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Chicken with Salad Melt

Published by jarandhel on March 21, 2015
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Chicken with Salad Melt

A delicious chicken and green salad served on a bed of toasted bread and melted swiss cheese. Literally a salad in a sandwich.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Author Jarandhel Dreamsinger

Ingredients

  • Several pieces of roasted chicken breast
  • 2 slices of swiss cheese
  • 1 italian sub roll or a length of french bread divided in half
  • 3-5 leaves of spinach with the stems removed
  • 2-3 leaves of basil
  • Several pieces of sliced onion
  • Several slices of tomato
  • 1/4 avocado peeled and sliced
  • Dressing or mayonaise optional

Instructions

  1. Preheat oven to 400℉.
  2. Cut or tear slices of swiss cheese in half diagonally.
  3. Place slices on roll or bread.
  4. Rest roasted chicken breast on top of cheese.
  5. Place slided onion on top of chicken.
  6. Turn broiler of oven on. Toast sandwich for 5 minutes or until bread is slightly crispy, cheese is melted, and chicken is thoroughly warmed. Remove sandwich from oven.
  7. Roll the spinach and basil leaves into a small bundle. Slice twice, dividing it into three parts. Place spinach, tomato, and avocado on sandwich.
  8. Add dressing or mayonaise to taste.

Recipe Notes

Optionally you may add a little clarified butter to the roll underneath the cheese prior to toasting.

Thermonuclear Chicken Stir Fry

Published by jarandhel on March 20, 2015
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Thermonuclear Chicken Stir Fry

It’s a little like Thai yellow curry, but way hotter. Plus, no milk or coconut required. Frozen vegetables, including soup vegetable mixes or stir fry mixes, can also be added to the recipe if you like. Ultimate result is really tasty and quite cheap to make. You’ll probably want to reduce the amount of korean red pepper used unless you enjoy extremely spicy foods.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author Jarandhel Dreamsinger

Ingredients

  • 1 Large Potato
  • 1 small onion
  • 1 Large Chicken Breast bonless, skinless or 3 Small Chicken Breast Tenderloins (same)
  • Vegetable Oil not olive oil, I think that'd ruin the taste Enough to coat bottom of skillet in thick layer, though could use less if desired.
  • Water - Enough to completely cover everything in skillet.
  • 2 heaping tablespoons finely ground korean red pepper from H-Mart
  • 2 heaping tablespoons coarsely ground korean red pepper from H-Mart
  • 1 tablespoon finely ground ginger
  • 1 tablespoon garlic salt or garlic powder

Instructions

  1. Chop up the potato, the onions, and the chicken breasts into pieces, each no bigger than the smallest joint of your pinky.
  2. Coat the bottom of the skillet with a thick layer of vegetable oil. At the very least enough to coat all of the ingredients if you toss them in it.
  3. Add the spices and toss the ingredients till they are thoroughly mixed.
  4. Pour enough water into the skillet to completely cover all ingredients. Toss again to mix the spices & oil with the water.
  5. Cook uncovered on burner on high till 1/2 to 3/4 of the liquid has boiled off. Stir frequently.
  6. Serve. Salt to taste.

Ostrich and Rice Casserole

Published by jarandhel on March 20, 2015
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Ostrich and Rice Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Jarandhel Dreamsinger

Ingredients

  • 2 Cups Jasmine Rice uncooked
  • 4 cups water
  • 1 heaping tablespoon butter
  • 1 small can 10 3/4 ounces campbells condensed cream of broccoli soup
  • 1 small can 10 3/4 ounces campbells condensed cream of potato soup
  • 8 ounces ground ostrich meat available at Wholefoods
  • Shredded Mozerella cheese amount will vary to taste

Spices (amount varies to taste)

  • salt
  • pepper
  • sumac
  • McCormick Hot Mexican Style Chili Powder
  • Best Chef Specialty Cajun Seasoning
  • Simply Organic Grilling Seasons Chicken Seasoning

Instructions

  1. Place water in large saucepan or pot. Place on high heat and bring to a boil.
  2. Add rice and butter. Simmer for 20 minutes, stirring frequently to prevent rice from sticking, till rice is fluffy and water has been absorbed.
  3. While rice is cooking, prepare the meat to taste. I chose to go the easy route and defrost it by microwaving, slice it into bite-sized chunks, and then cook it the rest of the way by microwaving. Cooking it in a skillet or by other means is also perfectly acceptable, but the meat must be fully cooked in this step.
  4. Place rice in a large microwave-safe container. Stir meat and condensed soups into rice. Add spices to taste and stir till the mixture appears uniform. Microwave for between two and four minutes, to help heat the soup and make sure that the rice has remained warm while the meat is being prepared. Slight cooking at this stage also seems to help disperse the taste of the spices throughout the dish.
  5. Take the cheese and stir it into the rice. The heat from the rice will melt the cheese, no further microwaving is necessary for this stage. You may also optionally further top the dish with large slices of cheese and allow them to melt somewhat before serving… microwaving for a minute or so may be necessary for this.

Steak & Pinto Bean Masala Rice Casserole

Published by jarandhel on March 20, 2015
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Steak & Pinto Bean Masala Rice Casserole

A very delicious and easy-to-make variant on traditional rice casseroles. Instead of creamed soups, this one uses Calcutta Masala Sauce as a base.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Jarandhel Dreamsinger

Ingredients

  • 2 Cups White Rice Dry
  • 2 8 oz Steak Tenderloins
  • 1 16 oz Canned Pinto Beans
  • 1 16 oz Calcutta Masala Simmer Sauce

Instructions

  1. Cook the rice.
  2. While the rice is cooking, or shortly after it is done, cut up the steak tenderloins into small chunks about the size and width of the last joint of your pinky finger.
  3. Fry steaks on medium heat. Cooking oil should not be necessary.
  4. Preheat oven to 350 degrees.
  5. Combine rice, a can of organic pinto beans, steak, and 16 ounces Calcutta Masala Simmer Sauce from Taj Ethnic Gourmet (or your preferred brand) in a large casserole dish.
  6. Bake for 15 minutes. Salt and pepper to taste

Meatloaf

Published by jarandhel on March 20, 2015
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Meatloaf

This is the first recipe I ever learned to cook well enough that I was comfortable experimenting with variations. This is what I came up with.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Jarandhel Dreamsinger

Ingredients

  • 2 lbs ground beef pref lean
  • 3 large eggs
  • 1 and 1/2 cups fine dry Progresso Italian-Style breadcrumbs
  • 1/2 cup minced onion dried onion flakes may be used
  • Ketchup to taste, but at least 3 tablespoons

Spices (amount to taste)

  • Hungarian Hot Paprika
  • Celery Salt
  • Garlic Salt
  • Oregano
  • Dill Weed
  • Grated Parmesan Cheese

Instructions

  1. Defrost the meat, crack the eggs, mix everything together.
  2. Take the meat and form it into a loaf or ring. A ring generally cooks better.
  3. Put it in a large pan or oven-safe casserole dish. Slather a light but thorough layer of ketchup over the surface of the meat, covering all areas of it (including between the pan and the meat). You're basically greasing it up with the ketchup to keep the surface from drying out while you cook it.
  4. Bake in the oven on 350 for about 45 minutes.

Recipe Notes

Remember to mix everything together VERY thoroughly, with your hands. I have sat and done this for up to an hour before.
Don't be afraid to experiment with different spices. This is YOUR meatloaf. Make it something you'll enjoy.
With the ketchup coating it has a tendency to stay looking pink even when it's done, so you'll have to cut into it to really see if it's done. You don't want to see any pink left inside of the center of the cut.
If you form the loaf into patties instead of a ring, the same recipe will also work for a very tasty hamburger.

Adapted from family recipe

West African Peanut Soup

Published by jarandhel on March 20, 2015
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West African Peanut Soup

A delicious, spicy West African peanut soup.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Nancy Lazarus

Ingredients

  • 2 cups chopped onions
  • 1 tablespoon peanut or vegetable oil
  • 1/2 teaspoon cayenne or other ground dried chiles or to taste
  • 1 teaspoon grated peeled fresh ginger root
  • 1 cup chopped carrots
  • 2 cups chopped sweet potatoes up to 1 cup white potatoes can be substituted
  • 4 cups vegetable stock or water
  • 2 cups tomato juice
  • 1 cup smooth peanut butter
  • 1 tablespoon sugar optional
  • 1 cup chopped scallions or chives

Instructions

  1. Saute the onions in the oil until just translucent.
  2. Stir in the cayenne and fresh ginger.
  3. Add the carrots and saute a couple more minutes.
  4. Mix in the potatoes and stock or water, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender.
  5. In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice. Return the puree to a soup pot.
  6. Stir in the peanut butter until smooth.
  7. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and sweet potatoes. If it's not there naturally, add just a little sugar to enhance the other flavors.
  8. Reheat the soup gently, using a heat diffuser if needed to prevent scorching.
  9. Add more water, stock, or tomato juice for a thinner soup.
  10. Serve topped with plenty of chopped scallions or chives.

Recipe Notes

If you don't have a blender of sufficient size, or you desire a thicker soup, you can use a potato masher on the soup in the pot rather than pureeing the vegetables.
The last time I made this I used a bit of cayenne, a bit of chili powder, a bit of Louisiana Hot Sauce and a bit of Siracha. The mixture gave it a very good, slow-building heat.

Adapted from Sundays at Moosewood Restaurant