Archive for August, 2003

Chicken & Pepper Enchiladas
Thursday, August 14th, 2003

A shopping trip to the closest grocery store (a nice little mediocre Key Food with decent dry goods and a sad but not insubstantial produce section) yields some chicken and a desire for enchiladas.

  • 2 pours goya olive oil
  • 2 garlic cloves, diced
  • 1/3 spanish onion, diced
  • 1 pinch salt
  • 2 boneless skinless chicken breasts
  • 2 tbsp water
  • 1 medium shake cumin
  • 1 medium shake oregano
  • 2 small shakes cayenne
  • 3 twists cracked white pepper
  • 3 twists cracked black pepper
  • 1 big shake paprika
  • 1 small shake chili powder
  • 1 green pepper, chopped
  • 1 yellow pepper (would have been a red pepper, but the grocery store sucks), chopped
  • 5 fajita-size tortillas
  • 3/4 jar newman’s own medium salsa
  • 1 can taco bell brand refried beans (there was no other kind available)
  • 2 handfuls cotija cheese, grated
  • 4 oz cheese (some weird jack variant I don’t remember the name of), sliced
  1. Saute garlic and onion in oil, add salt.
  2. Brown chicken, add all spices and a little water, cook off water.
  3. Add peppers, cook until still crisp but slightly hot.
  4. Preheat oven to 350 degrees (according to dial anyway).
  5. Fill tortillas with 1 scoop filling, 1 scoop beans, 1 scoop salsa. Roll into enchilada shape, line up in 50 cent disposable tin pan.
  6. Cover with layers of salsa, both cheeses, and refried beans.
  7. Cook for about 20 minutes, realize the oven cannot possibly be the right temperature, reset to 500 degrees and cook for another 3-4 minutes until jack cheese has melted.

Tasted delicious, but didn’t really agree with my stomach (or more accurately, my gas parts). Perhaps next time, the beans can stay out of the meal.

Sausage & Pierogies
Friday, August 8th, 2003

Well, the stove finally works (the gas has been turned on, and way more than the necessary gas valves had been closed by stupid previous tenants), and I discovered a meat store down the street, so now I can make my first meal on my new stove.

  • 2 spicy sausages
  • 8 potato & garlic pierogies
  • 1/4 large spanish onion
  • 1 pinch salt
  • 1 pat butter
  • 2 quick pours goya olive oil
  • 1 non-stick-spoonful water
  • 4 little bunches spinach leaves
  1. Melt butter in newly acquired non-stick skillet.
  2. Saute onion with salt.
  3. Add oil upon realizing butter would have made much more sense if I was only frying pierogies rather than adding sausage and onion.
  4. Empty two sausages worth of meat, make into little balls.
  5. Fry sausage bits until cooked, adding water partway through for some more moisture.
  6. Fry pierogies until brown, adding more oil.
  7. Wash and add spinach leaves. Despair at how tiny they instantly cook down.

This was filling (it made enough for one ravenous person and one mostly already full person). And I have 4 pierogies left over for the next night, because I could only fit 8 in the pan with all the sausage already in there.

Pepper Cheese Dogs
Tuesday, August 5th, 2003

New apartment, and the stove doesn’t work! Time for some improvisation and (ab)use of the Foreman Grill.

  • 2 pita breads
  • 4 beef hot dogs
  • 3 slices muenster cheese
  • 1 green pepper
  • salt
  • ground black pepper
  • ketchup
  1. Plug in and heat Foreman.
  2. Chop up green pepper into grillable slices, salt, grill until the pepper looks delicious.
  3. Repeat for second half of the pepper (the Foreman is small!).
  4. Reserve pepper pieces for later.
  5. Grill hot dogs (Foreman fits exactly 4!).
  6. Melt cheese on top of hot dogs on Foreman. Bemoan eventual nasty cleaning task.
  7. Serve onto pita bread, top with pepper & ketchup.

Makes enough for two meals. Actually a much better meal than we deserved to make when the oven has no gas.