Posts Tagged ‘recipe’
Random Recipe: Lentil Stew
Wednesday, September 11th, 2013
This isn’t really a detailed recipe so much as an outline of a recipe that you can fill in with whatever flavours you like. So far I’ve made a nice spicy curry, a lovely sage and oregano version, and a delicious sweet-savory Moroccan spiced stew.
As a disclaimer, I’ve been making and eating this mainly for the nutrition, so this is specifically an easy, cheap recipe that I can give variety to, freezes well, and is high in iron.
I have no idea how veggie-friendly it is, though I would assume very. I use meat to add protein and flavor, and I assume someone who didn’t eat meat would have something else they use for that purpose. Also, there are no onions in it because I hate onions, but you do what you like.
The Basic Ingredients
- 1 lb lentils
- 1 lb baby carrots, chopped
- 1 lb meat (I’ve used rotisserie chicken, ground turkey, and ground beef so far)
- 1 package frozen spinach (yes frozen you whiner, you’re cooking it anyway, but thaw before adding)
- broth & water in whatever mixture makes you happy
- salt, herbs, spices, and other flavor components
Brown the meat if it needs it, then add the carrots, lentils, flavorings, and broth/water. I found that about half and half made a nice rich soup without overwhelming whatever I was making with the broth. I used the instructions on the lentil package for how much liquid (and then added more for the carrots etc) and how long to cook everything.
I add the spinach near the end so it stays as happy little green highlights without dissolving into the broth, but still gets hot.
I serve this over brown rice when I’m feeling virtuous, or white rice when I’m not. It’s very filling, and as tasty as you make it. However salty it tastes in the pot, btw, the rice will suck a lot of that away, so I always end up taking a bit of extra salt to the table to make up for it.
Enjoy!
Categories: Words Words Words
Tags: nfs, recipe, sharpie marker
Random Recipe: Ice Cream Bread
Thursday, May 23rd, 2013
That’s right, ice cream bread. This is actually the simplest recipe I’ve ever posted or probably even made, so it’s ridiculous that I drew three pictures for it, which is why you’re getting this extra text at the top. Seriously, super easy.
The result is a bit like a cross between a quick bread (eg banana bread) and a cupcake. Fluffy, sweet, and really delicious.
Preheat oven to 350F. Lubricate a loaf pan with spray oil or butter or whatever. There, now you’ve prepped.
Take one pint of slightly melty ice cream, add to 1.5 cups of self-rising flour. The self-rising is very important here, or else you will not get delicious fluffy bread. If you don’t have self-rising flour you can readily google the way to make your own by adding baking powder/soda and salt in the appropriate quantities.
I used my Kitchenaid Mixer to mix it all up, because the ice cream was still pretty frozen at that point. Mix until the flour is all wet, into a rather cold, sticky, thick batter. Put that in the pan you already oiled up. Bake for 45 minutes or so, until the top is starting to get golden brown and delicious. Cool a bit before you try to turn it out of the pan, or it will all fall apart.
One caveat in choosing ice cream flavors is to really think about the fact that this is going into a hot oven. Cookie dough ice cream, for instance, will probably not be so great once the cookie dough gets half-baked inside the bread. Ben & Jerry’s Peach Cobbler, however, was awesome.
Seriously, awesome.
Bread made out of ice cream. What more could life offer?
To recap:
- Preheat oven to 350F. Oil or butter a loaf pan.
- 1 pint of ice cream added to 1.5 cups of self-rising flour.
- Bake for 45 min or until golden brown and delicious.
- Awesome.
Categories: Daily Art, Words Words Words
Tags: food, nfs, recipe, sharpie
2 Comments »
Random Recipe: Mulled Wine
Wednesday, December 26th, 2012
Happy Boxing Day! Yesterday I made mulled wine for the third time this season, and I thought I’d share my recipe with you all, in lieu of actual content. There’s as many recipes for mulled wine as there are people who make it, so make sure to tweak this to your own preferences. And yes, I got lazy and used a photo instead of drawings, because, Christmas.
Amy’s Mulled Wine
- 1 bottle cheap, sweet red wine (I’ve used various, but Yellowtail’s Sweet Red Roo worked well this last time)
- 1 orange
- 1 apple
- 1 pear, still crisp
- about 1/3 cup turbinado sugar, which I am perpetually too lazy to measure
- 2 sticks cinnamon
- 2 cloves
- 4 cardamom pods
- 5 slices candied ginger
- 2 dashes nutmeg
- 1 dash allspice
Chop the apple and pear into bite-sized pieces, and slice up the orange however you prefer, and crack the cardamom pods. Dump everything into a pot and simmer on low heat, stirring occasionally, until it tastes awesome, usually about an hour to an hour and a half. Don’t let it boil. Drink hot, with some of the apple & pear floating in your cup.
Don’t throw away the leftover apple, pear & ginger, which have now become a wonderful dish of stewed, spiced fruit for later, though the orange can go and you really don’t want to accidentally bite down on the cardamom pods or cloves.
Enjoy during the long winter! 1 bottle of wine yields about 2 cups of mulled wine, so double or quadruple as needed for gatherings.
Categories: Daily Art, Words Words Words
Tags: recipe, words
2 Comments »
Random Recipe: Earl Grey Tea Shortbread Cookies
Wednesday, August 22nd, 2012
These are so fragrant and rich and delicious with a cup of tea, I wish I could waft the scent at you through the internet. The measurements below are technically for a half recipe, which makes about 2 dozen, or one big cookie sheet full, which is perfect for little old me. If you’re baking for a crowd, you’ll want to double it and make two logs of dough to chill, and then when you turn the cookie sheets you’ll also want to swap racks.
1 cup all-purpose flour
1 tablespoon finely ground Earl Grey tea leaves (from about 2 bags)*
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup confectioners’ sugar
1/2 tablespoon finely grated orange zest
- Whisk flour, tea, and salt in a small bowl; set aside.
- Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
- Transfer dough to a piece of parchment paper; shape into a log. Roll in parchment to 1 1/4 inches in diameter. The original recipe suggests pressing a ruler along edge of parchment at each turn to narrow the log and force out air, but I am lazy. Freeze 1 hour until firm, or chill overnight in fridge.
- Preheat oven to 350°F. Cut log into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
- Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 5 days.
These are omnomtastic with any compatible sort of tea flavor, not just Earl Grey. If you want to make them with matcha, leave out the orange zest, but all other measurements remain the same. Go on, you know you want some. Tell me how they came out!
If you want to see what excitement my darling vegan friend Tara Swiger came up with using this recipe, she’s got her version over here. With pictures!
Categories: Daily Art, Words Words Words
Tags: omnomnom, recipe, sharpie marker
3 Comments »
Recipe: Pirate Cocktail
Wednesday, April 11th, 2012
When @skaldheim on Twitter suggested I draw a cocktail for Sharpie Week, I decided to double it up with Words Wednesday and give you a cocktail recipe. I’m all multitasking and efficient and stuff.
- 1.5 oz golden rum such as Pyrat Pistol, 10 Cane, or Mount Gay Eclipse. No Bacardi. Never Bacardi.
- 0.5 oz sweet vermouth
- dash of Angostura bitters
- cherry (optional)
Measure and serve in a highball over ice. Yarr!
Categories: Daily Art, People, Figures and Faces, Words Words Words
Tags: nfs, pirate, recipe, rum, sharpie, sketch
Recipe: Cheesy Meatloaf
Wednesday, March 28th, 2012
That’s right, words on Wednesdays means sometimes you will get random recipes again! I know you’re thrilled.
I would describe this meatloaf as delicious but also relentlessly savory — there is nothing sweet about this bad boy, but mmmm it’s good. The nice thing about meatloaf is it’s super easy.
- 20 oz package of ground turkey
- about the same amount of ground beef
- Salt (to taste)
- Pepper (to taste)
- dried Oregano/Basil/Coriander (to taste)
- 1.5 cups Italian breadcrumbs (not Panko, the boring kind in the cardboard can)
- 1 lb shredded cheese (I really like Kraft’s Triple Cheddar)
- 2 eggs
Preheat oven to 350°F.
Spray the inside of a loaf pan with cooking spray.
Mix together all the ingredients in a big bowl. Use your bare hands, or wear gloves to keep them clean. Be gentle, if you overmix you’ll end up with tough meatloaf, but you do want the ingredients all evenly distributed, too.
Bake until the center is at 155°F — I use one of those awesome probe thermometers that goes off when it hits temp, but if you don’t have such a thing, it takes about an hour usually. Cover with foil and sit out to rest for 10-15 minutes. Slice and nom.
Put the leftovers in the fridge as is, and in the morning you can just pull off all that fat that’s in the pool of liquid around the loaf, and then save the gelled gravy beneath for extra tasty noms later. Also, meatloaf sammiches. I’m just sayin’.
Categories: Daily Art, Words Words Words
Tags: cheese, recipe, sharpie
Chocolate Spice Drops
Tuesday, November 9th, 2010
This recipe is used with permission from my friend Ellen Fremedon.
I’ve m
ade these several times and they’re always awesome — you can put in whatever assortment of spices you want, but I definitely recommend the fresh ginger and pepper both to get a good bite from the spice.
The texture of these cookies is very soft and cakelike, so they don’t keep for very long, but that’s not usually a problem. They store best in shallow tupperware, with parchment paper between layers to keep them from sticking.
6 Tbsp strong spiced tea (I used Republic of Tea Cardamom Cinnamon, but any black or herbal spice tea would probably work.)
1 cup white sugar
1 stick butter
1 large egg
1 tsp vanilla
1 Tbsp minced ginger (grated, not powdered, but pre-grated from the produce section is fine)
1 3/4 cup all-purpose flour
1/4 cup good-quality cocoa powder
1 tsp baking powder
1/2 tsp each ground cinnamon, ginger, cardamom, nutmeg, and black pepper
Dash of cloves, allspice
Cream together butter and sugar, then add egg, vanilla, and fresh ginger. Mix together the flour, cocoa powder, baking powder, and spices. I like to use a whisk for this step to break up lumps, especially in the cocoa.
Blend dry ingredients, wet ingredients, and the tea. Drop by spoonfuls onto a greased baking sheet and bake at 350 F for 12-13 minutes. The cookies will puff up in the middle.
Categories: Daily Art, Series and Books, Whimsical and Strange
Tags: food, recipe, sharpie marker
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