Preppers Paella

Paella is basically spanish rice The traditional way is to make it is to saute all the ingredients add the liquid arrange the seafood on top and then let it simmer until done. No peekaboo cooking - and no being wimpy. See below - it's so pretty right? Well, it ain't happening if SHTF... Here's how I make mine below...and there is sausage and chicken in there you just can't see it. I also add peas and carrots. But it's good and you can make it out of your preps This is supposed to serve 10 but it easily serves 12 Preppers Paella Reconstitute your ingredients... 1/2 c olive oil 4 chicken breasts - cubed 1 sausage - sliced into small rounds or cubed 2 lb shrimp (20-30 pcs) - cleaned and deveined (my preference) 4 cups white rice 2 cups water (but add water as you go if you smell it is a bit roasted) (brown rice sub is 3 cups brown rice 6 cups water) 5 cloves garlic, chopped 1/2 onion, minced 1 tsp oregano 1/2 tsp turmeric 1/4 tsp dried thme 1 tsp saffron salt and pepper to taste 1 c tomato 1 c cream (1c reconstituted dry milk + 1/4 c butter) *or you can use 1 can of condensed tomato soup in place of tomato and cream* 1 large green bell pepper 1 large red bell pepper 1 cup peas, dehydrated ok 1 cup carrots, dehydrated ok optional 1 cup spanish olives (canned) 1/2 cup canned green chilies (or pickled chilies) 1/2 c onion --- Heat the oil in pan (med high), saute garlic until golden brown. Add Chicken and brown on all sides, add onions and cook until clear. Add Sausage and all herbs, and saute it all together. Add Rice and brown rice a bit Add Shrimp and Bellpepper, saute further If it isn't golden yellow add more Saffron. Add cream & Tomato or condensed tomato soup and stir thoroughly Add green and red bellpepper, stir Add Chilis and olives, stir Add the remaining water, Sprinkle with Carrots and Peas cover with lid Raise the heat as high as it will go and leave high until liquid bubbles HARD. Then turn down heat as low as it will go Leave undisturbed for 25 minutes or until rice is done. Enjoy. The spanish version has mussels and langoustine. If you are inclined and have the preps - I would just top it with canned mussels before serving with a bit of lemon and green onion right before serving!

an Award by definition...

An award by definition is:

1. To grant as merited or due: awarded prizes to the winners.

2. To give as legally due: awarded damages to the plaintiff.

well...at least according to freedictionary.com

I guess this is one of those pay it forward type blogger awards that people hand off to each other who like each others blogs.

I was handed mind by ScifiChick whom I met in the American Preppers Network Chat. I dig her blog because not only is it informative but she also lets you hitchhike on her journey.

Blogs are a 2 headed beast...I first started reading blogs about 10 years ago. As a person who has kept a journal since I was 11 it was almost like peeking into someones diary, back then people who blogged generally had something to say or at least documented their life in some way and it was like a tv series for your brain. And like anything that becomes fashionable and mainstream - blogging has become a bit bastardized. There are a LOT of people who now blog because it's no different than having a facebook, a twitter, a myspace, a whatever - it has put a LOT of pointless shit out there that isn't even worth reading - i mean C'MON do i really care if you got some makeup on sale, or that you are in line at the store, or you are hungry and don't know what to eat or blah blah blah. More and more it has become infested with pollution. I rarely go blog "shopping" anymore.

Why do i blog? Although I still keep a handwritten journal (unlined paper) thank you very much...blogging was a natural progression to document my cooking adventures and in my pre-prepping days I even used to write poetry. It was also an avenue for me to write down recipes for friends and family who were always asking for them. The last year and a half I've really slowed down on my social tirades and recipe posting but I am back at it again, at least once a week or if something great happens in the kitchen. But since I am learning more and more new things - I will start blogging again.

Well - back to the award. The award has two requirements: 1) disclose 7 things your readers might not know about you. 2) PASS this award onto 15 bloggers you think deserve the award.

Part 1) Disclosure
1) I don't sleep very long but when I do I'm out in a coma.
2) I took my first international flight by myself at 8 years old. Yup no lie
3) I only have 2 best friends - and that's enough for me.
4) I don't talk to exes in any way, shape or form. It's an exercise in futility.
5) I grind my teeth in my sleep.
6) I think people don't really need 8 glasses of water per day (see AU aboriginals)
7) I resent retarded people getting pregnant so easily.

Part 2) Hooking it up

Bear in mind these are in random order - and most of them probably don't even know I exist - which is okay for me because when you don't write for an audience you are generally sincere. This is in random order - and there are 2 or 3 more that i follow but this is what caught my eye.

1) My girl Alfie - not just for her art but just because she's awesome
2) My boy Jojo - even though he's like me and hasn't posted in the last couple years
3) That girl SciFiChick - coz "she's just sayin..."
4) Anthony - his blog is more on his photos, but our talks vary from horror flicks to hyperinflation and all the things in between
5) Korean Yummies - my bestie pointed me to this site! She makes it look easy yay
6) Ghostface Killa - just coz he's nuts...
7) the Homie Tariq - who else goes from AZ- S.America - AZ - relocate to Thailand
8) How to Butcher a Chicken - the title says it all
9) The Doctor who Knows What's Hot! - the doctor that loves to cook
10) Maggie - she's new to this prepping thing like me and I dig her perspective
11) Afroprepper - it's really a Vlog - but you KNOW it counts besides he's with me haha
12) Jason - one of my favorite artists
13) Survival blog - it was a kickoff point for me
14) Burnt Lumpia - just coz i like to see other Filipino Folks doin it in the kitchen!
15) Mine - well if you can't congratulate yourself who will. HAHA

Well that's it - that's the whole thing. We'll just see where it goes.

16 Aug 2009: Still in the kitchen...Still kickin ASS...

I've been slippin...

...laggin on the food blogs - and such

But I'm still in the kitchen...still love the game...still Kickin ASS...




The following is just a series of food pics...I figured I might as well put them up with a few words - since my food pics get 10x more views than my personal ones...

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There are still meals for Mr. Man aka Kibby aka Julian...

Chicken with Yams and Chinese Long Bean




Cheerio Apple Jack Treats with Cranberries and Almonds




Asparagus Beef...coz we both love asparagus all day




Then there's those random requests that include everything from beef melts - to grilled cheese - to nachos - to pan fried noodles...Even tho he's never requested anything coz he will eat anything (we ain't too big on swine except ribs)...this time he said,"I want crispy shrimp...we got any of that tempura stuff?" I laughed and said YES...and even threw in some tempura zuchinni. haha.




Beef Ribs and Roasted Potato Salad just because...




Then there's pastries that get mde for local golf pros coz they are nice enough to COMP our greens fees - LOL. It didn't start out like that - they were just hookin Julian up coz they found him to be this great guy with a positive outlook well - I sent cookies as a thank you because it's not right to get something for nothing. but well. you know the rest...

I still make stuff from Scratch...that's just how I get down. My mother in law City Momma gave me the best compliment ever,"you're pastries are gooood Saucy - and I know coz I make mine from SCRATCH" Awww.

The makings of a cupcake

Just icing and cake yanno...













Then there's cookies for LIFE sendin these jokers all around the world lately




LOL...
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I mean really how many times can he have asparagus...

Asparagus Parmesan Pasta to bring to work with leftover ribs




Last Gangsta Noodle for us at the crib...We've been workin' on emptying the fridge and pantry for the last week so all we had was nong shim noodle bowls, shrimp, asparagus, onion rings and herbs. Hence - Gangsta Noodles...

Ironically he wanted ramen instead of rice. haha




After Golf he usually just wants some kind of salad topped with Chicken or Steak






And then there's the "TACO THING" Any time of day, any day of the week and any kind of filling Mr. Man will eat Tacos! It's pretty bad - I keep 1lb of cooked taco beef filling at all times in the house for him and/or his random buddies that drop by. One time we had a bunch of left over fried chicken so I shredded and chopped it - threw it with garlic, onion, some ancho chili and oregano and shoved it in a taco and he was like,"DELISCIOUS" Hahahah

Start the Spanish Rice and then make the filling...




Make some salsa...garlic, onion, tomato, green onion, cilantro, lime juice, oregano and a little california chili powder and jalapeno...ta DA. If u gotta do store bought - get that HERDEZ and just add some el Pato.




Warm up the tortillas, add rice on the side, build the tacos and add chips. DONE






My mom always jokes,"your husband fell in love in the kitchen - he will not leave you he is TOO smart..." Hahahaha. He always says,"the kitchen lovin is only a small part of it - but i love that cookin BeBe..." Bwaa hahahhaha.

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Then there is food for the Homies...to be honest I haven't taken hardly any food pics coz I'm on the move all the time or else I don't have the digi cam...but here's a sampling of it...

For Kzo and Brit...

Chicken Parmesan atop Penne Pasta and some Kzo Toast. LOL







and finish off the day with Choco Cupcakes and fresh Raspberries




Random meals also made for Wendy and the Mamas...










And for the Homies Home made Wontons with Ginger Beefy. Funniest thing i heard via Wendy..."We were leaving the club and mamas said,'i wish Saucy's was open 24 hours" LMFAOOOOOO.




Thanksgiving @ Easter for Country Momma - Just happy Faces...




Chef People do Collabo's too.

Me and Monica split duties on a baby shower - I had cookie duty...
They tasted pretty good - Lemon Butter cookies with little stewie style head...I was laughin when Monica said me and my Dad ate all the ones that no one took. I said whatchoo mean no one took - I made enough for everyone. She said,"well they din't take them and I didn't remind them either so me and my Dad could eat them..."

Hahahhaa.

Not bad for 2 sleep deprived Heffas...




Mr. Man saw me off in my sleepy haze




Just Fields of cookies...I didnt get a pic of the mini cookies...








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Food is just an intrinsic part of my life now. Funny that even if I go weeks without seeing anyone I'll still cook big meals to "race myself" and see if I can knock out 6 dishes in 45 minutes (yeah, I still can)...Mr. Man wants to open a small 10 seater food joint next year - We'll see if we do it.

People really started eye molesting Mr. Mans lunches and suggesting that they would steal his lunches - so THIS guy started selling bagged lunches at work - chicken or beef on wheat, 1 oz of tortilla chips and a small choco chip cookie for 5 bucks. LOL - some days I'm makin 5-10 sandwhiches and it ends up payin for our groceries so it's okay.

People at my work still talk about the damn nacho bar I had for my sisters birthday last November - hahaha.

People still make "the face" when they eat any pastries I make...lol.

People tell me I can still fart magic and make something out of nothing...that was born of necessity in my broke days and growin up with a Mom that cooked for a living.

People always come over and say no no no don't make anything...Yeah right - that's not how I get down in my house

People always takin me out to eat.

People still hit me up for recipes online and I will give up a recipe any time - any place if I have what you want in my knowledge base.

People still lack that basic act of family getting together not only to break bread but to make bread together...I try to keep that alive in my house...

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I've been told my game is on a different level...coz my man will even come home at halftime to eat and/or say HI. hahhaa. I've heard of some hoebags at the bar tellin Julian,"why you act like that....why are you such a dick to us" He's laughs and says,"coz I dont mess with ur kind - I got a WOMAN at home throwin down and doin her own thing..." Hoebag say,"oh she at home cookin or what???" as if it were negative...THEN his friends chime in,"noooo - she's COOOKIN -- like pshhh pssh pssh - makin saute noises - coz the girl gets down" Then they start retellin stories of what they eat or how I make them things on the fly and then go back to my own pursuits like 14 minutes later. haha.

Don't hate hoebags.

Hoebags make me laugh, with their sloppy behaviour, attention getting maneuvers, dirty toenails and a nasty ass toe ring...with their scuzzy fingernails and corny haircut and clothes and when their feet lift off their flipflops why the bottom of their feet black as TAR??? You wanna come at me try harder. That's why I don't go to the bar with Julian anymore. The last time I went I had to hit a mouthy tramp on a shoulder pressure point and knock her down while sitting down havin a soda. I warned her if I get up out this chair - it's gonna get ethnic in this mothuhfucka...

One time this HOE jokingly hit Mr. Man in the head...I approached her and calmly said,"the next time you hit my MOTHUHFUCKA in the HEAD...All this furniture is gonna get moved around and I'm fuckin you up on SIGHT" She said "sorry" I replied,"I know your ass is sorry - NEVER let that happen again..." After I left she asked all the homies (mixed races and creeds and all that),"Does she just hate white girls or what?" They laughed in her HOE face and said,"NO she just don't like YOUR dumb ass"


I'mma tell you this. I know for a fact you DUURTY hoes have given your man and my man food poisoning - LITERALLY - and you own nothing, have nothing do nothing hookers have the nerve to TRY and clown me coz I have a hearth. I also KNOW FOR A FACT - that your men have cheated on you repeatedly with some random knob slobbin hoes because they don't feel a damn thing for you except they want your half of the rent. I also know that you would jump on my Man if you could - but you can't coz his Momma already taught him - NO FLOOZIES IN THE HOUSE.

I love Haters....I've said this before and I'll say it Again...

"All your bullshit is just fertilizer for my success"

10 Jan 2006: What I'm cookin not how i'm lookin...

no that's not a picture of mr Hankie, it's tamarind suckas

SINIGANG

Ingredients

Beef or Pork Ribs are best, maybe 2 lbs

5 or 6 pcs of little gab’e (taro root)

white radish

green beans

camote leaves or baby spinach

2 fresh jalapeno

1 quarter of a green bell pepper

carrots cut in good rounds

4 talong (japanese eggplant) cut in sixths

white onion

salt and pepper

1 sliver green bell pepper

1 pack funky ass Knorr or Mamacitas sinigang powder

Hours before….

If Beef…u have to pre-boil to tenderize and clean off.. as it boils it’s SHMUTZ floats to the top, skim it off with a spoon and dump it… once it’s clean.. throw half of a tomato in quartered

If Pork…you have to pre-boil to tenderize a little and to get that STANK off the meat. With pork, once it’s half cooked dump ALL the water and start cooking.

Boil meat, add in onion/bell pepper/carrots/white radish & gab’e. Once those are half cooked add just 2 shakes of salt or a couple tbsp of patis…then add talong, beans and leafy stuff…throw in the jalapenos too, but don’t break them. I cook them into the sinigang just so they can be smashed into patis at mealtime. add 1 sliver of green bell pepper for coolness. Once it’s almost cooked…add in the sinigang mix slowly to taste…sometimes I squeeze in a half a lemon right before serving…coz I like it tart.

The whole thing is pretty much cooked on HIGH at first then goes to medium then to simmer…okay?

AFRITADA (my original recipe)

Ingredients

About 1.5 lbs of meat (chicken, pork, beef or dog) haha

2 cans tomato sauce

4 potatoes – cubed about as big as 1 inch by 1 inch

1 red bell pepper – chopped to nickel size squares

1 green bell pepper – chop to nickel size squares

1 can garbanzos (rinse)

1 can peas

patis

soy sauce

pepper & red chili flakes

garlic

onion

tomato optional – diced

annatto powder – 1 powder packet

Get a big ass pot with lid – I like 8 Qt…or a serious oval…

Heat oil to high, sauté garlic onion until translucent…then add little powder packer of atsuete, black pepper and chili flakes to taste and stir in…put in 4 tbsp of patis and 5 tbsp of toyo…of soy sauce as well.

Then mix in meat…keep in mind that beef takes the longest coz it has to tenderize. Once you stir in the sauté with the meat…add 2 cans of tomato sauce and fresh tomato then bring to bed high and stir occasionally until the meat is tender or the chicken is half cooked. Once the meat is tender and/or the chicken is half cooked, add the potatoes…when the potatoes are almost done add the bell peppers, garbanzos and peas.

Once the potatoes are done, it’s grub time.

Remember…salt as you go, don’t salt at once…also, I don’t know how ur stove reacts so keep an extra can of tomato sauce around in case you like more “sabaw” aka juice.

TINOLA

Ingredients

1 whole chicken – cut up

garlic

onions – chopped

ginger (young ginger is best) – julienne into matchsticks

patis (aka fish sauce muhfuqqas)

chayote – cut in 1/8ths or raw papaya

camote leaves or spinach

Salt and pepper…a touch of lemon juice

Heat 6 qt pan to high…add about 5 tsps oil

brown garlic…then throw in ginger until it’s practically toasted…throw in the onions until they are tender…then sauté the chicken in to burn in some of that taste. When the chicken is coated put in like 3 tsps of patis. Add pepper…then put in like half a pot or so of water. Let that boil and when the chickens cooked…taste it. Salt and pepper as you go coz it takes a while for the seasoning to wake up. When the chicken is cooked add the veggies…if you want it hotter add some fresh crushed pepper and/or fresh ginger.

ARROZCALDO

No fancy descriptors, it’s just chicken rice like MY mommy makes it

Ingredients

1 whole chicken – cut up

5tbsp oil

garlic, 10 cloves minced

1 onion – chopped

thumbsize ginger (young ginger is best) – julienne into matchsticks

patis (aka fish sauce muhfuqqas)

1 tbsp black pepper

3 cups rice, plus 5-6 cups water

---I think 2 cups reg rice 1 cup sticky rice is best---

---if you use brown rice, triple the water ---

pinch of saffron

1 tbsp saffron hairs

garnish

roasted garlic

green onion slivers

crushed chicharrones

Salt and pepper…a touch of lemon juice

Directions:

Heat 6 qt pan to high…add about 5 tbsp oil

brown garlic…then set most of it aside as a topping

Saute the ginger into the remaining oil and

Brown chicken completely once the chicken is browned,

Throw in the onion, pepper and patis…once the onions are almost clear

Saute the rice into the mix.

Make sure that you coat and

Roast the rice with the other ingredients…

At this point you might add A pinch of the saffron and throw it all around on high. Add the water…

Put a lid on it on high for about 7 or 8 minutes then check the water level…

Add the 1Tbsp saffronl this should be fairly soupy like hot porridge. If it is not gently soupy continue to add water and cook on medium high.

Once the rice is done it’s ready.

I serve this with garnished with green onion, roasted garlic and the crushed chicharrones, I also put out sliced jalapenos, sliced lemons and patis so everyone can adjust their own bowls.

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PICKLED JICAMA

Just for a sweet and tart crunchy side

Ingredients

2 jicama, skinned and cut into hearty lengths

1 cup rice wine vinegar

2 Tbsp balsamic vinegar or red wine

1 heaping Tbsp red chili flakes

1 tsp sugar or splenda

dash of salt

dash of pepper

Directions:

In a bowl combine everything but the jicama.

Once the sugar is dissolved add the jicama

Throw gently by hand.

Place in a Tupperware or plastic container

Rest on the Counter at LEAST 4 hours

THEN refrigerate…

Of course you can eat this on the spot.

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end recipes part 2

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i know i said i wasn't gonna put these out until next week but April C. was kind enough to email me the copies of the recipes I sent her long ago...I was so tickled and happy to know that she still uses them. Hey to both my Aprils I hate you both coz you eat all day and still lose weight! Yay...Holla to Danielle too who ain't afraid of the kitchen, and still drops by to peek at my cookin logs.