Tengrrl Cooks: A Collection Space for Family Recipes

August 14, 2010

Hanging Pans in Kitchen by रोकावट के लिया खेदEarlier this week, I wrote about my ongoing challenge to organize the bits of paper and pixels in my life. The one category that I was most lost on was how to handle the many recipes and cooking ideas spread around my desk.

I have recipes in a plastic recipe box, in a 3-ring binder, and in a folder on my computer. I have some online recipes hidden in Delicious and others in my Food Network recipe box. I have a few in a wiki I tried to create as an online cookbook. And I have printouts stuck in various piles on my desk and in the kitchen. In short, I’m overrun with recipes, and I never know where the one I need is.

After a lot of thinking and advice from my friend Lisa Fink, who has her own online recipe collection, I decided to set up a blog specifically for recipes. After all, they really do not belong here with the teaching ideas.

I did a little research and found a WordPress plugin specifically for recipes, hRecipe. It adds in the headers and sections to keep the recipes consistent, and uses the hRecipe 0.22 microformat that optimizes the recipes for searching and classification. The microformat is used on the Food Network website as well as a number of other sites.

So if you’re interested in cooking, take a look at Tengrrl Cooks. There are only four recipes there so far, but they’re great ones:

Tell me what you think of the new site, and let me know if you have a favorite recipe I should try!

 

[Creative Commons licensed Flickr photo by रोकावट के लिया खेद]

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@newsfromtengrrl for 2010-08-13

August 13, 2010

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@newsfromtengrrl for 2010-08-12

August 12, 2010

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Corn Fritters (Pancakes)

August 12, 2010

In our family, corn fritters are breakfast nirvana. My grandmother started the tradition of adding corn to pancakes. We’re not sure where she got the idea. As much as Daddy loved corn, he readily agreed to this pancake makeover when Mom prepared them for him the first time.
 
For some, the word fritter means more of a fried pastry or beignet. Don’t be confused. While everyone in my family calls these corn fritters, they are really pancakes with corn. Think more the cousin of blueberry pancakes, rather than the cousin of an apple fritter.

Ingredients

  • 1 1/4 cups sifted all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp. sugar
  • 1/2 tsp salt
  • 1 beaten egg
  • 1 cup milk
  • 1 (15 1/4-ounce) cans whole kernel corn, drained
         or 1 12–16 oz bag of frozen corn, thawed
  • 1 tbsp cooking oil

Directions

  1. Spray griddle with nonstick spray, and place on medium-high burner to warm.
  2. Sift together dry ingredients.
  3. Combine egg, milk and salad oil, then add to dry ingredients, stirring just till flour is moistened. (Batter will be lumpy)
  4. Fold in corn kernels. Be careful not to over stir.
  5. Test griddle for heat by dripping a few drops of water over the surface. It should bubble and evaporate almost immediately. If not, increase heat until correct temperature reached.
  6. Ladle out in 3″ to 4″ pancakes.
  7. When edges are cooked and bubbles begin forming in the middle, flip pancake and continue cooking until lightly brown.
  8. Serve with butter and syrup or jelly.

Variations

  • Eliminate the corn for a great batch of regular pancakes.
  • Make your own variety by substituting in the add-in of your choice in place of the corn. The recipe works with everything from blueberries to chocolate chips!
  • Leftovers can be refrigerated or frozen. Warm in the microwave for a minute or two. Because they reheat well, make a double batch during the weekend, and freeze the extras for a fast breakfast during the next week.

Time Required: 20 mins

Servings: 4

Rating: 5 stars (★★★★★)

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@newsfromtengrrl for 2010-08-11

August 11, 2010

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Lasagna Soup

August 11, 2010

Decided I was in the mood for a bowl of soup, but wanted to try something different. I knew my search was over when I found Paula Deen’s Tastes Like Lasagna Soup. Everyone in the family loves lasagna, and Paula’s recipe sounded like a fun, new variarion. My version uses a few alternative ingredients, but it’s very close to the original.

Ingredients

  • Lasagna Soup, before cheese garnish2 pounds ground beef
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3/4 tsp granulated garlic
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 tsp thyme
  • 1 tbsp firmly packed brown sugar
  • 4 cups water
  • 4 cubes chicken bouillion
  • 2 (14.5-oz) cans diced tomatoes
  • 1 (15-oz) can tomato sauce
  • 2 tsp Italian seasoning
  • 1 (16 oz.) box lasagna noodles, broken into 1″ to 2″ pieces
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Directions

  1. Crumble ground beef in a large soup pan. Season with salt, pepper, and granulated garlic. Cook over medium heat for 3 to 5 mins.
  2. Add chopped onion and bell pepper, and continue to cook until beef is browned and vegetables are cooked. Stir occasionally.
  3. Add thyme, Italian seasoning, brown sugar, water and chicken bouillon. Stir to combine.
  4. Add diced tomatoes and tomato sauce. Allow pot to continue simmering over medium heat.
  5. While pot simmers, break lasagna noodles into small pieces, approximately 2″ long or less. The pieces will look rustic and uneven.
  6. Bring to a boil, and then add broken lasagna noodles, stirring thoroughly.
  7. Reduce to low and simmer 20 to 30 mins, or until noodles are cooked. Soup will be thick, almost stew-like.
  8. Stir in Parmesan cheese and allow to simmer another 3 to 5 minutes.
  9. Spoon portions into bowls and garnish with a generous portion of mozzarella cheese.

Variations

  • Follow Paula Deen’s instructions to top the soup with broiled cheese before serving. Preheat the broiler, and scoop soup into ovenproof bowls. Sprinkle each bowl generously with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until melted and bubbly.
  • Add mozzarella cheese with Parmesan. Serve with a healthy dollop of ricotta and chopped green onion or parsley.
  • Vary the ingredients to suit your favorite lasagna ingredients. You might substitute some Italian sausage for some or all of the ground beef, or add some veggies like chopped carrot, spinach, or zucchini.
  • To make a vegetarian version, use vegetarian crumbles for the ground beef, vegetable broth for the water and bouillon, and add your favorite chopped veggies.

Time Required: 50 mins

Servings: 6–8

Rating: 5 stars (★★★★★)

Filed under Main Dish, Soups & Stews Tagged with , , , ,

@newsfromtengrrl for 2010-08-10

August 10, 2010

  • Web Site Lets Students Bet on What Grades They'll Earn – The Chronicle of Higher Education http://bit.ly/aHmwAd #
  • Supposed plagiarism case at National Photographic Art Exhibition – GlobalTimes http://bit.ly/aUkUxS #
  • Educating for Democracy: What Makes Students Want to Learn? | Joel Shatzky for Huffington Post » http://huff.to/9APPkp #
  • 3 Negatives About How Colleges Are Behaving – The College Solution (usnews.com) http://bit.ly/bT956n #
  • Plagiarism Is Not a Big Moral Deal – Opinionator Blog – NYTimes.com http://nyti.ms/a5AjP0 #StanleyFish #
  • How to Fight Plagiarism on Campus (Letters) – NYTimes.com http://nyti.ms/bAzpXu #
  • Textbooks call for savvy shopping | Kansas City Star http://bit.ly/9LY3EQ #
  • Gamble on Your Grades With the Ultrinsic Website | Fast Company http://bit.ly/9pQmfv #
  • Creating a Checklist for the Semester – ProfHacker – The Chronicle of Higher Education http://bit.ly/b6olE7 #
  • "Net Neutrality Is The First Amendment Issue Of Our Time" – THE DAILY RIFF – http://bit.ly/cFrnW0 #
  • Video: Voices From the Front Lines of Online Learning – Wired Campus – The Chronicle of Higher Education http://bit.ly/cyojbK #
  • Texas Admissions-Policy Shift Hurt Lower-Ranked Minority Students – The Chronicle of Higher Education http://bit.ly/bxxbkX #
  • From the Archives: Preparing for the First Week of Classes – ProfHacker – The Chronicle of Higher Education http://bit.ly/agk5e0 #
  • Henry David Thoreau: August 9, 1854: “ ‘Walden’ published.” | Reader's Almanac: http://bit.ly/azAqIZ #
  • College Spotlighted in Senate Hearing Announces Recruiting Changes – The Chronicle of Higher Education http://bit.ly/cytgFU #
  • Bill Gates Predicts Tech Will Make 'Place-Based' Colleges Less Important in 5 Years – Chronicle of Higher Education http://bit.ly/aox1DE #
  • Teaching with Omeka – ProfHacker – The Chronicle of Higher Education http://bit.ly/atkXGJ #
  • A Brief Introduction to Omeka – ProfHacker – The Chronicle of Higher Education http://bit.ly/cfzVwr #
  • Obama speech ties U.S. need for more college graduates to the economic recovery | Washington Post » http://bit.ly/bdFo7H #
  • Obama Calls for U.S. to Lead in Graduation – NYTimes.com http://nyti.ms/cB1gTG #
  • Obama will stress boosting U.S. college graduation rates at UT speech | Dallas Morning News http://bit.ly/bCMqYF #

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@newsfromtengrrl for 2010-08-09

August 9, 2010

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Easy Cheesy Chicken Divan

August 9, 2010

Looking for an easy, go-to comfort food? This casserole will do the trick. Easily prepared from ingredients I usually have in the pantry, this satisfying dish always sees family going back for seconds.

Ingredients

  • 2 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 2 16 oz. cans chicken breast, drained
  • 1 large onion, diced
  • 1 pkg. (12.5 oz.) frozen broccoli florets
  • 1 cup frozen sliced carrots
  • 2 cans (10-3/4 oz.) cream of chicken soup
  • 2 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 400 º F.
  2. Spray 13 x 9″ baking dish with nonstick cooking spray and set aside.
  3. Combine broccoli and carrots in a bowl, and microwave 6 minutes (until thawed and slightly warm).
  4. Spray skillet with nonstick cooking spray.
  5. Saute onion on medium heat till tender.
  6. Add drained chicken to the skillet.
  7. Stir in cream of chicken soup, and allow to simmer.
  8. Prepare stuffing according to directions on the package.
  9. Add cooked broccoli and carrots to chicken mixture in skillet. Stir together.
  10. Spoon prepared stuffing to the skillet and stir together until well mixed.
  11. Transfer to 13 x 9″ baking dish.
  12. Bake 40 min.
  13. Remove from oven and top with shredded Cheddar cheese.
  14. Bake an additional 5 minutes, or until cheese is melted. Allow to stand 5 minutes before serving.

Variations

  • Substitute cream of chicken and mushroom soup or cream of mushroom soup, if desired.
  • If you have no broccoli, try cauliflower. The end result will not be quite as colorful, but still makes everyone happy.
  • After Thanksgiving, create your own variation with leftover turkey and stuffing.

Time Required: 60 mins

Servings: 6–8

Rating: 5 stars (★★★★★)

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@newsfromtengrrl for 2010-08-09

August 8, 2010

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