Red Quinoa and Pineapple in a Peanut Sauce

Lack of posting again on my part, I know I'm so totally guilty. See the thing is, is that I've been working on a new project called Mainely Maven. I love this blog, don't get me wrong. Yet I really find that I've limited myself extensively in having such a narrow focus. There are so many things I'd love to blog about, but in this particular one all I can do is talk books and cooking…

I'm not going to abandon this though! I just want everyone to know over the next few weeks this website will be transitioning (albeit slowly) to a new website, and also to a new focus. There will definitely still be book reviews, and lots of cooking though. So no fears there. 

Moving forward…

Red Quinoa and Pineapple in a Peanut Sauce

Main:

• Red Quinoa (1 Cup)
• Water (2 Cups)
• Onion (Diced)
• Tomato (Diced)
• Garlic Clove (Minced)
• Chunked Pineapple (16 Ounce Can, Liquid Drained)
• Butter (1 Tablespoon)

Sauce:

• Peanut Butter (3 Tablespoons)
• Rice Vinegar (3 Tablespoons)
• Soy Sauce (2 Tablespoons)
• Water (2 Tablespoons)

Instructions

• In a medium-sized pot bring together the Red Quinoa and Water together, bring to a boil, reduce heat and simmer for 15 minutes.
• Carefully drain out any excess water, and set aside.
• In a large wok melt the Butter, and sauté the Onion until translucent.  

• Add in the remaining main ingredients and keep on low heat, stirring occasionally.
• In a small bowl mix thoroughly the sauce ingredients, and add into the wok. 

• Cook on low for a remaining 10 minutes.

• Plate and Enjoy!!

This was really yummy, and such a quick and healthy meal to make. Plus leftovers = great!

Spiced Lentil and Sweet Potato Soup

Today is a soup day, in as much sense as any cold day is, and today was no exception. I can't believe how cold it is outside still. It's almost unfair… I'm counting down the days when I can actually see the backyard, and when I can venture forth to garden. I want so badly to have vegetables that I can grow, harvest, and cook with for this Summer. 

It makes me envious that the elves from Eldest are able to grow such things just by singing it into being… I wonder if I could do that sometime… Only I'm a horrible singer, so instead I'd probably kill whatever I was actually trying to grow… 

Moving on! I want to share this really nice and simple soup for the rest of these cold weather days.

Spiced Lentil and Sweet Potato Soup

• Sweet Potatoes (2, Cut into 1/2 Inch Segments)
• Lentils (1/2 Cup, Presoaked)
• Leek (Thinly Sliced)
• Whole Peeled Tomatoes (28 Ounce Can, Drained)
• Water (6 Cups)
• Butter (1 Tablespoon)
• Creole Seasoning (2 Tablespoons)
• Bay Leaves (1 Teaspoon)
• Salt (To Taste)
• Pepper (To Taste)
• Shredded Parmesan Cheese (Optional)

Instructions

• In a large saucepan, melt the Butter, and sauté the Leeks. Let this sit and sweat on a low simmer for around 5 minutes.
• Add in the Whole Peeled Tomatoes, and slightly mash. Let simmer for another 10 minutes.
• Add in the Water and bring to a boil, add in the remaining ingredients, and reduce heat to a simmer.
• Cover and let cook for 60 minutes, or until the Lentils are finally soft.
• Plate, sprinkle with Parmesan, and Enjoy!

This soup was very simple to make, and it's just the perfect thing to warm you up on these cold windy days. I love the way the Creole Seasoning helped perk this recipe up a notch, but wasn't over-the-top. 

It's something I'm sure the elves would love, especially because of the lack of meat and simplicity. If they don't I guess it doesn't really matter anyway since they're in Eldest and I'm out here.

Oh it's official, I've got my cat napping on my arm while blogging… I think that's a sign for me to say goodnight everyone. 

Reuben Paninis with Homemade Swiss Chard Coleslaw

I originally made this dish on Tuesday, however with all of the festivities I was unable to post about it until today. 

I made this recipe to reflect the leaving of the dwarves from the rest of Eragon's journey. The coleslaw is a reflection of the elves that have now joined with Eragon at Du Weldenvarden. 

I wasn't sure how well the coleslaw was going to work, after all I was using the stems from my leftover swiss chard. It ended up being such a great way to use leftovers, that I can't believe I have never thought of using the stems before. Usually they are just tossed out, and now I know something I can always use them for in the future. 

Reuben Paninis and Swiss Chard Coleslaw

For the Reuben's:

• Rye and Pumpernickle Bread (4 Slices)
• Cooked Corned Beef (2 1/2inch Slices)
• Sharp Cheddar Cheese (4 Slices)
• Sauerkrat (6 Tablespoons)

For the Swiss Chard Coleslaw:

• Cooked Swiss Chard Stems (8, Finely Chopped)
• Cabbage (1 Cup, Shredded)
• Carrots (1 Cup, Finely Chopped)
• Onion (1/2, Minced)
• Mayonnaise (1/2 Cup)
• Sugar (1/3 Cup)
• Milk (1/4 Cup)
• Lemon Juice (2 1/2 Tablespoons)
• Vinegar (1 1/2 Tablespoons)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Since the coleslaw requires a minimum of 3 hours to chill (or overnight), it's better to start this process first! 
• In a large bowl mix together the Mayonnaise, Sugar, Milk, Vinegar, and Lemon Juice. 
• Add in the remaining Coleslaw ingredients and cover in plastic wrap, and let it sit in the fridge. 

• On two slices of bread stack the Corned Beef, Cheddar Cheese, and Sauerkraut. Place the other slice of bread on top, and cook in a panini maker until the cheese has melted. 
• Plate and Enjoy!

I love simple sandwiches - sometimes you just can't beat that in a day. Not to mention this coleslaw, I don't know why I would ever buy coleslaw again, it's so easy to make!!

Tomorrow will be an interesting dish I'm sure, I just haven't come up with it yet… Those pesky vegetarian elves!

Corned Beef and Cabbage

Hello everyone!! This recipe is a dual-purpose one, and it's for both the book and Saint Patrick's Day!

I know a lot of you may not care as to why I think this recipe is also representative of the characters in Eldest, but I'm gonna tell you anyway!

It's hard not to reference The Lord of the Rings sometimes, but as such it becomes inevitable. I feel the only true meal of departure from Eragon and the dwarfish guards he has is this meal. To me dwarves always have seemed to be of Irish or Scottish heritage. It could be the way in which their temperaments are described, or the way they manage their beverage of choice, or even just some of the physical descriptions that get mentioned. Therefore I determined an American-Irish staple was in order, because let's face it - true traditional Irish staples do not contain just corned beef and cabbage…

Corned Beef and Cabbage

• Corned Beef (4 Pounds)
• Cabbage (Wedged)
• Baby Carrots (1 Cup)
• Potatoes (2, Cubed)
• Garlic Cloves (2)
• Cloves (2)
• Whole Peppercorns (10)
• Water (Enough to Saturate)

Instructions

• In a crockpot place in the Garlic Cloves, Cloves, and Whole Peppercorns. Lay in the Corned Beef, and pour in enough water to come up to the half way point. 
• Cook on low for the first 40 minutes.
• Swap the crock pot over to high for the next 5-6 hours. 
• Within the last 30 minutes of cooking add in everything but the Cabbage.
• During the final 15 minutes of cooking, add in the Cabbage. 
• Plate and Enjoy!

It may not be the prettiest picture, but I was too hungry to care much. One of the problems of blogging about food…

I love the way this style of corned beef comes out, I feel that the cloves add an extra depth of flavor. I personally am excited about the speciality sandwich I have planned for tomorrow though… Needless to say I purchased lots of corned beef to make more than one type of meal…

Considering where Eragon is going to be living now in Eldest I wanted to give a lot of meat dishes for Ricky. Pretty soon there is going to be a lot of vegetarian meals to reflect the ways in which the elves live… I'm also excited for those ventures though too.

Until tomorrow then!

Stuffed Swiss Chard and Roasted Potatoes

Fan Drawing of Arya

You know those moments where you forget something really important? It could be something like a document you were supposed to send, or a bill you were supposed to pay. Then you sit there and wonder how you could've ever forgotten something that important.

I feel very much like that, because after all this time I only ever thought of basing my cooking around Eragon and Saphira during this venture with Eldest. Yet by being so limited I truly forgot about a very important character that has been introduced - Arya, the elf. 

This is why I decided to really focus on a vegetarian meal that was also wholesome and filling. A much needed thing after grueling battles and scouting. 

Stuffed Swiss Chard and Roasted Potatoes

The Stuffed Swiss Chard

• Swiss Chard (3 - 4 Well-Sized Leaves,Stalks Removed)
• Rice (1 Cup, Cooked)
• Celery Stalks (3, Finely Chopped)
• Marinara Sauce (3 Cups)
• Shredded Mozzarella Cheese (1 Cup)
• Water (1/4 Cup)

The Roasted Potatoes

• Potatoes (4, Chopped into 1/2 inch Pieces)
• Red Pepper (1/2, Finely Chopped)
• Scallions (Bunch, Finely Chopped)
• Butter (1 Tablespoon)
• Paprika (1/2 Tablespoon)
• Garlic Powder (1/2 Tablespoon)
• Onion Powder (1/2 Tablespoon)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a large pot, enough water to cook the Potatoes to a boil. Add in the Potatoes and cook until soft. Drain and set aside.
• Meanwhile in a large bowl mix together the remaining ingredients from the roasted potatoes section, and carefully add back in the Potatoes.
• Lay out in a roasting pan, and set aside.
• Preheat the oven to 375 Degrees Fahrenheit.
• Mix together the Cooked Rice and 2 Cups worth of the Marinara Sauce, and add in the Celery. 
• Lay down the Swiss Chard leaves, and add around 4 - 6 Tablespoons of the Rice mixture, and carefully fold in like a burrito.
• Lay seam side down in another rousing pan. Cover each roll with the remaining Marinara Sauce, and sprinkle with the Mozzarella Cheese.
• Carefully pour in water in the side of the roasting pan, and cover with tin foil. This will help keep the Swiss Chard leaves from becoming crisp on the bottom and sides. 
• Place in the oven both roasting pans, and cook for around 10-15 minutes.
• Plate and Enjoy!

Extra Cheese - Please!

Spuds!

I'm gonna throw this out there and say - by far my favorite recipe thus far! I made a lot of these hoping for leftovers, but Ricky and I ate them all. The best thing about that though is how healthy these are though. It's not empty calories, and how can too much swiss chard be a bad thing?! 

I don't know how the elves of Du Weldenvarden would feel about this as a meal, but I'm certainly pleased I remembered to cook based on the elves in Eldest.

Until Friday folks!

Maple-Mustard Burgers on a Pretzel Bun

I know I know, a hamburger isn't particularly engrossing for a recipe. Needless to say this is just a filler recipe because quite frankly I'm a little behind on blog posts for how far I've read into Eldest. I can at least say no one will shun me for being dishonest, because I could just lie about why I chose a hamburger… But I didn't.
This post is going to be short and sweet, and it's because after all, it's only a hamburger…

Maple-Mustard Burgers on a Pretzel Bun

• Hamburger (1/2 Pound)
• Pretzel Buns (2, Toasted)
• American Cheese (2 Slices)
• Worcestershire Sauce (2 Tablespoons)
• Mustard (3 Tablespoons)
• Maple Syrup (2 Tablespoons)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a small bowl combine the Mustard, and Maple Syrup. If it is slightly runny, add in a bit more Mustard. Set this aside.
• In a large bowl, mix together the Hamburger, and Worcestershire Sauce. Form two Hamburger Patties, and set aside.
• Heat a large skillet to medium heat, and cook Hamburgers until desired internal temperature is met. Melt the American Cheese during the final minutes.
• Slather with the Maple-Mustard, and any other dressings.
• Plate and Enjoy!

I promise Tuesday will be a well-planned meal!!! Catch you all then!

Slow-Cooked Boneless Ribs with Baked Beans

Copyright: The Project 333

Hey everyone. Sorry I've been so off my game lately with timely blogging. It's been one heck of a week in terms of projects I've got going on.
I recently started this thing called Project 333. It's essentially a way to help declutter your life, and closet by making you have to wear 33 items for 3 months. I went through all my clothes between Friday and Saturday and was able to finally get a good start for what my choices will be. Who would've though clothing though is more complicated than cooking… It was a huge daunting task but I'm about to finally embark on it!
The thing that wasn't daunting - these delicious slow-cooked boneless ribs.

Slow-Cooked Boneless Ribs with Baked Beans

• Country-Style Boneless Ribs (1 Pound)
• Onion (Quartered)
• Red Pepper (1/2, Chopped)
• Carrots (2, Sliced)
• Baked Beans (8 Ounce Can)
• Water (1 Cup)
• Mustard (2 Tablespoons)
• Maple Syrup (2 Tablespoons)

Instructions

• Place the Water, Onion, Red Pepper, and Carrots into the crock pot first.
• Lay the Boneless Ribs on top of the vegetables, and drizzle with the Mustard, and Maple Syrup.
• Carefully place the Baked Beans onto of the Boneless Ribs, and cook on low for 5 hours.
• Plate and Enjoy!

Not the world's most graceful picture, but at the end of the day all that matters is the taste. 

For instance, meals cooked after battles fought, and barely won need to be hearty. However those meals aren't always made for plated sit-downs. These ribs were slow-cooked together with many ingredients because to me it's what's easiest in battles. Just like Eragon and company had to do in Eldest. Then again, my logic isn't always the best because 5 hour slow-cooked meals probably aren't a thing for battle-fields either… Oh well…

I'll be posting another meal soon for this novel, it just won't be as inventive. After all I do run out of ideas sometimes...

Rabbit and Vegetable Soup

Tonight's been one heck of an evening… To say this was an easy meal to make is sugar-coating the reality of a situation. I really wanted to make a rabbit soup not because I want to eat cute bunnies, but because it's indicative of the food and game characters eat in a book like Eragon.
Yet those little bunny legs… They almost did me in. I've been sick since Saturday and I'll tell you trying to carve up this rabbit didn't do me justice. (I'm talking vomit-inducing butchery…)
I really wanted to treat this no different than a young chicken or cornish hen, but as soon as you open that package it's clear what's really there. It's a damn rabbit with it's head cut off - yep I'll break it clearly.
I managed to split the breast bone open, and lay it down spatchcock style on a roasting pan, and that's when I knew I could go no further in butchering the rest of the rabbit. So I just carried on and baked it whole…

The one thing I'll impart before I give ya'll the recipe is this, yes it tastes like chicken. Venture forth and debate if you want rabbit too, if not sub it out for some chicken. Otherwise carry on!

Rabbit and Vegetable Soup

• Rabbit (3 Pounds)
• Cooked Bacon (4 Slices, Cut In 1/8ths)
• Potatoes (2, Thinly Cubed)
• Carrots (2, Finely Sliced)
• Parsnip (1, Finely Chopped)
• Onion (Minced)
• Garlic Clove (1, Minced)
• Cabbage (1 Cup, Shredded)
• Rosemary (2 Stems)
• Thyme (1 Stem)
• Bay Leaves (4 Whole)
• Salt (To Taste)
• Pepper (To Taste)
• Water (5 Cups)
• Olive Oil (2 Tablespoons)

Instructions

• Preheat oven to 350 Degrees Fahrenheit.
• After cleaning out the Rabbit, remove the front two legs, and place in a small pot with 2 Cups of Water.
• Take the Rosemary, Thyme, and Bay Leaves and place into the pot with the Rabbit Legs. Bring this to a slow boil, and reduce to a simmer. (This is your Rabbit Broth)
• Carefully cut open the breast bone of the Rabbit (spatchcock style) and lay out flat on a baking sheet. Brush the skin lightly with Olive Oil, and season with the Salt and Pepper. 
• Place the Rabbit in the oven, and bake for 90 minutes, basting with the Rabbit Broth every 20 minutes until finished. 
• Meanwhile in a large pot, place together the remaining ingredients, and bring to a boil.
• Remove the Rabbit from the oven, let cool, and add the meat into the soup.
• Plate and Enjoy!

I luckily always plate one bowl before my fiancé touches the cooking, and its a good thing too because this is what we had to throw out after he tampered with the cooking! Needless to say it was a huge waste… The best thing was the bowl above! It tasted like a chicken soup, and I can say I'm glad I ventured out and tried to cook this rabbit, but for what it's worth - I think I'll be stickin' with chicken. If any of you are curious as to the Mr. Nadeau Fiasco, well just read a little further… 

I took this picture of Ricky, after he hastily grabbed a spoon to cover up what ruined this soup… Needless to say don't leave twigs of thyme and rosemary lying around. He tried using those as if they were coffee stirrers to move around the rabbit I put into the soup. The rest of the soup ended up being a darn rosemary factory, and became inedible even after a few attempts to offset the aromatic flavor. One 90 minute, vomit inducing preparation became one awesome snack for a hungry trashcan… Oh well! (The things we do…) 

I'm off to bed, and maybe a little bit of a snack… After all we had one bowl for two… 

Have a great night everyone, and I'd recommend chicken over rabbit any day of the week… Props to those who actually do hunt and kill their own though, and props to Eragon and any other fantasy book character that does as well!

Lamb Chops with a Fresh Herb Rub

Hello Friday! I've been missing you since Monday, and man have I needed you more than ever…

I feel like I have a slight form of cabin-fever, and it's been crazy how the temperatures still haven't really breached 20 Degrees Fahrenheit yet. Most of the food I'm cooking is reflective of the weather, and I think it's just because I don't mind curling up with a blanket and lying in a food-coma for a bit. After all when it's that cold out you don't feel guilty about it. Summer on the other hand makes you feel the guilt. Until then though - commense food coma!

Lamb Chops with a Fresh Herb Rub

• Lamb Chops (1/2 Pound)
• Olive Oil (4 Tablespoons)
• Sage (1 Tablespoon, Finely Chopped)
• Thyme (1 Tablespoon, Finely Chopped)
• Rosemary (1 Tablespoon, Finely Chopped)
• Garlic Clove (Minced)
• Shallot (Minced)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a medium-sized bowl, blend together all of the ingredients except the Lamb Chops.

• Place the Lamb Chops in the fresh herb mix, and massage with the mix. Cover the bowl, and let stand at room temperature for 5 minutes.
• In a medium-sized skillet, bring heat to medium-high. Add in the Lamb Chops and cook on each side around 4 minutes or until desired internal temperature.

• Plate and Enjoy!

These little lamb chops didn't last long, and my stomach is thankful for them! I didn't really serve a side dish with these like I should've, mainly it's because I was too lazy to come up with anything else today. You know how those days go though I'm sure!

I did want to include lamb though for Eragon as it's a meat that (to me) is useful to have in certain times. It's a double-use livestock as well since the wool can be harvested for a time, and then you can eat the lamb as well. It's something I find certain societies would desire in the book right now, and certainly lamb has a nice aromatic quality about it as well. Not too mention it's rich and savory with almost any ingredient...

Oh well, now that I've burned up my energy use, I'm going to get on some pajamas, and enter into a food-coma position. Wake me up when my fiancé is done watching his House of Cards marathon please! 

See you Sunday folks!

Traditional Cottage Pie

Hello all… Tonight's a late post - a reflection of a strange night here in Old Orchard Beach. To say the least…
I look at blogging as a way to free stress, and enable myself to just cook and melt the problems away. I'll admit though some nights I feel a lot like the meme over to the right. That's why I dumped about a cup of wine in this Cottage Pie.
If you can't beat it, drink it. If you can't drink it, bake it!

Traditional Cottage Pie

• Hamburger (1 Pound)
• Onion (Finely Chopped)
• Carrots (2 1/2 Cups, Finely Chopped)
• Peas (1 Cup)
• Thyme (4 Sprigs, Finely Chopped)
• Butter (1 Tablespoon)
• Beef Broth (1 Cup)
• Red Wine (1 Cup)
• Flour (2 Tablespoons)
• Worcestershire Sauce (2 Tablespoons)
• Tomato Paste (2 Tablespoons)
• Mashed Potatoes (3-4 Cups Worth)
• Parmesan Cheese (1/4 Cup)
• Paprika (A Dash)

Instructions

• Preheat oven to 400 Degrees Fahrenheit.
• In a large skillet, melt the Butter, and sauté together the Onion and Carrots until tender.

• Add in the Hamburger and cook until mostly done. Strain out the excess grease carefully, and put back on the burner. (After you wipe the grease off the skillet's undercarriage of course - no kitchen fires around here please!)
• Add in the Peas, Tomato Paste, and Thyme. Cook for around 3 minutes.
• Add in the Wine, Broth, Worcestershire Sauce, and Flour. Let this sauce thicken at a slow simmer.

• Place the filling into a casserole dish, and cover with the Mashed Potatoes. Sprinkle with the Parmesan Cheese, and Paprika. 
• Bake for 12-15 minutes, or until the top becomes a little crisped.

• Plate and Enjoy!

Commence my relaxation zone… A true comfort food of mine, and had I had lamb it'd make a delicious Shepherds Pie!

I really wanted to make this for myself, and not so much for the book Eragon, but it has a perfect connection - comfort in time of stress. Eragon braved many challenges, and high-stress situations before he reached a sanctuary where true meals were back in order. I find that meals really do bring about a certain sense of calm in us after a rough day.

It's almost like going overseas, or to another country and eating their food for a week. The one thing you can't wait to have when you arrive back home is something cooked from your own kitchen. (Or at least that's how I feel!)

So to Eragon and Saphira - I make a meal to help relieve your stress, just as much as my own. 

Till Friday folks! <3

Open-Faced Pastrami Sandwich

There's a lot of things I love about certain recipes I come up with, and the top thing is frugality. Most leftovers always seem reminiscent of the original meal they were a part of. On some occasions it's not that much of a bad thing, on others it becomes overbearing and stagnant. 

This sandwich is a whole new meal, made from leftovers of three different meals - in other words a frugal feat!

Open-Faced Pastrami Sandwich

• Challah (2 - 4 Slices)
• Pastrami (1/4 - 1/2 Pound)
• American Cheese (2 - 4 Slices)
• Cabbage (1/2 Cup, Finely Chopped)
• Stone Ground Mustard (4 Tablespoons)
• Apple Cider Vinegar (1 Tablespoon)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Preheat oven to 350 Degrees Fahrenheit.
• Place the Challah on a baking sheet and set aside.
• In a small bowl mix together the Mustard, Apple Cider Vinegar, Salt, and Pepper. Set this mixture aside.
• Lightly cook the Cabbage in a skillet, and once finished (3 - 5 minutes) add to the mustard mix, tossing well.
• Using the same skillet, cook the Pastrami until done (5 - 7 minutes). 
• Put the Pastrami on top of the Challah, and let some of the cooking liquid seep into the bread.
• Place the Cabbage on top of the Pastrami, add the Cheese, and bake for 5 minutes.
• Swap the oven over to a low broil, and finish until the Cheese is just melted, and has a slight golden color on the edges.
• Plate and Enjoy!

This sandwich was the perfect blend of sweet and sour, salty and savory. The Challah really added a nice flavor to the overall sandwich, and it helped me utilize the bread before it went stale. I can't complain about that!

I found the open-faced sandwich a unique way to represent Eragon as well. Granted a regular sandwich would've sufficed, but I was craving this one. It also ties into the speedy nature in which meals must get cooked sometimes for Eragon and Murtagh. This was a pretty quick sandwich to make, and also wholesome and savory too. 

I'll be making something extra special tomorrow - if I can brave the -30 Degree Fahrenheit windchill…

If not I feel another bread recipe in order!

Bison Burgers

Hello everyone! Sorry for the really delayed post! I was supposed to publish this on Tuesday (Opps!) Needless to say I got a little behind on blogging as works become quite eccentric for the past couple of weeks.
I've also been adjusting to the role of being a dog mom. I think I'm doing well, and hey sometimes it's just fun to watch her dive bomb into the snowbanks out back. At this point they're so high that once she does I have to wonder if a rescue mission is in order. I'm happy to report that the cat and dog are becoming friends - albeit aloof ones… I'll take what I can get though.

Moving forward though:

Bison Burgers

• Ground Bison (1 Pound)
• Hamburger Buns (4)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a large bowl, mix together the Bison, Salt and Pepper. Form the meat mixture into four hamburger patties and set aside.
• Bring a large skillet up to medium heat, and throw in the Bison.
• Cook until desired internal temperature is met. (We did our's medium-well - just in case.)
• Place on the Hamburger Buns, and dress with any of the standard fixings that you'd like.
• Plate and Enjoy!

It's not the most gorgeous of pictures, but I was starving and wanted to eat. Sometimes you can't always win against yourself! 

I really wanted to make these as plain as possible because I've never had bison meat before. I really didn't want to alter the flavor too much so that I couldn't taste what was naturally there. It was the best decision I made because had I added anything else I would've lost the sweetness to the meat. I will say it does taste very similar to ground beef, and yet it's sweeter and much more tender. 

I chose to make these bison burgers to represent Saphira in Eragon. I have after all cooked based on the other characters but have thus far neglected an important one - the dragon. There wasn't a better way to do that then to cook something closer to a game animal. Hence the bison!

I foresee more bison in my future this summer, and I can't wait to taste it on a grill. As soon as my 10 foot snowbanks melt...

Butternut Squash and Chick Pea Soup

I'd love to start this post off by first saying the following - another blizzard!? It's even named Neptune! I mean come on already… Us Mainer's have now been consumed with snow for the past two weeks, not even a break really between storm systems. It's making my grocery shopping trips slim, and therefore my meal posts as well. Tonight though I was not going to be defeated! I went grocery shopping, and stocked up for the weekend, this blizzard isn't catching me with my fridge devoid of goods!
I also made lots of this soup because I know I'm going to be snowed in again, and nothing beats being snowed in than a hot bowl of soup. (Except maybe warm weather.)

Butternut Squash and Chick Pea Soup

• Butternut Squash (Chopped into 1 Inch Pieces)
• Onions (2, Finely Chopped)
• Carrots (3, Finely Chopped)
• Garlic Cloves (8, Minced)
• Chick Peas (2 - 15 Ounce Cans)
• Crushed Tomatoes (28 Ounces)
• Parsley Stems (1/4 Cup, Finely Chopped)
• Parsley Leaves (1/2 Cup, Finely Chopped)
• Water (1 1/2 Cups)
• Olive Oil (2 Tablespoons)
• Butter (1 Tablespoon)
• Salt (1 Tablespoon)
• Pepper (1 Tablespoon)
• Paprika (1/2 Tablespoon)
• Ground Coriander (1/2 Tablespoon)
• Cumin (1/2 Tablespoon)

Instructions

• Preheat oven to 375 Degrees Fahrenheit. Line a baking sheet with parchment paper and place the Butternut Squash on top. Blend with the Olive Oil, Salt, and Pepper.

• Place in the oven and bake for 45 minutes.
• Meanwhile in a large saucepan melt the Butter, and sauté together the Onions, Garlic, and Parsley Stems for around 5 minutes.
• Mix in the Carrots, Water, Paprika, Coriander, and Cumin. Bring to a boil and then reduce heat to a simmer. Cook until the Carrots are tender, around 10 to 15 minutes. 

• Add in the Butternut Squash, Chick Peas, and Tomatoes. Simmer for another remaining 10 minutes until well blended. 
• Plate and Enjoy!

I'm not one for eating while I'm cooking a meal. This time though I just couldn't help myself with this soup… I think thus far it's one of the best soups I've made in a long time. I loved the spices in it, they made the soup seem so comforting and home feeling without overpowering the other ingredients. The parsley stems added a nice pop of flavor as well that I wasn't expecting which was a pleasant surprise. (They have a peppery taste.)

I also couldn't help making a nice savory soup for this section of Eragon. It was just too fitting. Needless to say Eragon injured himself (again), and has been asleep for 2 days. It's a soup that one could take the time to make on the road, and it's hearty which is a plus for recovery. 

I wish I could've chargrilled the butternut squash over a campfire and then thrown it into a soup, but with 3 feet of snow in my backyard I doubt I'll be grilling anytime soon…

I'll be cooking again ounce Blizzard Neptune hits! So I hope I'll see you all then! If not it might be because you're out shoveling all storm - in which case I wish you the best of luck!

Sausage, Cabbage, and Bean Skillet Meal

Tonight has been such a productive night, and it's such a relief for me to have it all done. Upstairs has been a bit (more like a lot a bit) of a train wreck. It's been my craft room, construction room, and storage room all at once. It's been making this blog kind of sink to the back of my mind a bit because that room was originally my blogging room. (Opps!) 

I'm happy to say though that the whole room has been refinished, and properly painted! Now my blogging should soon be back on it's normal schedule!

Enough about that crap though, and back to what we're all really here about - food and books!

I'm in that point in Eragon where the Brom and Eragon are back on the road. I kind of made the assumption that after leaving Teirm they would've been able to pack their saddlebags with some nice things. I did up the amount of ingredients one would normally carry on the road however at least the smoked sausage is something I can justify as a travel food. (At least true smoked sausage would've been.) This is also a perfect one skillet meal if anyone was out camping!

Sausage, Cabbage, and Bean Skillet Meal

• Sausage (1, Thinly Sliced)
• Celery (2 Stalks, Thinly Chopped)
• Carrot (1, Thinly Sliced - Julienned)
• Onion (Finely Chopped)
• Garlic Cloves (2, Minced)
• Cabbage (1/2 Cup, Shredded)
• Diced Tomatoes (15 Ounce Can)
• White Beans (15 Ounce Can)
• Kidney Beans (15 Ounce Can)
• Butter (1 Tablespoon)
• Bay Leaves (1/2 Tablespoon)
• Thyme (1/2 Tablespoon)
• Salt (1 Teaspoon)
• Pepper (1 Teaspoon)

Instructions

• In a large skillet melt the Butter on high, add in the Celery, Carrot, Onion, and Garlic Cloves. Sauté for around 5 to 7 minutes.
• Add in the remaining ingredients, bring to a low rolling boil, and reduce to a simmer. Cook for a remaining 5 minutes.
• Plate and Enjoy!

It's certainly one of the more colorful dishes I've had in awhile, and certainly full of good hearty food. This one-skillet-wonder also has a lot of protein in it to keep you going when working hard. (Or fighting Urgals!)

See ya'll soon! I've got some more reading to enjoy in my freshly painted bedroom!

Pesto Spaghetti Squash Pasta

I can't even begin to tell you what a relief it is to read Eragon. Jumping in between the pages of this book is like curling up in comfy bed when there is a blizzard going on outside and work tells you don't bother coming in. Sorry I'm gushing over this book right now, but after some of the things I've been reading it's like coming home after a long ways away…

I really wanted to make something that could be utilized again, after all Eragon is from a poor farming family, and nothing says survival like using every bit of a food item. Granted I'll admit the second recipe I have in store isn't grand, but just plain resourceful. Something that Garrow (Eragon's uncle) is through and through.
Plus nothing beats a healthy meal when Super Bowl XLIX is coming up!

Pesto Spaghetti Squash Pasta

• Spaghetti Squash (1, Cut in Half Lengthwise)
• Olive Oil (2 Tablespoons)
• Salt (Tablespoon)
• Pepper (Tablespoon)
• Shallots (2, Finely Chopped)
• Garlic Clove (Minced)
• Pesto (4 - 5 Tablespoons)
• Milk (4 - 5 Tablespoons)

Instructions

• Preheat oven to 400 Degrees Fahrenheit.
• Grab a small bowl, and deseed the insides of the Spaghetti Squash. Throw those remains into the bowl and set aside - don't throw it away yet!*
• Place the Spaghetti Squash cut side up onto a pan, and brush with the Olive Oil. Season generously with the Salt and Pepper.
• Bake for 45-50 minutes or until tender. Let cool for another 20 minutes.
• Once the Spaghetti Squash is cool enough to handle, take a fork and start scraping out the insides. (It should look like spaghetti!)
• In a large skillet, sauté the Shallots and Garlic Clove for five minutes. Add in the Spaghetti Squash Pasta, Pesto, and Milk and cook for another 5 minutes. 
• Plate, sprinkle with some nice cheese, and Enjoy!

* Clean through the guts of the Squash and keep any of the seeds. Let dry overnight, or even another day. These can be made into a nice treat - stay tuned for Sunday's post!

Not an appetizing picture, but this was my first time making Spaghetti Squash and I absolutely loved it. Not to mention it is such a healthy dish as long as you don't add a bunch of stuff to it that you shouldn't. I can't wait to do more dishes with Spaghetti Squash Pasta instead of real pasta this Summer.

This dish is also something that I loved making for Eragon because I can picture it being a nice meal for a farming family (albeit minus the pesto, normally it'd just be wild herbs).

Stay tuned because I have plans for the seeds of this delicious squash as well! 

Lemon Chicken

I keep forgetting to post when I say I will! I think I've gotten distracted with the home renovation projects I picked up this Winter. Needless to say a full-time job, blogging, and planning a wedding wasn't enough on my plate. Oh no, that's why I decided to take it upon myself to do a full home repaint by myself!

Needless to say though, my normal cooking and eating schedule has been shot to pieces in the process however I must say new wall paint is glorious!

I wish I could've taken more pictures, but before I got the chance my fiancé mangled the chicken instead of cutting nice pieces. Oh well, it just goes to show you that the chicken was too good to take a picture of.

Lemon Chicken

• Whole Young Chicken (4 Pounds)
• Carrot (Chopped)
• Lemon (1/2 Juiced, 1/2 Sliced and Peeled)
• Soy Sauce (2 Teaspoons)
• Red Wine (2 Teaspoons)
• Sugar (2 Teaspoons)
• Salt (1 Teaspoon)
• Pepper (1 Teaspoon)
• Water (3/4 Cups)
• Ginger Powder (4 Tablespoons)

Instructions

• Preheat oven to 375 Degrees Fahrenheit.
• Clean out the inside of the Chicken, and set aside.
• Mix together the Lemon Juice, Soy Sauce, Red Wine, Sugar, and Salt. Spoon this mixture into the Chicken's cavity, and place into a roasting pan.
• Pour the Water over the Chicken, and generously rub the Ginger Powder all over the skin.
• Place the Lemon Slices and Carrots in as well.
• Bake covered for 30-40 minutes or until the Chicken is thoroughly cooked. 
• Plate and Enjoy!

Sorry my picture looks funny! The fiancé nibbled each time he checked the chicken! It was really tasty, and surprisingly Ricky ate half this chicken in the first meal, the rest though made great sandwiches for lunch today. Nothing beats a double-meal in my opinion. 

Hopefully you can all give this very simple dish a try, and let me know what you think!

Chicken Chop Suey

This dish was superbly simple to make, and it really ties in well with the hectic lifestyle of David and Hulan right now in Flower Net. It's a traditional dish, something that would probably be craved for when Hulan has been in the United States after a little while. I know whenever I travel for a bit I start to miss my own cooking - albeit it's randomness. 

It's kind of funny, I've actually been missing some of the "normal" food I make, and I think there will be some California food dishes interspersed with the Chinese soon so that I can have a change of taste. For me the flavors after awhile become too much, and I've never been much of a fan for Chinese food to begin with, however I will say that most are more healthy than other dishes I've made… Moving forward though, I think this would be a perfect sized meal for 2-4 people!

Chicken Chop Suey

• Chicken Breast, with Bone In
• Carrot (Finely Chopped)
• Onion (Finely Chopped)
• Cabbage (1/2, Finely Chopped)
• Garlic Cloves (4, Crushed)
• Ginger (1 Tablespoon, Minced)
• Vegetable Oil (2 Teaspoons)
• Soy Sauce (4 Teaspoons, Divided)
• Corn Starch (2 Tablespoons, Divided)
• Salt (2 Teaspoons, Divided)
• Sugar (2 Teaspoons, Divided)
• Water (1 Cup)
• Butter (1 Tablespoon)

Instructions

• Preheat oven to 375 Degrees Fahrenheit. 
• Grease a baking pan, and place the Chicken Breast in it.
• Meanwhile in a small bowl, mix together the Vegetable Oil, 2 Teaspoons of the Soy Sauce, 1 Teaspoon of Sugar, 1 Teaspoon of Salt, and 1 Tablespoon of the Corn Starch.
• Gently brush the Chicken Breast with the above mixture, and bake for around 25-35 minutes depending on the thickness of the Chicken Breast.
• In the meantime, melt the Butter in a large skillet, and sauté together the Onions, Carrots, Ginger, Cabbage, and Garlic until mostly cooked through.
• Mix another sauce mixture with the Water, 2 Teaspoons Soy Sauce, 1 Tablespoon Corn Starch, 1 Teaspoon Sugar, and 1 Teaspoon Salt.
• Pour this mixture into the vegetable mix, and simmer until the Chicken Breast is done.
• Serve with a side of Rice, Plate and Enjoy!

I loved this, it was yummy, and everything worked well together. It must have been Ricky's favorite meal because he ate the whole plate, and then some.

I think the favorite thing about this meal though was it's simplicity. I can't wait to make tomorrow's recipe - which reminds me, sorry for not posting last evening. I was home renovating!

Till tomorrow then!

Chinese Marinated Steak and Mushrooms

I'm starting to hit a lull here with Flower Net and I don't know why. I usually like See's novels, however maybe I'm just a little critical as of lately. I wish I could delve into more, but honestly there has been so much going on lately that I can barely bring myself to blog. (No excuses I know!) So instead here you go:

Chinese Marinated Steak and Mushrooms

Main:

• Steak (1 Pound, Cut In Chunks)
• Baby Bella Mushrooms (1/4 Pound, Thinly Sliced)
• Cabbage (1/4 Pound, Thinly Sliced)
• Scallions (Bunch, Thinly Sliced)
• Sesame Oil (1 Teaspoon)
• Soy Sauce (2 Tablespoons)

Marinade:

• Soy Sauce (1/4 Cup)
• Worcestershire Sauce (2 Tablespoons)
• Rice Vinegar (1 Tablespoon)
• Chinese Five-Spice (1 1/2 Tablespoons)
• Sriracha (2 Teaspoons)

Instructions

• In a large skillet heat the Sesame Oil, and add in the Cabbage, Baby Bella Mushrooms, Scallions and Soy Sauce. Cook until the Mushrooms have become slightly tender. (Around 5 minutes.)
• Add in the Steak and all of the remaining Marinade to the skillet. 
• Cook the Steak until the desired temperature is achieved.
• Plate and Enjoy!

This steak was perfectly marinated, and I was surprised how well the flavors worked without being overpowering. Not to mention the cabbage and mushrooms!

I wish I could blog more tonight, but let's just say, "woah drama drama night!"

Beef and Broccoli

There's nothing better to me than a simple dish. Honestly it's one of those things that you can't beat. Most of the Chinese cooking I've been doing is very basic dishes, and definitely more traditional. Most of this style of Chinese cooking is so aromatic and flavorful without all the crappy sauces you're used to at an American Fast Food place.
This is a dish that my fiancé always wants whenever he gets Chinese food, and therefore I made this for him. I also made it because it is something I can picture Hulan and her father making in one scene of Flower Net. So without further adieu - get out there cooking!

Beef and Broccoli

• Beef (1/2 Pound, Thinly Sliced)
• Broccoli Florets (1/2 Pound)
• Garlic Clove (1, Crushed and Minced)
• Ginger (1 Teaspoon, Minced)
• Cornstarch (4 Teaspoons, Divided)
• Vegetable Oil (4 Tablespoons)
• Water (2 Tablespoons)
• Soy Sauce (2 Tablespoons)
• Sesame Oil (1 1/2 Tablespoon)
• Chinese Five-Spice Powder (1/2 Teaspoon)
• Salt (1/2 Teaspoon)

Instructions

• In a small bowl combine together 2 Teaspoons Cornstarch, Chinese Five-Spice, Ginger, and Garlic. Mix well and coat the Beef generously.
• Heat in a skillet the Vegetable Oil, and Sesame Oil. Sauté the Beef for around 5 minutes.
• Meanwhile in a small bowl mix together the Water, Soy Sauce, Salt, and remaining Corn Starch. 
• Add the Broccoli, and above sauce mix. Cook until the Beef is done. 
• Serve with rice, or just enjoy as is.
• Plate and Enjoy!

This was quite yummy, and honestly not what I originally was expecting. I thought it was going to taste like the Beef and Broccoli you order at any Chinese stop here in Maine. This Beef and Broccoli isn't smothered in sauce, and it still retains the flavor it naturally has - which is a plus to me at least.

Anyway, time for a movie! Night ya'll - see you again on Sunday!

Chinese Chicken Curry

Hey everyone!

So I've been loving Flower Net thus far, it is starting to remind me of an old school mystery - film noir style!

This dish wasn't much inspired by the book, as it was Ricky just saying, "hey how about some curry!" Well needless to say we end up with a Chinese Chicken Curry! It was really nice to have tonight to as most of Maine right now is struggling to breach double digits. I really was aiming for a spicier dish, and this wasn't spicy like most curries are - however it was so nice on this cold day!

Chinese Chicken Curry

• Chicken (1/4 Pound, Cooked, and Cubed)
• Potatoes (2, Diced)
• Carrot (Diced)
• Onion (Thinly Sliced)
• Bok Choy (2, Chopped)
• Garlic Clove (Minced)
• Ginger (1 Tablespoon, Minced)
• Curry Powder (2 Tablespoons)
• Coconut Flakes (3/4 Cup)
• Water (2 Cups)
• Milk (1 Cup)
• Salt (1/2 Teaspoon)
• Vegetable Oil (Enough To Fry)

Instructions

• In a large pan heat the Vegetable Oil and sauté the Potatoes, Carrot, Onion, Bok Choy, Garlic, and Ginger for 10 minutes.
• Add in the Curry Powder, and Water bringing everything to a boil.
• Rehydrate the Coconut Flakes by carefully steaming them in some parchment paper over the pan for 15 minutes.
• Mix the Coconut together with the Milk and Salt, and slowly pour into the pan. Bring to a boil, and turn off the heat.
• Preheat oven to 350 Degrees Fahrenheit. 
• In a large casserole dish, place the cooked Chicken in first, then pour all of the curry mixed vegetables into the casserole dish.
• Bake for 15 minutes, or until the top begins to crisp slightly.
• Plate and Enjoy!

So yummy, and a unique blend of vegetables for this dish - but hey it's only weird if it doesn't work!

I'm super tired already, and therefore could say more but I think you guys get the picture!

See ya'll on Friday!!