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Iron Chef: College Style

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Mexican Food Experiment (Crosspost) Apr. 4th, 2007 @ 05:41 pm
The Mexican style yum yums I made were a success! I kind of made this up as I went along so I don't know what it actually IS, but it turned out rather good. I shall share the recipe:

Flurritos! Spiciness factor: Medium

Tortillas (Either flour or corn work)
Meat filling. Can be turkey, chicken, beef, etc. I used turkey

4 Tomatillos
2 Jalapenos
1 Habanero
1 Small onion
Approx Half cup of fresh cilantro
1 Lime
Small amount of water

Mexican style cheese. (I used Queso Añejo Enchilado)


Cut up the Tomatillos, Jalapenos, Habanero, half the onion, and cilantro. Add all to a blender along with the juice from the lime and a little water and puree it until it's an even consistancy.

While you are doing this, start cooking the meat you will use on the stovetop and preheat your oven to 375F.

Once the salsa verde is ready and the meat done, put the meat into the tortillas, rolling them up and placing them facedown into a deep baking pan. Coat with your salsa than cover generously with grated cheese. Bake for 15 minutes and voila!

Simple, and not bad tasting!
Current Mood: accomplishedaccomplished

Oct. 2nd, 2006 @ 02:36 pm
Ah... Finally in an apartment in a college town... And on a college budget.

We've got six pounds of Hoki in our deep freezer, several different types of curry, and a passion for trying new foods.

So... Tonight, I'm making Curried Hoki over rice with Gulab Jamun for dessert. I'll post the recipe later for the curry. :)

Crossposted to samiitiger
Current Location: DeKalb, IL -- Den
Current Mood: creativecreative
Current Music: "Stray" - "Wolf's Rain" Soundtrack

Project Survey Mar. 28th, 2006 @ 01:57 pm
Where do you shop at for your groceries?

Why do you shop there? (Detailed answers would be appreciated.)

More specifically, I'm looking for customer service-related answers... But other responses are just as valid.

Replies are screened, as per standard when I do a survey on LJ. If I could have answers by April 11, that'd be great. ^_^

No names will be used in the project, as it's supposed to be anonymous (to an extent) to where I live.

Thank you in advance for your help!

(Crossposted to many places.)
Current Mood: curiouscurious
Current Music: None...

Homemade Egg Drop Soup Dec. 7th, 2005 @ 10:02 pm
1 can chicken broth
3/4 can water
1 cube chicken boullion
Pepper to taste
Garlic powder to taste
Curry powder to taste
4 eggs

1. Combine the water, chicken broth, and boullion in a saucepan on the stove on medium heat.

2. While you are waiting for the chicken base to boil, combine eggs, pepper, garlic powder, and curry powder in a bowl. Whisk together like you're making scrambled eggs.

3. Once the chicken broth starts boiling, slowly pour your whisked egg into the hot liquid, letting it separate by using either the whisk or fork you're using.

4. Bring the mixture to a boil again, then turn off the stove.

5. Serve and enjoy.
Current Mood: hungryhungry
Current Music: "What Child Is This?" Trans Siberian Orchestra

Portobello Sandwiches Nov. 15th, 2005 @ 05:07 pm
Simple little concoction I made up the other day. Really good, not too bad on the wallet, vegeterian (for you non-meat types), and it impresses people.

1 pack of fresh portobello tops (Makes 2 sandwiches. Approx $2-4 depending on store and season.

Olive Oil (Extra virgin preferred)


Garlic powder

Dried Parsley.

Pepper Jack Cheese


Give the frying pan a good coat of the oil and heat it up. (Set between medium and high on electric stoves)

Add about a 3/4 teaspoon of the garlic and about 1/2 teaspoon of dried parsley and 2 teaspoons of the basil.

Add the mushrooms and cook as you would meat patties. Note that you WILL have to add some oil bit by bit as the mushrooms will absorb it.

They're done when they're darkened all around and a bit shrunken in size. (It only takes about 10 minutes usually)

All you need to do is put the mushrooms on bread or buns, put the cheese on, and voila.

Simple, yummy, fast.
Other entries
» Iron Chef Challenge
I provide to you, loyal followers, a challenge for the month of November:

Many families here in the United States use turkey and dressing as their staple for Thanksgiving. However, there are other foods that are equally as good to use. Three of these are the Cornish Hen, the starfruit, and the sweet potato. They are relatively cheap and taste quite good.

Thusly, this month's theme ingredients are:
Cornish Hen
Sweet Potato

Borrowing posicat's rules, they are:
-Post a description of the meal you would make, and the steps you would use to bring it together.
-You must use all of the theme ingredients (Not necessarily in the same dish)
-You may add ingredients on the list below, but it is not required.
-You may use any spices you own (including salt).
-Post 1, 2 or 3 dishes to be judged.

The meal will be judged on reader's comments, a winner will be chosen as best I can by reading these comments. Points will be mentally tallied for Edibility, Creativity, Description and Flavor (as best as your readers can imagine). That winner will recive the honor and prestige of being this month's champion (sorry, I'm broke too).

Additional ingredients
Use your imagination, but they must be real ingredients that someone could go to any major store and purchase.

You have until Thursday, November 24, at 23:59 (11:59 PM) to present your plans for a meal centered around the theme ingredients.

I wish you luck and much creativity.
» Microwave foods.
Many foods can be prepared in the microwave, even if they're not specifically listed as microwave ready. All you're doing is heating up the material, that's called cooking.
Read more...Collapse )
» What's On Your Plate?
So... With it coming time for winter, it's almost time for just about every culture and religion's holiday... Here in the US, Thanksgiving and Christmas are the two largest ones to look forward to...

So I ask unto you, my loyal compatriots:
What will be on your plate this Holiday season?

Post recipes for drinks (alcoholic and non-alcoholic alike) and foods that you think would be good additions to the Iron Chef: College Style library.

Perhaps --you-- could be the next Iron Chef for your own family!
» Coconut Milk Rice Pudding
1 16 oz can of Coconut milk
2 cups of cooked rice (brown or white)
sweetener, your choice, enough to sweeten the milk
1 teaspoon of vanilla extract

vanilla soy milk, to pour on top the bowls of pudding
1/2 cup of coconut, to add to the recipe for variation
Nutmeg and cinnamon to taste

1. Heat the coconut milk in a heavy saucepot, over medium heat, until it comes to a simmer.

2. Add sweetener and stir until dissolved.

3. Add the cooked rice and heat through. Simmer until it thickens but don't allow it to become too dry, the rice will continue to absorb the milk as it cools.

4. Take off the heat and stir in the vanilla. Serve warm or chilled.

Yoinked from: http://www.barlowsrecipes.com/showrec_74.html

I made it and found it to be closer to authentic Rice Pudding than my milk, butter, rice, and sugar combination. Murr.
» Quick and Easy Pizza
So... You wanna make a pizza?

You'll need:
Small Flatbread
Toppings of your choice
Shredded or sliced cheese
Pasta sauce of choice

Okay... I personally am a glutton for onions, so I tend to use onion in my pizzas...

1. Spread 3 spoonfuls of sauce over the flatbread.
2. Add toppings.
3. Cover with cheese.
4. Heat in Microwave 5 minutes on HIGH/15 minutes at 425 deg. in the oven.
5. Let cool.
6. Enjoy!

Note: If you make this in the microwave, you WILL NOT get the golden brown that you do in the oven. Your point is to melt the cheese and make the toppings chewable and such, especially if you have raw vegetables on there.
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