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ke leave a comment marinated drumsticks november 5 2009 filed under chicken main dish pharmfresh 9 38 pm tags chicken dinner drumsticks easy marinade i m back i know i was doing so good with posting and then i disappeared for a whole month and trust me it s been a ridiculously busy month i ve just resigned myself to the fact that i will probably never be able to update this on a regular basis it s unfortunate i know but my schedule is just way too variable depending on how many exams and other activities i have each week but don t worry i ll definitely still keep posting recipes and now that we re getting into the holiday season i will for sure be cooking and hopefully posting more often it s starting to get cold here and i finally broke down about a week ago and turned my heater on for some reason i hate doing that not because i m worried about increasing my utility bills or anything but because that it means we re in the inevitable downward slope towards snow ugh i hate snow i m hoping it ll hold off until at least after thanksgiving a girl can dream right as i m sure is true with just about everyone the cold weather makes me want to cook more often a lot of times during the summer i ll just throw together a salad or a quick pasta salad for dinner but now i m craving warm comforting food i decided to experiment a little bit with a cut of meat i don t usually eat very often the drumstick i m really more of a boneless chicken breast girl but i m really glad i tried this recipe it s super easy to make just throw together the marinade in a plastic zip top bag toss the chicken in and let it sit for a few hours or up to a day and then cook i really like the combination of garlic and honey in the marinade the sweetness of the honey curbs the bite of the raw garlic and the extra bit of sugar helps the chicken caramelize really nicely in the oven feel free to play around with the marinade and make it the way you like it i think next time i m going to try leaving out the soy sauce entirely and adding in a few tablespoons of chopped chives marinated drumsticks adapted from simplyrecipes makes 6 8 drumsticks 8 cloves garlic roughly chopped 2 tbsp honey 2 tbsp dijon mustard 1 tbsp soy sauce 2 tbsp fresh lemon juice 1 4 c olive or canola oil 1 tsp salt more or less to taste 1 tsp pepper 6 8 chicken drumsticks 1 combine all ingredients except drumsticks in a large zip top plastic bag seal the bag and squeeze it until all the ingredients are mixed well together 2 open the bag and add the drumsticks squeezing the bag again until they are all well coated place bag in a large mixing bowl just in case it leaks and put in the refrigerator let the chicken marinate for at least an hour or up to one full day 3 preheat the oven to 400 degrees 4 line a baking sheet with foil and spray with cooking spray remove the drumsticks from the bag of marinade and place on the baking sheet discard remaining marinade 5 bake for 30 40 minutes until the meat is cooked through and the outside is golden brown leave a comment moist pumpkin bread september 15 2009 filed under bread dessert fruit snacks pharmfresh 3 57 pm tags autumn bread dessert fall pumpkin i don t know about everywhere else in the world but for the past few weeks here it has been hot like mid to high 80 s i know that sounds really wimpy but hey it s michigan and northern michigan at that we had a really mild summer here so for it to get this warm while i m already back in school is really weird i am definitely more of a fall girl i love the cooling temperatures the turning leaves bringing out the sweatshirts and jeans and most especially fall foods we ve made this bread every single year around thanksgiving and christmas time for years it s one of my most favorite fall treats it s very easy to make uses mostly ingredients you probably already have on hand and it makes the entire house smell fabulously autumnal while baking you can t get any better than that feel free to play around with the amount of spices in the recipe the original recipe called for only a teaspoon each of cinnamon and cloves but i found that it wasn t spicy enough for me i like to add a little bit of nutmeg ginger and allspice as well play around with it a little and if it doesn t have enough flavor the first time try putting in more next time moist pumpkin bread makes 2 loaves source my mom 2 3 c shortening 2 c granulated sugar 4 eggs 1 tsp vanilla 2 c pumpkin puree 2 3 c water 2 tsp baking soda 1 2 tsp baking powder 3 4 tsp salt 2 tsp cinnamon 3 4 tsp ground cloves 1 2 tsp nutmeg 1 2 tsp ground ginger 1 2 tsp ground allspice optional 3 1 3 c flour 1 preheat oven to 350 degrees and grease two loaf pans 2 in a large bowl cream the shortening and sugar until combined 3 add eggs and vanilla and beat until smooth 4 stir in water and pumpkin puree then add baking powder baking soda salt and spices mix until completely combined 5 stir in flour mixing until smooth 6 bake for one hour until a knife inserted in the middle of the loaves comes out clean comments 2 pot stickers september 1 2009 filed under main dish pork pharmfresh 4 26 pm tags chinese dinner dumplings japanese oriental pork over the summer i worked as an intern at a walmart pharmacy it was by and far one of the best jobs i ve had mainly because of my coworkers the two pharmacists i worked with were both super nice and supportive and all the pharmacy techs were really fun we had a bunch of fun working together and i miss them all i really liked that i was able to make friends with all of my coworkers usually you just try to get by and stay away from the ones that you really don t like but i didn t have to do that here on my last day working there they even had a potluck for me our pharmacy closes for 30 minutes every day so the pharmacist can eat lunch so everyone brought a dish to pass and we had a mini party during the lunch break there was some amazing food at that potluck and very diverse food too both pharmacists anuya and manisha are from india so i got to try some real authentic indian food and one of the pharmacy techs tomoko is from japan and she brought these pot stickers i ve always wanted to try branching out and cooking some more chinese japanese food but i feel like i just don t know enough about the ingredients and the cooking methods to do it successfully there are so many different ingredients that i don t use on an everyday basis or have never used at all so when i see them in a recipe i have no idea how they will taste or work with everything else in the recipe so when i ate these at our potluck and realized how delicious they were i knew i had to have the recipe this recipe makes a ton probably over 100 pot stickers so if you re not sure if you re going to love them i d definitely recommend halving the recipe and then deciding if you want to make more after you taste one the good news is that the uncooked pot stickers freeze very well and cook up without any change in the consistency just make sure they re completely thawed before you cook them these are a little bit time consuming but the taste totally makes up for it filling the pot stickers takes the most time but as soon as you get used to the process it goes a little bit quicker also the recipe calls for round wonton wrappers but i could only find square ones and then proceeded to cut each one into a circular shape huge waste of time next time i ll keep them square and just make rectangular shaped dumplings one last tip make sure and use a nonstick pan for this if you don t they will definitely live up to their name and completely cement themselves to the bottom of your pan trust me i know this from experience i was able to find the sesame oil and miso paste in the ethnic foods aisle in my grocery store but i couldn t find sake anywhere so i just left it out i couldn t really tell a difference in taste between the ones i made without the sake and the ones that tomoko made with the sake so if you can t find it it won t make much difference if you leave it out tomoko did say that though the miso paste might be kind of hard to find it makes a big difference in taste so don t leave it out unless you absolutely can t find it the same goes for the sesame oil and definitely don t skip the dipping sauce it only has two ingredients in it both of which you re very likely to already have on hand and it makes a huge difference in the overall taste potstickers also known as gyoza source tomoko dekilder makes a lot probably around 100 2 pkgs wonton or gyoza wraps 1 lb ground pork 1 2 green cabbage 2 bunches green onions or scallions finely chopped 2 tbsp grated fresh ginger 2 cloves garlic minced or grated 2 tbsp sake 1 tbsp soy sauce 2 tbsp sesame oil 2 tbsp miso soy paste salt and pepper to taste 1 2 tsp olive oil 1 4 1 2 c water dipping sauce equal parts soy sauce and white vinear for just me i do 2 tbsp of each for a crowd i ll usually 1 4 cup of each 1 boil the cabbage whole for 3 5 minutes drain and let sit until it is cool enough to handle roughly chop 2 lay a clean dry kitchen towel out on the counter place half of the chopped cabbage in the middle of the towel and pull up each side and gather at the top to form a little bundle squeeze and twist to extract as much water as possible repeat with the remaining chopped cabbage 3 combine all pot sticker ingredients except the wonton wrappers water and olive oil in a large bowl 4 to form the dumplings place one wonton wrapper on the counter place about 1 teaspoon of filling into the middle of the wrapper brush a little bit of water around the edges of half of the wrapper bring the dry edges of the wrapper up to meet the wet edges and press to seal the dumplings should sit with the crimped edges at the top at this point the pot stickers can be cooked or frozen for later use 5 heat the olive oil in a nonstick skillet over medium heat once the oil is hot place the pot stickers in the pan they should sit straight up with the sealed edges at the top cook 1 2 minutes until the bottoms are nicely browned 6 add the water to the pan and cover the size of your pan will determine the amount of water you use there should be about an inch of water in the pan 7 cook covered for 5 7 minutes until the wrappers become translucent and slightly wrinkly remove the lid from the pan and cook until all of the water has evaporated and the bottoms have re crisped a bit about 3 5 minutes more 8 for the dipping sauce combine the soy sauce and vinegar and place in a small bowl serve beside the pot stickers leave a comment guacamole august 31 2009 filed under appetizer snacks vegetable pharmfresh 10 30 pm tags appetizer dip guacamole mexican snack well our kalamazoo celebration weekend went well very well the weather didn t really cooperate very much with us but we made due and still had a good time i have such great friends i made this to take with me to jen s along with the salsa i love guacamole so much this is a super easy and super cheap recipe that s really customizable you can add more or less of whatever you want and even my measurements are really only approximations i usually just start adding things and i eventually stop when it tastes right to me so feel free to change up amounts or completely substitute leave out ingredients as you see fit make sure to buy very ripe avocados for this you should look for fruit with very dark black skin that gives quite a bit when squeezed unripe avocados don t have quite as much flavor and are almost impossible to smash without breaking kitchen utensils which we definitely don t want guacamole 3 large very ripe avocados 1 plum tomato roughly chopped 1 2 large or 1 small white onion roughly chopped 1 2 tbsp fresh lime juice 1 4 c fresh cilantro roughly chopped 2 cloves garlic minced 1 2 jalapeno pepper minced salt and pepper to taste 1 with a large knife halve each avocado by cutting all the way around the pit and twisting to separate the sides using a large spoon remove the pit and discard spoon out the flesh of the avocado and place in a large bowl 2 using a fork or a potato masher mash the avocado to form a relatively smooth consistency i prefer the avocado to be smooth but if you want chunks leave chunks 3 stir in about 1 tbsp fresh lime juice and the onion jalapeno and tomato that you previously chopped 4 place the minced garlic on a cutting board sprinkle with about 1 tsp kosher salt using the flat side of your knife press down on the garlic and drag across the cutting board crushing it under the knife repeat until a paste forms then stir that paste into the mixture 5 gently mix in the cilantro taste and add salt pepper and more lime juice if needed 6 to store cover first with plastic wrap pressing the plastic wrap right onto the top of the guacamole even though we added quite a bit of lime juice the parts that are exposed to air will turn brown but the plastic wrap will help then either cover with foil or an air tight top leave a comment roasted tomato salsa august 27 2009 filed under appetizer snacks vegetable pharmfresh 7 37 pm tags dip salsa snack tomatoes i m back did you miss me i can t believe the summer is already almost over it flew by so quickly as i m sure you ve noticed by the lack of posts these past few months i took a little summer hiatus from blogging and cooking in general i moved in with my little sister for the summer and didn t want to lug my tons of cooking equipment with me for just a three month stay and little sister doesn t do much cooking at all aside from making a bowl of cereal every now and again to be honest though other than the bowl of spaghetti every now and then i think i only actually cooked twice this summer twice i know i can t believe it either the good news is that i m back and all moved into my house in big rapids and school starts on monday so i ll be doing much more cooking and blog updating now this weekend my group of pharmacy school friends are going on a little getaway to celebrate the last weekend before classes start my friend jen who made an appearance in the last blog post has a gorgeous house right on a lake in kalamazoo so we re all traveling down there and staying for the weekend it s going to be so much fun i can t wait jen asked everyone to either donate money so she could go grocery shopping or bring some food to share so i naturally volunteered to bring some food it felt so good to get back to cooking again this is one of the snacks i volunteered to bring i saw this recipe ages ago on 101cookbooks and i m so glad i finally got around to making it i ve never made a salsa that involved cooking the ingredients but it turned out really well roasting the tomatoes brings out their natural sweetness and gives them a little hint of smokiness that goes really well with the chipotle chiles the flavor is definitely different than that of a fresh salsa but i think this makes for a nice change every once in a while chipotle chiles which are smoked jalapenos can be found in most m...