All posts by Jonathan

Kitchen Babble

Life Update!

Leave a comment

As we approach Halloween, I just realized that a lot has changed and you may not be part of my local circle who know.

The weight loss journey has been a good one! As of this post, I’m down over 70 lbs through changes in diet, in habits, in exercise, and yes, a clinical trial. I can’t give all the credit to tirzepatide, but I do consider it a tool in my arsenal. It’s not an easy trip, but changes in outlook, mindset, and process has shown success. I’m also approaching the official 2 year mark for my divorce. I’m happily single, and plan on staying that way.

Back in September 2024, I started youtube.com/@silverbluesretrocade to help chronicle my love for retro video gaming. A lot of my time away from my 9-5 (actually, my 6:30-4:30 M-F) job since January 2024 has been spent bringing the Retrocade to existence, renovating the former dining room into a VIP Lounge, the former Den/Great Room into the Wii Lounge (where Wii bowling reigns supreme), and hosting Wiikends, where friends gather and we laugh, listen to music (I now own a classic Rowe/AMI jukebox that I’ve modified into a personal machine with over 130K songs (in the VIP Lounge), as well has having modified a Philco Antique floor radio (which didn’t work) into a touchscreen jukebox (in the Wii Lounge) with a sound activated LED speaker in it), and enjoy good food.

The menu is decided on by Tuesday before the Wiikend so I can let the participants know what ingredients to bring to have me cook (I always enjoy feeding the body and soul in healthy ways). If you’re interested in knowing what that menu looks like, see this video.

Loading

Main Course, Recipe

Farfalle con Pollo e Pesto

Leave a comment

A pretentious name for a sublime dish: Bowtie Pasta with Chicken and Pesto. – Chef John

1 lb Farfalle (bowtie) pasta
2 lbs ground white meat chicken
1 Tbsp minced garlic
1 Tbsp ground black pepper
2 large green peppers, seeded and diced
2 small jars prepared pesto (6.7 oz each) or 14 oz freshly prepared pesto
3 Tbsp dried garlic chips (for garnish) (Optional)

In a large cooker, bring 5 quarts of salted water to a boil. (It is said that Italians believe your pasta water should be as salty as the Mediterranean.) Add Farfalle and cook per directions (normally12-14 minutes) to al dente and drain.

While water is coming to a boil (and pasta is cooking) take a large skillet, add ground chicken, garlic and black pepper. Cook until chicken is done and crumbled. Drain off any excess liquids from the skillet that may have accumulated. Add diced green peppers and stir to combine.

Once pasta is cooked and drained, add to the chicken and pepper mixture. Stir to combine. Add pesto and stir to combine again. You’re making sure that every bite will be as flavourful as the last.

If desired, sprinkle top with dried garlic chips. Here at The Wannabe Gourmet, we love garlic, so it’s always desired!

Serves 8, alongside toasted, crusty garlic bread.

Loading

Main Course, Recipe

Nimmakaya Pulihora (Lemon Rice)

Leave a comment

So flavorful and light, I was tempted to sit and eat the entire container! – Jonathan

4 cups cooked rice (cooled)
2 to 3 tablespoons lemon juice
1 tablespoon mustard seeds
1 tablespoon urad dal (spilt and skinned black gram)
1 tablespoon chana dal (split and skinned yellow lentils)
4 dry red chilies, cut into pieces.
15 to 20 curry leaves, cut into pieces
1 teaspoon turmeric powder
1/2 cup peanuts
3 tablespoons sesame oil

In a wok, heat 2 tablespoons sesame oil. Fry the peanuts until crunchy and then set them aside.
Add 1 tablespoon sesame oil in the same pan. Keep the flame to a low.
Add the mustard seeds and let them crackle. Once the mustard seeds begin to crackle, add the urad dal and chana dal.
Fry until the dal turns golden (keeping heat on low, so that the lentils do not burn).
Then add the red chili pieces ,and curry leaf slivers. Sauté for a few seconds until the red chilies change color.
Switch off the heat and add the turmeric powder. Mix very well. Add the peanuts back to the wok.
Add the cooled rice to the wok and, with the heat still turned off, use spatulas to combine all the ingredients. Once thoroughly combined, add the lemon juice. Mix well again.
Immediately pour this tempering mixture on cooked and cooled rice.
Cover the wok and allow the flavors to blend for 4 to 5 minutes.

Serve and enjoy!


Loading

Recipe, Soup

Enhanced Won Ton Soup

Leave a comment

This is the starting block to myriad variations!

1 head Napa cabbage, shredded
8 oz sliced mushrooms
4 oz diced white onions
2 quarts reduced sodium chicken broth
4 Tbsp reduced sodium soy sauce
2 Tbsp grated ginger
2 Tbsp minced garlic
1 package frozen pre-made chicken won tons
1 lb peeled, deveined, tail-off cooked shrimp
1 bunch scallions, sliced
Toasted Sesame Oil, for garnish

In a wok or large skillet, add 2 tbsp olive oil and heat until just about smoking. Add shredded cabbage and toss to coat. Add 1/4 cup water and cover to allow cabbage to wilt and soften. Stir frequently, about 10 minutes. Remove cabbage and add onions and mushrooms to remaining liquids. Cook until mushrooms and onions are tender. Remove and place aside.

In a large cooking pot, add broth, soy sauce, ginger, and garlic. Bring up to a simmer. Allow to simmer for 5-10 minutes to flavor the soup broth. Add shrimp and won tons. Allow to heat through 10-15 minutes.

To serve: In a soup bowl, place some of the sauteed cabbage, then some of the mushroom/onion mixture (how much is up to you). Ladle over the broth (and won tons/shrimp). Again, as much as you like. Then, top with sliced scallions and a drizzle of Sesame oil.

Serves 8-10.

(Note: pre-made chicken won tons may be purchased at most markets including Oriental/Asian markets, Trader Joe’s, Lidl, and other local supermarkets.)

Loading

Main Course, Recipe

Mexican Stuffed Shells

Leave a comment

Put a little Mexican/Italian fusion in your mouth!

1 lb of ground turkey or chicken
1 package of low-sodium taco seasoning
4 ounces Neufchâtel cheese
12 jumbo pasta shells
1 1/2 cups salsa (heat level depends on you)
1 cup taco sauce (again, the heat level depends on you)
1 cup reduced-fat cheddar cheese (grated)
1 cup Low-moisture, reduced-fat mozzarella cheese (grated)
Chopped Scallions
Black beans
Optional: Low Fat/Light sour cream

Preheat oven to 350F.

In a large skillet, brown ground meat; add taco seasoning and prepare following package directions. Add Neufchâtel cheese, cover and simmer until cheese is melted. Mix until well combined. Allow to cool.

While the meat mixture is cooking, cook the pasta shells according to package directions. (Once the shells are cooked and drained, set them individually on a baking sheet coated with cooking spray to prevent them sticking together!)

Using a 9×13″ baking dish, pour the salsa to coat the bottom. Use a spatula, if needed, to ensure coverage. Stuff each shell with 1-2 tbsp of the meat mixture. Place the filled shells open side up on top of the salsa. Coat the shells with taco sauce. Cover with foil and bake for 15-20 minutes.

After cooking, remove foil and add shredded cheese and bake for 5-10 more minutes to allow the cheese to melt.

Top with chopped scallions. Serve with black beans, and if desired, low fat/light sour cream and/or more salsa.

Loading

Breakfast, Recipe

Fluffy Beginnings Omelette

Leave a comment

A tasty and healthy way to start your day!

6 eggs
1 tsp baking powder
2 tbsp butter (or margarine)
1 cup diced bell peppers (I used red, orange and yellow)
1/2 cup sliced mushrooms
1/4 diced red onion
1/2 cup shredded cheddar
Optional: Hot sauce and light sour cream as condiments

In a medium sized bowl, crack eggs and whisk to combine. Add baking powder and whisk again, making sure there are no lumps of powder in your egg mixture. Set aside.

Heat a medium skillet over high, then coat with cooking spray and add 2 tbsp butter. Once butter has melted and starts to bubble, add peppers, mushrooms and onions and sauté for 6-8 minutes, until vegetables are tender. Re-whisk egg mixture and pour over veggies. Rotate pan to spread the egg mixture out and reduce temperature to medium-low. Clamp on a lid and allow to cook, undisturbed, for 6-8 minutes. Remove lid, and using a spatula, loosen omelette from the bottom of the pan. Rotate pan to continue distributing any loose egg mixture. Cover and cook for 3-4 minutes more.

Flip omelette and sprinkle top with cheese. Cover and cook 3-4 minutes more, or until cheese is melted.

Serve with hot sauce and sour cream as condiments. Shows above with 2 pieces of thick cut bacon.

Serves 4.

Loading