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Soup recipe time! [Jun. 10th, 2009|08:45 pm]
The Furry Cooks

I've got some sort of nasty chest infection so I decided to experiment with soup making. And I'll be darned it came out awesome! So I'll share my secrets!


-1 Box Swanson Chicken broth
-1 large can/jar hot salsa
-1 cup water
-1/2 Medium Red Onion
-Small bag of baby carrots
-1 celery heart (bundle of celery)
-1 handful thyme sprigs
-1/2 can Ginger Ale
-Pre-cooked chicken (as much or as little as you like)
-Garlic powder
-Sea salt
(-1/2 lime)
(-Glass of white rum)

(Squeeze all the juice from the lime into your glass of rum. Stir well. Add the other 1/2 can of ginger ale if you wish.)

Slice carrots, celery, and onion - toss into pot.
(Sip the rum.)
Add broth, salsa, water, and thyme. Bring to boil on HIGH and then add Ginger Ale; stir.
(Sip the rum.)
Reduce heat to medium-low and simmer covered for 1/2 hour-45 minutes (it's not a science), stirring intermiddently and adding garlic powder, tabasco, salt and pepper to taste.
(Don't forget to sip the rum in the meanwhile.)
Fish out the thyme sprigs and discard.
(Sip the rum.)
Chop and add pre-cooked chicken, reduce heat to low and continue to simmer covered for another 15-30 mins.
(Continue sipping rum until soup is done to your taste.)


And the rum obviously isn't necessary... but rum and lime ALWAYS make me feel better when I'm sick as a dog. ... or raptor, as it were. :P
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Sausage Casserole Surprise [Apr. 1st, 2009|09:52 pm]
The Furry Cooks

[mood |busy]

This is easy, cheap, and tasty. So, what are you waiting for?

1/2 cup finely chopped onion
1/2 cup each finely chopped green and red bell peppers
1 package smoked turkey sausage, cut in half and sliced
1 can Campbell's cream of mushroom soup with roasted garlic
dried chili powder and Tabasco to taste
2 cups of rice, cooked (one cup uncooked)
Shredded cheese

Saute' the peppers and onions in a small amount of olive oil for about ten minutes over medium heat, until tender. Add the sausage and mix, and let heat through. Then add the seasoning and mushroom soup. Please taste and add spices to your taste - this is wide open. Also add some white wine or water to make the mixture flow a little.

Once the rice is cooked, add it and stir. Make sure it's all completely mixed and pour into a baking dish. Spray with cooking spray if you don't want to have to sandblast it clean. Sprinkle with the shredded cheese.

Bake for 15 minutes. Let stand 5 minutes and serve with a green salad and hot bread.


Actually, this is pretty damn good. Don't use the "healthy choice" soup. The normal cream of mushroom and garlic is actually better for you than the Healthy Request. Go figure. Also, throw some fresh sliced mushrooms in if you like. I do - I love mushrooms.

Kids also really like this, and you can add some more veggies and disguise them with the rich taste.
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These guys are amazing [Jun. 11th, 2008|08:24 pm]
The Furry Cooks

In a time where groceries have risen 30% from last year, milk over 5/gallon in some places, it's nice to see what you can do on the cheap. A new kind of cooking show has arisen, where the finest ingredients have been replaced with items you can find at your local 99c store.

The following two featured websites are truly an inspiration in a time where financial crisis is around every corner.

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Rice Cake Soup [Feb. 5th, 2008|08:46 pm]
The Furry Cooks

[mood |busy]

As you probably know by now, the lunar New Year is coming up the 6th and 7th. We'll be starting the Year of the Rat. I wanted to share a recipe for your celebrations - often, these soups are highly symbollic. Each ingredient is supposed to represent something like good fortune, long life, money, and so forth. I don't know what the exact symbolism is here, but I have a few substitution notes.

You might not be able to find the rice dumplings I call for. Substitute rice or buckwheat noodles, or cooked rice as desired. I use chicken thighs because they have a meatier flavor, but you can use breasts, or tofu or whatever. Ditto the chicken stock - use veggie stock if you're vegematarian. Also, this moves along fairly quickly, so have all your ingredients ready to go before you begin.

Rice Cake Soup

1 sheet of nori (seaweed)
1 1/2 tsp. sesame oil, divided
2 tsp. vegetable oil
1 Tb. peeled, minced fresh ginger (save yourself the aggravation and buy the bottled kind)
4 cloves of garlic, minced
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 cup water
2 tsp. soy sauce
2 14 1/2 oz. cans of chicken stock
2 1/2 cups frozen sliced rice cakes
1 large egg, beaten
1/4 cup thinly sliced green onions
2 1/2 tsp. toasted sesame seeds

Preheat your broiler. Rub one side of the nori with 1/2 tsp. of sesame oil, broil oiled side up for 30 seconds. Turn the nori over and broil another 30 seconds. When it's cool enough to handle, crumble and set aside.

Heat vegetable oil in your favorite soup pot over medium-high heat. Add ginger and garlic and stir-fry for about 30 seconds. Add chicken and stir-fry for about four minutes. Add water, soy sauce, and stock and bring just to a boil. Reduce heat and simer, covered, 15 minutes.

Depending on the rice cakes, you may have to soak them for about ten minutes. If you don't have to, you can just cook the frozen, vacuum-packed kind for five minutes. Add them to the broth and cook until they become tender.

Reduce heat to low and slowly drizzle the egg into the soup, stirring constantly. Stir in the onions and remaining sesame oil, and top with nori and sesame seeds.
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Newb! [Jan. 5th, 2008|09:17 am]
The Furry Cooks

Hello everyone :)

Warzy told me about you guys. Just giving a heads-up that I'm here. :) I have a few recipes I would like to share. I will be posting them soon.

Great to be here!
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(no subject) [Aug. 19th, 2007|09:04 pm]
The Furry Cooks

This was a restaurant review posted to my journal, and a call for ideas on some of the dishes, like the dessert! :D

"As promised. So we piled around a table at the Upperline for a 6:30 reservation and started with drinks. I had a glass of sauvignon blanc which was a pretty good sipping wine and we perused the menu. As I'd said, it's "Garlic Fest," so I wanted to sample the garlicky offerings, though my beloved veal grillades with cheese grits were on the regular menu. But I stuck to the garlic prix fixe menu.

I started off with a gazpacho with lump crabmeat and garlic crisps. The soup itself was ice cold and spicy, with wonderful chunks of crab. Not little stringy shit - big pieces of sweet crab meat. And crispy garlic toast. It was a promising appetizer, and it also came garnished with guacamole. Not the processed stuff that's not even made from avocados. This had pieces of avocado in it, too. Mmmm... we're on a roll.

This being upscale dining, there's another drink course before the entrees, but this time we have a Napa Valley pinot grigio. I like pinot grigios, and this is a good example of an inexpensive one - not anything you'd have to mortgage your house for, but very good nonetheless. So as we swill, we get the entrees.

Three of us ordered a petit filet with stilton and balsamic mushrooms, but two (not me) elected not to have the stilton. They secretly went to the waiter and asked that I get the extra stilton, so I was in cheese heaven. The mashed potatoes soaked up the extra balsamic, melted stilton, and garlic sauce like a tasty sponge. The steak was so tender it would fall apart if you looked at it harshly. They seared the steak, then added a layer of cheese, then the freshly-cooked mushrooms to melt the stilton.

Finally, the Pièce de résistance - dessert. And the most exotic dish of all.

Honey-poached garlic ice cream sundae.

It was heaven. The vanilla bean ice cream and honey offset the cooked garlic, which was sweet, but still had a bit of a garlicky edge. It balanced nicely and made for an unusual but damn tasty dessert. I don't know how they did it, but I'll put my covert operatives on it. There weren't chunks of garlic - I think they blended mashed roasted garlic into the honey and maybe thinned it with some sweet wine before pouring it over the ice cream. I had this with a glass of tawny port and was well content. The staff even came out and sang "Happy Birthday" for me, so I was a very happy Raven.

But now - roasted garlic. I own a terra cotta roaster specifically for roasting heads of garlic. I can do four at a time. But since you may not have one, try this. Trim the tops off of heads of garlic - allow one per person. The idea is to expose each clove. Just cut the top right off. Put each trimmed head in a purse of aluminum foil, making sure the sides are bent upwards and they can't leak. Drizzle olive oil over the heads and sprinkle with salt, and a mixture of white and black ground pepper. Seal the foil purses and place in a 350-degree oven for 45 minutes. Remove, drain, and pour the hot oil back over the heads. Reseal and return to the oven for 30 - 45 minutes. Allow to cool and serve with good French bread or crackers."

What do you think about poaching garlic? I know when you cook it hard it grows sweet, but this was an amzing treat.
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Beercan Chicken [Jun. 14th, 2007|09:42 pm]
The Furry Cooks

[mood |indescribable]

My mother in law bought me a ceramic 'beer can' tool as I always wanted to try beer can chicken. This is what I did, and ended up with delicious results:

What you will need:

Can of beer
5 sections of garlic
1 average size onion
1/4 cup olive oil

Set oven to 350 degrees.

Find yourself a nice looking young, whole chicken at the grocery store.

Season (and let thaw if need be) with a sprinkling and salt, pepper and thyme. Let is sit in your fridge overnight.

Cut up a whole average sized onion, and have 5 whole cloves of garlic on hand.

Put half of the sliced onion, and the other 2 garlic cloves into the chicken. Stuff the extra's in the can of beer.

After the chicken is stuff with garlic and onion, stick the open can of beer into the chicken.

You can use a kitchen brush, or a very clean towel of some sort to coat the chicken in a thin layer of olive oil (this will make the skin golden brown, crunchy and delicious.)

Place in your now preheated oven and leave it here too cook until golden brown.....or the smell is to irresistable <3

I should have taken pictures, but no one could wait to dig into this delicious chicken. Don't like beer? No worries, the beer flavor is not left in the chicken. But don't stop there, feel free to  substitute beer for chicken stock or wine. Change up the seasonings....we're all chefs here, and the chef is an artist of food. This is just a base.
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Summer Berry Tart [Apr. 3rd, 2007|06:44 am]
The Furry Cooks

Since it's coming up spring and summer, I thought I would share this. I've made it for a couple of years now, and everyone loves it. It works as either a brunch/breakfast dish or a dessert, and it's great when the berries are fresh. I buy a ready-made graham crust, but feel free to make one from scratch if you just feel the urge. ;> It requires very little cooking, and I'd recommend making it the night before you serve it.

One 8 oz. package of low-fat cream cheese
2/3 cup sugar
1/2 tsp. vanilla extract
1/4 tsp. almond extract

About 2 cups of strawberries, tops removed
1/4 cup sugar
1 Tb. corn starch
1 Tb. lemon juice

One graham cracker crust
Strawberries and blueberries
Sliced almonds

Let the cream cheese soften, and mix it with the other filling ingredients until thoroughly combined. The mixture may not be perfectly smooth, but that's okay. Put it aside.

To make the topping, put the strawberries in a food processor or blender and process until smooth. Put that mixture in a small saucepan over medium-high heat along with the other topping ingredients. (You might want to process extra strawberries to combine with rum and crushes ice for a daiquiri. Just sayin') Whisk constantly as the mixture begins to simmer and thicken. Once it starts to bubble, whisk for one minute and remove from heat, whicking occasionally as it cools. Let it cool completely.

Spread the cream cheese in the pie crust. Arrange the remaining strawberries and blueberries as desired and sprinkle the sliced almonds around the edge. Pour the topping over everything, cover, and chill. You and the tart - just chill. And enjoy.
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The Best (Easiest) Apple Pie EVER! [Nov. 15th, 2006|02:52 am]
The Furry Cooks

Are you intimadated by pie (and pie crust)? I know I was until I found this recipe. I figured with all the holidays coming up, apple would be an awsome recipe to pop up here. Its as easy as it is delicious.


* 1 1/2 cups all-purpose flour
* 1/2 cup vegetable oil
* 2 tablespoons cold milk
* 1 1/2 teaspoons white sugar
* 1 teaspoon salt
* 6 Fuji apples, cored and sliced (the more sour and green the better)
* 3/4 cup white sugar
* 3 tablespoons all-purpose flour
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 cup all-purpose flour
* 1/2 cup white sugar
* 1/2 cup butter


1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
3. To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
4. To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
5. Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.
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Healthy Chicken Curry [Nov. 14th, 2006|05:56 pm]
The Furry Cooks

When most people think of curry these days they think of the jars and tins you can buy in a supermarket or of thick, creamy sauces.

This curry is different. It's a low fat, high fibre meal so is not only yummy but healthy too!

What you will need (For 2 people.)
- 2 large chicken breasts (3 if you have a big appetite!)
- an onion
- 2-3 cloves of garlic (your preference)
- 2 bell peppers (one green, one red) - chop up what is desired
- 2 stalks of celery
- 4-6 mushrooms
- curry powder
- mixed herbs (for seasoning)
- cup of chicken stock (if you don't have any you can also use water - not as yummy but still works)

1. Take the chicken breasts and dice into cubes. Then, in a saucepan, shallow fry in a little oil until cooked. Remove the chicken and put to one side.

2. Dice up the onion and garlic, and shallow fry in 1 tsp of curry powder until almost soft. Next, add the chopped peppers and mushrooms and cook with the onions for a few minutes, stirring occassionally.

3. Add the chopped celery and the cooked chicken to the mix and stir well. Add the stock/water a little bit at a time, stirring still and bring the mixture to the boil.

4. Once boiling, bring to a simmer and stir again - add salt and pepper to season. Remember to taste it to see if it's to your liking, add more curry powder if needed and simmer the mixture until the water has evaporated and it forms a sauce.

Serve with naan bread and basmati rice.

NOTE: You do not have to use the vegetables I have listed, feel free to add your own ideas to the pot! I highly recommend using the onion and garlic though.
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