Tuesday, October 6, 2015

Easy Cheesy Meatballs & Pasta

This quick, toss in the pot dinner delivers a big taste with very little effort.



Much of this meal may already be sitting around in your pantry waiting for you. Try it, play with it, make it your own. Don't forget: this is LGBT History month, be sure to read our little blurb after the recipe.


Ingredients:
1 lb meatballs (frozen)
24 ozs marinara sauce
29 ozs basil (diced, Garlic & Oregano tomatoes, undrained)
penne rigate
1 cup chicken broth
4 ozs cream cheese (cubed)
2 cups pizza cheese (shredded)
1 onion chopped
5garlic cloves chopped

Instructions
Wipe out your slow cooker and spray with cooking spray. Roughly chop the onion. Do the same with 5 garlic cloves. Most of the heavy garlic taste will disappear after 7 hours of cooking, leaving a warm nutty flavor.




Pour the can of diced tomatoes into the cooker. Add the onions, garlic, cream cheese cubes, chicken broth and pasta sauce. Stir in the meat balls. Make sure everything is well blended.



Cover and cook on low for 7 hours. (If you are around, stir a few times but this is not necessary.



When there is a half hour to go, turn up the cooker to HIGH and stir in the dry pasta and the cheese. Let that simmer on HIGH for the final cooking time.
This is a good time to prepare a nice green vegetable like broccoli with no sauce. And maybe a crusty bread in the oven.
By letting the pasta cook in the sauce it will suck in the flavor and you don't have to mess up another pot! Just check it and stir so the pasta doesn't lump together.




What a wonderful aroma to greet you on returning from a hard day at work. Just grandma had been cooking and stirring all day long.


So happy and content to be my Master's slave.
Socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon







October is LGBT History month
So lets pass on this bit of history. Records of men meeting for sex with other men in bathhouses date before the 15th century. In fact, A tradition of public bath house sex dates back to the 6th century BC. In the US, gay men have been using bathhouses for sex since at least the late 19th and early 20th centuries, a time when homosexual acts were illegal. Men who were caught enjoying homosexual acts were arrested and publicly humiliated. Many bathhouse owners overlooked sex between patrons, mindful of profits or prepared to risk prosecution, as long as they were discreet!
Perhaps the first homophobic police raid was made at New York's Ariston Hotel Baths in 1903. The bath's had been a popular place for homosexual sex for 6 years by that time.

Perhaps the most famous bath house in New York City was the Everard Baths. This was a Turkish bath founded by financier James Everard in 1888 in a former church building. Everard's bathhouse was originally intended for general health and fitness but quickly became patronized largely by homosexuals and became the community's preeminent social venue from the 1930's onward. It held the reputation of being one of the "classiest, safest, and best known of the baths," eventually picking up the nickname "EverHARD"
A visitor to The Everard described his experience there in 1927:
Up some stairs at a desk an ashen bored man in shirtsleeves produced a ledger crammed with illegible scrawls. I added mine, paid my dollar, was handed a key, towel and robe, hung the key on my wrist and mounted to a large floor as big as a warehouse and as high: intersecting rows of private rooms. Each windowless cell dark except from the glimmer from above through wire-netting shredded with dust and containing a narrow workhouse bed...[he later heard] a casual whisper, a sigh lighter than thistle-down, a smothered moan. Then appeasement: the snap of a lighter as two strangers sat back for a smoke and polite murmured small talk, such as they might exchange in a gym.
Over the next 50 years people like Alfred Lunt, Lorenz Hart, Charles James, Gore Vidal and Rudolf Nureyev, and Truman Capote all were patrons.

The YMCA was never busier than after the Village People sang about it in the late 1970's.
The biggest bath house chain: “The Club Baths” still operate in a few cities, but during the AIDS onslaught, many such establishments were forced to close. Public sentiment and local laws turned against the free anonymous sex these establishments flourished on. The end of an era was signaled by stacks of white towels thrown in the corner as the smell of bleach faded away into the darkness.

Sunday, October 4, 2015

Master from the Pantry Meatloaf

Master Indy surprised slave today. His special order: Fix a meal with whatever you have at home....but a meal fit for me! Nothing from the store. Get creative for your Master!


His challenges do inspire, but I was just filling out a grocery list. It is the start of the month and slave has NOT been out shopping yet!
So what we have here is an inspiration for you to follow. Think inside of your pantry. You will surprise your self and your special someone by using the techniques you have read of here. Have FUN and eat well.


Ingredients:
1 lbs hamburger
1cup crushed corn flakes (start with 2 cups flakes & crumble them)
1 large egg
2 Tbs Worcestershire sauce (low sodium)
2 Tbs Bar B Que sauce
2 Tbs shrimp Cocktail sauce
2 tsp mustard
1 spoonful sweet pickle relish
1 Tbs dried minced onion
1/3 cup pickle juice
½ cup cheese crumbles

Side vegetables:
1 can whole potatoes
1 can mixed vegetables
½ package frozen peas (what was left in freezer)

Directions:
Pre heat oven to 350 and spray a 9 x 13 baking pan.
Drain the cans of vegetables and mix in the frozen peas. Sprinkle with olive oil and kosher salt, set aside.


Mix together the crushed flakes with ground meat.

 
Stir in the egg, sauces, mustard, pickle relish, onion, juice & cheese crumbles. Slave uses a short wooden spoon for this.


Do not overwork the mixture, just blend it together and form into a log.


Place log down center of baking dish. Pour vegetables on both sides.



Optional: pour just another tbs of cocktail sauce over the top and spread it so it forms a nice crust on the loaf.
Bake for 45 to 55 minutes. Remove vegetables with a slotted spoon and drain.


Remove the meatloaf and let set for 5 to 10 minutes before cutting.
Meanwhile heat the other vegetable, I used corn, in the microwave.


Serve a beautiful meal fit for Master! All of this from just what was on hand in the pantry.

How about some music?

Happy to get to serve my Master any day of the week!

Socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon


Saturday, October 3, 2015

The October Pig

Always looking for something interesting and cheap to buy at the meat counter. This week I found Pork Rib Tips: 2.75lbs for $2.77! Can't argue about the price. So for tonight's meal an “Autumn Slow cooker” recipe.


This is a great, fall off the bone dinner for when the nights start to get chilly, and the bank account getting low!



Pork
  • 6 oz apple juice
  • 3 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • ½ Cup applesauce
  • 2 – 3 lbs pork rib tips
  • 1 tablespoon cornstarch
Apples
  • 4 tablespoons butter, melted
  • 4 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 4 Granny Smith apples, peeled, cored and cut into 1/2-inch-thick slices


Directions

Pork
Wipe out and spray the slow cooker. Take the meat and remove the largest pieces of fat. On these rib tips, I took out just a bit of the ribs. Season the meat with salt, pepper, and cinnamon.


Spread the half cup of applesauce on the bottom of the cooker and place the meat on top.




In a large bowl mix the apple juice, maple syrup, vinegar, Worcestershire, and cinnamon. Whip together to blend and pour over the meat. Cover and cook on low for 6 hours.




Apples
When it nears the time, peal the apples and slice into ½ inch slices.
Turn on the broiler and prepare a pan.





In a bowl mix together the melted butter, maple syrup and cinnamon.



Place apple slices on a large broiler pan and brush with butter mixture. Broil about 4 minutes per side, turning once, until tender, brushing occasionally with butter mixture.

Remove the meat to a platter and tent with foil for 5 minutes to rest. Pour the liquid into a saucepan and bring to a simmer. Combine cornstarch with 1 tbsp water; stir into saucepan and simmer for 1 minute.
Serve the rib tips with the thicken sauce on the side. Dish the apples around the ribs on the platter on in a large serving bowl.



How about some music?

So happy to be serving my Master Indy!

Socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon


Thursday, October 1, 2015

Saucy Sweet & Sour Chicken

Everything that goes into making this slow-cooked sweet-and-sour chicken, with its velvety glaze, can easily be cheaply purchased. Use generic brown sugar, ketchup and (ready for this?) — frozen lemonade concentrate. Yep, that’s the not-so-secret “sour” ingredient here.



Button this up in the morning and come home to a better-than-takeout sweet-and-sour dinner. Do be careful eating this. When cooking chicken in a slow cooker it does tend to fall off of the bones. But when you want a tender, delicious meal for not much cash, try this!





Ingredients:
2-1/2 to 3 lb. meaty chicken pieces (Used here were “quarters”)
  • ¼ tsp. salt
  • ½ of a 12-oz. can frozen lemonade concentrate, thawed
  • 3 Tbsp. brown sugar
  • 3 Tbsp. ketchup
  • 1 Tbsp. vinegar
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water
Serve with Hot cooked quinoa!

Directions

In case you haven't noticed the price of chicken has gone through the roof! However you can still find bargains if you are willing to do just a tiny bit of work! For example: slave found a package of 5 boneless skinless thighs for $9.06! But also in the same case was this package of leg quarters. The whole package of 3 lbs cost $3.04.
Cutting the drumstick from the thigh is so simple, the chicken shows your where to cut! There is a thin line of fat. Just run the knife across that. Bend the joint open, then cut from the backside as you hold the thigh.



So you have to wash your hands, but you have enough chicken for a good meal at a third of the cost!


Place chicken pieces in a slow cooker. Sprinkle with salt. In a medium bowl, combine lemonade concentrate, brown sugar, ketchup, and vinegar. Pour over chicken in cooker.


Cover and cook on low for 6 hours. Transfer chicken to a serving platter; cover and keep warm.


With about 40 minutes to go until time for chicken to be ready, start the quinoa. 1 cup to 2 cups chicken broth. Bring to a boil then simmer for 20 minutes.



For sauce, pour cooking liquid into a medium saucepan. Skim off fat. Combine cornstarch and the cold water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken.


Serve with hot Quinoa and a simple side of green beans – no sauce.


Remember you can use quinoa just about anywhere you use rice. It is so much better for you.

Does anyone even remember what a Nash Rambler was?

Just having fun serving my wonderful Master Indy!

Socialslave
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon


Monday, September 28, 2015

Perfect Autumn Stew


With the start of Autumn, slave thought it time to dust off an old recipe and up date a nice beef stew for you! Retro “grandmother-type” food, yet not fattening, now that is comforting.


This is a thick, hearty meal that will “stick to your ribs” but not your waist! The aroma that awaits your arrival home just says: “somebody cares”!


Ingredients:

  • 1 ½ pounds boneless chuck steak, cut into 4 equal pieces
  • 1 teaspoon beef seasoning
½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 sweet onion, cut into big chunks
  • 1 ½ cups beef broth
  • 2 tbs balsamic vinegar
  • 1 tbs Worcestershire
  • 1 tablespoon brown sugar
  • 1 10 - ounce white mushrooms, quartered
  • 1pkg frozen mixed vegetables (thawed)

Directions:
Wipe out your slow cooker and spray.
Cut the onion into big chunks.
Cut the chuck into 4 or 5 large pieces and trim the biggest hunks of fat off of them. Season both sides of beef with seasonings.



On medium high heat, warm 2 tbs oil to brown the sides of meat. Note here slave threw the hunks of fat from the chuck to render a grease that is just full of flavor. Remove this gristle before adding the pieces of meat you will use. Think about it. Why throw away all of that flavor along with the fat? Use it to brown the meat and impart flavor – then throw it away. Brown approximately 4 minutes per side. Just to get a nice color on it.



Place half of the onion into the cooker and lay the meat on top, then cover with the rest.

In a small bowl, combine broth, vinegar, Worcestershire sauce and brown sugar. Pour over all and cover.


Cook on LOW for 8 hours.
(at the 7 hour mark add the mushrooms and thawed vegetables)


Slave rinsed the mushrooms and cut them into big chunks also.
Re-cover and let finish cooking.


At the end of 8 hours, remove the meat & vegetables with a big slotted spoon. Pour liquid into a sauce pan over medium heat.

Mix 2 tbs cornstarch with 2 tbs water until well mixed. Stir this slurry into the sauce and stir as you bring to a boil to thicken. You will want this very thick because when you add it back to the stew, it will thin out.

Mix this together with vegetables and meat for a wonderful old fashioned stew that would make your grandmother proud!


On the way home, a nice Italian bakery sliced up a crusty loaf for me. Which gets wrapped in foil and placed in a 300 degree oven for about 10 minutes to warm!..

Remember this one?

So wonderful to get a chance to serve my Master Indy!

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon