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Hippie Hash

2 Feb

Today’s recipe comes from… me! Well, kinda. Hippie Hash is a popular dish served at the Fleetwood Diner in Ann Arbor. This is simply my rendition of it.

Anyone who hails (hails) from Michigan (the leaders and the best) has probably spent at least one late night feasting on the delicacies provided at the Fleetwood Diner (located at S. Ashley and W. Liberty). The awesomely-named “Hippie Hash” happens to be the signature dish of this 24/7 diner, and they couldn’t have chosen a better flagship meal. Delicious and (mostly) healthy, this breakfast skillet is a must-try for anyone who fancies themselves some breakfast food (and really, who doesn’t?).

Here’re some notes about the following rendition. First off, and most importantly, this dish traditionally includes tomatoes and mushrooms. Unfortunately, I am a fan of neither. As such, they are sadly absent from this recipe. If you don’t share my distastes and are trying to cook yourself the real deal, I’d recommend using the same amount of both ingredients as the other vegetables here (that is, ½ cup of each). Dice the tomatoes and add them in at the last minute. Chop up the mushrooms, saute them, and add them when you add the steamed broccoli and peppers.

Secondly, I usually cook this with some sausage bits included, for extra protein and because, hey, why not? This time through, however, I forgot about them until I was already getting down to cooking business, and since I had already changed from my grown-up clothes into my comfy sweatpants, I wasn’t about to go out and get sausage. On the brightside, at least I get to add another entry to the “Vegetarian” category!

Oh, finally, if the amounts in the pictures look bigger than what you’ve got, it’s because I once again doubled the recipe. I like my cooking endeavors to feed me multiple times.



  • 1-2 tablespoons vegetable oil
  • 2 cups grated potatoes (I used “Michigan baking potatoes” and it seemed like one large one yielded 2 cups grated)
  • ½ cup broccoli, chopped
  • ½ cup green pepper, chopped
  • ¼ cup onion, chopped
  • ⅛ cup feta cheese (crumbled)
Hippie Hash 1

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Almond Chicken

18 Jan

Today’s recipe comes from “Quick & Easy Chinese: 70 Everyday Recipes” by Nancie McDermott.

Continuing my theme of Asian food that I started with last week’s red beef curry, today’s dish comes from the more northern and much larger nation of China. When I chose this recipe, I was definitely thinking of a different kind of Almond Chicken – the breaded type you get with a sort of gravy from Chinese take-out restaurants. When I read over the directions, I realized that wasn’t the case, but I went ahead and made it anyway.

Again, I came across an ingredient that I wasn’t sure I’d be able to find, with the sliced bamboo shoots. And again, I was pleasantly surprised to find them in the Asian Foods aisle of my local Meijer. Say what you will about supermarkets, but Meijer keeps its food selection stocked as hell, and as an amateur cook, I greatly appreciate it. One more note before we start this 14-ingredient recipe: I doubled everything when I made mine, so if your portions are looking much more meager than the ones in my pictures, that’s why. I did this because buying the ingredients for this recipe proved to be more expensive than usual (what with the dry sherry, and the $4 tube of fresh ginger I got), so I wanted to make the money go further and feed me for a few days. The giant stash of Almond Chicken in my fridge is a testament to this plan’s success.



  • 12 ounces boneless, skinless chicken breast
  • 2 tablespoons soy sauce
  • ¼ cup chicken stock
  • 1 tablespoon dry sherry or Shaoxing rice wine
  • 2 teaspoons cornstarch
  • 1 teaspoon Asian sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 teaspoons chopped fresh ginger
  • ½ cup chopped onion (½-inch chunks)
  • ½ cup chopped green bell pepper (½-inch chunks)
  • ⅓ cup sliced bamboo shoots
  • ¾ cup dry-roasted, salted almonds
  • ¼ cup chopped green onion
Almond Chicken 1

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Creamy Paprika Chicken

29 Sep

Today’s recipe comes from Zoom Yummy.

For my first recipe in a long time, I wanted to make something safe but new, something that I had never had before but that I could be pretty sure I’d enjoy. When I came across this recipe for chicken with “heavenly” paprika and cream sauce, I figured I had found my dish. As suggested from the original site, I cooked this and had it over fusilli. I recommend getting some if you’re planning on hitting up this recipe.

If you’re well-stocked, you may not need to go get anything, adding to its appeal. Even in a temporary housing situation, I had most of the ingredients on-hand.

I made a few alterations, mostly replacing chicken legs with boneless and skinless chicken breasts. Sorry, but I figure, if I can choose to have chicken without bones in it, why bother having it with them?



  • 4 tablespoons vegetable oil
  • 1 large white onion
  • 1 teaspoon paprika
  • 2 pounds chicken breasts, boneless and skinless
  • 5 cups chicken bouillon or broth
  • 4 tablespoons all-purpose flour
  • 3 ½ tablespoons sour cream
  • ½ cup whipping cream

Paprika Chicken 01

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Artichoke Pasta

27 Sep

Today’s recipe comes from healthy-quick-meals

As a general rule, I like to try new things. Whether it’s entertainment, experiences, or ideas, I enjoy the novel and tire of the old. This inclination is probably why I decided to try this Artichoke Pasta when I came upon the recipe. I was skeptical from the start, when I read the ingredient list, and my skepticism only grew as I continued the recipe. Unfortunately, this one did not turn out for the better.



  • 1 pound pasta
  • 1 cup marinated artichoke hearts
  • ½ cup marinated artichoke heart juice
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cups onions, sliced
  • 2 teaspoons dried basil
  • 1 cup sour cream
  • 1 cup cottage cheese
  • Salt and pepper to taste
  • Grated parmesan cheese for final dish

Artichoka Pasta 1

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Top Sirloin with Onions and Carrots

20 Sep

Today’s recipe comes from the 12th edition of the Better Homes and Gardens Cook Book. It can be found on page 333 in that edition.

When I moved into the last house that I lived in, I found the Better Homes and Gardens Cook Book, which I’ve been told is of some merit. It took me 10 months before I ever wound up using it, but I finally did, and this was the first recipe I chose. A very simple dish with some entirely unnecessary bacon instructions in there, I was still happy with my hearty meal of steak and potatoes.

(Also, in the spirit of full disclosure, this post is the first in which I used touched-up photos. Digital finishing of pictures was something I’ve avoided up until now, but I’m slowly learning how to be a real photographer. My apologies to any photo purists out there.)



  • 4 slices bacon
  • 4 small onions, peeled and cut into 1-inch slices
  • 8 small white or orange carrots, halved lengthwise
  • 4 small red potatoes, cut up (1 pound)
  • ½ cup beef broth
  • ¼ cup beer, dark beer, or beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme, crushed
  • 1 ¼ pounds boneless beef top sirloin steak, cut 1 ½ to 2 inches thick
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Basic Ingredients

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Stuffed Bell Peppers

12 Jan

Today’s recipe comes from

Prep Time: 20 minutes    | Cook Time: 1 hour



  • 1 pound ground beef (or ground turkey)
  • 1/2 cup uncooked long grain white rice (I used Success brown rice)
  • 1 cup water
  • 6 green bell peppers (I used 4 very large peppers)
  • 2 8 ounce cans of tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning

Stuffed Peppers 01

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