Half Assed Kitchen

Beignets

We know we're a day late and beignet short. Fat Tuesday was yesterday. But, really, you can make them anytime. They're easier than doughnuts and so, so good.

Beignets are traditionally fashioned into rectangles. We're lazy though, and shaping them with a round cookie cutter was easier than using a knife.

So, here you have our circular, yeast-free, knead-free, egg-free beignets. Inspired by the cookbook Bakin' Without Eggs. And you won't miss the squareness, yeast, kneading or eggs. At all. Golden on the outside and soft on the inside with a dash of cinnamon and tiny tang of lemon.

Here's what you need and how you do it

2 cups all-purpose flour (+ maybe a little more to get correct consistency)

1/3 cup sugar

3-1/2 Tablespoons baking powder

1/4 teaspoon salt

1-1/2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

3/4 cup milk (or soy or rice milk)

1-1/2 Tablespoons fresh lemon juice

2 Tablespoons vegetable oil + a crapload more for frying

Powdered sugar

Start your oil early as it takes a long time to heat. Pour about 3 inches into large pan and, if you have one, use a candy thermometer to get the oil up to 375 degrees. If not, heat oil for a while on medium-high heat. Test temperature by dropping in a piece of cubed bread. When it browns in 50 seconds, oil is ready for frying.

Mix all other ingredients except the powdered sugar.

Roll onto floured surface and cut into desired shapes. You can also just make these into balls and fry that way, but we prefer the slightly more refined look of the cut-outs.

When oil is hot enough, drop dough in, about three at a time. Turn with a slotted spoon, frying for about three minutes.

When beignets are golden, remove from oil and set on paper towels to drain.

Dust with powdered sugar and serve.

For a printable version of this recipe, click here.

Mexican meatball soup

We somehow lived 40 deprived years before trying, in Southern California last week, Mexican meatball soup. It is otherwise known as Albondigas and is a light broth with veggies, rice and, of course, meatballs.

We came home to Seattle and started experimenting.

You can use store-bought, pre-made meatballs. We would've, except we had some extra time on our hands and wanted to make them from scratch (crazy, we know).

The following recipe assumes you're making them yourself, but feel free to cut as many corners as you can.

Here's what you need and how you do it

1 lb. ground beef, pork or dark turkey or chicken

3/4 cup flat-leaf parsley or cilantro

1/2 cup breadcrumbs

1 egg

6 cups chicken or beef broth

1 14-ounce can diced tomatoes

Olive oil

1 medium onion, diced

1 Tablespoon garlic, minced

2 carrots, chopped

1 green bell pepper, diced (optional)

Cumin, salt and pepper to taste

1/2 cup rice (not quick-cooking)

Mix ground meat, parsley or cilantro, bread crumbs and egg in a large bowl. Make into walnut-sized balls and drop into skillet coated with olive oil. Brown over medium-high heat, turning once or twice to get all sides.

Meanwhile, sauté onions, garlic, carrots and bell pepper in olive oil in stock pot or large sauce pan. When vegetables are soft, add broth, tomatoes, cumin, salt and pepper. Bring to boiling, add rice. Bring to a boil again, then simmer over medium-high heat. Add meatballs to broth where they'll finish cooking.

Simmer until rice and meatballs are done.

For a printable version of this recipe, click here.

Slow-scrambled eggs over asparagus

Photo courtesy: Vegetarian Times

Once upon a time, when we didn't eat meat, we subscribed to Vegetarian Times. And we found many great recipes there. One of which we've been waiting, until asparagus was inexpensive, to share with you.

Starting with room temperature eggs and slow-scrambling them makes for creamier and more satisfying eggs than cooking them quickly over high heat does.

Paired with tender, spring asparagus, this makes an unexpectedly filling and fresh dinner or brunch.

Here's what you need and how you do it

2 bagels, cut horizontally into 2 or 3 slices

1 lb. asparagus, tough ends chopped off, stems peeled

4 Tablespoons unsalted butter or margarine

8 large eggs, room temperature, slightly beaten

Salt and black pepper to taste

1 Tablespoon red onion, minced

Melt some of the butter over very low heat in a nonstick pan or iron skillet. Add eggs and stir often for 15 to 20 minutes. Add slivers of remaining of butter occasionally. Season with salt and pepper.

Meanwhile, in another skillet, melt butter and stir fry asparagus spears until just fork tender (about five minutes).

Toast bagel disks in oven or toaster.

Arrange asparagus spears on plate, spoon eggs over the top and serve with toasted bagels.

For a printable version of this recipe, click here.

Salsa verde braised pork

This recipe was inspired by our good friends at Real Simple. The shredded pork comes out moist and tangy and is great served over beans and rice. It does take some time for it to cook, so plan accordingly.

Here's what you need and how you do it

1 pork tenderloin, any size

1 bottle salsa verde (i.e. green)

1 medium onion, finely chopped

3 cups reduced-sodium chicken broth

2 teaspoons cumin seeds

1 teaspoon dried oregano

1/2 cup fresh cilantro

Salt

In dutch oven, combine pork, salsa, onion, broth and spices. Boil over high heat for a few minutes. Reduce heat, cover and simmer until meat is very tender (2-3 hours) (Alternately, you can put the pork in a slow cooker on low for a while, then transfer it to a dutch oven and add the salsa, onion, broth and spices. We did this when we were gone for the afternoon.).

Remove tenderloin from pot and, using two forks, shred. Return to pot and heat through, mixing with salsa. Add cilantro and salt, if needed.

Serve with tortillas or, as mentioned above, beans and rice.

For a printable version of this recipe, click here.

Chicken marsala

Chicken marsala is easy (no chopping if you buy pre-sliced mushrooms) and ideal as a quick entree or for serving to people you want to impress.

This is honestly the best version we've ever made. We hope you like it too.

Here's what you need and how you do it

2 skinless, boneless chicken breasts

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon paprika and/or Old Bay spice

Olive Oil

2 cups sliced mushrooms

1/2 cup marsala wine (sold near the vinegar in your grocery store)

1/4 cup cooking sherry (ditto for the vinegar section)

In a shallow dish, mix the flour and spices. If using an electric stovetop, it's important to add olive oil to the pan and preheat on medium-high for at least 5 minutes. If using gas, no need to preheat.

Dredge chicken breasts through flour mixture.

Add coated chicken to olive oil in pan and lightly brown on both sides (uncovered). Remove from pan. If you're using high enough heat, there shouldn't be much juice left in the skillet.

Add mushrooms to the pan and cook until they get slightly golden and release their liquid. If water remains after mushrooms have been cooked, drain. Pour in marsala and sherry. Add chicken pieces back to pan. Cover skillet and simmer chicken and mushrooms 10 minutes or so.

Serves 2. Goes nicely with oiled, salted and broiled red potatoes.

For a printable version of this recipe, click here.

Black bean soup

We're truly sorry that every other Half Assed Kitchen post is about soup. But, the soup? It's just so easy to make and so good to eat in winter.

This bean soup is a recipe we threw together, earlier in the week, out of lack of creativity and desperation to get dinner on the table.

We ended up falling in love with our little formulation, so we decided to share it.

Here's what you need and how you do it

1 medium onion, minced

1 celery stalk, chopped (optional)

Olive or canola oil

2 cans black beans (with liquid)

32 ounces chicken or veggie broth

1 14-ounce can diced or crushed tomatoes

1-2 cups ham, cubed (optional)

1 Tablespoon cumin

1 Tablespoon thyme

1-2 Tablespoons balsalmic vinegar (adds a lot of flavor, don't skip)

Salt and pepper to taste

Sour cream

Sauté onion (and celery if you use it) in olive oil over medium heat. Add black beans, broth, tomatoes, ham, cumin, thyme, balsalmic vinegar, salt and pepper.

Let simmer, covered but vented, for at least an hour. Preferably two.

Spoon into bowls and top with sour cream.

For a printable version of this recipe, click here.

Shrimp Scampi

Buttery, garlicky and lemony, this is a simple, tasty and protein-packed dinner.

Here's what you need and how you do it

1 pound jumbo shrimp, cleaned and de-veined

Olive oil

2 Tablespoons butter (preferable) or margarine

1 clove garlic, minced

Juice of half a lemon

Dash white wine (optional)

Salt and pepper to taste

Fresh parsley

Heat olive oil in skillet over medium-high heat. Add shrimp and sauté until shrimp turn pink. Remove shrimp from pan. Drain pan. Add butter, garlic, lemon juice, salt, pepper and white wine to hot pan and cook for a few minutes. Reintroduce shrimp to the sauce and cook until heated through.

Serve over angel hair pasta and garnish with parsley.

For a printable version of this recipe, click here.

Magic cookie bars

We've all had these. We all love these. They're also known as 7-layer bars. Though ours are only 5 layers. Because we're too lazy to throw on the sixth and seventh and because we can't do the butterscotch chips and walnuts. But you know what? We don't miss them at all.

If you want a rich, fantastic, crowd-pleasin' dessert that takes less than 10 minutes to make, look no further.

Here's what you need and how you do it

1/2 cup butter or margarine, melted

1-1/2 cups graham cracker crumbs

1 cup chocolate chips

1-1/2 cups coconut

1 can Eagle Sweetened Condensed Milk or, for a dairy-free version, use 8 ounces of brown rice syrup

Preheat oven to 350 degrees.

Pour butter into 8x8 or 9x9 baking pan. Sprinkle graham cracker crumbs over the top. Scatter chocolate chips over those and then layer on coconut. Drizzle sweetened condensed milk (or brown rice syrup) over the whole shebang.

Bake for 25 minutes. Let cool before cutting and serving.

For a printable version of this recipe, click here.