Tag Archives: recipes

April 13, 2016

Veggie Bin Stir Fry Shrimp

By Kat Myrman

It’s been a while since I puttered around in the kitchen. I do my best creating on the fly and on a deadline. The deadline in question tonight is beating the expiration date on fresh veggies in my ‘frig along with some pre-cooked shrimp I picked up just for the occasion. (But you could substitute chicken or thin slices of beef for the shrimp if you like.)

So…after assessing my veggie bin, there were a few things I couldn’t save…the cucumbers and a package of Roma tomatoes. But I was in luck! I had just enough variety to make a colorful, sweet, savory treat.

(Note: before you begin, prepare 2 servings of rice – however you like to cook it. Me? I like to nuke it so it’s ready when I’m done with the stir fry.)

The Ingredients

(Depending on what you have in your veggie bin, you could also add things like Asparagus, Broccoli, Cabbage, Green Beans, Snow Peas…you get the idea!)

1-1/2 cups of Grape Tomatoes – sliced in 3’s
1 cup of Spring Onions – sliced
4 Celery Stalks – chopped
1 dozen Sweet Snack Peppers
2 TBS EVOO (extra virgin olive oil)
1 TBS Granulated Garlic
Salt & Pepper

 Toss all this into a skillet and stir fry until the veggies are tender.      

Add 2 cups of pre-cooked frozen Shrimp to the skillet

 
… and about a TBS each of Sweet Chili Sauce and Sriracha Sauce…because EVERYTHING is better with a little Sriracha!!!   Give the whole thing a good stir to blend, cover and simmer on low until the shrimp is defrosted and heated through.   

And that’s all there is to it! Serve over a bed of cooked rice. Yummy! 😊

12 Comments   |  tags: , , , , , , , , | posted in Essays, Random Thoughts and Musings, Stone Soup and Other Delicacies

September 27, 2015

Veggie Medley Ciabatta Sandwiches

By Kat Myrman


My transition to embrace a vegetarian diet (while also converting other members of my household) has been a wonderful introduction to the world of vegetables and an exercise in simplicity!  The possibilities, I am finding are endless and satisfying.

I prepared this recipe using a variety of ingredients that I had on hand. It was a huge hit! So I am recording it for the future reference. Give it a try. You won’t be disappointed! 😊

The Ingredients:

8 Individual Ciabatta Rolls
16 Slices Muenster Cheese

Slice the following in julienne strips:
One Vidalia Sweet Onion
Two Green Peppers
One Dozen Medium-Sized Portabello Mushrooms
One Dozen Small Sweet Peppers
1 tsp Salt
1 TBS Granulated Garlic
2 TBS Sriracha Hot Chili Sauce
3 TBS Olive Oil

In a large skillet or wok toss the vegetable strips, salt, garlic and hot sauce in olive oil until they are tender. Meanwhile, slice the ciabatta rolls and place each half open-faced on a baking sheet. Top each with a slice of muenster cheese and bake in a 350 degree oven until the cheese is melted. Assemble each sandwich while the cheese bread is still hot (right out of the oven).

The leftover filling keeps well in the ‘frig for a few days. You’ll get about 8 hearty sandwiches from this recipe.

Enjoy!!! 😊

3 Comments   |  tags: , , , , , , , | posted in Stone Soup and Other Delicacies

August 22, 2015

Weekend Frittata!

By Kat Myrman

  
After a busy workweek, I love throwing together a quick Frittata. Super versatile and easy, it’s a great way to use up some of the fresh veggies left over from the week. (I hate to waste food, so I’m always looking for ways to incorporate leftovers into new recipes!)

There are a few staples I keep on hand so I’m always prepared .

Eggs
Feta Cheese (the savory salty flavor makes it unnecessary to season with additional salt)
Shredded Cheese (From simple Cheddar to Italian 4-Cheese to Mexican Blends…any flavors will be delicious!)
Sun-Dried Tomatoes (this is optional)
Sour Cream for Garnishing (you may also like to keep parsley, hot sauce or salsa on hand as well)
Non-Stick Cooking Spray
An Oven-Safe Non-Stick Skillet or Lasagna or Cake-Style Baking Pan

When it comes to additional ingredients, the sky is the limit! This morning I had some lovely fresh baby spinach left over from earlier in the week. So I kept things simple…eggs, baby spinach, sundried tomatoes, feta cheese, topped with a 4-cheese Italian blend of shredded cheese. it was delish! (photo above)

Here’s a list of some other ingredients I’ve used:
Green Pepper
Broccoli
Mushrooms
Spring Onions
Salsa!
Snow Peas
Parsley
Shredded Potatoes (frozen hashbrown potatoes to make it extra hearty)
…you get the idea!
And if you want to add meat, use pre-cooked options:
Bacon
Sausage
Deli Meat cut into pieces

Once you have assembled all your ingredients preheat the oven to 350 degrees. Whisk your eggs (2 or 3 for each person…or more so you have leftovers for a quick reheatable breakfast throughout the week. For a standard 13×9 baking pan you’ll need about 18 eggs.) Add your additional ingredients whisking as you go. be sure to add some cheese to your egg mixture as well…feta or your own favorite! (note: take cate that your extra ingredients do not overpower your egg mixture. But if you find that your eggs look a bit thin after adding everything, just add a few more eggs! Try to keep the ratio at about 2 (eggs) to 1 (everthing else!)) Top with a layer of shredded cheese and bake for about 30 minutes until the top is golden brown.

Serve immeduately with your garnish of choice! Yum!

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August 10, 2015

Kat’s Famous Beer Bread

By Kat Myrman

This is my favorite “when company is coming over” recipe.  Not only is it super easy, it also fills the kitchen with the most amazing aroma. And it’s a nice complement to any meal.

Ingredients
3 Cups of SELF-RISING Flour
3 TBS of Sugar
1 Bottle or Can of Room Temperature Beer (Lighter beer will give your bread a milder flavor, darker, more robust flavor and apple or fruit infused beer will accordingly give your bread a fruitier flavor- experimenting to find your favorite is part of the fun!  You can also add optional ingredients such as shredded cheese, garlic, herbs, etc.)
1/2 to 1 Full Stick of Butter

1 loaf pan
Aluminum Foil
Non-Stick Spray

Preheat the oven to 350 degrees. Combine flour and sugar. Add beer and stir until all dry ingredients are moistened forming a wet dough. Turn the dough into a loaf pan that has been prepared with non-stick spray or oiled and dusted.

beerbreadbefore

Bake for about 1 hour or until the top is lightly browned and produces a hollow sound if tapped. (Time will vary depending on your oven.) Remove from the oven and immediately coat the entire top with butter (it’s okay if it runs down the sides too).

beerbreadbutter

Cover the hot, buttered loaf with aluminum foil and wait at least 15 minutes for the crust to become soft enough slice.

bearbreadsliced

Remove loaf from pan and slice along the side of the loaf with a serrated bread knife to prevent breaking the top. Serve warm.  Enjoy!

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Add a bit more flour for a denser loaf…perfect for slicing for toast.

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7 Comments   |  tags: , , , | posted in Stone Soup and Other Delicacies

July 2, 2015

Lemon Pudding Bundt Cake (from memory)

By Kat Myrman

Some of you may remember my last attempt at making a scratch lemon bundt cake. In a word…DISASTER!
  
While I was able to salvage bits of cake crumbs into something edible, it was not the moist, firm slice of zesty lemon cake with crackly sweet glaze that I was craving. It was just a matter of time before I gave it another go, but this time rather than search endlessly online for the perfect recipe, I decided to rely on my memory and bake the Lemon Pudding Bundt Cake that became a staple during those lean years when my kids were little and ingredients were precious. And I learned something about life and myself with my little kitchen experiment. 

Every day we’re bombarded with marketing pitches to nip, tuck, improve, beautify, educate, build muscle, lose fat, feel better, find love and get wherever it is we’re going perfectly coifed, on time and in style! And while I have nothing against these things, sometimes it is best to stick with what one knows…on what is tried and true. Doing this does not mean one is stagnant or giving up on life. Routine can be a comfortable and grounding place to land for a spell. 

There’s a reason we hold onto things. Why we can’t quite bring ourselves to part with that old sweater from high school, or that faded pressed rose between the pages of a favorite book, or why our best recipes are the ones in the back of the junk drawer, stained with butter and vanilla. I didn’t need to mess with perfection by trying something new and improved. Like Dorothy clicking those ruby slippers I had it in me all along!

Here’s the recipe I remember (in case you want to try it):

Lemon Pudding Bundt Cake 

Preheat the oven to 350 Degrees.

Combine the dry ingredients:

2 boxes of instant Jello lemon pudding (the brand matters – no generics)

3 cups all-purpose flour 

3 tsp of baking powder

1 cup sugar (I’ve converted to organic raw and it worked ok)

…and then the wet ingredients in a separate bowl:

1 stick of butter (not margarine)

1 tsp or so of vanilla

4 eggs 

1-1/2 cups of milk (use the kind with a little fat in it – I use whole)

Whip the wet until frothy and then add to the dry beating until fully blended and the batter is fluffy (I like to give it a few minutes) 

The batter will be thick. Pour into a greased/floured Bundt pan and bake for about an hour until the top looks like this…

 The center will still be too moist. Cover the top with foil to keep the cake from over browning and bake an additional 10 minutes. Allow to cool in the pan until it is no longer hot to the touch. Top with this glaze…

About a cup of powdered sugar, a tablespoon of lemon juice, a dot of vanilla and enough milk to make the glaze wet enough to drizzle down the sides of the cake.  And if you’re feeling sassy and pleased with yourself like I am this very moment, sprinkle some lemon zest on top! Go ahead, go crazy! 

  

If your cake doesn’t look exactly like this, don’t worry. Baking is an art form best practiced and practiced from the heart! And you know what they say about heart stuff…”home is where”…you know the rest. 

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