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The Muttering Chef: April 2012

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Wednesday, April 25, 2012. Beef and Vegetable Stirfry. There are times when I find myself eating the most random, not-post-worthy foods. Lately, it's been a variety of vegetables with cheese, most likely because that's about all I have in my refrigerator. I even ate popcorn for dinner one night. What can I say, it sounded good! And it was good! Beef and Vegetable Stirfry. 1 lb cubed beef, cut into 3/4 inch cubes. 1/2 tsp sichuan peppercorns. 1 red onion, peeled and cut into wedges. 1 1/2 c sugar snap peas.

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The Muttering Chef: Roast Chicken and Collard Greens

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Tuesday, April 2, 2013. Roast Chicken and Collard Greens. 1 5 pound chicken, washed and patted dry. 1 1/2 tsp sea salt. 1 tsp cayenne pepper. 1/2 tsp black pepper. 1/2 tsp white pepper. 6 shallots, ends trimmed off and sliced in half (you can leave the skins on). Preheat the oven to 375 degrees. In a small sauce pan, melt the butter with the thyme and sage over low heat and then set aside to cool slightly. Place the chicken in a roasting pan. Mix the salt, cayenne, black and white peppers. Sprinkle sugar...

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The Muttering Chef: April 2013

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Friday, April 5, 2013. Cornbread with Molasses Honey. Day old cornbread, sliced in half. 1 tbsp blackstrap molasses. Butter the cut faces of the cornbread and put in a skillet over medium heat. Fry the cornbread until golden, then flip. Briefly fry the cornbread on the other side, then remove from the pan. While the cornbread is frying, in a small sauce pan, heat the honey, molasses, and salt over medium heat. Once warm and salt is dissolved, remove from heat. The Muttering Chef (Kristen). 2 - 1/4 inch s...

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The Muttering Chef: May 2012

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Monday, May 28, 2012. Chicken and Andouille Gumbo. I have been in love with Eula Mae's Cajun Kitchen. Ever since I received it for Christmas one year (I think it was Christmas). I love the rich, spicy food! I have a secret life fantasy of living in Louisiana which mainly consists of scenes of me in 50s style dresses and big hats sipping a bourbon and listening to live jazz music. Every time I cook from her cookbook, I put on some jazz. The blend made for Standard Baking. Chicken and Andouille Gumbo.

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The Muttering Chef: March 2013

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Sunday, March 24, 2013. Spicy Sofrito and Black Bean Soup. As I drove to the grocery store tonight pondering what to cook for this week, I had a craving for Puerto Rican beans. But, me being me and me not really having mastered Puerto Rican food, I made up my own style of sofrito. Below is the recipe for the sofrito and the black bean soup. 2 medium tomatoes, cored and quartered. 1 bell pepper, cored and quartered. 1 head of garlic, peeled. 8 small shallots, peeled. 1 can chipotle peppers in adobo.

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The Muttering Chef: March 2012

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Wednesday, March 28, 2012. Do you ever have one of those days where dinnertime rolls around and all you can think to yourself is, "I want a giant bowl of vegetables and fruit? 2 c frisee, torn into pieces. 2 c arugula, torn into pieces. 1/4 fennel bulb, very thinly sliced. 1/2 asian pear, cored and chopped. 1/2 sumo tangerine, peeled and chopped. 1 tbsp spicy mustard. 1 tbsp balsamic vinegar. 1 tsp olive oil. Pinch of salt and pepper. Wedge of garlic and black pepper goat cheese. Monday, March 26, 2012.

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The Muttering Chef: Spicy Sofrito and Black Bean Soup

http://themutteringchef.blogspot.com/2013/03/spicy-sofrito-and-black-bean-soup.html

Sunday, March 24, 2013. Spicy Sofrito and Black Bean Soup. As I drove to the grocery store tonight pondering what to cook for this week, I had a craving for Puerto Rican beans. But, me being me and me not really having mastered Puerto Rican food, I made up my own style of sofrito. Below is the recipe for the sofrito and the black bean soup. 2 medium tomatoes, cored and quartered. 1 bell pepper, cored and quartered. 1 head of garlic, peeled. 8 small shallots, peeled. 1 can chipotle peppers in adobo. Aweso...

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The Muttering Chef: Finished Pasta

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Thursday, October 4, 2012. The Muttering Chef (Kristen). Subscribe to: Post Comments (Atom). An (admittedly sporadic) cooking diary. The Muttering Chef (Kristen). Maine, United States. I mutter to myself while cooking because everyone knows food tastes better when it's been talked to. View my complete profile. Shepherds Pie at The Liberal Cup in Hallowell, ME. Beer at the Liberal Cup in Hallowell, ME. A Dress A Day (blog). Grape Nut Novice (wine blog). Tomoe Book Arts (blog). Ice cream (and its cousins).

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The Muttering Chef: June 2010

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Wednesday, June 30, 2010. We all love quinoa. Well, at least I love quinoa. I've only recently discovered it and have been purchasing it regularly. And (according to what I've heard from people around me and a quick search online) it has protein, eight whole grams per one cup cooked. That's pretty awesome for a little grain! Curried Quinoa with Baby Bok Choy and Sugar Snap Peas. 1/4 c quinoa (rinsed). Sea salt to taste. 1/2 tsp curry powder. 1 tsp black pepper olive oil. 1 green onion, rinsed and chopped.

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The Muttering Chef: July 2012

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Sunday, July 22, 2012. White Beans with Roasted Pepper and Tomatillos. White Beans with Roasted Pepper and Tomatillos. 4 medium tomatillos, husked and washed. 1 red bell pepper, washed. 2 tbsp olive oil. 2 shallots, peeled and chopped. 1 tsp cumin seeds. 2 cans white beans, rinsed and drained. 1 1/2 cans water. 1 tsp chicken bouillon. 2 tomatoes, cored and chopped. 1/4 c chopped cilantro. Set your oven to broil. Put tomatillos in a cast iron pan and put under the broiler. The Muttering Chef (Kristen).