ok, so – Paul Walker died. That sucks, I liked him, he seemed a genuinely nice guy from the info surrounding him/lack thereof in the press.
and i thought he was pretty hot.
but that’s besides the point.
a lot of people on social media are lamenting his death.
and a lot of people are demeaning it b/c you don’t know the name of the latest military member to die in Iraq/Afghanistan/where ever, but you know that Paul Walker is dead and screw you for offering condolences to his family and friends and not the friends and family of the military member.
here’s my view on this.
Paul Walker – was a well known actor.
Joe Sailor is NOT a well known public figure.
his name isn’t all over the place – and i would presume, that’s the way he and his family want it.
as a member of the military – i don’t want my name all over the place… if i were to ever deploy. the people that actually matter – will know if i perish overseas.
and those people will care. and they will offer their condolences… just the same as the friends and family of the latest military person that died.
you’re right – that person’s name isn’t all over the news, and the world’s facebook/twitter feeds.
but – the majority of americans still respect and are thankful for the commitment and ultimate sacrifice that the person made.
they just don’t know that person, and while i understand the majority of people don’t know Paul Walker personally –
they know his name. they may have liked his acting, even if they didn’t – it’s pretty hard to ignore the popularity of the movies he starred in. . .
you can’t belittle people b/c they offer condolences, that’s almost as bad as the Westboro church…
each person is allowed to express their disbelief and sadness over the loss of someone they admired.
it’s not anyone’s fault that they don’t know the name of the lastest soldier/sailor/marine to make the ultimate sacrifice.
So, RIP Paul Walker…
and Roger Rodas — his friend, the driver
Army Staff Sgt. Alex A. Viola 11/17/13, who died in Kandahar, Afghanistan, of wounds suffered when his unit was attacked with an improvised explosive device while on dismounted patrol.
1 medium/large spaghetti squash
1 medium onion
1 small red pepper
1 cup fresh broccoli
½ cup fresh basil
½ cup whole black olives
1 can fire roasted tomatoes
2 tbsp. minced garlic
2 tbsp. butter
2 tbsp. flour
1 1/2 c almond milk
1 package shredded cheese – Sargento Italian 6 Cheese Mix
12 oz chicken – cut into small pieces
1 c fresh kale
1 tbsp. olive oil
salt, pepper to taste
preheat oven to 400*F
cut your spaghetti squash in half and scoop out the seeds.
take a jelly roll pan and line with foil, coat with olive oil, brush both halves of spaghetti squash with olive oil – inside and out
pop into the oven for 35 minutes
there are SEVERAL ways to get the squash to it’s ready point, I just choose this one… it works for me, and it doesn’t leave my veggie mushy inside… nothing worse than mushy spaghetti squash. . . totally ruins the dish.
Pull out your food processor – throw in the broccoli, onion, olives, basil and pepper and chop it up pretty fine
throw your butter in a pan and melt it — and after it is melted throw in your processed paste and garlic.
sauté that up until desired done-ness.
take your kale and toss that into your pan
cook a few minutes more, mainly until the kale is nice and steamed
throw in your flour… stir very well, let cook for another minute or so, lower heat and add your almond milk (or whatever milk you choose to use)
make sure to stir that very well also.
throw in your shredded cheese and stir it up while it’s melting… after it’s melted, add your can of fire roasted tomatoes and stir well…
add in the spices you wish – salt, pepper, this, that, the other… I added some crushed basil leaves (because I didn’t have any fresh)
cook your chicken to your choosing – I cut mine up and seasoned with a garlic herb seasoning
shred your spaghetti squash into a casserole dish, cover with the sauce, put some chicken on there, and then throw some fresh kale and broccoli on top
bake at 400 for 10 minutes
so, yesterday i decided i wanted to make some quesadillas…
i love my quesadillas.
yesterdays were nothing short of amazing
and i wish i had a picture of them…
but they went into our bellies much to quick to do that… oops… plus i didn’t think i’d blog about them, but hey
i’m bored. . . thus. blog.
let me preface this by saying that i didn’t use 1 lb of chicken… i used a single chicken breast… and i didn’t weigh it beforehand, but it was pretty large… and it was enough toppings for 4 super stuffed quesadillas with the soft taco tortilla shells that i had… i think from Mission
super. super stuffed… but soooooo good
and also — as per norm, i didn’t measure… kind of a visual measurement… throw in what you think you need
1 large chicken breast – cut into very small pieces
1 onion – diced
1 green pepper diced
2 tbsp minced garlic
1 tsp coconut oil
pace chunky garden salsa
1 tsp sugar
4 tortilla shells (or more)
shredded cheese (i used cheddar)
preheat your oven to 400°F
heat your coconut oil and throw in the peppers, onion, and garlic
season with the taco seasoning and let saute some more.
sprinkle your sugar over that after a few minutes and cook to desired doneness
throw in the chicken
i’m sure you could set aside your onion mixture at this point, however, i just added my chicken to it and it was an amazing mix …
while it’s cooking pour in some salsa… and let the chicken finish up…
spread your tortillas on a baking sheet **make sure to nonstick spray or cover with foil**
fill and then cover with cheese
fold in half and bake for 20 minutes
serve with salsa and sour cream and enjoy heaven in your mouth
i served this with some jasmine rice that i made with chicken broth instead of water and then after it was done i added some chopped tomatoes & cilantro
and topped with cheese… cuz i love cheese…
So, I have a friend that I don’t get to see very often and she posted this week on facebook that she wanted stuffed peppers… I was just thinking that I should make some stuffed peppers this week, so I invited her over for dinner yay! 2 birds, 1 stone.
I knew she was following the Paleo diet, but I didn’t think much of it…
until after I asked her…
I normally put rice or quinoa in my peppers…
Paleo says no.
I always put cheese in my peppers
Paleo says no…
I was beginning to doubt my decision…
but I searched on for recipes that seemed worthy.
I found lots…
ok… not lots. but I found a few recipes… they all just seemed so bland tho… with the exception of the one that said to throw some jalapenos in there.
meh . no.
I don’t much like the flavor of jalapenos…
but I combined about 5 different recipes… and it was good… but… honestly… it was still a little bland… something in the spice department that I need to fix…
but here goes –
6 bell peppers — I would love to say oh I went organic and to the farmers market and got these suckers, but … i’m cheap… I *did* go to the farmer’s market… but … they weren’t pretty and they were uber pricey
so I went to sams and got the 6 pack of peppers for $5 something…
*shrug* what can I say…
so… back to the recipe
6 bell peppers
1 head of cauliflower – riced (mine came out WAY more fine than riced, but I didn’t use the pulse b/c I thought it’d be easier to just turn it ON… it still worked — but, just so you know – future reference – use pulse on your food processor
1 lb ground chicken (this is the way I made it — you can use whatever ground meat you want)
1 medium onion diced
4 medium sized carrots diced
2 tbsp. garlic
1 can diced tomatoes (fire roasted)
6 large black olives
1 tbsp. coconut oil
tandoori masala seasoning
((please note – I did not measure these spices… I just added them in… sorry for the lack of clarity))
preheat oven to 375°F
bring a large pot of water to a rolling boil and throw your peppers in for a minute or so – just to get them a little soft…
if my husband wasn’t eating these – i’d have skipped this step, I like crunch to my peppers, he however does not… keep an eye on these and pull them out and drain and set aside
while that’s working – put your coconut oil in a pan, heat and throw in your onions, carrots, and garlic
sauté until desired done-ness…
pour sautéed veggies into a large bowl
take your ground meat and brown it up, when it is almost done, throw in the can of diced tomatoes — i’m sure you could use cut up tomatoes, but this is what I had on hand…
I threw the paprika, salt, pepper and cumin in at this point… just to season the meat – in the future – I will add it to the bowl… lesson learned
after this is sufficiently cooked, pour into the bowl with the veggies -
take your riced cauliflower and add to the bowl
I had my cauliflower standing in the food processor until I used it, so after I emptied it – I threw in my black olives to make chopping them easier… gave it a pulse or two, voila chopped black olives
mix together, throw in more spices (I added the tandoori masala and thyme, and some more salt and pepper at this point)
mix well, start stuffing your peppers
one of the sites that I looked at suggested putting your peppers into a muffin tin so they don’t fall over -
I did that
however, I would definitely recommend spraying or greasing your muffin tin first b/c whatever liquid that was in them – seeped out and was difficult to get off the pan…
bake for 45 minutes
I would in the future, along with figuring out the spice problem, most likely add bacon and raisins… (assuming raisins are paleo friendly)
my husband liked them in spite of himself (he complained a bit that there would be no rice or quinoa in it… stating that he hated cauliflower…) and my paleo friend liked them too
I don’t have a picture of this… I haven’t made it in awhile.. however, I was searching and searching for it b/c I am going to make it in an hour or so for tonight
and i’m posting it b/c I almost couldn’t find the version that I wrote down…
now I can find it whenever I need it
I absolutely love this version of chili…
I created it the first time I ever made chili and someone asked for my recipe so I just guesstimated on the amounts and it works…
mmmm so good…
T’s Chili –
1/2 c bbq sauce
1/2 c brown sugar
1 green pepper, diced
1 onion, diced
2 roma tomatoes, diced
1 tbsp minced garlic
1 small can tomato paste
1/2 tsp garlic powder
1 lb ground meat (I use chicken or turkey) browned and drained
1 tsp tandoori masala (http://www.whitejasmine.com/tandoorimasala.html – I don’t know where else you might get this… and you can totally leave this spice out… but I LOVE THIS blend!! on TONS of stuff!!)
2 tsp chili powder
1/2 tsp cayenne pepper
2 tbsp. cocoa powder ((yeah.. chocolate. in chili. love it)
1 tsp salt
1 tsp pepper
2 cans chili beans ( I cheat and use Bush’s beans… one can medium, one can hot)
throw your ingredients into a crockpot on low for 8 hours and voila
it’s sweet and smoky and spicy and mmm… so good!!
so . . . i needed something for dinner this evening that i could make quite easily since i worked at 7:30 . . . and i knew d had things planned for tonight… so i knew i wouldn’t have time to actually cook things…and i know it’s summer… kinda…barely… but… the crockpot — painless… and doesn’t heat up the kitchen like an oven does – altho it’s pretty damn cold in my apartment… ALL THE TIME…d keeps it at 72.. which sounds great right?!? but. no, sometimes it’s freeeeezing !!!!!!!!!!
bbq chicken?? yes!
but most of them called for beer… and right now i don’t have any except the one i’m saving to make beer bread… annnnd i was too lazy (honesty) to run to the store and get some…
besides if i got some, i’d want to drink it… and since i worked tonight i couldn’t.. .(insert sad face)
so i found a recipe that didn’t have any!
but you know meeeeee, i gotta modify
so here goes:
Crockpot BBQ Chicken (shredded)
1/2 green pepper – diced
1 med onion – diced
1 6oz can tomato paste
4 tbsp (which is 2 oz) orange juice
2 tbsp worcestershire sauce
2 tbsp balsamic vinegar
3 cloves garlic – minced ((ummmm i definitely use the pre-minced garlic in the jar… so much easier — that’s 1 1/2 tbsp)
1 tbsp smoked paprika
2 tbsp honey
1/4 c brown sugar
3 tbsp apple cider vinegar
1 tsp salt
1 tsp pepper
1 tsp chili powder
2 pounds boneless chicken breast (i’m sure you could use whatever your heart desires,,, but i don’t like dark meat…)
mix all ingredients except chicken into your crockpot . . .
add chicken and make sure it is covered…
put crock pot on low,cook for 5 hours…
after your 5 hours are up – shred your chicken, –how you do this is up to you… but awhile back when i got my kitchenaid my bestest told me that you could shred chicken with the paddle attachment… or dough attachment, i don’t know what it’s called… and i haven’t tried it until today…HOLY MOLY IT’S SO EASY AND QUICK!!! just throw your chicken in, turn it on (not super high speed) and watch it go — takes a total of maybe 30 seconds!!!
throw back into pot, stir.
serve how you wish…
in a sandwich…
or… as i did – over baked sweet potatoes with a sprinkling of cheese on top
husband DEVOURED it… seriously he was done with his before i had even finished plating mine… granted i still had to cut up my potato and such… but… he inhaled it… and loved it!
so. . . we had never had pho (supposedly pronounced fuh) before… we moved to Virginia and saw these Pho restaurants EVERYWHERE…
seriously — they are ALLLLLL OVER…
we like to try new things… sometimes…
sometimes we’re very hesitant… and sometimes we do and wish we hadn’t… so it took us a few months to try one of these pho restaurants…
but once we did — definitely one of our best choices!
if you aren’t aware pho is a Vietnamese broth-y soup served with rice noodles, a type of meat (usually) beef, green onions, sometimes cilantro, and garnished with mung bean sprouts, basil, lime, and served alongside hoisin sauce and chili paste or sriracha sauce…
the beef ones are served in beef broth, some restaurants even have their chicken version served with beef broth…
seeing as I don’t like red meat, I always choose the chicken in chicken broth . . . pho ga
but, times are tough financially . . and going out to eat is put on hold…
but I wanted to try my hand at making it . . .
so I researched recipes from foodgawker.com — I love this site btw… definitely my favorite food porn site!
I decided to base my recipe off of 3 different ones, actually 4… but I can’t find the other one that told me to char the veggies!
here are my bases:
when I was shopping I only thought to buy chicken BROTH not stock…
so I improvised… here we go:
2 cartons of reduced sodium chicken broth
1 onion cut into chunks
2 – 1 inch pieces of ginger
1 carrot – chopped into chunks
splash of fish sauce
1 cinnamon stick
1 lb of chicken breast cut into thin pieces
rice noodles (enough to serve however many people you are serving)
1/4 cup green onions sliced
1/2 cup mung bean sprouts per person
sriracha sauce or chili paste
jalapeno – sliced (optional)
cut your onion (SKIN ON)into chunks and throw it along with your ginger and throw them into the oven on broil setting
I put mine in for ten minutes I think, 5 first and then I moved them around and did it another 5 minutes
throw the chicken broth into a large pot, and add the carrot, ginger, cinnamon stick, onion and fish sauce and let boil for about an hour…
I brought it to a slow boil…in my mind this means I started it on a lower setting and just let it boil from there…
while that’s boiling – cook your chicken… in order to cook mine – I sliced it very thin and threw it in a pan with some sesame oil… when it was about 3/4 the way done – I threw in 1/2 cup of water to let it cook slower… and to be super tender. . .
take your rice noodles and begin preparations… I used these:
I got them b/c they said pho on them…
when I do this the next time I will definitely make them a little differently… all I did was put them in some really hot (not boiling) water . . . and let them sit… that’s all it called to do…
next time I will use boiling water… they were a little underdone
after your broth has boiled for about an hour – taste it and make sure it’s delicious…
now here comes the tedious part…
grab a bowl and strain your broth so that all you have IS broth…
and do whatever you want with the veggies…
your broth is still hopefully boiling hot. . . throw it back into the pot, and take your mung bean sprouts and throw them in for a couple minutes… strain them out . . . yeah I know . . . tedious and a crazy extra step…
set them aside. . .
take your bowls and layer in the noodles, sprouts, chicken, cilantro, and green onion… (I definitely layered them wrong… I put the noodles in on top and they should have gone in the bottom… )
ladle your broth in over the n/s/c/c/go…
take your lime and squeeze it into your bowl and top with some basil…
throw some jalapeno on there if you dare…
and top it with hoisin or sriracha depending on your taste… I skip the sriracha, but at one restaurant we went to – they had some sort of chili paste that I mixed with the hoisin and it was amazing…
husband tried it before I did and said it tasted just like the restaurant version!!
in about a week I will be on nights again…
maybe… at that point I can start blogging again… but I sincerely doubt it… our work computers have started acting all wonky when it comes to wordpress, and as that is where I will be spending the majority of my time when i’m on the computer, it remains to be seen about whether or not I can get back into the blogosphere…
*sigh* I also miss being able to read the freshly pressed posts… that’s one of the things that I miss being able to do also…