Ya Gotta Eat So Why Not Have Some Fun!
Welcome to Cooking Up a Storm All Over The World with 208 members now after a little over two years. We got one new member this week and hopefully more with all the people I have contacted this week!
While my kitchen is packed in storage awaiting my new place that is being built in Santa Ana, CA, USA, I WELCOME ANY OF THE MEMBERS TO DO GUEST POSTS.
I WILL SHARE YOUR POST/ARTICLE WITH ALL MY FOLLOWERS ON TWITTER AND FACEBOOK. THAT IS OVER 1000!!
IN OTHER WORDS, YOU GIVE ME NEW, INTERESTING CONTENT AND I WILL MAKE YOU FAMOUS!.....OR CLOSE TO IT!
This is a site where you can learn from people who love food and cooking all over the world. Just fill out the questionnaire so others will be able to read about your cooking preferences, the things you want to learn to cook and what you like to do when you aren't cooking.
To all of you food writers, chefs, food photographers, if you would like to be a regular Contributing Writer, or have any other ideas for the site, just email Paulette Motzko, otherwise known as "Miss Polly" at: CookingUpaStorminCA@gmail.com
Have a Delicious Day!
Paulette Le Pore Mozko
Otherwise known as "Miss Polly" or "Polly Motzko" in the cooking/food world.
Check out my other sites if you liked this one!
http://www.CARestaurantShowCase.com I write feature stories and do food photography for restaurants. I write the story that tells only the good things about it, and you buy my story and all the photos I shoot with my 24 MP Nikon DSLR camera. I made The Orange County Register last year in April 2012 when the story and photos I did for the CEO's of the Tomy's Burgers chain hired me to write a story and photos for them. It is still on Food Frenzy in the Entertainment section.
My other cooking site that is indexed by ingredient and topic: Cooking Up a Storm With Miss Polly
Also: Totally Inspired Mind-where positive minds congregate at:
Photos That Inspire Words-Where photographers take the photos that inspire the writers to write!
"Remember, no matter how simple and "un-fancy" you think your lunch is, it could be someone else's feast!"- Polly Motzko
Adobo Chicken Chili
Recipe Created by Miss Polly Motzko
July 2, 2011
You can make this great recipe in your crock pot very easily in the morning and have a great, soul-warming dish by late lunch. I made this to have for my lunches throughout the week. I invested in two crock pots which makes this possible-baking 10 potatoes all stacked on top of each other-(no water or anything) and then the Chicken Chili in another.
If you do not have a second slow cooker, just bake the spuds in your convection oven or regular oven for about an hour.
I wrapped each on in aluminum foil and then can warm them for a minute in the microwave-WITHOUT THE ALMUMINUM FOIL-and put them in an insulanted lunch carrier. I have a Rachel Ray one and love it because of the many segmented compartments it has, and it has a reusable cold pack that you just fill with water and put in your freezer, then it will keep your food hot or cold-which ever was the desired outcome!
Two 15.5 ounce cans of Market Pantry pinto beans, drained
One 15.5 ounce can Bush's Canellinni Beans, drained
One 15.5 ounce can of black beans, drained
One 29 ounce can of Las Palmas Mild Enchilada Sauce
about two teaspoons of Savory Spice's granulated roasted garlic.
If you don't have the granulated roasted garlic, just substitute about 1/2 teaspoon of regular granulated garlic.
OR- you can put in about 2 teaspoons of REAL MINCED ROASTED GARLIC-for a wonderful flavor!
2 teaspoons of Mexican Adobo Seasoning by Savory Spices
1 teaspoon of Taco Seasoning by Savory Spices-pick a salt free one.
If you can't find Savory Spices, or just add about 1/2
teaspoon of cumin, 1/2 teaspoon of oregano, and 1/4 teaspoon or
more of smoked paprika
1 large diced purple onion, sauteed in extra-virgin olive oil until slightly browned.
Drain all the beans in a large colander in your sink and rinse off some of the salt on the beans, if desired.
Add to your slow cooker along with the enchilada sauce and cook on 200 degrees LOW for 6 hours.
After about an hour add in the sauteed purple onions.
also add sauteed celery, and even some sauteed diced carrots if you
want a more veggie-infused chili.
These will be wrapped in aluminum foil and reheated for lunches throughout the week, topped with the healthy Adobo Chicken Chili. :-)
I still have to take a photo of the finished chili after it had been cooking with the sauteed onions. I am very busy, so no sooner did I get my folks dinner, and I had to pack up mine to eat at Starbucks, while I waited for a client. (As it turned out my client stood me up and didn't call, but a great band was playing called "Sugah Daddy"..and made up for it!
"I am so pleased with this idea. It will save me mega moolah, and also be healthier for me trimming my waistline while adding to my wallet".- Polly Motzko
Here is the latest dish out of Miss Polly's CA Kitchen:
Healthier Lower Fat Curried Egg Salad
8 hard boiled eggs, finely chopped
1 tablespoon of French Dijon Mustard-I used a wonderful mild brand called Trois Petit Conchons or "Three Little Pigs"
2 tablespoons Vlasek Sweet Pickle Relish
1 teaspoon Delish Curry Powder
up to 1 cup of
3/4 cup to 1 cup of Kraft Low Fat Mayonnaise-with 1/2 the fat of regular mayo
(this is my favorite lower fat mayo because it has a fresh taste and though it has a more "lemony" flavor, it is still really good.)
Mix all ingredients together and then store in an airtight container.
You can serve this in on whole wheat bread or on an English Muffin like I did tonight for dinner.
I topped it off
with a sprinkling of Trader Joe's 21 Gun Salute Salt Free
What are you making for lunch that makes your co-worker's heads turn?
simply the MENU, or SHARE THE RECIPE, or SHARE THE PICTURE or SHARE
THE RECIPE AND PICTURE AND MENU AND WHERE YOU ARE FROM AND YOUR
NAME. IT WILL BE AN INTERNATIONAL SAMPLER ONCE PEOPLE START
Have you found a way to make a special dish up in advance so that you can save money and eat better?
If so, share it here..........................
Italian Rice with Eggplant and Tomatoes
By Paulette Le Pore Motzko
April 29th, 2011
Cooking Up A Storm All Over The World!(c)
Join the cooking magazine where you have Fun is an Ingredient in all the Recipes!
Adapted from “Riso Dell Autunno” from “Italian Cooking by The California Culinary Academy,
Copyright 1987 ISBN: 0-89721-091-3
Contributors to this publication are: Hallie Donnelly and Janet Kessel Fletcher among many others.
1 recipe of Risotto al Limone
2 tablespoons plus 2 teaspoons unsalted butter
1 tablespoons olive oil
¼ cup minced onion
Grated rind of 1 lemon
1-1/2 cups Arborio rice, uncooked
4-1/2 cups chicken stock
¼ cup plus 2 teaspoons lemon juice
½ cup freshly grated Parmesan cheese
Now that you have the Lemon Risotto made we will then add the mélange of vegetables and garbanzo beans:
2 tablespoons minced garlic, 1 Japanese Eggplant chopped, 2 tomatoes chopped, 2 small zucchini, thinly sliced and up to 2 cups of cooked garbanzo beans.
We are all busy people and eating out every day is costly and adds inches to our waists without us knowing it. (I love eating out but I also delight in knowing I am creating something that no restaurant serves, that tastes wonderful and is good for me, and gives me more money to buy clothes with, or shoes, or maybe one of my friend's cookbooks! ;-)
Share even sandwich combinations that are inventive and unique. Not all the entries have to have pictures, but be it sandwich or stir fries, or a special stromboli that you take-you get the idea.....