Thursday, October 14, 2010

Delicious Black Bean Chili


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 red bell pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and minced
  • 10 fresh mushrooms, quartered
  • 6 roma (plum) tomatoes, diced
  • 1 cup fresh corn kernels
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 1/2 cups chicken broth
  • 1 teaspoon salt


  1. Heat oil in a large saucepan over medium-high heat. Sautee the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in the black beans, chicken broth and salt. bring to a boil.
  2. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Saturday, September 11, 2010

Double Chocolate Pudding: Delicious but Challenging


  • Custard layer:
  • 1/4  cup  sugar
  • 1/4  cup  egg substitute
  • 1  cup  plus 2 tablespoons evaporated fat-free milk
  • 1 1/2  ounces  semisweet baking chocolate (such as Hershey's), chopped
  • Cooking spray

  • Cake layer:
  • 3  ounces  dark-chocolate candy bar (such as Hershey's), chopped
  • 1/3  cup  sugar
  • 1/3  cup  egg substitute
  • 1/4  cup  applesauce
  • 6  tablespoons  frozen fat-free whipped topping, thawed


Preheat oven to 325°.
To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk. Cook the milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add semisweet chocolate, stirring until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until almost set. Remove from oven; cool in pan 30 minutes. Remove ramekins from pan; drain water.
To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at high 2 minutes or until almost melted; stir after 1 minute. Set aside. Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes). Add dark chocolate and applesauce; beat until well blended. Pour evenly over the custard layer. Place ramekins in baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan. Top each serving with 1 tablespoon whipped topping.

Friday, September 10, 2010

Get out of the Friendzone: Step 1: Get Her Sick. Step 2: This


  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 4 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can vegetable broth
  • 1/2 pound chopped cooked chicken breast
  • 1 1/2 cups egg noodles
  • 1 cup sliced carrots
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste


  1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Tuesday, September 7, 2010

Easy-to-Make Pancakes: Start Cooking Women Breakfast


4 cups unbleached flour
1 cup white sugar
1/4 cup powdered sugar
3 tablespoons baking powder
1 tablespoon salt
1 cup powdered milk
4 eggs
1/2 cup butter, melted
4 cups brewed coffee (weak)
2 tablespoons vanilla extract

Preparation method

1. In large mixing bowl combine flour, sugar, powdered sugar, baking powder and salt, then set aside.
2. In separate bowl, blend powdered milk, eggs, butter, coffee and vanilla.
3. Pour liquid ingredients into dry ingredients and blend well.
4. Using 1/3 cup measuring cup, pour batter onto griddle and cook cakes until they have numerous bubbles in wet batter then flip and cook until golden brown.

Monday, September 6, 2010

Cookies with 4 Ingredients? Fuck yeah. This one is NOT a recipe for fire.







Prep Time: 5 mins
Total Time: 15 mins
  1. 1 Preheat oven to 350°.
  2. 2 Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
  3. 3 Dust hands with confectioners' sugar and shape dough into 1" balls.
  4. 4 Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
  5. 5 Bake for 8-10 minutes or until center is JUST SET.
  6. 6 Remove from pans after a minute or so and cool on wire racks.
  7. 7 *My Notes*:.
  8. 8 I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
  9. 9 I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
  10. 10 Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
  11. 11 And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

Sunday, September 5, 2010

Fancy, Easy Sicilian Spaghetti: Impress People


  • 1 pound spaghetti
  • 4 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1 (2 ounce) can anchovy fillets, chopped
  • 1 cup fine bread crumbs
  • 1 cup chopped fresh parsley
  • ground black pepper to taste
  • 4 tablespoons freshly grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
  3. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
  4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Fried Cheese Sticks: Delicious. Actually try this one, guys


  • 2 eggs, beaten
  • 1/4 cup water
  • 1 1/2 cups Italian seasoned bread crumbs
  • 1/2 teaspoon garlic salt
  • 2/3 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 quart oil for deep frying
  • 1 (16 ounce) package mozzarella cheese sticks


  1. In a small bowl, mix the eggs and water.
  2. Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
  3. In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
  4. One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.