Fatty Cookbook

Yellow Squash Risotto

2011-06-14T17:57:00.000-07:00

While a medium grain Italian rice is usually recommended for risotto, I use whichever rice I have on hand.

3 tbsp olive oil
One medium to large yellow squash, sliced in to coins or bite sized pieces
One medium yellow onion, diced
Four medium carrots, peeled and sliced in to coins
3 cups chicken broth
1/2 cup rice (see first note) -- I used long grain white rice
1/2 cup white wine
2 tbsp cream cheese

In a medium saucepan, combine chicken broth, carrot, and half of the onion. Allow to simmer until carrots are cooked through. Salt to taste.

Set broth and vegetables aside in a separate bowl. In the saucepan, heat 1 tbsp oil over medium high heat. Add remaining onion and saute until tender. Add rice, stirring constantly, until golden, about two-three minutes. If the onions start to brown, reduce heat. Pour the wine over the rice and stir, with a heat-proof spatula or wooden spoon, until almost all of the liquid is absorbed. Ladle the broth in to the saucepan, about half a cup at a time, stirring while the liquid is absorbed. You can either discard the vegetables in the broth, or spoon them back in to the rice as I did.

While the risotto is going, heat the remaining oil in a fry pan over medium heat. Toss the squash with black pepper and garlic, and lay out on the pan. Flip the squash every so often, until cooked to your liking.

It should take about 20 minutes for the rice to fully absorb all of the broth. Towards the end taste the rice, you want it al dente, not mushy. It's okay if a little broth is left over. Remove the risotto from heat and add the cream cheese. Fold it in until fully blended.

Spoon the risotto in to a bowl, and top with squash.

BBQ Rib Spice Paste and Sweet and Spicy Barbeque Grill Sauce

2011-05-31T07:05:00.000-07:00

After what has been just the WORST Spring, the skies hasve cleared enough for my very favorite tradition: Barbeque.

It is pretty common knowledge that my father makes the best ribs in the world. The only information I have on his recipe is this: he marinates them, starts them in the oven, moves them to the grill, and bastes them with something. I am not party to any ingredient besides pork, but I know they are spicy and gooey and charred. Someday, on his death bed, he might tell me his recipe. Until then, just as I did with chili and marinara sauce*, I will have to forge ahead on my own.

Marinade

I prefer a paste marinade to a liquid. Mix any dry spices with 2 tbsp neutral oil (any kind of bland oil without much flavor). I used coriander, chili powder, cinnamon, oregano, salt, and pepper mixed with cheap olive oil, and brushed on both sides of the rack of ribs.

Marinate as long as possible, then cover tightly with foil on a deep rimmed baking sheet and pop in the oven. Heat the oven to 275F. The ribs will be fine in there for 2-2.5 hours.

Sauce
This was modified from a Martha Stewart recipe

1 medium yellow onion, diced
3 cloves garlic, minced
8oz tomato sauce
8oz stewed tomatoes
1.5 tsp chili powder
.5 tsp nutmeg
Coarse salt and fresh cracked pepper to taste
1/2 cup white vinegar
2tbsp Worcestershire sauce
1tsp oregano
1/2 cup packed dark brown sugar (plus more to taste)
1 cup water

In 1-2 tbsp oil, saute onions and garlic. I like to let them brown, but if you don't like the taste, just cook them until tender, about 8 minutes. Add tomatoes and tomato sauce, chili powder, nutmeg, and .5 tbsp salt plus a little pepper (you can go back and add more salt and pepper after it's simmered a while) and heat to a simmer. While stirring, slowly add vinegar and WS sauce. At this point I tasted the sauce, and thought it needed a little... something, so I added a bit of oregano, my go-to spice. With everything blended and simmering, slowly add the sugar, stirring it in. Cover sauce and let it simmer about 1 hour, stirring occasionally.
You'll need to puree the sauce at some point, and because I am still short an immersion blender, I scooped out the solid ingredients during this in-between phase, mixed them with about a cup of cool water, and pulsed them in the blender. If you have an immersion blender, you can add the water and puree everything now.
After an hour, remove the sauce from the heat and let cool. I popped mine in the fridge to let it set a little.

RIBS
Once the ribs are done in the oven, you can move them to your grill (or broiler) and finish as you like. Give them a generous coating of the BBQ sauce and let them sizzle! Happy Summer!!!

*You can't have my marinara sauce recipe.

Tilapia and Chorizo Paella

2011-04-17T17:56:00.000-07:00

My girlfriend had a pretty terrible week, and I really wanted to make her a nice dinner. I know she loves her mother's paella, but I am terrified of her mother, so I couldn't call for the recipe. Also, I had to make this on the grand budget of: what I currently have in the house.

She LOVED it. She had seconds.

3 tbsp olive oil
1/2 cup chopped chorizo
2 tilapia fillets, cut in to bite sized bits
8oz diced tomatoes
3 cloves of garlic, minced
1/2 chopped medium yellow onion
2 tsp sofrito
2 piquante peppers, diced
1/2 cup white wine
1 1/2 cup water
1 1/4 cup long grain rice

This is a one skillet meal, and it's best to have all your ingredients ready to go from the start.

Heat 2 tbsp olive oil in a 10 inch skillet over medium heat. Add chorizo and fish, cook three to five minutes until heated through and fish is almost cooked. Remove from pan, set aside.

Add remaining tbsp oil, tomatoes, onion, garlic, sofrito, and peppers. Saute until onions are cooked through.

Slowly pour in wine and water, and heat to boiling. Stir in rice, until all ingredients are well mixed. (protip: some recipes call for saffron or some other coloring to make your rice yellow. I throw in a packet of Sazon Goya. PS, I will be a spokesgirl for Goya any time. Call me!) Reduce heat, cover, and simmer for 15 minutes.

Stir in meat and fish, and cover for another three to five minutes, until rice is cooked through.

This makes two real big servings.

Beef and Lentil Slow Cooker Stew

2011-03-31T11:10:00.000-07:00

So I've been cooking with lentils a lot lately. I don't know what started this fascination, but I bought, like, 6 bags of lentils last time I went grocery shopping. So I've been working on a LOT of lentil recipes.

2 cups of water
1 cup of dried lentils
8 oz kidney beans
8 oz stewed tomatoes, undrained
1 small onion, diced
1 clove garlic, minced
As much oregano as you want. I grow my own, so I usually just rip off a hunk and chop the leaves until it looks good.
1 tsp coarse salt
A recipe I found said to add 1lb of beef, cubed. A little bit ago we had a giant round steak, I saved the leftover, bone in, and just decided to drop that in.

From Drop Box

Combine all ingredients in a slow cooker, set to LOW, for 6-7 hours.
I will let you all know how this turns out at 9pm.

From Fatty Cookbook

Easiest Biscuits

2011-03-19T16:41:00.000-07:00

So I'm flat broke and making my finest batch of "whatever is left in the house." We had chicken, peas, creamed corn, gravy mix... Chicken pot pie! Or course. But we had a distinct lack of eggs, and milk, and I needed biscuits...

1 cup flour
1/2 tsp baking powder
1/2 tsp salt
3 tbsp oil
1/3 cup water

Preheat oven to 450.
Mix all ingredients, and turn out on a floured surface. Knead slightly, and roll to 1/4 inch thickness.
Stamp out biscuits, I used the top of a mason jar, and arrange on a cookie sheet. Bake about 10 minutes.

Ta da!

Ooey Gooey Mac and Cheese

2011-03-12T16:47:00.000-08:00

From Fatty Cookbook

This recipe makes a LOT of cheese sauce, it's to be enough for 4 regular servings.

2 tbsp butter
1/2 onion, diced. Really small.
2 tbsp flour
1 1/2 cups milk
6 oz of any cheese. I used half Swiss and Extra Sharp Cheddar.

Melt the butter in a medium saucepan, over medium heat. They key to all of this is keeping the heat right, if anything starts bubbling it's too hot. Add the onions to the butter and, stirring and turning often, let the onions turn translucent. Once they're soft, add the flour and cook until well mixed without turning brown. This should take less than a minute.

Stir everything with a wooden spoon or spatula, making sure nothing sticks to the bottom of the pan. Slowly pour in the milk, whisking to make sure everything mixes. Watch the milk, do not let it boil. Test the temperature with your fingers, it should feel hot, but not burning. Special note: this is also the time to add any extra seasonings; salt, pepper, cayenne, or nutmeg. I only do a bit of garlic salt and a pinch of paprika, but this is all up to you.

Grate the cheese, and slowly add to the sauce, about an ounce at a time. Stir the cheese in, waiting for it to melt completely before adding more.

Pour immediately over al dente elbow macaroni. Enjoy!

Chinese style Orange Chicken

2011-02-20T13:42:00.000-08:00

Sauce:
1 1/2 cup of water, plus 2 tbsp water
1 medium size orange, halved
1/3 cup rice vinegar
2 1/2 tbsp soy sauce
1 cup brown sugar
1/2 tsp grated ginger
1/2 tsp minced garlic
1/4 tsp garlic pepper flakes
3 tbsp cornstarch

3 boneless/skinless chicken breasts, cubed
1 cup all purpose flour
4 cups favorite vegetables

Start the sauce first. Mix the cornstarch and 2 tbsp water in a small bowl and set aside. Combine all other ingredients in a sauce pan and heat over medium high. Squeeze the juice from the orange, and zest over the rind to release the oils. I let the fruit set in the saucepan for the first ten minutes while it reached a boil.

Meanwhile, lightly oil a wok or skillet and heat. Coat the chicken in flour (note: most will say to beat an egg, dip in the chicken, and then coat with flour, but I'm trying to be kind of healthy here) and lay in the skillet. Cook until golden on all sides, then toss in the vegetables and heat through.

Pour the water/corn starch mixture in to the sauce and stir until sauce begins to thicken.

Plate the chicken and vegetables (I serve with white rice) and top with a generous serving spoonful of orange sauce. Serves 4.
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Nothing says love like...

2011-02-15T19:10:00.001-08:00

From Fatty Cookbook

Happy Valentine's Day from Fatty Cookbook

Throw Down, Super Bowl

2011-02-06T13:08:00.000-08:00

Hey there sports fan! Marie here, ready for the event of the year. I was just (literally, fifteen minutes ago) invited to a Super Bowl party, and now I have to whip together portable snacks fit to impress the new guy across the hall. I tasted his venison chili last night, this is some stiff competition. So now the question is, what will I bring? My A game, that's what I'll bring.

Roasted Red Pepper hummus

1 15.5 oz can chick peas
2 cloves garlic, minced
1/4 cup olive oil
3 tbsp lemon juice
1 red bell pepper

Lightly oil a small skillet over medium high heat. Chop the pepper in to strips and remove the seeds. Toss on skillet and roast, moving constantly, until tender and charred.
Combine all ingredients in a food processor and grind until smooth. Salt to taste.

Note: less liquid for a creamier consistency, but then you should gradually add the garlic to taste so it doesn't get overpowering.

Pasta Salad

It is pretty impossible to screw this one up.

1 box ziti or penne pasta
1 cup peas
1 cup sweet corn
1 cup spinach, chiffonade
1/4 onion, minced
1 cup chopped carrots
1 tsp paprika
2 tbsp Balsamic vinegar
2 cups Italian dressing

Cook pasta according to package directions. Rinse in cold water, and toss with vegetables in a large salad bowl. Mix vinegar and paprika, and pour over the salad. Toss until well coated. Add the dressing and toss once more right before serving,

Smashed Potatoes

2011-01-25T16:18:00.000-08:00

It's different from mashed potatoes because I leave the skins on, and also because they are lumpy.

10 red potatoes
Whole milk
Butter
1 clove of garlic
Seasonings of your choice*

*I used paprika and rosemary.

Scrub potatoes and place in a large pot. Fill with water just to cover the potatoes, and bring the pot to a boil. Once the water begins to boil, cover the pot, remove from heat, and let sit at least one hour. Test with a fork to see if potatoes are cooked through.

Peel and mince the garlic, and cook down in three tablespoons of butter.

While the potatoes are still hot, cut them in to small cubes and put them back in the pot. Pour in the butter and garlic. Add your favorite seasonings.

Adding milk a quarter cup at a time, mash the potatoes until your desired consistency is met. The red potatoes break down really easily, so the mashing shouldn't take a lot of effort. Adding the milk too fast will make them soupy, which is A) gross, and B) much harder to mash through. It's like trying to walk in flip flops through the mud.

For a fun added bonus, pour the smashed potatoes in to a small baking dish, top with white cheese, and bake at 400 degrees for 20 minutes.

Chicken Enchiladas

2011-01-16T23:07:00.001-08:00

Ingredients:
4 boneless skinless chicken breasts
2 cups salsa*
8 flour tortillas
3 cups refried beans
1 1/2 cups shredded cheddar cheese
2 cans Las Palmas Green Chile enchilada sauce

Salsa:
You can use your favorite salsa, or you can dice 2 large tomatoes, 1/2 yellow or red onion, 1 medium Cayenne chili pepper, and 2 cloves of garlic, and chop in a food processor.

Place the chicken and salsa in a slow cooker, on low, for approximately 6 hours. There's really no wrong way to do this, just let that all simmer together all day. When the chicken is cooked through, use a fork to shred. Leave in the slow cooker with the juice to stay moist.

Preheat oven to 375F. Spray a 9x13 glass baking dish, and lay out the tortillas. Layer on the refried beans, chicken, and cheese, and roll tightly. Pour the green chile sauce on top, and bake 20 minutes.

Tangy Brussels Sprouts

2011-01-10T15:28:00.000-08:00

Based on a recipe from Real Simple magazine.

1lb Brussels sprouts
2 tbps ginger (I peeled a chunk of it in to matchsticks and chopped)
1 clove garlic, minced
1/4 cup rice wine vinegar
2tbsp soy sauce
2tbsp brown sugar

Preheat oven to 325F. Stir together vinegar, soy sauce, and sugar until dissolved. Cut sprouts in half or quarters. Toss all ingredients together until sprouts are coated. Lay out on a foil lined cookie sheet and bake for 20-25 minutes, until tender.

Serve with spicy chicken and red bell peppers!

Happy New Year!

2011-01-01T18:28:00.001-08:00

New for this year, thanks to Ma and Pa Cookbook! Hope everyone had a great holiday season. My New Year's Resolution