Pumpkin Ravioli

Finally, a post that's not about chicken! For this venture, I decided to make homemade ravioli. I guess they're not completely technically homemade, since I cheated and used wonton skins for the wrappers. But hey, they're more homemade than opening a plastic package and dumping.

Since Cookie Monster was gone, I made it pumpkin ravioli, which sounds weird, because when people think of pumpkin, they automatically think pie. But pumpkin is just another type of squash, and it goes just as well with savory things as it does with sweet. Cookie Monster hates squash in all its incarnations (that crazy boy! Oh well. More for me), so I took this opportunity to make something just for moi.

*Sorry for the crappy photography. I'm still pretty inept with the camera. :(

Here we have our little ravioli-making station. I'm so type-A. That filling is canned pumpkin (NOT pumpkin pie filling--just pumpkin), ricotta cheese, a little nutmeg and good ol' S&P. I think I threw some of that grated parmesan into the filling too. I have no idea why that thermometer was in the shot. Wait, yes I do! I was making the roast chicken the same night. Wow, I was being really industrious that day!

To fill the wonton wrappers, get a little bit of filling. Don't put too much in there, or it will seep out and make your ravioli explode in the boiling water, and then you'll cry. So don't overfill. After depositing the small amount of filling, brush the corners with water or a little egg wash (I was lazy and went with the water this time) and moosh the edges together 'til they're stuck. And here we have a little ravioli! Isn't he cute?

Ok, so tecnically the shape isn't ravioli. I wanted them to be a little smaller, so after I folded over the corners, I applied a little more water and stuck each corner together. So I guess they're tortellini? Tortelloni? Cinderelli? Whatever, they're filled pasta.


The most time-consuming part is just filling the suckers. Once you throw them in the (salted) boiling water, they cook up in about 2-3 minutes. And make sure you watch 'em! They'll float to the top, which means, "Hey! I'm done! This water is hot! Get me outta here!" And if you don't listen, they'll get so hot they explode, filling your water, not your tummy, with delicious filling, and then you'll cry. So watch 'em good!

With filling this flavorful, you don't want anything too complicated when it comes to sauce. Some melted butter and parmesan works very nicely. See?




Aaagggghhh.

I steamed up some green beans over the boiling water (two birds with one stone! I like it!) and cut off a slice of amazing New Seasons olive ciabatta bread, spread with just a tich of butter.

Along with a nice glass of pinot grigio, this meal was A-M-A-Z-I-N-G. I would've paid probably $15 or so at a fancy-pants restaurant, plus another $6 for the wine, plus I wouldn't have been able to watch TV or eat in my pajamas while dining. It was a winner all-around!

Chicken Tacos

With all that chicken I made, we have had a lot of chicken dishes lately. Luckily, chicken is a versatile thing (unlike, say, a toilet plunger, which pretty much has only one use). So, Mr. Chicken put on a sombrero and said "Ole!" and poof! We had chicken tacos! Well, not poof, exactly. I had to make them. Mr. Chicken didn't automatically hop into a pan with seasonings and become a taco. But I digress.

I shredded some of the meat, then sauteed it with green peppers, zucchini, fresh jalapeno and some tomatillos. I also used a few yummy spices that make things "Mexican," at least at my house. I used cumin (I love cumin!), paprika, Muzzy's Magic seasoning, (the kind with jalapeno and cilantro) a bit of cayenne, chili powder and of course, good ol' S&P. I squeezed some fresh lime juice over everything.


I made a quick guacamole with jalapenos, cilantro (I love cilantro! Some people think it tastes like soap. I think those people are crazy. Oh well. More cilantro for me!), lime juice and a bit of already prepared salsa to add some color.

Another condiment I made is mango salsa. Well, I guess it's technically a pico de gallo, but who really cares? De gallo, salsa, let's call the whole thing off.

I digress. The mango salsa de gallo (now everyone's happy!) had fresh-cut mango, lime zest, lime juice, cilantro (lots of cilantro! Did I mention I like cilantro?) and some sliced cherry tomatoes. And, as always, S&P. Good lord it was good. It was la mierda, even.



So, now that we have all our taco components, let's make a taco! I used both corn and flour tortillas. Because I'm a wild child! I live on the edge! Why be confined to the constraints of taco-dom? Break free!



Oh yeah, I forgot to mention the sour cream. I put some on there. Because I love sour cream.

The tacos were awesome! The chicken was still moist, flavorful and delicious, and this time it had a Mexican twist. Ole!



VCK's Chicken Tacos

Corn AND flour tortillas (Break the mold! Eat both!)
Chicken taco filling
Sour cream (if you're a sour cream lover like me. If not, be lame and leave it out.)


For the chicken taco filling:
Leftover roast chicken, shredded
1/2 zucchini, chopped
1/2 bell pepper, chopped
2-3 tomatillos, chopped
1/4 fresh jalapeno (leave the ribs and seeds in if you like it spicy)
Paprika
Cumin
Chili powder
Muzzy's magic seasoning (or any type of season salt)
Cayenne
Juice of just a little less than 1/2 lime

Saute vegetables in olive oil 'til they're tender, about 3-4 minutes. Add chicken and spices and stir. Reduce heat and keep warm.

For the mango salsa de gallo
1/2 mango, peeled and cut into bite-size chunks
Cilantro-- a lot
2-3 cherry tomatoes, halved
Juice of 1/2 lime
Zest of 1 lime
S&P (or use more Muzzy's. I won't tell)

Dump all ingredients in a bowl*. Stir a few times. I know, it's really hard.

Quick Guac
1 avocado
Cilantro
Juice from the rest of that lime
Some more of that jalapeno, chopped finely
A few spoonfuls of prepared salsa (steal some from your mango salsa! I won't tell)
Muzzy's seasoning

Moosh up the avocado with a fork. Dump the rest of the ingredients in*. Stir.

Now you have everything ready for your tacos! Warm up your tortillas, then put all your delectable ingredients inside. It's now a fiesta!

*This is a real cooking technique. Really. They teach it at Le Cordon Bleu, only there they have some fancy-pants pretentious term for it. But I know the truth.+

+Ok, so here is something highly amusing. I typed in "dump" into a translation service and got this: décharge publique. I translated it back into English and got this: public disposal. Ok, so maybe they don't teach that at Le Cordon Bleu...

Chicken Stock

After making my roast chicken, I had a whole chicken carcass left over. What to do? I pretended I was the Grim Chicken Reaper, but that got old pretty quick. So, instead I made some chicken stock, of course! It was really easy. I threw in the leftover lemons, onions and garlic that I stuffed the chicken with, along with some carrots, peppercorns, dried oregano, basil and thyme, a lot of salt and of course, the chicken bones. I put it all in a large pot and filled the pot with water.


Then I just simmered and simmered away! I think I let it simmer for about 3 hours or so. After that long, the volume had gone way down and what was left was a concentrated, delicious, herb-y, salty chicken stock. I was actually a little disappointed with the volume, so I strained it all, put it in a container in the fridge and did it again! The second batch wasn't nearly as concentrated as the first, but once mixed together, there was plenty of yummy homemade chicken stock. Good stuff!


Chicken Stock

Carcass of 1 chicken
Baby carrots
Leftover stuffing materials used in roast chicken
Peppercorns
Dried herbs
Lots of salt

Throw all in a pot, then cover with water. Simmer for a long time, about 3 hours. Ta da!

Roast Chicken!

Being the half-assed vegetarian that I am, I am pretty inexperienced at cooking meat. But I want to expand my culinary skills, and meat is a fairly large group of cuisine. Not too big, but big enough that I should perhaps dip my toe in the water. :) Well, I decided to tackle a roast chicken, loosely based on Ina Garten's recipe. It was not as intimidating as I thought it would be. That's right, this mostly veggie gal took that chicken by the ... wings and showed it who's boss! Thou shalt be cooked, chicken! And thou wilst like it!

So here we have the dead bird. Doesn't it sound so lovely when you put it like that? Sometimes it doesn't even register that it really is a dead bird. But indeed it is. This bird, since I purchased it at New Seasons, was at some point in its little bird life wandering around outside, perhaps picking at some worms, pondering the existence of life as a chicken. "Why can't I fly away and be with that blue jay, floating on the breezes? It would be so great to float fancy-free among the clouds, and then I could..." WHACK! Mr. Chicken's head was then cut off, and he is now sitting in my roasting pan. Sorry, Mr. Chicken. C'est la vie.


I reached into Mr. Chicken's dead carcass (how delightful!) and pulled out his innards, now all neatly packaged together in a tidy little sack instead of placed properly in his body to help him carry out his chicken-ey life. My dad made me do this to a turkey when I was about 8 and it scarred me for life (well, life up until this point). I was so revolted at this task he gave me that put on a glove before reaching in and fishing around inside a butchered, dead bird, my hand frantically flailing around in desperate search for this dreadful little bundle of guts. Blech. See? I told you I was traumatized. So that's why I was so proud of myself for just doing it with this chicken. I didn't even wear a glove! After Mr. Chicken was thoroughly de-guttified and rinsed, I brushed him thoroughly with melted butter, and then stuffed him with quartered lemons, onions and garlic. Then I coated the outside thoroughly with S&P.

Per Ina's recipe, Mr. Chicken was united, if only temporarily, with Mr. Bacon. I didn't really see the point of wrapping the chicken with bacon, but since this was my first foray, I didn't want to mess with the recipe.


See? There's Mr. Chicken in Mr. Oven. Ok, this personification thing is getting a little ridiculous.

I roasted Mr. Chicken at 425 until the bacon was done on the outside. Unfortunately, the underside of the bacon was still undercooked, so I just took it all off and put it off to the side in the pan, where it cooked some more and got really crispy.


That's ok, I like bacon when it's almost burned. I continued to roast him for a while longer, and the skin started to get nice and golden brown. My crappy old thermometer didn't register that he was done, so I kept having to put him back in the oven. The skin was crisping up, so I covered him with foil. I pulled him out of the oven after about 1.5 hours(ish) and my thermometer still said he wasn't done, but I pulled his leg and it nearly twisted off in my hand, so he was done.



I let him rest for a long time--about an hour--until I was ready to carve. And carve I did! See?

Perhaps Mr. Chicken needs to hear Taps. He is definitely done. And, coming from a mostly vegetarian, this chicken was GOOD!


I dumped all the juice into a saucepan and whisked in some flour to make a delicious (and I do mean delicious!) gravy. Maybe this meat thing is something I should do more often!

Coming soon: homemade chicken stock! I know you're waiting with bated breath for it!

Famous Blueberry Pancakes

These are some of the best pancakes in the history of the world. Alas, I cannot take credit for them. They are Cookie Monster's Famous Blueberry Pancakes. There's no fancy cooking method or complicated ingredients; he uses boxed whole wheat baking mix. Then he throws in frozen blueberries and cooks them over a low heat so they fluff up nicely. While they're cooking, he makes a blueberry compote with more frozen blueberries, sugar and I think some water. It reduces into a lovely blue sauce that is incredible on the pancakes. They come out slightly crispy on the outside, perfectly cooked on the inside with warm blueberry-ness in each bite. Just a touch of butter (at our house we call Earth Balance butter) and it's breakfast heaven.


I'm having a Homer Simpson moment here. Aaaggghhhh.

Hello, my sweet, sweet pancake.

Pesto Pizza

Cookie Monster and I like to make homemade pizza from time to time. It's easy, uses up a lot of ingredients and is a lot healthier than takeout. Since I have the patience of a gnat, we make our crust out of whole-wheat baking mix. Your standard Bisquick-type baking mix, only made out of whole wheat flour. Usually Cookie Monster is in charge of this while I busy myself with chopping and prep. He just adds water 'til it's the right consistency; sometimes he gets really wild and throws in dried oregano and basil. But only if he's really livin' on the edge. He also puts a layer of cornmeal on the pizza stone to prevent sticking.

This pizza has a layer of pesto on the bottom in place of red sauce, turkey pepperoni, sun-dried tomatoes, roasted red peppers, parmesan cheese and goat cheese. Now tell me where one can buy a pizza with all those toppings. Where?!? At Chez VCK and nowhere else? Ha! That's what I thought.


The pizza turned out really yummy. It got a little crispy and the goat cheese browned nicely. Good job, us!


VCK Pesto Pizza

Whole wheat baking mix
Water
Cornmeal
Pesto
Turkey pepperoni
Sun-dried tomatoes, either packed in oil or water (doesn't matter)
Roasted red peppers
Parmesan cheese
Goat cheese

Combine baking mix and water 'til desired consistency is obtained. Throw in some dried Italian herbs if you're feeling especially adventurous. Dust some cornmeal on your pizza stone so your dough doesn't stick.
Spread a thin layer of pesto on the dough, then add the rest of the toppings. Bake at 400 'til cheese browns, about 15-20 minutes. Savor your handywork, then call your nearest pizzeria and brag about your homemade pizza skills.

Roasted Vegetable Quinoa

I love vegetables. This is very convenient, as I do not love most meat. There are very few veggies I don't like: fennel is the only one I can think of off the top of my head. So, when Cookie Monster was gone a few evenings ago, I planned to make a whole lotta things he doesn't like, simply because I could. I had a butternut squash that had been sitting forlornly atop the microwave. Its call of "Eat me! Eat me!" I finally answered. It probably didn't appreciate the carnage that resulted:I peeled, seeded and chopped said butternut squash, then roasted it in a 400 degree oven alongside green beans, carrots and onions. I also peeled a few garlic cloves and tossed them in there too. Mmm...roasted garlic! I tossed all of these in olive oil and S&P and roasted 'til tender.

I don't know what the big fuss is all about when it comes to cooking squash. I find it relatively simple. This is the first time I have peeled the squash before roasting it, and it wasn't difficult at all. I used my crap-tastic vegetable peeler and it was easy. So: people. Don't let the squash be victorious. You take that squash and show it who's boss! Like I did. Ha! Suck it, squash! I'm gonna eat you, and there's nothing you can do about it!



To go with all those tasty roasted vegetables, I cooked up some quinoa. This is an ancient super-grain that's supposed to be really good for you. Since it was just moi, I only used 1/4 cup; it cooks up to be more than that. When it was done, I tossed in all the roasted vegetables, as well as a few cherry tomatoes and some bleu cheese. It was really, really tasty. And I didn't have to share with anyone!

For my protein, I cooked up a Trader Joe's sun-dried tomato and basil Tofurkey sausage. These things are awesome. I sometimes prepare them with tomato sauce and cheese, but today I just paired mine with some bar-be-que sauce.


Chez VCK's Roasted Vegetable Quinoa

Butternut squash, peeled, seeded and chopped (this is not hard. Really. Don't be intimidated by the squash!)
Onions, peeled and cut into small-ish pieces
Green beans
Baby carrots
Cloves of garlic, peeled
Cherry tomatoes, halved
Bleu cheese

1/4 cup quinoa, rinsed thoroughly (you want to do this so it doesn't taste like soap. Trust me on this).
1/2 cup water or stock

Toss all vegetables in olive oil and S&P. Roast in 400 degree oven 'til a fork goes in easily. Meanwhile, bring quinoa and water/stock to a boil, then reduce heat and cover 'til quinoa is tender, about 10 minutes or so. Stir quinoa to fluff, then toss in roasted vegetables. Add tomatoes and cheese, and stir 'til cheese melts a little. Inhale this delicious, nutritious dinner while watching smutty TV shows your husband would mock you mercilessly for watching.

Frittata/Tortilla

This is a frittata that's reminiscent of a Spanish tortilla. There is a layer of thinly sliced potatoes on the bottom, which I cooked whole in the microwave first, then sliced. I added them to crisp up in the skillet with olive oil, onions and garlic (and of course, S&P). I then added roasted red peppers and chopped artichoke hearts, as well as some goat cheese. I beat up 5 eggs and dumped it into the pan until it was just set. I finished it in a 400 degree oven at until the middle was no longer runny. I served it with steamed whole artichokes, which, along with steamed gren beans, are my favorite vegetable. I love artichokes!


This was pretty low-maintenance and was really tasty! Cookie Monster gave it two thumbs up.


Chez VCK's Spanish Tortilla-Inspired Frittata

Wash one medium red potato, poke holes and microwave 'til almost done, about 2 minutes. Slice potato into discs, then saute in pan with olive oil, onions, garlic and S&P. When onions are soft, arrange potatoes into a single layer on the bottom of the pan. Add chopped roasted red peppers, chopped artichoke hearts and goat cheese to the pan. Cover all vegetables with 5-6 beaten eggs. Cook over medium heat 'til just set. Finish in a 400 degree oven 'til middle is no longer runny, about 10 minutes or so.
Devour. Exclaim what a great cook you are. Ask dining companion for confirmation of this fact.

VCK Salad

This is a salad we often eat at Chez VCK. It is one of my favorites. There's a lot going on with it, but all the flavors work together really well. Some people don't like the combination of fruits and vegetables; I am not one of those people.

I served this salad alongside my glorious, fabulous, deliciously tasty chicken pot pies. I know you're jealous. And you should be. It was extremely delectable.


This salad has:

Baby spinach
Chick peas
Chopped almonds
Dried cranberries
Feta
Avocado
Tomato
Pear vinaigrette

Here's the VCK recipe for pear vinaigrette. Note the specific measurements and intricate methods.

Get some honey mustard. Put it in a bowl. Sprinkle in salt and pepper. Whisk in pear vinegar. Then whisk in olive oil 'til it's emulsified and the consistency you want it. Voila! Delicious pear vinaigrette.

Here's another look at the salad. You might want to send the kiddies out of the room. 'Cuz this is some serious food porn.
Mmm... salad!

Homemade Chicken Pot Pie

About a week ago, I decided to try my hand at a homemade chicken pot pie. I had one pie crust left in the freezer, so decided to make that the top of the pie. Oh. My. God. The pie was fabulous! One of the best dinners I have ever made! Woo hoo!



I made them in individual dishes for easy serving. Since I had a small amount of pie crust left over, I made a small artichoke and gorgonzola empanada. It was...eh. I though the gorgonzola got lost in the buttery-ness of the crust, but Cookie Monster really liked it.


The inside of the empanada:



I cook using the Rachael Ray method--I never measure anything, throw things in I think might taste good together and rarely use a recipe. I find this is the best way for me to experiment with different flavors, and it works because I am usually not patient enough to follow a recipe.

Here is the VCK recipe for homemade chicken pot pies:

Olive oil
1 boneless, skinless chicken breast, chopped
5-6 baby carrots
1/4 onion
Oregano
Parsley
Paprika
Cumin
Red pepper flakes
S&P
4 T flour
2 glugs Washington white wine (yes, a glug is indeed a real measurement)
2 glugs regular soy milk
Vegetable stock 'til covered
Frozen corn
Frozen peas

Pie crust, defrosted
Egg wash

Heat olive oil in a medium pot. Cook chicken until cooked through--mine took about 5-6 minutes. Add carrot, and onion and saute until soft. Add spices, then flour, stirring until incorporated. Add white wine to de-glaze the pan and cook about a minute. Go find wine glass and pour yourself some. Resume cooking pot pies. Add milk and vegetable stock and cook over medium heat until just boiling. It will thicken up as it cooks. At the last minute, add peas and corn so they are just heated through.

Spoon mixture into individual oven-safe serving dishes. Brush sides of dishes with egg wash, then put pie crust over and mush down to seal (yes, "mush" is a technical culinary term Ask any chef!). Brush the top of the crust with more egg wash, then sprinkle on a little salt. Cook pot pies 'til crust is golden brown. I think I had my oven at 400, but I can't remember (see? This is how I cook).

And this is what you end up with. Glorious, glorious pot pies. Good lord they were amazing!

Come hither, my sweet, sweet pie.

Welcome to Chez VCK!

Welcome to my food blog, Chez VCK. I have been contemplating starting a food blog for a while, and finally decided to jump off the cliff. There are thousands of food blogs out there, so it's intimidating throwing another into the mix; there are so many to contend with!

I am simply an amateur cook. I enjoy the art of cooking--being able to make something with my hands is great, and the end product is something you get to eat! What could be better?

I cook in my own little kitchen for myself and my husband, whose blog name I am still deciding. For the time being, let's call him Cookie Monster (I'm sure he would love this moniker, but it's so fitting! He says that cookies are his Kryptonite. The man loves cookies). I am what I call a half-assed vegetarian; I dislike most meat, but will eat it in a few occasions. I try to prepare healthy meals with lots of vegetables and whole grains. I think health is something that many people, especially in the United States, take for granted, so I do my best to maintain this body I've been given.

I hope that with this tiny little corner of cyberspace, I can at least share what I love to do. If it's helpful in any way, that's an added bonus!

So, welcome to my blog!