, it has been a soup week for me. A while ago I discovered the most simple potato soup recipe in my friend The French Chef Cookbook by Julia Child. I think this recipe is as simple as it gets for French Cooking. Today was the perfect day to try it.
For 6 – 8 Servings you’ll need:
- 3 to 4 cups (sliced or diced) peeled potatoes – it ‘s about 2 medium Russet Potatoes; on sale at Sprouts for $0.50 per lb.
- 3 Cups of thinly sliced leeks or yellow onions – it is about 1 1/2 small onions; on sale at Sprouts $0.50 per lb., leeks are more expensive at $1.99 per lb.
- 2 Quarts (8 Cups) of Water
- 1 TBSP of Salt
- 1/3 Cup of Heavy Cream
- 2-3 TBSP of Butter
- Bacon (optional) – $2.51 for 6 slices at Sprouts or buy in single slices from Butcher Shop at Vons.
In a 3 to 4 quart sauce span – simmer the vegetables, water, and salt together partially covered for 40 to 50 Minutes until the vegetables are tender. Once the vegetables are soft, either blend in batches with a food blender or mash the potatoes and onions with a fork. If you prefer a smooth texture, use the blender. If you like potato chunks, go with the fork. Season with Salt and Pepper to your taste. Stir in the heavy cream and butter.
You’re done! Hard to believe, right?
I decided to add bacon to the soup because I wanted a rendition of the potato and bacon soup my friends and I used to have at Schlotsky’s Deli before soccer practice. So good!
Next time, I’m going to add a touch of shredded Cheddar Cheese, Chives, and a small scoop of sour cream for a baked potato soup. I’ll let you know how it is!
November 17, 2012 § Leave a comment
Cucumbers are refreshing. I love them plain. I love them with Ranch Dressing. I also enjoy a simple Chinese liang ban which means “cold mix” in its literal translation, or in Western food terminology: Chinese Cucumber Salad.
My grandma’s Chinese Cucumber Salad was mixed with thin glass noodles. Her dressing had a touch of minced garlic, which I loved, but hated because of garlic breath.
So, here’s my version. It’s super easy.
- 1 Tablespoon of Soy Sauce +/- (I used low sodium)
- A splash of Rice Vinegar
- A Dash of Sesame Oil and Yuzu (Japanese Lemon Juice concenrate, optional)
- A 1/2 Tablespoon +/- White Sugar
- A squeeze of Siracha
Mix it all and taste it. Modify as you wish.
Prepare the cucumber with or without the skin. My grandma would thinly slice them into rice noodle like pieces. To save time. I slice and quart. Put the cucumber in the bowl and dress it!
This will take you less than 10 minutes, and it serves 2.
October 15, 2012 § Leave a comment
I grew up eating tortillas. You know, the thin pita like round made from either corn or flour then used to make tacos, burritos, tostadas, or chips. Today, after eating tortillas for over two decades, I learned the literal Spanish translation of tortilla. While the term is often associated with such previously named foods for us Southern Californians and Mexicans, in Spain, they’ll be serving an egg dish filled with goodness. Thus, tortilla in Spanish means Omelette – very different from Mexican tortilla which refers to Flat Bread. So, if you order a Tortilla Espanola, you’ll be enjoying a tapa created from eggs, potatoes, and caramelized onions.
Oddly enough, the first time I had Tortilla Espanola was at an European Tapas bar just up the street in North Pacific Beach, San Diego – far from Spain. And, it’s funny how the most simple dishes served abroad such as a Spanish Omlette can carry such a high dollar amount in the States at $6.00 for three little slices. For less than that amount of $, I made enough to feed 4-6 people.
Tortilla Espanola needs the following:
- 4 to 5 Eggs – A Dozen Eggs Cost $1.79 at Trader Joe’s –
- 4 Medium Potatoes (my preference is Yukon Gold) or about 10 Fingerling Potatoes (which is what I had left over) – Potatoes range from $0.49/lb to $0.79/lb at Sprouts depending on what’s on sale or which type of potato is used.
- 3/4 to 1 Whole Onion – Yellow Onions are on sale for $0.25/lb at Sprouts, but are usually $0.49/lb to $0.69/lb –
- 2 1/4 +/- Cups of Olive Oil
Please keep in mind that this is a combination of directions that I obtained from other recipes.
- Peel and slice potatoes thinly, sources say 1/8 inch thickness
- Slice onions thinly
- Whisk 4 to 5 Eggs in a Medium Bowl
- Heat about 2 Cups of Olive Oil in Skillet or Non Stick Pan at Medium High Heat. Once heated, throw in Potatoes & Onions. Season with Salt & Pepper. The heat may have to be reduced to prevent potatoes from burning. Stir frequently. Cook the mixture until the potatoes are soft. A good indicator is when you’re able to split the potato in half with a spatula.
- When the Potatoes & Onions are cooked, pour them out from the pan and into the bowl with Egg. Season again with Salt & Pepper.
- Re-heat the pan with about 2 tbsp more of Olive Oil over medium high heat. Once heated, pour the entire mixture into the pan. Reduce the heat to low. Let the egg cook for 10 minutes covered.
- While the egg is cooking on the stove, turn the broiler on.
- When the Omlette can be lifted without sticking, transfer it on a sheet pan and broil for 1-2 minutes until the top is slightly browned. I personally did not have a clean cast iron or metal skillet. If you have a one, just place the entire thing in the oven.
- Let it rest for 5 Minutes
- Slice into pies or however you desire
Mine turned out thinner because the skillet I have is more shallow. It was still just as tasty – even better than the bar.
February 12, 2012 § Leave a comment
Pizza is one food that I can most likely eat of the remainder of my life, especially thin crust pizza. And, sometimes I eat pizza just for the comforting tomato sauce.
I have yet to make my own dough. For now, I’ll have to use Trader Joe’s pizza dough that only costs $1.29. I still need to master the homemade pizza sauce, but again, Trader Joe’s pizza sauce will be just fine ($2.29).
I am a fan of vegetable pizzas: Eggplant Pizza; Veggie Supreme; Artichoke; or just the simple Tomato and Basil, which is what I made this evening.
Right now, Roma Tomatoes are on sale for $0.50 per pound and a box of Trader Joe’s fresh basil is $2.29 (this will also be used for Tomato Basil Soup).
Preheat the Oven to 450 degrees and let the dough soften.
1. Roll out the dough. I used to use a tumbler to roll the dough, however, I found the dough still too thick.
Here’s the trick to thin crust pizza: You have to break off the dough in smaller rounds and stretch it out with your hands as you should. (If you have already figured this out, props to you, but it took me a few tries to realize that.) Make sure your hands are coated with flour so the dough doesn’t stick. Once the dough is thin, lay it out on the baking sheet.
2. Layer the dough with pizza sauce.
3. Top with mozzarella. I have been thinly slicing mozzarella instead of using the shredded version. Trader Joe’s whole mozzarella is about $3.29 and it is delicious.
4. Then layer on the thinly sliced tomato and basil leaves. Bake for 8 Minutes and up to 10 or 12 for well done.
IT IS SO EASY and definitely less expensive than a gourmet pizza you would pay at a restaurant.
January 29, 2012 § 2 Comments
Breakfast is one of the best meals I make, especially when it involves eggs and potatoes. After preparing those two ingredients a few different ways (Omelette, Roasted Potatoes, Scrambled Eggs) I came to a conclusion that the Breakfast Burrito is a perfect marriage of of the egg and potato It is even faster to make.
So this is what I learned from trial and error.
1. One Russet Potato is enough to feed 4-6 and it costs $0.88 (sometimes even less) per pound at Sprout’s Farmers Market
2. Use about 4 Eggs to 1 Potato | a dozen eggs cost $1.49 at Trader Joe’s
3. Onions (or Shallots), Bell Peppers, and Garlic are a must. How much you want to use is up to you. (Very inexpensive )
4. Flour Tortillas (I prefer to use La Fe Flour Tortillas available also at Sprouts)
5. Salt, Pepper, Salsa, and Avocado to finish
1. Rinse Potato and make sure that all the dirt is off
2. Heat about 2 tablespoons of butter of medium heat in a non stick pan. Using butter is important because it will allow the potato to crisp. Olive oil dries out too quickly.
3. While the pan is heating, dice the potato into half inch cubes (you want the cubes to be small so there is less cook time)
4. Throw the potato cubes into the pan. While that is cooking, chop up the bell pepper, onion, and garlic.
Note: In the past I used to cook them first thinking that there would be more flavor. However, I realized that since the potato takes longer to cook the pepper, onion, and garlic were burnt by the time the potatoes were done cooking. So make sure that the potato is golden, then put in the trio.
Tip: Cover the potato so it will soften faster.
5. Occasionally stir the potato to make sure all sides are golden. While it is continuing to cook, beat 4 eggs.
6. Add the eggs when you are able to halve the thickest potato with your spatula. This means that it is almost done cooking. Give 5 minutes for the eggs to cook. Season with salt and pepper.
Note: Sometimes when I have ham or left over bacon available, I’ll chop them up and toss them with the mix.
7. Heat the tortillas over the breakfast burrito mix (easier and more energy efficient than turning on the oven).
8. Plate, top with avocado, salsa, cheese (or whatever you desire) wrap it, then your done!