Crustless Meatball & Bacon Quiche (the Quick way)
Monday, May 25, 2009 | Author: A Vegetarian that Cooks Meat
What man does not like meatballs AND bacon, all in one dish?
The original quiche consists of a pie crust and an egg & cream
custard filling. A pie crust isn't THAT time-consuming to make,
but if you can eliminate a step or two without sacrificing the taste,
then dare I ask, "Why not"?


What You will Need:
  • 1/2 cup of Bisquick Pancake Mix
  • 1 cup of Milk
  • 2 eggs or half a cup of Fat-Free Liquid Egg product
  • 1/4 cup cooked meatballs, halved
  • 3 slices of cooked bacon
  • 1/4 cup broccoli florets
  • 1/4 cup of cheese (any type you like, I used cheddar)
  • 1/2 of a medium onion, diced
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp cayenne pepper
  • cooking spray
  • 6" baking dish

How To's:
  • Start out by preheating the oven to 400 degrees.
  • Spray the baking dish with cooking spray.
  • Place meatballs, diced onions, and broccoli on the bottom of the baking dish.
  • Sprinkle cheese over.
  • Combine all dry ingredients with milk and eggs, and pour the mixture into the baking dish.
  • End by crumbling bacon on top. Bake for 35-40 minutes.
Serve 2


Enjoy your "Man Quiche"!
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Beef Empanadas
Friday, May 15, 2009 | Author: A Vegetarian that Cooks Meat
I've been cooking/baking out of my comfort zone lately. Usually, I stick to American or Asian cuisine but I've been reading up on Latin cuisine and is extremely eager to try out something for myself. I figured my first experiment would be the much coveted empanada.

Different regions of the Latin culture have their own recipe(s) for empanadas. Regardless, they all start out with a bread-like flour shell, and end with a sinfully flavorful filling (sweet or savory).

Let's start out with the dough (I used part All-purpose flour and part whole wheat flour):
  • 2 cups unbleached All-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp salt
  • 1 tsp sugar (completely optional, I just wanted a hint of sweetness)
  • 1 egg
  • 1 egg white
  • 1 tsp vinegar
  • 1/2 cup cold water
  • 3 TBS shortening
  • 1 TBS butter/margarine


Combine the first three dry ingredients in a bowl.
Using two butter knives, cut in the shortening and butter.
In another bowl, combine the rest of the ingredients.
Create a well in the middle of the flour mixture and pour in the egg mixture.
Mix the dry and wet ingredients with a fork and turn the dough into a lightly
floured surface. Knead until the dough is smooth and all the flour is incorporated.
Shape the dough into a round shape, cover with plastic wrap and refrigerate for
an hour, no more than 24 hours.

Beef Filling:
  • 1 lb ground beef
  • 1/3 cup onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup green bell pepper, diced
  • 1 cup cooked potatoes, diced
  • 1 jalapeno, finely chopped
  • 1 TBS paprika
  • 1 TBS oregano
  • 1 TBS Chili powder
  • 1 tsp cumin
  • 1-1 1/2 tsp salt
  • 1 cup beef broth
  • 1 TBS flour
  • freshly ground pepper
  • Canola oil

1) Start out by by sauteing the garlic, onion, bell pepper and potatoes in a half a tablespoon of oil, over medium heat for about 3 minutes or until onion becomes translucent. Transfer on to a plate.
2) In the same pan under medium-high, add the remaining oil and cook the beef until it changes color. Be sure to break up the meat well.
3) Add in all the dry herbs and spices. Mix until it is well incorporated.
4) Stir in the beef broth and reduce the heat to medium. Simmer for about 3 minutes.
5) Sprinkle the flour and stir in well until thickened. Remove from stove and let the filling cool.

Assembling the empanadas:
  • Divide the dough into 12 parts (the dough yielded 12 empanadas for me).
  • Lightly flour the surface and roll out the dough into 5 inch discs.
  • Place 3 tablespoons of filling in the middle of the center of the disc.
  • Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal and crimp with a fork.
  • Preheat the oven to 375 degrees.
  • Lightly brush the empanadas with an egg-wash and bake for 35 minutes, or until the empanadas turn golden brown.


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Light-as-a-Feather Banana Muffins (yes, they're fat-free)
Sunday, May 03, 2009 | Author: A Vegetarian that Cooks Meat
Wow... I haven't updated this site for the longest!!! I haven't neglected my cooking, just
simply too tired/busy to post.

I am a HUGE fan of banana muffins, but sometimes I find the store-bought ones too
sweet or too dense. Not to mention the size of those things! And face it, you know
they're loaded with unhealthy stuff... even the low-fat ones. All I want is something
to satisfy my craving, without killing my appetite for the next meal.

How do I do this without the use of sugar, butter, and oil? Hmm... ever heard of
a product called Xylitol?

It's a sweetener (honestly, it leaves absolutely NO
after taste!!) with the same color, taste, and consistency of sugar! Get this, it had
40% less calories than regular sugar and lower carbs! How awesome is that, honestly?
Xylitol is great for diabetics and helps prevent tooth decay. I've tried using Splenda
and Stevia, but it's just not ideal in baking goodies... at least through my experience.

As for all the fat, all I have to do is substitute it completely with applesauce!
Ingredients:
- ½ cup of whole wheat flour
- ½ cup of all purpose flour
- 1 TBS baking powder (yes, a whole Tablespoon)
- ½ tsp baking soda
- ¼ tsp salt
- ⅛ tsp nutmeg
- ⅛ tsp allspice
- ½ tsp cinnamon
- ¼ cup Xylitol or sugar (½ cup if you want it sweeter want but ¼ was just the right amount of sweetness for me.
- ¼ cup applesauce, unsweetened (if you don’t have any, use fat-free vanilla yogurt)
- ¼ cup (equals one egg) of Eggbeaters
- ½ tsp vanilla

Directions (Makes 12 muffins)
- Mix all the dry ingredients (except the Xylitol or sugar) in a a bowl and set aside.
- Beat together the egg, Xylitol/sugar, vanilla, and applesauce in a separate bowl. Slowly mix in the dry ingredients.
- Preheat the oven to 350º F.
- Grease your muffin pans. You can use muffin liners, but since this recipe does not have any fat in it, it tends to stick to the liners. I was not happy the last time I used muffin liners. Bake for 15 minutes.





I absolutely loved the way the banana muffins came out! It was soOooo incredibly light and airy, and the sugar was not overkill. Throw in some chopped nuts for an added crunch!
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Beef & Broccoli
Thursday, January 22, 2009 | Author: A Vegetarian that Cooks Meat
Ok, as per request by my friend, James (who apparently doesn't want to call for take-out), here is your Beef & Broccoli. I'll just get straight to the point.

Ingredients:
1/2 lb beef
1 cup broccoli
2 tbs of corn/tapioca starch
chopped garlic
1 tablespoon rice wine*
1/4 cup soy sauce*
2 teaspoons sugar*
1/4 cup water*
1/4 teaspoon sesame oil*
some white pepper
1/4 tsp MSG (if you MUST have it... and knowing you, probably)
2 tsp of corn starch mixed with 1 tbs cold water (to thicken the sauce)



Directions:
1) In a bowl, mix the meat and 2 tbs of corn starch:


2) In a pot, boil some water. Once the water is boiled, throw in the broccoli. Swirl around for 20 seconds and quickly remove the broccoli from the pot and run under cold water for about 30 seconds. You want the broccoli crunchy, not all wilted and soggy by the end of all this.


3) Add 2 tbs of oil (if you want it as oily as the the take-out places near home, then throw in an additional 2 tbs) to your wok/frying pan. Under high heat, start stir-frying the beef until it is no longer pink. Remove the cooked meat from the wok and set aside on a plate.


5) Add all the ingredients with the asterisks (*) together in a bowl. Now, in the same wok (under medium-high heat) that you cooked the beef in, add the garlic and stir fry for about 10 seconds or so. Then pour in the (*) mixture you just combined and let it cook for about a minute.


6) Now add the beef and broccoli back into the wok and stir-fry for another minute. Now is the time to add the MSG, if you should decide to.


7) To thicken the sauce, pour in the cornstarch mixture ( 2 tsp of cornstarch + 1 tbs cold water).
Stir around until the sauce thickens (sorry, had a hard time taking a picture of that while stirring). Dish it out on a plate and eat! Don't forget your rice!



Hopefully, the pictures help!
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Braised Short Ribs
Sunday, January 18, 2009 | Author: A Vegetarian that Cooks Meat
So I haven't been blogging much, due to the new school semester. It's pretty craazy and I'm just so darn tired! I haven't been neglecting my cooking though... I tried a couple of steamed cakes but that went south, completely... utter failure! Let's not mention of it again...

I wasn't planning on posting this recipe up. It was a spur-of-the-moment thing, so I did not take pictures of everything, step-by-step... I know.... I'm sorry, and I regret it! At least I snapped a couple of pictures of the end product. That's not so bad, right?

This recipe serves 2 hungry people, I would say.


Ingredients

· 2 pounds of short ribs (beef)

· 1 ½ cup of beef broth

· 1 cup dry red wine

· 2 tbs vegetable oil

· 1 tsp salt

· 1 tsp Steak Seasoning

· 3 tbs all purpose flour

· ¼ cup celery, chopped in big pieces

· ½ cup of Yukon potatoes, quartered.

· ¼ cup parsnips, coarsely chopped

· ¼ carrots, coarsely chopped

· ¼ onions, cut into wedges

· 1 leek, sliced diagonally

· 2 sprigs of thyme

· A handful of parsley, coarsely chopped

· Extra salt & pepper to taste

Directions:

1) Preheat the oven to 300°F.

2) In a zip-lock bag, combine the flour, salt, and steak seasoning and shake until it gets evenly distributed.

3) Add the short ribs into the zip-lock bag and, once again, shake it like it’s hot!… or until the ribs are dredged in the flour mixture.

4) In a large pot, heat the oil on medium-high heat, and brown ALL sides of the short ribs. If your pot is not large enough, do this in 2 batches. You don’t want the ribs all cluttered up in the pot. Once this is down, remove the ribs and set aside.

5) Remove some of the fat in the pot , leaving about 1 tablespoon. Add the leeks and onions and sauté for about a minute. Now add the parley and thyme for 30 seconds, stirring.

6) Add remaining vegetables and sauté for a minute.

7) Now, deglaze the pan by adding the beef broth and red wine. Be sure to scrape the brown bits on the bottom of the pan left off by the flour and ribs from before.

8) Bring the pot to a boil and let the liquid reduce a bit. This will take about 10 minutes or so.

9) Placed the shorts ribs, bone up, in a roasting pan. Pour the contents of the pot (the beef broth & wine mixture) over the short ribs. Cover with aluminum foil and pop it in the oven for 3 hours. The beef should come out very tender (almost falling off the bone!!!).
Best served with rice or egg noodles

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Overstuffed Dumplings
Monday, January 05, 2009 | Author: A Vegetarian that Cooks Meat
I think out of everything I've made, the most enjoyable have always been dumplings... mainly because I can make them however I want and they never turn out bad! The wrapping is fun, too!


Most of the complaints I get from dumplings from my friends boils down to one problem, really; too little filling .

I tend to REALLY stuff my dumplings. They look much cuter and palatable that way. This recipe makes about 50 dumplings. I didn't have time to make my own dumpling wrapper this time, but will do so next time. I saw these green vegetable dumpling skins the other day at a nearby Asian supermarket (in NYC) and I'm just dying to make my own version!


Ingredients

Group A:

1 pound ground beef

½ pound ground pork

1 egg

Group B:

1 ½ cups Napa cabbage diced

¼ cup green onions, finely chopped

⅓ cup shitake mushrooms, finely chopped

¼ cup onions, diced

1 ½ tbs minced ginger

Group C:

2 tbs light soy sauce

1 tbs dark soy sauce

1 tsp Shaoxing wine or other Chinese rice wine

1 ½ tsp sugar

½ tsp corn or tapioca starch

1 tsp sesame oil

¼ tsp pepper

Extra Salt & Pepper to taste

50 dumpling wrappers and a bowl of water

Directions:

1) Use your hands to mix the ingredients in Group A together in a large bowl

2) Mix all the ingredients in Group C together in a small bowl and pour it on top of the meat mixture in the large bowl and let it sit for 10 minutes. **Most people usually add the ingredients in Group C to the meat one by one, but I find that hard to distribute all the ingredients evenly into the meat.

3) Now using your hands, mix Group A and B together. You may find the mixture very watery now, but once all ingredients are incorporated, you will barely see any liquid.

4) One by one, slowly mix in the ingredients in Group B.

5) Add extra salt and pepper to your liking.

6) To wrap the dumplings, place a wrapper in palm of one hand. Place a heaping tablespoonful of the meat mixture onto the center of the dumpling wrapper.

7) Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape and firmly press it together… or you can pleat it to make it prettier!

8) Line the up the completed dumplings on a cookie sheet and pop it in the freezer for 15 minutes. Then you can throw them all in a zip-lock freezer bag and store them for later use (up to one month!). No need to thaw them when you’re ready to cook.

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