Archive for June, 2012
Today I was in one of those clean out moods… cleaning out the pantry and just making something edible.
After foraging, I found some red skinned taters, onions, garlic, zucchini and other stuff.
This is what I ended up with… spiced summer veggies.
|Spicy Summer Veggies|
- 2 medium red potatoes, cubed
- 1 small zucchini, peeled, seeded and cubed
- 1/2 yellow onion, rough chopped
- 1/2 cup black beans, rinsed
- 2 roma tomatoes, chopped
- 1 hot banana pepper, seeded and minced
- 1 clove garlic, minced
- 1 tsp cilantro, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1 Tbl extra virgin olive oil
- 1 Tbl butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- In a medium saucepan, heat the butter and oil over medium heat.
- Add the potatoes, zucchini, onions and banana pepper.
- Saute for 3-5 minutes.
- Add in the garlic, salt, pepper, pepper flakes, chili powder and cumin. Stir to combine.
- Cook for 1 minute.
- Add in the tomatoes and sauté for 2-3 minutes.
- Add in the cilantro and black beans. Cook for 1 minute.
- Garnish with fresh cilantro
Sadly I need to get my butt in gear and work on plating all the cakes I made this morning for the bonfire later. With that, I’ll leave you with this… My brother is going to LOVE me! These are his favorite cakes!
With the TKW Family growing by leaps and bounds on a daily basis, I thought I should put together a little table of conversions for my recipes. This will handle both US. Standard measurements as well as Metric.
Kitchen Measurement Conversion Tables
Liquid or Volume Measures (approximate)
|1 teaspoon||1/3 tablespoon||5 ml|
|1 tablespoon||1/2 fluid ounce||3 teaspoons||15 ml 15 cc|
|2 tablespoons||1 fluid ounce||1/8 cup, 6 teaspoons||30 ml, 30 cc|
|1/4 cup||2 fluid ounces||4 tablespoons||59 ml|
|1/3 cup||2 2/3 fluid ounces||5 tablespoons & 1 teaspoon||79 ml|
|1/2 cup||4 fluid ounces||8 tablespoons||118 ml|
|2/3 cup||5 1/3 fluid ounces||10 tablespoons & 2 teaspoons||158 ml|
|3/4 cup||6 fluid ounces||12 tablespoons||177 ml|
|7/8 cup||7 fluid ounces||14 tablespoons||207 ml|
|1 cup||8 fluid ounces/ 1/2 pint||16 tablespoons||237 ml|
|2 cups||16 fluid ounces/ 1 pint||32 tablespoons||473 ml|
|4 cups||32 fluid ounces||1 quart||946 ml|
|1 pint||16 fluid ounces/ 1 pint||32 tablespoons||473 ml|
|2 pints||32 fluid ounces||1 quart||946 ml 0.946 liters|
|8 pints||1 gallon/ 128 fluid ounces||4 quarts||3785 ml 3.78 liters|
|4 quarts||1 gallon/128 fluid ounces||1 gallon||3785 ml 3.78 liters|
|1 liter||1.057 quarts||1000 ml|
|1 gallon||4 quarts||128 fluid ounces||3785 ml 3.78 liters|
Dry Or Weight Measurements (approximate)
|1 ounce||30 grams (28.35 g)|
|2 ounces||55 grams|
|3 ounces||85 grams|
|4 ounces||1/4 pound||125 grams|
|8 ounces||1/2 pound||240 grams|
|12 ounces||3/4 pound||375 grams|
|16 ounces||1 pound||454 grams|
|32 ounces||2 pounds||907 grams|
|1/4 pound||4 ounces||125 grams|
|1/2 pound||8 ounces||240 grams|
|3/4 pound||12 ounces||375 grams|
|1 pound||16 ounces||454 grams|
|2 pounds||32 ounces||907 grams|
|1 kilogram||2.2 pounds/ 35.2 ounces||1000 gram|
Just like the Unfried Tortilla Shells, these are SUPER simple to make and really only require a few things.
Start with a clean tin can
Place the cans in the oven and place the prepared tortillas on top of each can
Wait 7-10 minutes, yes I know it’s hard to be patient but it’s worth it. Once it’s done you’ll have a gorgeous crispy unfried tortilla bowl!
|“Unfried” Crispy Tortilla Bowls|
- 4 10” round tortilla shells
- Cooking Spray or 1 tbl olive oil (you’ll need a pastry brush)
- Very slightly damp paper towel
- *optional 1/8th tsp fine salt
- 4 tin cans (cleaned and labels removed)
- Preheat oven to 375 with the rack in the middle.
- Wrap the 4 tortilla shells in the slightly damp paper towel.
- Microwave for 15-30 seconds until steamed and soft/pliable.
- Spray each tortilla side with cooking spray/brush with olive oil.
- At this point you can lightly salt the outside of the shell if you want.
- Place 4 empty cans 3-4″ apart on your rack, open side up.
- Drape the tortilla shell on top of each can.
- Bake at 375 for 7-10 minutes or until golden brown and crispy.
Once they are done, you can make whatever you want with it. For this I used some of my Mexican Shredded Beef, fresh spinach, black beans and some other bits of awesomeness!
So you know how you also get deep fried ice cream served in these bowls? Well if you wanted to make a sweet bowl of these, brush with vegetable oil and put cinnamon/sugar on it before you bake them.
Well yesterday if you recall I made that Pineapple Chunk Teriyaki Sauce which seriously I cannot wait to make chicken with it. It’s THAT good! Since I had ground turkey in the fridge I decided to make grilled turkey burgers however this time I decided to add a twist to it. See normally my go-to turkey burger recipe involves melted cheese and a slice of avocado with my killer Montreal steak seasoning but this time I wanted pineapple with it. See I have this undeniable love of grilled fruits. And to me, grilled pineapple is just shear heaven! Now see I knew I wanted to put grilled pineapple slices on the burger but I wanted the burger to have that teriyaki taste with it. Sooooooooooooo…. decided to mix some of that pineapple chunk teriyaki sauce into the burger mix.
|Grilled Pineapple Chunk Teriyaki Turkey Burger|
- 1 lb ground turkey
- 1 Tbl Montreal Steak Seasoning
- 1 Tbl Worcestershire sauce
- 1/4 cup + 4 Tbl Pineapple Chunk Teriyaki Sauce (warmed)
- 2 Tbl unseasoned bread crumbs
- 4 pineapple rings
- 2 Tbl extra virgin olive oil (only if using a non-coated pan)
- 4 slices smoked Colby jack
- 4 slices red onion
- 1 cup fresh spinach leaves
- 4 burger buns
- Mix the turkey, seasoning, Worcestershire sauce, 1/4 cup teriyaki sauce and bread crumbs in a bowl.
- Form into 4 – 1/4lb patties indenting with your thumb in the middle.
- Let sit at room temperature (about 15 minutes).
- Heat a grill pan to medium high and add the oil.
- Add the patties and cook for 5- 6 minutes on one side or until golden brown.
- Flip the patties and cook for 5-6 minutes or until a thermometer reads 165F.
- While they are cooking, add the pineapple rings and grill for 3-4 minutes on each side.
- Add the cheese to the patties and cover with a lid for a minute or until the cheese is melted.
- Cut the bun in half and add ¼ cup fresh spinach leaves on the bottom.
- Top with red onions then 1 Tbl of warmed Teriyaki sauce.
- Add the burger and top with pineapple ring.
- *Note: If you want, this can make 6-8 sliders if you wanted a smaller portion.
I have to say thank you so much to Beth at Definitely Leopard nominating me for The Versatile Blogger Award! You have to check out her site and her recipe for Parmesan Ranch Chicken Wrap. Beth also has the coolest things when it comes to anything leopard print! Love it!
- The rules for this award are….
- Thank the Blogger who nominated you.
- Include a link to their site.
- Include the award image to your post.
- Include the award image on your blog.
- Give 7 random facts about yourself.
- Nominate 15 other bloggers for the award.
- When nominating other bloggers, include links to their sites.
- Let those bloggers know they have been nominated.