326/365

326/365, a photo by credd on Flickr.

pomegranate citrus cooler...

i was going to have a margarita...
but didn't have all the ingredients...
so i started mixing things.

grey goose...
pom juice...
simply lemonade...
calamondin...
pomegranate seeds.

317/365

317/365, a photo by credd on Flickr.

stuffed peppers...

this was my first time making them.
they were good...
but the poblanos had a bit of a kick.

recipe is here.

300/365

300/365, a photo by credd on Flickr.

spicy pork w/parsnips & sweet potatoes...

i subscribe to everyday foods videos...
and this was the recipe on october 9.

when i saw it then...
i knew i wanted to make it.

we got home from our trip yesterday...
and i was at the store today...
getting the ingredients...
and some other essentials.

if you're a fan of pork...
you have to make this.
it's delicious!

if you're not a fan...
heck...
just roast the veggies...
as they're delicious too!

here's a link to the video...
youtu.be/OXotvCWyi8E

click here for the recipe.

285/365

285/365, a photo by credd on Flickr.

oven dried...

these are yesterday's peppers...
after drying overnight...
in a 170º oven.

i'll use them for seasoning...
make a spicy oil...
and some hot sauce.

262/365

262/365, a photo by credd on Flickr.

making salsa...

this morning...
i made salsa...
before i went into the office.

we were having our team meeting...
so i brought in chips & salsa...
to accompany lunch.

here...
i'm simmering the tomatoes...
before peeling them.

***

Ingredients

6-8 large Roma tomatoes (2 Lbs/1 Kilo) OR 1-28 ounce can whole tomatoes, drained
2 small or 1 medium onion(s), diced
3 garlic cloves, minced or pressed
2-3 hot peppers (see tips), seeded and halved
1/2-1 cup (a handful) fresh cilantro leaves, to taste
1 1/2 teaspoons salt
ground pepper, to taste
1 Tablespoon vegetable oil
1/2 teaspoon ground cumin, optional
juice of one lemon or lime, optional

***
Instructions

If using fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.*

While you dice the onions, simmer tomatoes until water evaporates and tomatoes start to soften. Peel and discard any skins that have loosened during steaming.

Toss tomatoes, hot peppers and cilantro into a blender container. Blend until smooth.

Heat 1 Tablespoon of oil in the skillet over medium-high heat. Sauté onions and garlic in hot oil for about 10 seconds; just a flash in the pan.

Add blended tomato mixture to the skillet with the onions and garlic and give it a stir.

Season with salt and ground pepper to taste. Add cumin if desired.

Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick. You may need to increase cook time if tomatoes are very juicy.

You can add the juice of a fresh lime or lemon at this point, although it's not necessary and will temper the salsa's spiciness.

Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.
Makes about 3 cups of homemade salsa

*Note: If using canned tomatoes, skip steps 1 & 2.

258/365

258/365, a photo by credd on Flickr.

hot pepper jelly...

i made twelve 4-oz jelly jars...
and passed them out at church today.

on our way home...
i bought a loaf of french bread...
and some whipped cream cheese...
which i topped with the jelly.

it was delish!!!

i'll be making more jelly this week...
but i think i'll add an extra pepper or two & a couple pinches of salt.

if you'd like to make some....
here's my recipe.

***
Ingredients
3/4 cup chopped red bell pepper
1/4 cup chopped fresh hot red pepper
1 1/2 cups white vinegar
6 cups sugar
1 pouch certo liquid pectin

Directions
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin. Pour into sterilized jars and seal.

257/365

257/365, a photo by credd on Flickr.

pico de gallo...

i have quite a few ripe tomatoes...
and peppers.
so today..
i'm in the kitchen.

i put this together to snack on while i'm cooking.

this morning...
i made a marinade...
and i'm getting ready to make a pepper jelly...
some hot sauce...
and some tomato sauce.

so...
i'd better get busy.

***

pico de gallo...

tomato
pepper
onion
cilantro
lime juice
salt

246/365

246/365, a photo by credd on Flickr.

prickly pear margaritas...

1/2 cup crushed ice
1-2 ounces fresh lime juice
tequilla (couple three shots)
1 ounce triple sec
2 ounces prickly pear juice
splash of simple syrup

put all ingredients in blender.
blend.
adjust ingredients to taste.

238/365

238/365, a photo by credd on Flickr.

garlicky red chili hot sauce...

this recipe...
i found online a couple of years ago...
in the new york times.

since i was trying the recipe out...
and i only had one red bell pepper...
i cut the recipe in half.

i tasted it right after i made it...
and it had a pretty good flavor.

i tasted it a moment ago...
and it seems hotter than earlier.

i wonder how much hotter it will get...
after it sits for another 2.5 days.

***

4 hot red or orange chili peppers, such as habanero
2 red bell peppers (3/4 pound), roughy chopped
5 garlic cloves roughly chopped
3/4 cup distilled white vinegar
1/2 teaspoon kosher salt

1. wearing rubber or latex gloves, roughly chop the chiles. combine all ingredients in a small pot over medium high heat. once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. do not inhale vapors; they will sting.

2. transfer mixture to a blender and puree. pour into a medium jar and allow to cool uncovered. cover tightly and refrigerate for three days. keep stored in refrigerator; sauce will last for several months.

237/365

237/365, a photo by credd on Flickr.

the mix...

we had some leftover chicken last night...
and mrchazman mentioned chicken and waffles...
so...
we had it for dinner.

214/365

214/365, a photo by credd on Flickr.

roasting tomatoes...

and garlic...
for a couscous dish.

***

pearl couscous w/olives & roasted tomatoes.

For roasted tomatoes and dressing
2 pt red grape or cherry tomatoes (1 1/2 lb)
3 large garlic cloves, left unpeeled
1/4 cup extra-virgin olive oil
1/4 cup warm water
1 teaspoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

For couscous
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tablespoon olive oil
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 teaspoon chopped fresh thyme

Roast tomatoes and make dressing:
Preheat oven to 250°F.

Halve tomatoes through stem ends and arrange, cut sides up, in 1 layer in a large shallow (1-inch-deep) baking pan. Add garlic to pan and roast in middle of oven until tomatoes are slightly shriveled around edges, about 1 hour. Cool in pan on a rack 30 minutes.

Peel garlic and puree with oil, water, lemon juice, salt, pepper, and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.

Make couscous: Bring broth to a boil in a 3-quart heavy saucepan and stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.

Spread couscous in 1 layer on a baking sheet and cool 15 minutes. Transfer couscous to a bowl and stir in remaining ingredients, dressing, roasted tomatoes, and salt and pepper to taste.

Do ahead: Roasted tomatoes, dressing, and couscous can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before proceeding.

recipe from epicurious.

206/365

206/365, a photo by credd on Flickr.

smoothie time...

i've been planning to start drinking smoothies again...
but always seemed to forget the ingredients when i went to the store.

i've also been wanting to lose some weight...
and while chatting with my daughter yesterday...
she mentioned smoothies...
so i added the ingredients to my grocery list.

as i was purchasing the ingredients...
today's photo formed in my mind.

i eat pretty healthy...
but rarely eat breakfast.

so...
for the month of august...
i pledge to have breakfast...
either my fave cherrios or a smoothie...
five days a week.

to keep me honest...
i'll instagram my effort...
which will also get me active on there again!

***

ingredients...

2 cups greens, fresh
2 cups coconut water
1 cup pineapple
1 cup mango
1/2 cup strawberries
2 bananas
1 tbsp chia seeds

directions...

blend greens and liquid
add fruits to blender
pour into serving glasses
top with chia seeds

makes 3, 12-oz servings

204/365

204/365, a photo by credd on Flickr.

chips n salsa...

this is the finished salsa from yesterday's ingredient shot.


i shot it tethered...
which i'm in love with.

props...
bamboo placemat...
tortilla chips...
cayenne pepper from my garden...
cilantro leaves.

203/365

203/365, a photo by credd on Flickr.

salsa makings...

this is a recipe i found last year...
and it is truly one of the best salsa i have ever tasted.

***

Ingredients

6-8 large Roma tomatoes (2 Lbs/1 Kilo) OR 1-28 ounce can whole tomatoes, drained
2 small or 1 medium onion(s), diced
3 garlic cloves, minced or pressed
2-3 hot peppers (see tips), seeded and halved
1/2-1 cup (a handful) fresh cilantro leaves, to taste
1 1/2 teaspoons salt
ground pepper, to taste
1 Tablespoon vegetable oil
1/2 teaspoon ground cumin, optional
juice of one lemon or lime, optional

Instructions

If using fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.*

While you dice the onions, simmer tomatoes until water evaporates and tomatoes start to soften. Peel and discard any skins that have loosened during steaming.

Toss tomatoes, hot peppers and cilantro into a blender container. Blend until smooth.

Heat 1 Tablespoon of oil in the skillet over medium-high heat. Sauté onions and garlic in hot oil for about 10 seconds; just a flash in the pan.

Add blended tomato mixture to the skillet with the onions and garlic and give it a stir.

Season with salt and ground pepper to taste. Add cumin if desired.

Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick. You may need to increase cook time if tomatoes are very juicy.

You can add the juice of a fresh lime or lemon at this point, although it's not necessary and will temper the salsa's spiciness.

Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.

Makes about 3 cups of homemade salsa

vespawoolf.hubpages.com/hub/The-Best-Homemade-Mexican-Salsa

202/365

202/365, a photo by credd on Flickr.

anniversary cupcakes...

today is our 34th wedding anniversary!

mrchazman loves sweets...
and i love cooking...
and photography...
so i made these vanilla cupcakes this morning...
and served them with the pickled strawberries i made on friday!

because i've been watching creativeLIVE for the past 3 days...
i wanted to practice some of the techniques i learned there...
and i also wanted to shoot tethered.

i found a great tutorial over at tip squirrel...
and loved seeing my photos on screen immediately!
i'm hooked!

i've been enjoying my cupcake (w/coffee) while writing this post...
and now i'm ready to get out and enjoy the sunshine.
i hope you have a great day also!

193/365

193/365, a photo by credd on Flickr.

pickled strawberries...

i know...
have you ever heard of such a thing?

well...
i hadn't either...
until i read an email at 6am...
that my daughter sent me.

the article was about summer pickles...
but i only made it as far as the 2nd photo...
before i stopped reading...
and knew i had to made these.

i immediately got out of bed...
went downstairs..
and grabbed my ingredients.

it is now 7am...
i've made the recipe...
taken and edited the photo...
and written this post.

how simple is that?

***

Ingredients:
1 lb. ripe, but firm fresh strawberries
1/2 cup plus 2 Tbsp. white balsamic vinegar (can use red wine vinegar or apple cider vinegar)
1/2 cup plus 2 Tbsp. granulated sugar or evaporated cane juice
1/2 cup plus 2 Tbsp. water
1 sprig fresh rosemary
1/4 vanilla bean

Instructions:
Rinse strawberries well and trim off green leaves and any bruised spots. Quarter the largest berries, and halve the smaller ones. Place into a quart canning jar with the rosemary sprig and vanilla bean.

In a small pan combine the vinegar, sugar, and water. Bring to a boil and pour over the strawberries, leaving a little room at the top. Replace the can lid and ring. Tighten. Let cool to room temperature and chill overnight before using.

Keep refrigerated. Lasts a few weeks.

the recipe is from cafe johnsonia.

191/365

191/365, a photo by credd on Flickr.

mango couscous...

OMG!!!
this dish is delicious!

for my birthday...
i got marcus samuelsson's cookbook...
the soul of a new cuisine...
and this recipe is on page 96.

i googled it...
to see if it was online...
to save myself some typing...
and found it on quite a few sites.

enjoy!

Ingredients
1 cup couscous
2 tablespoons olive oil
1 clove garlic , minced
1 mango , peeled, pitted and cut into 1-inch cubes (about 1 cup)
1 jalapeno chili , seeds and ribs removed, finely chopped
1/2 cup raisins
1 ripe tomato , chopped
Juice of 1 lime (about 2 tablespoons)
1/4 cup cilantro sprigs, chopped
1/4 cup parsley sprigs, chopped
1/2 teaspoon salt , plus more to taste

Directions
Prepare couscous according to package directions. Fluff with a fork and set aside.

Heat 1 tablespoon olive oil in a large sauté pan over high heat. Add garlic, mango and jalapeño. Sauté until mango begins to color, about 1 minute.

Stir in remaining 1 tablespoon olive oil, couscous, raisins, tomato, lime juice, cilantro and parsley and toss to heat through, about 1 minute. Season with salt. Serve hot or at room temperature.

188/365

188/365, a photo by credd on Flickr.

bread & butter pickles...

i'm growing pickling cucumbers...
and had enough to make a batch of pickles today.

and because i can never leave a recipe alone...
i added a pinch of red pepper flakes to the jar...
for an extra kick.

i'll be grilling some burgers this week...
to have something to accompany the pickles.

***

Makes 4 cups of pickles, filling a 1-quart jar

1 pound cucumbers, sliced 1/4-inch thick — “pickling” or kirby cucumbers work best here
1 large sweet onion, thinly sliced
1/4 cup Diamond Kosher salt
1/2 cups sugar
1/2 cup distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1/4 teaspoon celery seed

In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.

the recipe above is from smitten kitchen.

175/365

175/365, a photo by credd on Flickr.

frittata & bagel breakfast.

that ended up being my lunch...
because it was 230 before i ate it.

i like frittatas...
and like experimenting with different ingredients.

today's frittata contains...
sausage, potatoes, shallots, padron peppers, cilantro and feta.
eggs, salt and pepper are the constants.

*the padrons are from my garden. :)

174/365

174/365, a photo by credd on Flickr.

banana pudding parfaits...

today is mrchazman's birthday...
and he LOVES banana pudding.
well...
i don't make it quite as often as he'd like....
um...
never...
so i thought i'd make it for his birthday...
and found this EASY recipe for parfaits.

the finished version will have whipped topping on it...
but i wanted to post my photo now!!!

have a great day!

***
here's the recipe from the kraft website...

what you need
12 NILLA Wafers, divided
1/4 cup thawed COOL WHIP Whipped Topping, divided
1 small banana, cut into 10 slices, divided
2 JELL-O Vanilla Pudding Snacks
make it

CRUSH 10 wafers to form coarse crumbs; place 1/4 of the crumbs in each of 2 parfait glasses. Top each with 1 Tbsp. COOL WHIP, 2 banana slices and half of 1 pudding snack. Repeat layers of crumbs, bananas and pudding.

REFRIGERATE 15 min. Meanwhile, wrap reserved banana slices tightly in plastic wrap; refrigerate until ready to use.

TOP parfaits with remaining COOL WHIP, wafers and banana slices just before serving.

***

note...and WHEN have you known me to follow a recipe.
ummmm...NEVER!
i used sugar free pudding...
and added lemon juice to the bananas (for freshness and to prevent browning)...
and a dash of my homemade vanilla extract to the pudding.

166/365

166/365, a photo by credd on Flickr.

cinnamon rolls...

last week...
after staring at the cover of my may food network magazine...
with the cinnamon rolls on the cover...
i had a craving for them.

so...
when mrchazman was going to the store...
i asked him to bring some back...
so that i could bake them.

this morning...
i finally had time to make them.

yes...
they were yummy!
i have no idea of the calorie content...
but i worked in my garden for two hours...
and hope i've burnt up the calories i consumed.

it's been a relaxing saturday thus far...
cinnamon rolls...
gardening...
and singing along with my iplaylist.

163/365

163/365, a photo by credd on Flickr.

one-pan pasta.

when i saw this in my living magazine...
i knew i wanted to make it.

yesterday...
i went to tjs...
and picked up the tomatoes and pasta.
the basil is from the garden...
and everything else i already had.

***

Ingredients

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

Directions

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

***

my notes...

i used spaghetti instead of linguine...
added an additional 1/4 cup of water...
and cooked for 20 minutes.

how was it?
delicious!

here's the photo of the finished dish.

160/365

160/365, a photo by credd on Flickr.

pancake breakfast...

courtesy of...
the MarthaPantry pancake & waffle mix!

when i was listening to xmradio on the way home friday...
i was delighted to hear that JCP now has the MarthaPantry line.

so saturday...
we packed up the baby...
and headed to JCP.

yes...
there are less expensive products out there...
but i am a Martha fan...
and I wanted to try them.

so...
for our breakfast this morning...
we had pancakes...
turkey sausage...
scrambled eggs...
and coffee.

then...
to work off our breakfast...
we went out back with the baby and her ball...
and ran around the yard.

after bath time...
we put 'through the wormhole' on the tv...
and let Morgan Freeman's voice lull us to sleep.

156/365

156/365, a photo by credd on Flickr.

spicy chicken wings.

today...
i got a new cookbook...
'the soul of a new cuisine'...
by marcus samuelsson.

i've been a fan of his for a while...
and his harlem restaurant...
'the red rooster'...
is on my 'yelp' bucket list.

this morning i took some chicken wings from the freezer...
planning to grill them when i returned home.
after receiving my book...
and looking thru a few of the pages...
particularly concentrating on the spices and rubs...
and discovering that i have quite a few of them...
i decided to bake my chicken instead.
of course...
the fact that the wind was whipping madly thru the backyard helped my decision.

to season the chicken...
i used berbere, cayenne and garlic salt...
and basted it with a mixture of bbq sauce, homemade hot sauce and honey...
topping it with scallions before serving with black rice.

i'm looking forward to cooking my way thru his book...
and sharing my journey through my photos.

143/365

143/365, a photo by credd on Flickr.

rotelle w/onions, cucumbers & herbs.
from martha stewart living

6 tbsp extra-virgin olive oil, divided
3 lbs vidalia or other sweet onioni, sliced
coarse salt & freshly ground pepper
1 lb rotelle (wagon-wheel pasta)
1/2 english cucumber
2 cups packed fresh herbs
1/4 c champagne vinegar

1. preheat oven to broil. brush a rimmed baking sheet with 1 tbsp oil, and arrange onions in a single layer. brush onions with 2 tbsp oil; season w/salt & pepper. broil onions until golden brown on top, about 15 minutes. flip onions & broil until golden brown on other side, 5 to 7 minutes more. transfer to a large bowl.

2. bring a large pot of generously salted water to a boil. add pasta & cook until al dente; drain. transfer pasta to bowl w/onions. let cool 15 minutes. gently stir in cucumber, herbs, remaining 3 tbsp oil, and vinegar and toss to combine. season w/salt & pepper to taste.

141/365

141/365, a photo by credd on Flickr.

antipasto.

today...
to celebrate the last day of school...
my classmates and i had a potluck.

yes...
i brought an antipasto platter...
which included the above items...
as well as a sliced baguette.

and now...
to celebrate no homework for at least three months...
i'm having the above plate with a glass of sangria.

cheers!

124/365

124/365, a photo by credd on Flickr.

green.

we're into smoothies now.
our daughter started us on it.
well...
she started me on it...
and i started him.

he didn't want it at first...
because of the color.
then...
he tasted it.

mine has chia seeds.
he declined those.
for now.

***

super greens (baby kale, spinach & chard)
water
banana
pineapple
mango
strawberries

094/365

094/365, a photo by credd on Flickr.

smoothie.

spinach.
chard.
kale.
water.
pineapple.
strawberries.
mango.
blueberries.
banana.
chia seeds.

blend 1 cup of greens w/1 cup of water until smooth.
add 1 cup fruit and 1 banana.
blend.
add 1 tbsp chia seeds.
stir & serve.

077/365

077/365, a photo by credd on Flickr.

recipe card.

so...
i'm taking another photoshop class...
and for my portfolio project...
i'm making a cookbook.

this is one of the sample pages that i'll turn in tomorrow.

i just picked up my prints...
and they look mahvelous!

075/365

075/365, a photo by credd on Flickr.

shape.

today we're having a birthday party for my niece's first birthday.
i made a pasta salad...
which contains many shapes and colors.

spiral-shaped veggie pasta...
diced red and orange peppers...
round black olives...
tree shaped broccoli florets...
cheddar cheese cubes...
round rainbow carrot slices...
as well as cucumber semi-circles...
sliced mushrooms...
and diced shallots...
all combined to form a rainbow of deliciousness.

umami!

070/365

070/365, a photo by credd on Flickr.

frittata.

eggs.
potatoes.
bok choi.
onion.
feta cheese.

***

beat 6 eggs.
add salt & pepper & 2 tbsp. milk/cream.
melt 1-2 tbsp. butter in oven safe pan.
add veggies to pan.
saute 2-3 min. (i didn't do this)
pour eggs over veggies.
top with cheese.

bake in 400º oven...
15 minutes covered...
10 minutes uncovered.

chili garlic paste on the side.

yum.

056/365

056/365, a photo by credd on Flickr.

y...
yakisoba.

i fell in love with this when i lived in japan...
and make it often.

it helps that i live near a military base...
and can get the noodles and seasonings pre-packaged.

i add my meats and veggies...
and have a meal in a matter of minutes.

053/365

053/365, a photo by credd on Flickr.

v...
vanilla.

vanilla beans +
vodka =
vanilla extract

045/365

045/365, a photo by credd on Flickr.

n...
noodles.

a weakness of mine.

this...
is ramen.
w/carrots...
cabbage...
egg...
green onion...
diced chicken...
and cilantro.

yum!

007/365

007/365, a photo by credd on Flickr.

cheddar walnut crackers w/rosemary.

i got this recipe from the blog patty's food...
and was excited about making them for new year's eve.

after i divided the dough into two rolls...
i baked one that night...
and saved the other one...
because my mother wanted some...
and i wanted them to be fresh when i took them to her.

since i was going over to baby-sit yesterday...
i baked some crackers for her then...
with just a slight change to the recipe.
i chopped up some fresh rosemary...
and rolled the log of dough in it before i sliced it.

i saved one half of that roll...
so that i could make more crackers today for my photo.

*note...
the uncooked dough can be kept in the fridge for a week...or up to a month in the freezer.
you can also freeze the crackers after you make them.