Tag Archives: Cookin Show

Hard Times! Cookin’ is Back with Recession-Ready Chili!

We know, we know…it’s been a while.  But thanks to our fans’ enthusiastic (and frequent) requests for another episode, Cookin’ has re-emerged (!), this time with a dish that’s sure to go well with your barely bulging (no doubt) wallet.  Admit it ya’ll, dining out just can’t happen as frequently anymore.

I hate to say “I told you so”, but cookin’ in your kitchen is going to be the key to your survival through these hard times.  So start with this SUPER simple chili that uses everything but the kitchen sink to make a quick, healthy, delicious meal.  Feel free to get creative and then share your personal touches.  I’d love to hear them.

So roll up your sleeves and turn up the volume…Welcome back to Cookin!


2 (28 ounce) cans stewed tomatoes

1 (15 ounce) can beans (black, red, garbanzo), drained and rinsed

1 (15 ounce) can of corn, drained

1 onion, chopped

1 green pepper, chopped

1 jalapeno pepper, chopped

3 potatoes, cubed

2 tbsp. olive oil

1. Fry onion in oil until soft, about 4 minutes.  Add spices and cook another minute.*

2. Add all other ingredients, including your personal touches.**

3. Lower heat and simmer at least until all vegetables are soft, adding some water and/or more tomatoes if the liquid gets absorbed.

4.  The longer you simmer, the better it’ll taste so let that chili sit!  Chili will serve 4 people.  Recommended served topped with sour cream (or nonfat plain yogurt) and some chopped fresh cilantro.

*Spicing: A couple of tsp. of the following spices go great in chili: Chili powder, paprika, oregano, garlic (add extra!), cayenne pepper, cumin and coriander. Salt and pepper can be added to taste.

**Extras: Veggie ground round or ground beef, 4 chopped fresh tomatoes instead of second can of stewed tomatoes (highly recomended when available!), 1 carrot (chopped), 1 red pepper (chopped), 3 stalks celery (chopped), extra can of beans.



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Episode 2: Noodles with Peanut Sauce!

[blip.tv ?posts_id=1011184&dest=-1]

In this episode, I start cookin’ in New York’s Chinatown, where you can grab the best variety of noodles at the cheapest prices, and maybe meet some characters along the way. I then return to my kitchen where I’m making a peanut sauce to top off my noodles. Upgrade your dorm-room ramen with this easy-to-make, mildly spicy sauce coupled with steamed broccoli, green onion and sesame seeds. The soundtrack is pretty spicy too. Don’t forget to post your comments. Thanks for watching. Peace!


  • Noodles (Udon, Soba, Rice, Egg, whatever!)
  • 1 Cup Peanut Butter (Use the pure stuff, no sugar added)
  • 1/4 Cup Soy Sauce
  • 1 Tbsp. Hot Sauce (Chili-based, Asian varieties work best. Add more to taste.)
  • 1 Cup Soy Milk (You can also use coconut milk for a richer taste or water for a lighter taste)
  • 1 tsp. Sesame Oil
  • 1-2 Tbsp. Freshly Squeezed Lemon or Lime Juice
  • 2 Cloves Finely Chopped Garlic
  • 1 Tbsp. Finely Chopped Ginger
  • 1 Tsp. Cayenne Pepper (add more to taste)
  • Salt and Pepper (to taste)
  • 2 Tbsp. Water
  • 1 Bushel Chopped Green Onion/Scallions
  • Broccoli and Sesame Seeds (to garnish)

Start by making the noodles, as most cook in 2-5 minutes once dropped in boiling water. Read the package or keep a close eye. Set noodles aside.

Fry the garlic and ginger in sesame oil for about a minute until they get slightly browned. Don’t let the garlic and ginger brown too much as they will burn. Stirring after each, add the rest of the ingredients until sauce develops a thick, cohesive, creamy texture and is nice and warm. Stir constantly.*

Pour sauce over noodles immediately and top with scallions, steamed broccoli and sesame seeds.

Recipe should serve 4-5 hungry people.


*This sauce is very peanuty and quite thick. For a thinner, less peanutty taste/texture, add more water and/or soy milk. Feel free to experiment with different amounts of hot sauce as well.


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Pilot Episode: Shakshuka!

On the pilot episode, I’m makin’ shakshuka, an easy-to-make middle eastern egg dish that works as breakfast, lunch or dinner. It consists of ingredients you can keep around the house and definitely makes you feel good (and is good for you).

Recipe (serves two to three people):

2-4 Eggs
3 Medium Tomatoes
1 Medium Onion
1 Green Pepper
1 Can Diced Tomatoes
2 Tbsp. Tomato Paste
2 Cloves Garlic (Optional)
1 Tbsp. Hot Pepper (Optional)
Salt, Pepper, Paprika, Cayenne Pepper to taste

Three Easy Steps to Slammin’ Shakshuka:

1. Choppin’

Chop the tomatoes, onions and green pepper (and optional garlic and hot pepper). You want the pieces to be bite-sized (though the onion can be smaller).

2. Fryin’

Heat a frying pan (the higher the sides of the pan, the better) with some olive oil and fry the onions (and optional garlic and hot pepper) to start. When onions get a bit soft, throw in the tomatoes and pepper. Once the veggies start getting a bit soft, throw in the canned tomatoes and tomato paste. Keep that cookin’ (and stirring) at a low heat until the green pepper is pretty soft.

3. Crackin’

Turn up the heat until the mixture starts to bubble. Crack one egg at a time into the pan and let them sit there. Do not stir or move the eggs around. You might want to cover the pan. Eggs should take about 4 minutes to cook but you can decide if you want them runnier or harder.

When they arrive at the consistency you like, scoop up tomatoes and egg onto the plate and serve with a thick piece of bread and some salad. You may also want to try throwing some cheese on top of your frying eggs and/or topping off your meal with some hot sauce.

Yum. Let me know how it goes.


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