Food Flight

An aviator's culinary adventures

Berkey’s Famous Mexican Bowl March 6, 2010

Filed under: Chicken,Dinner — flyingbubble @ 12:59 pm
Tags: , , , , , , , , , ,

Alright, once again I have to apologize for my lack of updates lately.  I’ve still been cooking just not posting :(.  These pictures were actually taken on January 24th, to give some perspective on the severity of my procrastination.  I actually haven’t been trying as many recipes now that I’m back in Pensacola because I have to buy my own groceries and I decided to be on a budget this month.  There is a really great website if you’re interested in creating and following a personal budget plan http://www.mint.com.  My mom and I had this awesome meal back in January and its really easy to throw together in a pinch.  It’s also a very flexible recipe (as seems to be the theme of my posts) so feel free to tailor the ingredients to your own taste.

Ingredients:

Canned Chicken

Can of pinto beans (pinto beans with jalepenos is the best)

90 sec rice pouch (or leftover cooked rice)

Mexican cheese

Salsa

Directions:

Mix ingredients together, heat and eat.  It may work best to microwave on a medium heat setting so the faster cooking ingredients don’t overheat.  Patient people can certainly heat each food separately and then mix together.  I didn’t include amounts because that depends on how much you have on hand and how much you want to have in your meal.

You’ll also notice that I actually used chick peas in lieu of pinto beans because that’s what we had in the house.  (I wouldn’t recommend the chick peas, it wasn’t quite the right flavor blend).

Advertisements
 

Cardamom/Thyme Grilled Vegetable Quesadilla January 21, 2010

Filed under: Dinner,Snacks,Vegetarian — flyingbubble @ 4:53 pm
Tags: , , , , , , ,

Today, I got off work early because my LT really didn’t have any tasks for me.  Partially because I don’t have a CAC card (meaning my ID does not log me into their computer system), to which Senior Chief told me, “Good Job!” with a wink and a thumbs up.  I actually spent the morning reading a book about investing and playing deal or no deal on my iphone after I made exactly 3 phone calls and had a short conversation with the Master Chief about the book I had just finished reading.  It’s a tough life getting paid to hang out doing nothing all day :).  I arrived home at lunch time and my mom bombarded me with lunch options since she was apparently starving.  She seemed to favor the quesadilla option (since it would use up some fresh vegetables) so I offered to cook for her.  We’ve had fresh thyme sitting the fridge from the Chicken Couscous recipe a few days ago so my mom suggested that I throw that in.  My experience with quesadillas did not involve thyme but like I said before, they’re a great blank canvas for any flavor combination.  On the tv show The Next Food Network Star, I have seen contestants bite into random ingredients that they’ve not cooked with before so they know what flavor they’re dealing with.  That example led me to munch on some fresh thyme leaves, to my dismay… they tastes like leaves.  Yup, I literally felt like I was just eating part of a bush from the backyard.  Online research seemed like the next logical step, from which I discovered that thyme is often overlooked because it does not have a strong “centerstage” flavor profile.  Thyme cannot compete with the distinctive smell/taste of tarragon, basil and sage, however it is the perfect herb to blend into recipes and enhance the other flavors.  With this knowledge, I realized that I needed another flavor for the thyme to enhance.  Rather than researching anymore, I went to the spice cabinet, read through the labels and essentially just picked one at random… cardamom.  Sounds good, smells good, why not?  Clearly I’m on the path to culinary genius.  I sauteed Red onions and green peppers in a skillet with olive oil, salt, pepper, a dash of cardamom and a handful of fresh thyme leaves.  Then I assembled my mom’s quesadilla with mexican blend cheese, chopped tomatoes, the herbed onion and green peppers and a slice of cheddar cheese (the extra cheese was her request).  I wasn’t hungry enough for the tortilla so I served myself a plate of steaming hot vegetables topped with shredded cheese and a dab (yes that’s a legitimate measurement) of mango salsa.  The food was really good, I don’t know if the flavors were the best compliments for each other but it definitely worked.  If you’re feeling adventurous try it out and let me know what you think.

PS.  When I remembered to take pictures my mom had almost completely polished off the quesadilla so you may see some teeth marks in there.

 

More FUN with Eggs January 17, 2010

Filed under: breakfast,Dinner — flyingbubble @ 1:28 pm
Tags: , , , , ,

My mom and I are living in the house by ourselves right now which forces us to make decisions about what to eat for every meal.  She and I tend to go with the flow on decisions but there’s no one else here to suggest something.  That being said, we’ve been opting for easy healthy meals that can use up ingredients we already have.  There is always a carton of eggs or egg whites waiting to be cooked up into a delicious omelette or scramble.  On this particular evening my mom announced that I was in charge of cooking dinner, and as I opened the fridge to take inventory I was happy to find that there was quite a selection of vegetable for my omelette dinner.  I decided to try broccoli, red onions and cheddar cheese on an egg white omelette. I actually cooked up way more of vegetables than would fit in the two omelets so we topped our eggs with the extras.  Not much to say about the recipe, I chopped the veggies, fried them in a skillet, poured the eggs into the pan, let the eggs cook a little and then add cooked veggies, cheddar cheese slices and seasonings (salt and pepper in this case).  When the eggs are mostly done, flip one side onto the other make sure both side are golden brown and serve.

 

Chile-Cheese Cornbread January 12, 2010

Filed under: Bread,Snacks,Vegetarian — flyingbubble @ 8:51 pm
Tags: , , , , , ,

Today I added a tag cloud to my blog (you may notice it if you scroll down the right hand side).  I was anxious to see which word appeared the biggest, meaning it’s the most common tag for my recipes.  Most people who know me would assume that my most common tag has to be cookies, brownies, sugar, syrup, chocolate or any other sweet word imaginable.  To everyone’s surprise my most common tag is actually cheese!  I apparently can’t cook without it.  Looking back through my recipes, I have made a lot of quesadillas, pizzas and other cheese related dishes.  I make no promises to continue or discontinue my excessive use of cheese but it’s nice to be aware of my cheesy bias.  I chose to cook today’s recipe before I had seen the tag cloud so here’s another cheesy food I’ve made.  I bought a Weight Watchers cookbook at a thrift store for 50 cent a while back and I just found it at my mom’s house.  Since my cookbooks of choice are all in Florida I decided to try making a few from this book.  The batter was very easy to whip up and clean up after.  Aside from waiting 30 minutes for the bread to cook this is a great quick and easy recipe.

Ingredients:

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup nonfat dry milk powder

1 tablespoon sugar

1 cup water

1/2 cup egg substitute

2 tablespoons vegetable oil

3/4 cup (3 oz) shredded 40% less fat Cheddar cheese

1 (4 oz) can chopped green chiles, drained

DIRECTIONS:

1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.

2. Combine water, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.  Stir in cheese and green chiles.

3. Pour batter into an 8in square baking dish coated with cooking spray.  Bake at 375 for 30 minutes or until cornbread is golden.  Yield: 16 servings.

NUTRITION: (per serving) 107 calories, 15.3g carbohydrates, 3g fat (.9g saturated), 0.7g fiber, 4.6g protein, 4mg cholesterol, 125mg sodium, 138mg calcium

 

Dan Good Chili January 9, 2010

Filed under: Dinner,Vegetarian — flyingbubble @ 7:28 pm
Tags: , , , ,

My flights back to Pensacola went well and I arrived about 5 hours before my roommate Desiree with whom I was driving home.  Fortunately I had the car keys and I was able to leave the airport and spend some time shopping in Alabama while I waited.  We spent that evening relaxing and watching TV.  Sunday morning I got up and made the same chorizo breakfast pizza that I tried at home a few days ago.  Unfortunately,  people in the SouthEAST don’t define chorizo the same as people in the SouthWEST.  I found a package of “chorizo” near some specialty mexican cheeses but it didn’t smell or look right when I cooked it.  Aside from that disappointment the pizza was pretty good and I decided to cook dinner for Desiree the next night. (Most of the story so far has nothing to do with this post’s recipe, I just feel like sharing :)…)  Desiree has already started ground school classes so I have taken on the role of housewife since I have all the time in the world.  I thought it would be nice to have dinner ready for her when she came home and we agreed on a menu of chili and jalepeno poppers.  Both recipes are from my Hungry Girl cookbook so they are low calorie healthy alternatives.  The Chili took about 2 hours to make but only because it needed to slowly simmer and be stirred occasionally (slow cooker next time maybe?).  It does not look like a typical chili due to the abundance of vegetables but it was delicious.  I was a bit liberal with the addition of spices via diced jalepenos and a can of rotel, so our meal was on fire.  Then I cooked the jalepeno poppers for less time than usual so they would be spicer!  As we sat at the table chugging water and wiping sweat from our brows, we still raved about how delicious it all was.  I am currently back home in AZ and unfortunately left my cookbook in Florida so I’ll have to post the recipes later.  The basic process for the jalepeno poppers was to cut and trim the jalepenos into two hollow halves (I used 6 peppers), then fill with a mixture of cream cheese, cheddar cheese and spices, dip the cheesy jalepeno half into egg beater and then into crushed fiber one cereal.  After all have been coated and placed on a baking sheet they go into the oven for 25-30 minutes.  I apologize for not posting the full recipes at this time but at least you can salivate over the pictures (assume you like it hot!).

 

Leftover Quesadillas

Filed under: Dinner — flyingbubble @ 6:22 pm
Tags: , , , , , , , , , ,

My mom and I were looking for a quick dinner on Jan 1st and with the leftover chicken and rice, I naturally thought of quesadillas (one of my favorite meals).  We each personalized our quesadillas with whatever we could find in the fridge.  Mine was spread with an onion/guyere dip, goat cheese and brie slices, sauteed mushrooms and chunks of the chili parmesan chicken.  My mom made hers with the onion dip, goat cheese, thin apple slices and thin chicken slices.  I only photographed my quesadilla but they were both good.  The mushrooms were not quite the right flavor to compliment the other ingredients so if I made this again I’d replace them with onions, peppers, tomatoes, green onions or omit altogether.  I’m not including a recipe here, I really just sauteed the mushrooms, then put everything on the tortilla inside a saute pan to crisp up the tortilla and melt the cheese.  I love dishes that leave a lot of room for imagination: quesadillas, burritos, pizza, omelettes, “scrambles”, sandwiches, stir frys, etc.  Its great to know you can just throw together the stuff you already have in your fridge and still have a pretty good meal.

 

Breakfast Pizza Mexican Style December 30, 2009

Filed under: breakfast,Pizza — flyingbubble @ 3:25 pm
Tags: , , , , , , , ,

I’m not going to repost the breakfast pizza recipe but these are much better pictures than I posted before.  I only had my iphone available for pictures the last time we made this.  As I stated in the previous post, the recipe is versatile.  Here is one example of a different flavor combination for the pizza.  We replaced the pork sausage with Chorizo (which is basically the same thing but it has some awesome mexican spices).  We used a mexican cheese blend and replaced the hash browns with diced red bell peppers.  I also sprinkled some dried cilantro on top to complement the mexican spices.  I’m at home with my parents and I have access to a wider selection of kitchen accessories, which is why we were able to create a round pizza this time.  Its a fairly simple recipe to whip up, so if you don’t mind waiting 25 minutes for the pizza to cook, I highly recommend giving it a chance!