Posts tagged Rachel Ray

Spicy 3 Bean Beer Chili – You’re Welcome.

Yes, for those of you who enjoyed the Free-Range Turkey Chili made with Amber Lager, (and also for those of you who don’t know what I’m talking about), I got one better – and it’s totally vegetarian.  Witness: Spicy 3 Bean Beer Chili.  Aw, yeeeaaaah!  (And stay tuned for the awesome apartment trick at the end.)

Aaawwww, yeeeaaahhhh!

Aaawwww, yeeeaaahhhh!

Yes, there it is in all its beany glory.  Thick, aromatic, spicy and HEALTHY!  YOU WILL MAKE THIS and then you will feel GOOD!  Come with me…

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Stir-Crazy Stir-Fry! with Broccoli and Tofu

There’s nothing punkier than a little stir-fry, because, let’s face it, it’s one step beyond eating Ramen noodles for 75 cents, and ALL punk musicians live on Ramen noodles at some point.  But just ’cause it’s basic, doesn’t mean stir-fry has to be boring, greasy, or complicated!  And since I’m losing my mind with this broken ankle and all the sitting around I have to do, I thought I’d use my pain to add a catchy title to this whole shebang.  So now I present to you: Punky Chef 101 – Easy Asian Stir-Crazy Stir-Fry with Broccoli and Tofu… whew!

Can you tell I like my blue plate?  Hmm...

Can you tell I like my blue plate? Hmm...

Yes, I almost didn’t post this recipe because I thought, “Well, everyone knows how to make stir-fry,” and I thought, “Well, it’s not like I INVENTED the damn thing,” but THEN I thought, “Well, maybe NOT everybody knows how to make stir-fry and besides, this blog isn’t really about what I’ve invented, it’s about what I’ve LEARNED, and how I want to share that with YOU, dagnabbit!”  So in conclusion, on with the ‘fry! Read the rest of this entry »

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Free-Range Mexican Chicken Soup

Ahhh, a good quick tasty soup that will impress all of your friends and also FEED all of your friends without burning a hole in your wallet!  Witness: Free-Range Mexican Chicken Soup!

Yummy Mexican Chicken Soup (sorry not totally in focus!)

Yummy Mexican Chicken Soup (sorry not totally in focus!)

Okay, my people, here is the greatest recipe perhaps of all time.  I openly admit I got it from Rachel Ray’s 30-Minute Meals, so please feel free to make her version which is super tasty as well, however it took me longer than 30 minutes and had a few too many foreign-sounding ingredients, like coriander (whaa??), so I’ve simplified it and brought you the results!  And the best thing about this recipe is that not only is it way tasty and way easy, it makes enough for a few days, and you can even add some water to the leftovers to make more broth! Read the rest of this entry »

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Overall TIPS before you start…


Okay, just to summarize what months of watching cooking shows has taught me, here are some TIPS and below them, a good basic TOOL LIST and GROCERY LIST to get you on your way, my lovely chefs!

Ah likes me a big knife, people! But seriously, the better and sharper your knife, the less likely you are to hurt yourself because the less you will actually have to WORK to cut things. Why slave over an onion, changing hands, changing angles, slipping the blade on tough skins and slitting your wrists, when you can just use the sharpness of the knife to do the work for you? Knives are not cheap, but do yourself a favor and make this your one big investment in your new chef career! You can skimp on the mixing bowls (dollar store), silverware (Target), cutting boards (charity thrift shop), and pans (re-used take-out containers), but DO NOT skimp on your big knife!

When you watch the cooking shows and you see Ina (my love) and Rachel and Lidia turning on the burners and throwing in the garlic, while simultaneously chopping the vegetables and chicken, it’s like fine art – a ballet for the eyes!  Ahh, how they multi-task!!  BUT, do not be fooled.  Until you can chop and prep QUICKLY, I suggest always doing all the chopping and peeling and prepping BEFORE you turn on the heat and start to cook.  Then you can breathe easily while you’re cooking, because everything’s ready when you need it!


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