Monday, January 26, 2009
Sunday, January 25, 2009
Chile Spiked Brisket
adapted from about.com
1/2 large onion coarsely chopped
2 lb top round beef
3 chipotle chiles in adobo sauce, minced
3/4 cup dark beer
1 8 oz can tomato sauce
1/4 tsp cinnamon
1/4 tsp pepper
3 cloves garlic, minced
6 to 8 red potatoes
1 cups baby carrots
1/2 cup celery, chopped
Place beef in the crock pot with onions. Mix the next 6 ingredients together and pour over beef. Add potatoes, carrots, and celery over the top. Cover and cook on high 5 hours or low 10 to 12 hours. Serves 6 to 8
2 cups Wheat Chex® cereal
2 cups pretzels
2 Tbsp butter or margarine
1 Tbsp Koops Arizona Heat Mustard
1/2 tsp season salt
Tuesday, January 20, 2009
Monday, January 19, 2009
Sunday, January 18, 2009
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
Monday, January 12, 2009
1 cans tomato sauce
1/2 c water
1 can Rotel
2 Tbs chili powder
1 tsp onion
1 tsp garlic
1/2 tsp black pepper
1/2 tsp salt
1 tsp cumin
1 tsp paprika
1 tsp cayenne (more or less to taste)
2 oz Hershey's milk chocolate
1/2 c Dr. Pepper
1 can red kidney beans
1 can white northern beans
In a large pot, heat garlic and onion over medium heat until slightly toasted. Add all ingredients and simmer on medium low for 30 minutes, stirring occasionally.
Sunday, January 11, 2009
Puppy Chow, White Trash, Muddy Buddy or Whatever You Want to Call It
4 cups corn cereal squares such as Chex
1/4 cup melting chocolate
1/4 cup peanut butter (chunky or smooth will work)
1/2 cup powdered sugar
Place chocolate and peanut butter in a microwave safe bowl. Heat in the microwave on high for about 2 minutes stirring every 30 seconds until melted. Pour cereal in a gallon size plastic zipper bag. Pour chocolate peanut butter mixture over cereal. Close bag and shake until cereal is evenly coated. Open bag and add powdered sugar. Close bag and shake until cereal is evenly coated with powdered sugar.
Monday, January 5, 2009
Sweet Potato Soup
1/2 cup unsweetened coconut flakes
3 cups water
2 large sweet potatoes
1 cup chicken broth
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
*Garnish with creme fraiche if desired - not included in nutritional information
Add water and coconut flakes to a large sauce pan. Bring to a boil over medium heat. Boil for 10 minutes. In the meantime wash sweet potatoes and pierce several times with a fork. Place in a microwave and cook 10 minutes on high or until soft. Strain coconut flakes from water, reserving water. Discard coconut flakes. Slice sweet potatoes in half and scoop sweet potato out of skin, discard skin. Add sweet potato and coconut flavored water to a blender. Blend until smooth. Add mixture back into sauce pan. Add chicken broth, cinnamon, nutmeg, and salt to sauce pan. Simmer over medium-low heat for 10 minutes or until flavors are combined.
Sunday, January 4, 2009
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
*I followed the advice of some of the reviewers and added 1/2 tsp sesame oil (to compensate for the sesame flavor you would normally get from Tahini) and 1 Tbsp lemon juice. I also roasted the garlic before adding it in to give it a less bitter flavor.
- In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Saturday, January 3, 2009
Vanilla Pudding Chocolate Chip Cookies
from the Coburn Cafeteria
2 ¼ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup butter, softened
¾ cup packed brown sugar
¼ cup white sugar
1 (3.4 oz) pkg instant vanilla pudding mix
1 tsp vanilla extract
12 oz semi-sweet chocolate chips
1 cup chopped walnuts or pecans
Preheat oven to 375°. Combine flour, salt, and baking soda and set aside. Mix butter, brown sugar, white sugar, pudding mix, and vanilla until creamy. Add eggs and mix well. Gradually stir in flour mixture. Stir in chocolate chips and nuts. Drop heaping teaspoonfuls of dough onto ungreased cookie sheet about 2 inches apart. Bake at 375° for about 10 minutes.
Friday, January 2, 2009
The quest to find the perfect chocolate chip cookie continues. We tried these Cooks Illustrated cookies but weren't thrilled. I thought they tasted like they had too much flour in them. I like them better than Dorie's but so far Nestle Toll House is still ahead.
Thick and Chewy Chocolate Chip Cookies
from Cooks Illustrated and The Way the Cookie Crumbles
Makes 1½ dozen 3-inch cookies
CI note: These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.
2⅛ cups bleached all-purpose flour (about 10½ ounces)
½ teaspoon table salt
½ teaspoon baking soda
12 tablespoons unsalted butter (1½ sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
½ cup granulated sugar (3½ ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1-2 cups chocolate chips or chunks (semi or bittersweet)
1. Heat oven to 325F. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Form scant ¼ cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month - shaped or not.)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
Thursday, January 1, 2009
Black-Eyed Pea Gumbo
1-1/2 teaspoons olive oil
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
2-1/2 stalks celery, chopped
1 cup chicken broth
1/2 cup brown rice
2 (15 ounce) cans black-eyed peas with liquid
1/2 (10 ounce) can diced tomatoes and green chiles
1/2 (14.5 ounce) can diced tomatoes
1 clove garlic, finely chopped
*I also added carrots, cilantro, turkey bacon, and Cajun seasoning
Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.
Note to self: don't buy the Hot Rotel ever again. I like to think that I am more tolerant to hot peppers than most people but this stuff was HOT! I think I will stick to the regular Rotel and add cayenne to taste.
Black-Eyed Pea Dip
adapted from Homesick Texan
1 can black-eyed peas, drained
juice from 1/2 lime
1 tsp olive oil
1/2 jalapeno, chopped
1/4 cup cilantro, chopped
Add all ingredients to a food processor and blend until smooth. Makes about 1 cup of dip.
Slow Cooker Stuffed Peppers
from Spice In My Life
Ingredients4 large bell peppers
1 lb ground beef
1/4 cup chopped onion
1 small clove garlic finely chopped
1 can (8 oz) tomato sauce
1/4 tsp salt
1/4 tsp cumin
Dash of red pepper
1/8 tsp cinnamon
1/3 cup uncooked rice
1/2 cup water
1/2 cup shredded cheese (I used and Italian cheese blend)
*I also added some shredded carrots and Worcestershire sauce
1) Cut thin slices from stem end of each bell pepper to remove top, seeds and membranes.
2) Rinse peppers.
3) Cook beef, onion, and garlic over medium heat in skillet until brown.
5) Stir in tomato sauce, salt, cumin, cinnamon, and red pepper.
6) Stir in rice.
7) Divide beef mixture evenly among peppers.
8) Pour water into 3 1/2 to 4 quart slow cooker; stand peppers upright in cooker.
9) Cover and cook on low heat setting 4 to 6 hours or until peppers are tender.
10) Garnish with cheese.