faux foodie

Brett’s BBQ Sauce
May 25, 2011, 12:20 am
Filed under: beef, Company, favorites, Uncategorized

(for a reasonable portion cut recipe to 1/4 of everything)

1 gal – Ketchup (use more for thicker sauce)
2 qt – Vinegar
5 lbs – Sugar (granulated)
12 cloves – Garlic (ground fine)
10 oz – Worcestershire Sauce
8 oz – Liquid Smoke
1-1/2 tsp – Crushed Red Pepper (may increase for hotter sauce)
2 tsp – Black Pepper
2-1/4 oz – Horseradish (not creamed style)
2 tsp – Cayenne Pepper (may increase for hotter sauce)

Cook in large pot:
1) Simmer sugar, garlic, and vinegar for 3 minutes
2) Add remaining ingredients and bring to boil.
3) Remove from heat, cover with lid, and let cool.
4) Pour into sterilized jars or use empty Ketchup bottles.

Brett’s Pinto Beans
May 25, 2011, 12:19 am
Filed under: appetizer, Cocktail, Company, favorites, Health, main course, side dish, Uncategorized

1) Soak about 3 pounds of pinto beans in water overnight (water level should be about 3x the height of the beans; they soak up a lot of water).
2) Pour out remaining water and then refill until water line is about 1″ – 2″ over the top of the beans.
3) Chop 1 sweet onion, 5 cloves of garlic, and 5 strips of bacon and add to the pot.
4) Bring to a boil.
5) Add salt and pepper to desired seasoning.
6) Reduce heat and allow to simmer for about 5 hours. Add water if water line drops below top of the beans.

Pasta Pomodoro
May 24, 2011, 3:43 am
Filed under: Company, Health, main course, pasta, Uncategorized

3 medium tomatoes, chopped (or one canned)
1/3 cup chopped basil leaves
1 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
8 oz cooked pasta
3/4 cups grated Parmesan cheese

Mix everything but the pasta together while cooking your pasta. Stir the mixture in with cooked pasta. That’s it! So fresh for summer

Kristy’s Amazing Egg Bake
May 17, 2011, 3:27 pm
Filed under: breakfast, Company, favorites, Uncategorized

In a large casserole dish, spread as much toast to cover the bottom of the dish. I then smear each toast point with chevre or another strong, soft cheese (I used Rondele/Boursin). Then, in a large bowl, combine 6-10 eggs with 1 cup of milk. Whisk together, then spread over the toast points in the baking dish. Chop up fresh basil, sprinkle that on top, as well as tomato slices to cover the top. Grate a sharp cheese such as asiago or smoked gouda over everything. Top with salt and pepper. Cover the casserole dish and let it sit overnight in the fridge so that the toast absorbs all the liquid. Pop in the oven at 375 for about an hour (until it puffs up).

I got rave reviews on this egg bake!

Mashed Potato Alternative
May 10, 2011, 11:35 pm
Filed under: Uncategorized

This is sort of like hiding the health ball.

Baking potatoes
An equal amount (in size) of parsnips
olive oil

Cut veggies into chunks and boil until soft. Drain water, and add milk and oil. Mash in your preferred way. Season to taste!

Roasted Root Vegetables w. Truffle Oil
May 10, 2011, 11:33 pm
Filed under: appetizer, Cocktail, Company, side dish

Make this with whatever combination of root vegetables you have on hand! The below is a guideline only. After loving truffle oil on fattening things (mac and cheese, fries, etc), enjoying the indulgence on something so healthy feels awesome!

Brussel sprouts
1 rutabaga (peeled and diced
1 fennel bulb (halved and cut into strips)
1 daikon (peeled and diced)
1 large onion (cut into large slices)
Garlic cloves (chopped)
a few TBs olive oil
a few TBs balsamic vinegar
salt to taste
truffle oil to taste
fresh herbs of your choice

Preheat oven to 425 degrees. Place chopped veggies in a bowl and toss with oil, vinegar, and salt. Place in glass roasting dishes and bake for 45 minutes or until caramelized. Stir every 10-15 minutes to avoid burning. Remove from heat, drizzle with truffle oil, toss with herbs, and serve!

Avocado Dip with Herbs
May 3, 2011, 9:57 pm
Filed under: appetizer, Company, Health, Uncategorized

adapted from Clean Start

2 garlic cloves, peeled
3 avocados, peeled and pitted
1/2 cup your choice of mayonnaise
2 tablespoons lime juice
1 tablespoon lemon juice
1 tablespoon brown rice syrup
1/4 teaspoon salt
1/4 cup chopped herbs (green onions, chives, cilantro, whatever…)

With a food processor on, drop in the garlic and let chop until minced. Add avocados and green onions and puree until smooth. You may need to scrap down the sides at this point. Then add the mayonnaise, juices, brown rice syrup and salt. Continue to process until smooth.