Food. It’s what some of you eat.

Dietary Tips

As a man of distinguished years (i.e., old), I have been exposed to numerous philosophies, world views, observations, anecdotes, witticisms and all manner of folk wisdom. In this current decade I made the acquaintance of a brilliant philosopher from the Great State of Texas who informed me of a TRUE FACT: All women are crazy and all men are stupid.

I mention this because last night, I proved the above axiom true, yet again. For supper, I had a large bowl of chocolate ice cream, many many handfuls of goldfish crackers and most of a container of bacon bits.

To say that my stomach became upset is a laughable understatement. Cramps, spasms, explosive emissions of the sonic and semi-solid nature, pain, regret, sorrow, strange and unnatural noises coming from my torso while a hyper boa constrictor wrestles a pack of rabid weasels for control of my colon, wishing for and then praying for a swift death to deliver me from my plight… yes, all this and more describes my evening.

In all honesty, a six year old left alone at home would probably make better dietary choices than I.

I am a man, ergo I am stupid.

No Umbrella Needed

May the sun shine on the world.  Ok I might be a little tipsy.  Recently I bought a pineapple corer and I must say I am in love.  Not only do i have perfect slices of pineapple for all my pineapple needs, I decided to use the shell of the pineapple for a fruity frilly drink.  I found the need for a little umbrella dumb since I made a tiny hat out of the top of the pineapple.

Enjoy.

 

Spicy Black Bean Soup

When it gets cold make this soup.  Not only will it warm you up when you eat it, the bonus is when you are sleeping you will ride the toot toot train and keep yourself warm under the covers.

Seriously, I love Panera Bread’s black bean soup and tonight I made a soup comparable to that, which is totally awesome because Panera Bread is 20 minutes away!  The listed ingredients made a lot and I will put some in my friend Mr. Freezer for later in the season.

medium uncooked onion, finely chopped
medium garlic cloves, minced
45 oz canned black beans, un-drained, divided (three 15 oz cans)
1tsp red pepper flakes, or to taste
tsp ground cumin
141oz fat free chicken broth or vegetable broth
10 oz canned tomatoes with green chilies
11 oz canned yellow corn, drained

Instructions

Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender; add sauteed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

Place second can of beans and broth in blender and puree until smooth; add to stockpot.

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

 

Beefy Goulash

What is Goulash? After reading up on goulash, I did add paprika.  I also add paprika to my deviled eggs, maybe I will start calling them goulash eggs?  I joke and I digress.

This was an incredibly tasty meal.  I used turkey instead of hamburger meat as I like to be difficult and experimental.  I also used two different pastas as that’s what I had on hand.

 

INGREDIENTS:

  • 2 lbs uncooked 95% lean ground beef
  • 2 medium yellow onions, diced
  • 3 garlic cloves, minced
  • 3 cups water
  • 2 (15 oz) cans tomato sauce
  • 2 (14.5 oz) cans diced tomatoes
  • 2 tablespoons Italian seasoning
  • 3 bay leaves
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoons seasoned salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 12 oz uncooked elbow macaroni

DIRECTIONS:

  1. Place the ground beef in a large dutch oven and bring over medium heat. Cook, breaking up with a spoon or spatula, until the meat is browned and in small pieces. Drain the grease from the pan. Add the onions and garlic and stir together. Continue to cook for another 5 minutes or until onions are translucent. Add the water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, seasoned salt, paprika and black pepper and stir together. Bring to a boil and then reduce heat. Cover the pot and simmer for 15-20 minutes.
  2. Add the macaroni and stir until well combined. Re-cover the pot and simmer for 20-25 minutes until the macaroni is cooked through. Remove from heat, stir and remove the bay leaves. Allow to sit for 15 minutes before serving.

I started cooking this in a pot that I thought was going to be big enough, boy was I wrong!  I had to grab a bigger pot so please make sure you have a monsterous pot!

I know what I will be eating for the next week.

 

Garden Vegetable Soup

The temperatures have been dropping which means it’s finally time to heat up the kitchen with lots of great food.

 

People, and by people I mean my Doctor, have been asking what I’ve been eating.  Today I’m eating Garden Vegetable Soup which I find taste fabulous!

 

It took me forever to cut up all these vegetables and I’m super glad I bought a mandoline slicer to make it easier!  Just be sure to watch your fingers.

 

Ingredients:

  • spray(s)cooking spray
  • 1cup(s)uncooked carrot(s), sliced
  • 12cup(s)sweet red pepper(s), diced
  • 1cup(s)frozen chopped onions
  • clove(s), medium garlic clove(s), minced
  • cup(s)fat free chicken broth, beef broth or vegetable broth
  • 1cup(s), shredded uncooked savoy cabbage, chopped
  • 1cup(s)fresh spinach, chopped
  • tsp canned tomato paste
  • 1tsp dried basil
  • 1tsp dried oregano
  • 1tsp table salt, or to taste
  • 1cup(s) uncooked zucchini, diced

Instructions

  • Spray large saucepan with cooking spray; heat. Sauté carrot, pepper, onion, and garlic over low heat until soft, about 5 minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat; simmer, covered, about 15 minutes. Stir in zucchini; cook 3-4 minutes more. Serve hot. Yields about 1 cup per serving.

    I always use more garlic than any recipe calls for and I also added more zucchini because I love big chunks of zucchini.  I hope you enjoy this as much as I do.

Meaty Penne

Years ago I found a recipe for a penne pasta bake type meal.  I absolutely loved it!  For some reason my roommate at the time hated it and threw my recipe away.  I have been searching for something similar and so far I’ve found nothing that comes close to it.  I’m giving this recipe a try tonight.  I’m hoping it’s delicious because I made a bunch and will be eating it for the rest of the week, unless I freeze some of it for later.  I found this easy to make with little preparation and little cook time.  The start-to-finish time: 25 minutes.

 

Meaty Penne Pasta

Ingredients

  • 8 ounces dried penne
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 14 ounce can whole Italian-style tomatoes, undrained
  • 1/2 6 ounce can Italian-style tomato paste
  • 1/4 cup dry red wine or tomato juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground black pepper
  • 1/4 cup sliced pitted ripe olives
  • 1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)  (I use a full cup of cheese when I make this. I like cheese. Get over it.)
  • Fresh oregano leaves (optional)

Instructions

  1. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
  2. Meanwhile, in a very large skillet, cook ground beef and onion until meat is brown. Drain off fat. In a blender or food processor, combine undrained tomatoes, tomato paste, wine, sugar, dried oregano, and pepper. Cover and blend or process until smooth.
  3. Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in cooked pasta and olives. Cover and heat through.
  4. Sprinkle individual servings with mozzarella cheese. If desired, garnish with oregano leaves.

Chipotle-Yogurt Chicken Kebabs and Street Corn

I’ve heard a rumor it’s hot in the summer.  This might be a fact rather than a rumor as it was hot today. Most everyone I talk to is saying it’s hot outside. What better way to keep the house cool than to grill, outside that is.  I’ve found that grilling inside is not only hot, but a little dangerous. It’s a bad idea; keep the grill outside.  I used my grill outside today to make chipolte-yogurt chicken kebabs and street corn.  Oh boy howdy was it good!  The bonus: I didn’t heat up the house.

I pull out my little black book.  No, not to call a man.  I have a little black book of my favorite recipes.  Most people have their grandmother’s and mother’s recipes in a little book of recipes or recipe cards.  Not me. My grandmother and mother couldn’t cook.  My little black book is full of different recipes I’ve collected from here and there.  I can’t recall where I’ve found these recipes and to clarify they are not my recipes because I am not experimental in the kitchen.

With that said lets get cooking!  Today is chipolte-yogurt chicken kebabs.  I also had some leftover corn on the cob that I didn’t use over during the week; I’m going to use it to make street corn.

 

 

Chipotle-Yogurt Chicken Kebabs

1/2 cup plain fat free yogurt

1 chipolte chile in adobo sauce, minced

1 large garlic clove, minced

1 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

1 1/2 lbs chicken breast, cut into cubes

Mix all the ingredients and marinade for 1-2 hours.  I just dumped all the ingredients in a ziplock bag and mixed them while they are in the bag.  (Actually today I used chicken thighs, maybe I do experiment in the kitchen.  Look at me go!)  Skewer the chicken and grill until done.  I use metal skewers as I find they are easier for me; those wooden skewers give me splinters even after I soak them.

 

 

Street Corn

4 ears of corn, roasted

3 TBS mayo

2 tsp lime juice

2 TBSP cotija cheese (or feta)

1/2 tsp chili powder

1/4 tsp ground cumin

1/4 ground red pepper (or hot sauce)

1/8 tsp salt

Remove the corn off the cob and mix with all the other ingredients.  Food orgasm, seriously you gotta try it. I like mine warm so if my corn is cold I will warm it up.  This tastes just as good as the corn you get on the street.  To clarify, the corn tastes like it came from an elote (street corn) vendor on the street, not from the gutter.

 

Avocado Chicken Salad

I keep running across this recipe in all my social media accounts and was wondering what the big deal is.  This is by far one of the best chicken salad recipes I’ve tried.  This is the only chicken salad recipe I’ve tried, I’m not a big chicken salad eater.  I digress.  This looked interesting and I’m a fan of easy cooking so I though I would don my apron and get out my hand mixer.  Wait! That’s for a different post!

Back to avocado chicken salad.  Super easy, one bowl, let it sit over night and you will be amazed!  It smells wonderful and was even tastier.  If you don’t like it, I can’t help you.  Your taste buds are probably broken and you need to consult a doctor in my opinion.  Please take the sandwich with you when you see the doctor and record your visit for all of youtube to see.

 

 

2 cups shredded chicken
1 avocado chopped
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 tsp lime juice
1 tsp fresh cilantro chopped
1/4 cup mayo  (I grew up with miracle whip, use what you like)
1/4 cup plain Greek Yogurt

Mix this all together and enjoy.  Again, let it sit over night and it’s even better.

Final product:

I joke.