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Stoner Cooking 12-4-12

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  • robalini
    Please send as far and wide as possible. Thanks, Robert Sterling Editor, The Konformist http://www.konformist.com http://robalini.blogspot.com
    Message 1 of 1 , Dec 4, 2012
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      Please send as far and wide as possible.

      Robert Sterling
      Editor, The Konformist

      Steamshovelpress.com is back! New web content! New book product! New conference information! PLUS: a new, daily, twitterish quip: "Parapolitics Offhand!"

      Now available on CD and through US Mail only: Popular Parapolitics, 219 pages, illustrated, of comentary on the nexus of parapolitics and popular culture. $15 post paid from Kenn Thomas, POB 210553, St. Louis, MO 63121.


      Bacon Cheeseburger Bloody Mary

      The Fully Loaded Bacon Cheeseburger Bloody Mary is the creation of Sobelman's Pub & Grill in Milwaukee and is garnished with shrimp, Polish sausage, cheese, pickled asparagus, and more vegetables than you can shake a celery stick at. But the cherry on top? A bacon cheeseburger slider. Plus, it's delivered to your shaky hands with a big Sprecher beer to chase the whole thing down. All this — booze with a side of meat with a side of beer — for just 9 bucks. It almost makes destroying your liver worth it.


      Paleo Low Carb Omelette With Paleo Coconut Bread
      JULIAN BAKERY on NOVEMBER 10, 2012

      Low Carb Spinach-Mushroom-Bacon Omelet w/ Coconut Paleo Bread Toast

      2 large organic cage free eggs, beaten

      2 slices Coconut Paleo Bread, toasted

      Organic Olive oil spray (extra virgin)

      3 large mushrooms, sliced

      2 cups packed fresh baby spinach leaves

      1 or 2 slices organic nitrite free turkey bacon, cooked until crisp and crumbled

      2 – 3 tablespoons shredded organic swiss cheese, Primal-optional

      Pinch Celtic sea salt

      Freshly ground black pepper

      1 – 2 teaspoons Coconut Cream Concentrate or Grass-fed butter, optional

      Omelet & Filling: In a heated non-stick skillet sprayed with olive oil, quickly sauté fresh spinach until wilted; remove from pan to a small plate and set aside. Wipe out skillet and spray lightly with olive oil and quickly sauté the sliced mushrooms for a few minutes until cooked; remove to a small plate or bowl. Wipe out skillet and re-spray with olive oil and pour beaten eggs into pan and cook until eggs are done. Season with Celtic salt and freshly ground black pepper, to taste.

      Lightly chop cooked wilted spinach, if desired and spread across the top of the cooked omelet in the pan. Scatter cooked mushroom slices on top of spinach and sprinkle with crumbled bacon. If you consume dairy products, sprinkle with shredded organic swiss cheese. With a spatula, gently fold omelet over in half and slice onto serving plate.

      Toast the slices of Coconut Paleo Bread a few times until crisp and browned. Spread with coconut cream concentrate or lightly brush with extra virgin olive oil. If you consume dairy products, you can also spread with a teaspoon or so of grass-fed butter instead.


      Coconut Paleo Bread is totally organic and completely starch free. Each slice has only 1 net carb per slice, 5 grams of protein and contains only 40 calories. It is suitable for a variety of low carb diets as well as for anyone looking to avoid starches, grains, wheat, gluten, soy or yeast. If you are following a Paleo lifestyle, Coconut Paleo Bread allows you to easily enjoy having toast with your eggs or omelets again. If desired, serve this delicious nutrient packed omelet with toasted Coconut Paleo Bread along with a side of organic fresh raspberries and you have a nutritious, high protein and fiber, grain free start to your day!


      Vanilla French Toast

      Vanilla transforms simple French toast into delicious French toast!

      2 eggs
      1/2 cup milk
      2 tablespoons sugar
      1 tablespoon Spice Islands Vanilla Extract
      1/4 teaspoon Spice Islands Cinnamon, Ground Saigon
      1 tablespoon butter
      6 slices bread

      Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl.

      Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup.

      Prep Time
      5 minutes

      Cook Time
      5 minutes

      6 servings


      Buffalo Chicken Dip

      8 ounces cream cheese
      1/2 cup finely chopped celery
      1/2 cup hot sauce (recommended: Frank's)
      1 rotisserie chicken, shredded
      1 cup crumbled blue cheese
      Crackers, bread or carrot sticks, for serving

      Preheat the oven to 425 degrees F.

      In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce and chicken and mix well. Transfer the mixture to a 9-inch pie plate and sprinkle the crumbled blue cheese on top. Bake until hot and bubbly, about 25 minutes. Serve with crackers, bread or carrot sticks.

      This has all the great flavors of Buffalo chicken wings without all the fat of the chicken skin and oil. Want to make it lighter? Feel free to use light cream cheese.


      How To Make a Thanksgiving Leftover Sandwich
      Adam Richman, the Earl of Sandwiches, on how to make the ultimate day-after-Thanksgiving stack o' leftovers.
      November 26, 2012

      1. The Bottom Bread
      Start with grilled challah egg bread. Brush that with really good quality salted Kerrygold Irish Butter and grill it so it turns that awesome shade of goldeny toasted whatever.

      2. Sauce No. 1
      On the very bottom spread the layer of cranberry sauce, ideally fresh, though the canned gelatinous cylinder kind is completely acceptable.

      3. Meat No. 1
      Stack thick layers of turkey breast.

      4. Sauce No. 2
      Do a thin spread of Hellmann's Light mayo dusted with a pinch each of garlic powder and fresh cracked pepper.

      5. The Vegetables
      To offset the mayo, add sliced white onions and a layer of mashed candied sweet potatoes, with finely crushed walnuts on top.

      6. Meat No. 2
      Pile on the dark meat from the legs and thighs.

      7. Thanksgiving Bonus Ingredient
      Take some stuffing, place it in a pan, and crisp up the edges until you have a kind of stuffing pancake that could go the length of the sandwich. Put it in!

      8. Sauce No. 3
      Drizzle the whole thing with gravy.

      9. The Top Bread
      Put the other half of the challah on top.

      Bite in and…give thanks that you have indoor plumbing.


      From Uncle Fats:

      Penne with Red Pepper Sauce and Broccoli

      4 tablespoons olive oil
      1 1/2 cups chopped onion
      2 cloves garlic, minced
      2 red bell peppers, chopped
      1/4 cup almonds
      2 teaspoons balsamic vinegar
      1/2 teaspoon salt freshly ground black pepper
      1/8 teaspoon cayenne pepper
      4 cups broccoli florets
      1 pound penne pasta
      1/3 cup grated Parmesan cheese
      1/2 cup fresh basil leaves, cut into thin strips

      1. Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.

      2. In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.

      3. Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.

      4. Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.

      5. Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.

      Servings Per Recipe: 5
      Calories: 551 Amount Per Serving
      Total Fat: 18.7g
      Cholesterol: 5mg
      Sodium: 358mg

      Amount Per Serving
      Total Carbs: 80.8g
      Dietary Fiber: 7.7g
      Protein: 19.2g


      Chicken Marsala
      Source: Sanderson Farms

      It's hard to do better than a perfectly cooked chicken breast, but this rich and savory mushroom and wine sauce takes chicken to the next level. Serve with egg noodles, or try mashed potatoes for something different.

      3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create six chicken breast fillets
      1 ½ cups all-purpose flour
      7 tablespoons olive oil, divided
      2 tablespoons unsalted butter, divided
      ½ cup diced onions
      ½ teaspoon finely chopped garlic
      2 cups sliced mushrooms
      1 ½ cups dry Marsala wine
      ½ cup chicken broth
      Kosher salt
      Ground black pepper
      Cooked egg noodles or mashed potatoes

      Lightly coat the chicken with flour.
      Place 4 tablespoons olive oil in a 12-inch skillet and heat on medium high heat.
      Cook chicken in two batches, 4 minutes on each side, seasoning with salt and black pepper. Add 3 tablespoons olive oil to skillet between batches. Chicken will be golden brown in color and should reach an internal temperature of 165°F.
      Remove chicken from skillet and set aside.
      In the same skillet, melt 1 tablespoon of butter. Add the onions and garlic. As it is cooking, season with salt and black pepper. Sauté vegetables until soft, about 3 minutes.
      Add the mushrooms, stir once and season with salt and black pepper. Do not stir again until the mushrooms start to release their liquid.
      Add the Marsala wine and chicken broth. Cook for about 5 minutes to reduce by half.
      Slowly stir in the remaining tablespoon of butter and simmer to thicken the sauce.
      Add the cooked chicken back to the pan and simmer 5 minutes.
      Serve with cooked egg noodles or with mashed potatoes.



      "You know, growing up, I was a big fan of Kool-Aid. We drank Kool-Aid growing up, so I thought, 'why not fry it and see what happens,'" said Charlie Boghosian in an interview with ABC News. Boghosian, the inventor of fried Kool-Aid balls, unveiled his snack at the San Diego County Fair, and now, as predictably as the success of Jennifer Aniston's next film (#fail), there's been a wave of articles expressing disgust at them. We say, let the haters hate. Hey, we're not advocating fried Kool-Aid balls as a substitute for a proper Monday-night dinner, but with the arrival of the first day of summer tomorrow, we say there's nothing wrong with kicking back and rewarding yourself with a ball or two.

      If this recipe gets your mouth watering, just wait: Boghosian didn't stop at frying Kool-Aid. His 2011 menu also features fried Girl Scout cookies, FryBQ Ribs and Totally Fried Brownies. Check out our gallery of this master chef's other delicacies.

      And since we suspect all this fried deliciousness will be popping up at barbecues across America, here's an easy-to-prepare fried Kool-Aid recipe:

      Fried Kool-Aid Recipe


      - Vegetable oil (for frying)
      - 1/4 cup to 1/2 cup Kool-Aid (We like grape)
      - 3 eggs
      - 1/4 of sugar (Want it sweeter? Add more)
      - 1/2 tsp. of salt
      - 2 tsp. baking powder
      - 2 cups milk
      - 3 2/3 cups of flour

      Optional (variations we think are equally mouthwatering)
      - 1 tsp. cinnamon
      - 1 tsp. dark chocolate (melted)
      - 1 tsp. honey

      Make the batter by beating the eggs and sugar together. Gradually add the milk and dry ingredients, including the optional ones. Cook in hot vegetable oil until golden brown (a few minutes, depending on heat). Cool in tray for a few minutes, then dig in.


      Health Ranger recipe for gluten-free, organic blueberry coconut superfood muffins
      Mike Adams, the Health Ranger
      Monday, December 03, 2012

      One of the top requests we receive here at Natural News is superfood recipes. People want to know: How can I use organic, non-GMO ingredients to make delicious, affordable superfood meals and treats?

      To help answer that question, we went into the Natural News kitchen and developed an incredibly delicious recipe for what we're calling "Blueberry Coconut Superfood Muffins."

      Here's how to make this delicious recipe. Some of the ingredients are available from the Natural News Store. Others can be found at farmers markets or local grocery stores.

      Preheat your over to 350 degrees (F) while you gather the following items:

      Hint: Always choose organic where possible, as organic foods are grown without the use of toxic chemical pesticides and herbicides.

      1 cup of coconut flour
      1/2 tsp of baking soda
      1/2 tsp of baking powder
      1/4 tsp of sea salt
      5 free-range eggs
      1/2 cup coconut butter (or oil)
      1 cup coconut sugar
      1 tsp vanilla
      1/4 cup chia seeds
      1 cup almond milk
      1 cup blueberries (fresh or frozen)

      1. Mix 1/2 cup of almond milk with chia seeds and set it aside for 30 minutes.

      2. Combine coconut flour, baking soda, baking powder, sea salt, vanilla, and coconut sugar and mix well.

      3. Add eggs, coconut butter, chia seeds (the texture should be thick) and the rest of almond milk.

      4. Blend in the frozen blueberries by hand, being careful not to crush the blueberries.

      5. Pour this batter into paper muffin liners that you've placed in a muffin baking pan. Fill them completely.

      6. Bake the muffins at 350 degrees (F) for 35 - 40 minutes, or until they are golden brown on the outside and completely cooked on the inside.



      Peanut Butter Brownies

      1 package TJ's Truffle Brownie Mix
      2 TJ's Large Eggs
      1 stick TJ's Unsalted Butter
      1/2 container TJ's Peanut Butter Cups, unwrapped

      Preheat the oven to 350°. Prepare brownies according to package directions. Remove brownies from oven and press the peanut butter cups, bottoms down, into the warm brownies making rows that cover the entire top. Place brownies back into the oven for one to two minutes or until the peanut butter cups soften. Use a spatula or knife to spread softened peanut butter cups over brownies into a gooey frosting. Allow to cool (if you can). Enjoy! Serves: 14 - 16

      Cooking Time: 30 Minutes


      Virginia Eggnog

      "To tradition-steeped Christmas celebrants, the season would be bleak unless thickly upholstered with Eggnog." --Esquire's Handbook for Hosts, 1947.

      Since then, every ingredient of this seasonal necessity has been proven to be the nutritional equivalent of sucking on the tailpipe of a crosstown bus. And together? Raw eggs, refined white sugar, liquor, whole milk, and heavy cream -- damn!

      Yet those "tradition-steeped celebrants" knew a thing or two about getting through the family-filled day. Rather than watch the frown lines on Aunt Henrietta's face harden as you suck down enough Cosmopolitans to keep you from sticking your head in the fireplace, why not get fully upholstered under the banner of Norman Rockwellian good cheer and holiday spirit? No frowns, everybody's happy. Sort of.

      12 eggs
      3/4 cup superfine sugar
      1 pint cognac
      1/2 pint dark rum
      1 pint milk
      1/2 pint heavy cream

      Glass Type: mug

      Separate the eggs, putting aside the whites for the moment. Beat the yolks strenuously, slowly adding in the granulated sugar. Continue at tempo until the sugar is entirely dissolved. Slowly pour in the cognac, stirring all the while. Follow with the rum. Pouring the liquor into the yolks has the effect of cooking them more lovingly than any stove could. Now stir in the milk and heavy cream. (The cream may be whipped, but this makes the result a bit rich, so to some tastes, plain cream is preferable.)

      Clean off the egg-beating equipment and go at the whites until they will stand without toppling. Fold the whites into the general mixture, then stir in grated nutmeg. If the outcome is too sweet to suit your taste, splash about a little extra cognac (or a lot, if Aunt Henrietta isn't watching too closely). This will serve about 10 people. For convenience's sake, some people make this eggnog the day before the party and put it in the refrigerator. Parked there -- or even on the pantry windowsill -- it will keep perfectly for several days if air-tight glass jars are used.


      A pair of drinks from Captain Morgan:

      Captain Morgan Black & Ginger

      1.25 oz. Captain Morgan® Black Spiced Rum
      0.5 oz. fresh lime juice
      4 oz. ginger ale
      1 lime wedge

      Add Captain Morgan® Black Spiced Rum to an ice-filled Collins glass. Top with ginger ale and stir. Garnish with a lime wedge.

      Captain's Candy Cane

      1 oz. Captain Morgan® Original Spiced Rum
      1.5 oz. Peppermint Schnapps
      5 oz. Cola

      In an ice filled Collins or rocks glass combine all ingredients. Stir to Combine. Garnish with a lime wedge.
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