Wednesday, July 21, 2010


I have decided that it's time to really take my diet seriously. And by 'diet' I don't mean, "I gotsta lose weight," but "I gotsta eat more and more healthy food." I think it will help me sleep and regulate my clinical depression better.

So, if anyone has any recipes they'd like to share with me, I would greatly appreciate it.

For reference:
  • I don't like pig (except italian sausage)
  • I don't cook with onions (blech)
  • I don't eat squash (except raw cucumbers)
  • I don't like bananas and find apples boring
  • I love peppers
  • I love kiwi, pineapple, blackberries, raspberries, peaches, plums, and similar fruits
  • I enjoy potatoes, carrots (raw or cooked), broccoli (steamed), green beans (steamed), spinach (raw)
  • Panag curry is perhaps my favorite curry--I love curry
  • Pasta is heaven
  • Breads and cheeses are bliss
  • Cooking with herbs and spices is love
  • Grilling is preferred (as cleaning my stove-top is hell)
  • Fresh is best; however, I don't buy into that organic pooplah
Please comment or email me with any recipes you think I might enjoy.

My gaunt cheeks are depending on you!


  1. Chipotle Chicken Pasta (sadly it has onions but you can take those out)

    * Escabeche Spice (recipe below)
    * 1-1.5 Chicken Breasts - portioned into bite-sized pieces
    * 1/2 Red, Green and Yellow Peppers - diced
    * Fresh red onion (okay you can skip this part)
    * Steamed asparagus - Angle cut into 1/4 of an inch pieces
    * 1 clove of garlic
    * A handful of green peas
    * Fresh Roma Tomatoes - diced
    * Some Fresh Cilantro to taste
    * Tortilla strips
    * 2 oz of Chipotle Adobe Glaze - You can pick it up at Cheesecake Factory for ~a buck
    * 8 oz cream/Alfredo sauce
    * 16 oz Marinara
    * 1 lbs Penne Pasta

    1. evenly coat the chicken pieces with the Escabeche spice
    2. place chicken in a skillet filled with a little hot olive oil - cook ~1 minute then flip the pieces
    3. Add Peppers (and onion) and saute for ~1 minute
    4. Add Garlic (minced or pressed) and saute for ~2 minutes or until chicken is 80% cooked
    5. Meanwhile cook Pasta in boiling Salt Water - The Salt is very important!
    6. Add Asparagus and peas
    7. Stir in Chipotle Adobe Glaze and coat Chicken evenly with it
    8. Saute for ~2 minutes allowing for the chicken to soak up the chipotle flavor
    9. Add Marinara and cream/alfredo sauce
    10. Turn down heat and simmer until the Pasta is cooked
    11. Drain and rinse pasta
    12. Mix Pasta and Sauce mix together
    13. Stir in Fresh Tomatoes and Cilantro
    14. Plate and garnish with tortilla strips
    15. Enjoy your spicy healthy Pasta Dish

    Escabeche Spice
    * 1 part Sugar
    * 1 part salt - Sea or Kosher
    * 2 parts Cumin
    * A Dash of Fresh Ground Pepper

  2. Corey has some great recipes. We used to cook a bit last summer for The Friends. We need to do that some more.

    There are a few on his blog.

  3. You don't like bananas? Maybe it's because you have not tried them in these unforgettable ways. I have a hard time gagging down a fresh banana right out of the peel, but I love them when they've turned brown, sugary and even a little fermented in banana nut bread and in the following very, very special recipes.

    1. The V8 Banana smoothie. One ripe banana. One small can of V8 juice. One cup of crushed ice. Throw them into the blender for about 30 seconds. The banana smooths out the V8 and the V8 gives some color and pizzaz to the banana.

    2. The Banana Orange Blueberry smoothie. One ripe banana. 1/4 cup of orange juice. 1/4 cup of fresh or frozen blueberries. 1/2 cup of crushed ice. Throw them into the blender for about 30 seconds. The banana smooths out the OJ. The OJ gives some color and zip to the to the banana. And the blueberries, well I threw them in just for you! (And they add a beautiful lavender tint to the please the eye.)

  4. David: Merci; I will definitely have to try it.

    Nic: I'll have to squeeze some out of him.

    Ned: I have my trepidations, but I promise to give the recipes a try.

  5. This recipe is totally famous at my house :)

    Broccoli Cheddar Cheese Soup

    Pot 1:
    16oz bag frozen chopped broccoli (or you can use fresh if you prefer)
    4 chicken bullion cubes
    2 cups of water
    Onion powder to taste (have a heavy hand here)

    Combine the ingredients of pot one, and allow to simmer on the stove while you work with pan 2.

    Pot 2 (Big enough to hold contents of both Pots!)
    ½ cube (¼ cup) butter
    ½ cup flour
    2 cups milk (1 or 2% works best)
    1 cup grated tightly-packed cheddar cheese (whatever sharpness you prefer)

    Melt the butter in the pan, and add the flour. Stir until blended well. VERY SLOWLY add the two cups of milk, stirring constantly so the mixture stays smooth. After all the milk is blended, add the cheese and continue stirring until entire mixture is smooth and the cheese is melted. Add pot 1 to pot 2.

    Serves 4 to 6. Doubling this recipe works great, but I wouldn’t go more than that. If you need more soup, make multiple double batches.

    I have a pineapple chicken curry recipe I'll post as soon as I get home :)

  6. Thanks, Gay Saint... and Pineapple Chicken Curry?? You ARE a Saint!! I can't wait.

  7. This comment has been removed by the author.

  8. Ok... I can't type today:

    Pineapple curry Chicken
    Sorry to make you wait:

    1.5 pounds boneless chicken
    1/2 tsp curry seasoning
    1 red sweet bell pepper, cut into strips
    1 pineapple cut into large chunks (or a can if you are in a hurry)
    1 serrano pepper (WARNING: This makes it VERY hot)
    3/4 cup unsweetened coconut milk
    1 Tbsp packed brown sugar

    Sprinkle chicken with 1/2 teaspoon salt and curry seasoning. Brown chicken on both sides in 1 tablespoon olive oil over high heat. Reduce heat and cook until tender.

    For sauce, in second skillet cook sweet pepper in 1 Tbsp olive oil for 3 minutes; add pineapple; cook for 5 minutes or until brown. Add serrano, cook another 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce over chicken. Makes 4 servings.

    I usually serve it over rice, and there is the perfect amount of sauce for this - but you may find that blasphemous :)