My mother in-law bought a leg of lamb that was on manager's special because it was such a good deal; unfortunately, my father in-law doesn't like lamb, so we wound up getting half of it. I was going to make traditional Canterbury lamb with honey, but I lacked two ingredients to do so and thus put my own spin on it.
First, cut up your two pound leg of lamb into pieces; in a Ziploc bag, combine two Tablespoons flour, salt and pepper to taste and three minced cloves of garlic. Add the lamb to the bag and shake the bag to combine it all.
Melt two Tablespoons of butter in a large cast iron skillet or an oven proof pan; add the lamb and brown on all sides, turning frequently. Once they are browned, add two and a half cups water, four Tablespoons of agave nectar, fourteen and a half ounces of cherry tomatoes, three handfuls of baby carrots, and one diced onion. Bring this to a boil and remove it from the heat once it does.
Cover the skillet, preferably with a lid, and place it into a 350 degree oven for forty-five minutes or until the lamb in tender. I served this with mashed potatoes because it lacked starch; I was so happy when the recipe didn't call for adding potatoes to the lamb; I don't like the texture of potatoes when they're roasted like that. If you're trying to go dairy free, though, roasting the potatoes would be the way to do it.
I was apprehensive about substituting agave nectar for honey and fresh cherry tomatoes for a can of stewed, but it worked, surprisingly. Will and I both enjoyed it, but I think I could do better. Perhaps if I do this again, I will stray a little further from the original recipe.
Thursday, November 29, 2012
Wednesday, November 28, 2012
Turkey Gumbo: A Holiday Favorite
I've been making this for the last five years after every Thanksgiving. Each year it's slightly different because I try something new each time I make it. Eventually I'll get it right, but for now, it's fun to experiment, and this blog will be a perfect medium to figure out what works and what doesn't.
First, I make the stock. Usually I only use one turkey carcass to make this, but this year I was given two carcasses and not enough celery to make two batches of stock. However, this turned out positive because it resulted in a very rich stock. Cut up your mire poix vegetables like you would for any other stock and add it to your carcass; cover the bones with water. Simmer this on medium to medium high for four to five hours adding only salt and pepper to taste; anything else will get bitter. Usually I cook this for eight to ten hours because that's when the meat between the vertebrae falls off the bone, but Will doesn't like finding bones because it reminds him that something died for his meal, so I made sure to get up as many bones as I could. The only parts I left in were the necks because the meat hadn't fallen off yet and the cervical vertebrae are bigger in birds than the thoracic or lumbar vertebrae. If you want extra flavor, add the giblets to the stock; I personally like to roast them and eat them straight, but that's just me. Also, don't forget to skim any fat that rises to the top of the stock; your stomach and waistline will thank you.
Once you pull out all the bones, add some extra water and rice; cook this, stirring occasionally, until the rice is cooked. Then add vegetables of your choice and seasoning; I add peas, carrots, corn, green beans, okra, sage, seasoned salt, and green Tobasco sauce, but you could add any combination of vegetables under the sun.
Will and I both agreed that I didn't add enough Tobasco to it, but that can be easily remedied when I reheat some later this week.
First, I make the stock. Usually I only use one turkey carcass to make this, but this year I was given two carcasses and not enough celery to make two batches of stock. However, this turned out positive because it resulted in a very rich stock. Cut up your mire poix vegetables like you would for any other stock and add it to your carcass; cover the bones with water. Simmer this on medium to medium high for four to five hours adding only salt and pepper to taste; anything else will get bitter. Usually I cook this for eight to ten hours because that's when the meat between the vertebrae falls off the bone, but Will doesn't like finding bones because it reminds him that something died for his meal, so I made sure to get up as many bones as I could. The only parts I left in were the necks because the meat hadn't fallen off yet and the cervical vertebrae are bigger in birds than the thoracic or lumbar vertebrae. If you want extra flavor, add the giblets to the stock; I personally like to roast them and eat them straight, but that's just me. Also, don't forget to skim any fat that rises to the top of the stock; your stomach and waistline will thank you.
Once you pull out all the bones, add some extra water and rice; cook this, stirring occasionally, until the rice is cooked. Then add vegetables of your choice and seasoning; I add peas, carrots, corn, green beans, okra, sage, seasoned salt, and green Tobasco sauce, but you could add any combination of vegetables under the sun.
Will and I both agreed that I didn't add enough Tobasco to it, but that can be easily remedied when I reheat some later this week.
Tuesday, November 27, 2012
Splurge Night: Macaroni and Cheese
Normally, this isn't a splurge dish in the strictest sense, but since we were out of one percent milk, I had to use some whole milk left over from making pumpkin pies instead. It turned out richer, but that had nothing to do with the compliment I received from Will.
First, cook your macaroni according to the package directions. Meanwhile make a roux using two Tablespoons grapeseed oil, two Tablespoons butter, and a quarter cup of flour; whisk this on medium-high heat until thick. Add two and a half cups of milk, stir until thickened and bubbly; if it gets too thick, add milk. Add a couple handfuls of a mixture of grated cheeses and mix until combined; I used cheddar, mozzarella, cotija, and provolone cheeses, but you could really use anything. Add seasoned salt and pepper to taste. By this time, your noodles should be ready; drain them and put them in a casserole dish. Pour the gravy over the top and mix well; top with grated cheese. Bake this in a 350 degree oven until bubbly and the cheese is browned; serve this with vegetables of your choice.
This is one of Will's favorite recipes of mine, but I was shocked when he told me he wouldn't dream of putting any seasoned salt in it at all because this time it was perfect. While we agreed the macaroni and cheese was richer because of the whole milk, this should not be a regular occurrence when I make it; the cheese should be the highlight, not the gravy.
First, cook your macaroni according to the package directions. Meanwhile make a roux using two Tablespoons grapeseed oil, two Tablespoons butter, and a quarter cup of flour; whisk this on medium-high heat until thick. Add two and a half cups of milk, stir until thickened and bubbly; if it gets too thick, add milk. Add a couple handfuls of a mixture of grated cheeses and mix until combined; I used cheddar, mozzarella, cotija, and provolone cheeses, but you could really use anything. Add seasoned salt and pepper to taste. By this time, your noodles should be ready; drain them and put them in a casserole dish. Pour the gravy over the top and mix well; top with grated cheese. Bake this in a 350 degree oven until bubbly and the cheese is browned; serve this with vegetables of your choice.
This is one of Will's favorite recipes of mine, but I was shocked when he told me he wouldn't dream of putting any seasoned salt in it at all because this time it was perfect. While we agreed the macaroni and cheese was richer because of the whole milk, this should not be a regular occurrence when I make it; the cheese should be the highlight, not the gravy.
Tuesday, November 20, 2012
Cream of Tomato Soup: Will's Favorite Meal
Will mentioned craving my cream of tomato soup, so I made sure to put it on our menu for the month so he could enjoy it in case my basil doesn't survive the winter. This meal is so cheap, about $3 for a meal that serves two if it's just the soup and four if it's served with sandwiches, that I made sure to buy enough ingredients for us to have it twice.
First, stick one can of diced roasted tomatoes in a blender with 8 oz of cream cheese, half a cup of 1% milk, and two handfuls of chopped basil. Season to taste with seasoned salt and blend until smooth. Pour this mixture into a saucepan, scraping the sides of the pan. Heat on medium, stirring occasionally, until the soup is heated through.
If I had bread, I would have made grilled cheese and marmite sandwiches to go with this. I plan on making focaccia anyway, so I will likely make some sandwich bread as well, once I have my kitchen spotless again. I need to call a plumber before that happens, though, because our kitchen sink is so badly clogged that they don't make snakes long enough for domestic types to buy. Luckily we got most of our dishes done and our dishwasher has a pots and pans cycle. The soup, however, made up for that; Will had several helpings of it. Unfortunately he stress eats and his work has been more stressful than usual, so that explains his helpings.
First, stick one can of diced roasted tomatoes in a blender with 8 oz of cream cheese, half a cup of 1% milk, and two handfuls of chopped basil. Season to taste with seasoned salt and blend until smooth. Pour this mixture into a saucepan, scraping the sides of the pan. Heat on medium, stirring occasionally, until the soup is heated through.
If I had bread, I would have made grilled cheese and marmite sandwiches to go with this. I plan on making focaccia anyway, so I will likely make some sandwich bread as well, once I have my kitchen spotless again. I need to call a plumber before that happens, though, because our kitchen sink is so badly clogged that they don't make snakes long enough for domestic types to buy. Luckily we got most of our dishes done and our dishwasher has a pots and pans cycle. The soup, however, made up for that; Will had several helpings of it. Unfortunately he stress eats and his work has been more stressful than usual, so that explains his helpings.
Monday, November 19, 2012
Splurge Night:Shells With Jalapeno Cheddar Sauce
I went to a school where we were allowed to bring microwave meals to school and heat them up in a microwave at lunch. One of my favorites was Michelina's shells with jalapeno cheddar sauce. Last year I caught myself craving it, so I decided to engineer the sauce from scratch and serve it. It has since become a quick fix since we always have the ingredients handy.
First, cook the shells according to the package directions. While the pasta's cooking, put about a cup and a half of cream in a pan and gently heat. Grate in enough cheddar to make a pale yellow, thickened sauce. Be careful not to add too much; if you do, it will be very grainy and overall unpleasant. Once your sauce is thickened, add canned minced jalapeno slices to taste; usually I add a whole can, but since Will's ulcer was bothering him, we only added a quarter of a three ounce can of jalapeno slices. Once the pasta is cooked, drain it, put it in a bowl, and pour the sauce over it; toss the pasta to coat it in the sauce.
Will and I served this with the last of the tamales, which worked really well. He took a taste of the sauce while he was stirring it so it wouldn't scorch while I sliced the jalapenos and said it was the best cheddar sauce I've ever made. He found out one way to improve the flavor of the sauce, which is to add a little seasoned salt. It definitely accentuates the flavor of the jalapenos.
First, cook the shells according to the package directions. While the pasta's cooking, put about a cup and a half of cream in a pan and gently heat. Grate in enough cheddar to make a pale yellow, thickened sauce. Be careful not to add too much; if you do, it will be very grainy and overall unpleasant. Once your sauce is thickened, add canned minced jalapeno slices to taste; usually I add a whole can, but since Will's ulcer was bothering him, we only added a quarter of a three ounce can of jalapeno slices. Once the pasta is cooked, drain it, put it in a bowl, and pour the sauce over it; toss the pasta to coat it in the sauce.
Will and I served this with the last of the tamales, which worked really well. He took a taste of the sauce while he was stirring it so it wouldn't scorch while I sliced the jalapenos and said it was the best cheddar sauce I've ever made. He found out one way to improve the flavor of the sauce, which is to add a little seasoned salt. It definitely accentuates the flavor of the jalapenos.
Sunday, November 18, 2012
Huevos al Vallejo: I Loved It, But Will Told Me Never to Make It Again
I think I have said this before, but I have a hard time using eggs before they go bad, so I try to use at least one dish with eggs for dinner. I decided to make this dish.
First, melt a Tablespoon of butter and add a sliced onion; cook until it's tender but not browned. Add two julienned Anaheim peppers and a can of whole tomatoes, cook five minutes, breaking up the tomatoes as you go. Break six eggs, one at a time, into a saucer and slide them into the skillet with the tomato mixture. Cook this until the eggs are set, spooning the tomato juice over the top of the eggs.
Will and I served this with some more of the tamales that we bought. I loved it, but Will was less than fond of the eggs. He said that if I made this with tofu instead of eggs, he would have liked it better. I agree with him and will definitely try it that way.
First, melt a Tablespoon of butter and add a sliced onion; cook until it's tender but not browned. Add two julienned Anaheim peppers and a can of whole tomatoes, cook five minutes, breaking up the tomatoes as you go. Break six eggs, one at a time, into a saucer and slide them into the skillet with the tomato mixture. Cook this until the eggs are set, spooning the tomato juice over the top of the eggs.
Will and I served this with some more of the tamales that we bought. I loved it, but Will was less than fond of the eggs. He said that if I made this with tofu instead of eggs, he would have liked it better. I agree with him and will definitely try it that way.
Saturday, November 17, 2012
Stuffed Acorn Squash: Quick, Easy, and Autumnal
One of my favorite parts about autumn and winter are all the wonderful varieties of squash that come out. Last year, I experimented with butternut squash, so this year, I thought I'd try my hand with acorn squash. I was surprised at just how quick it was to prepare this meal.
First, cut two acorn squash in half lengthwise and remove the seeds and stringy bits; make sure to use a sharp French or chef knife otherwise you risk cutting yourself. Put them on a baking sheet, cut side down, and cover the sheet with about a half inch of water. Bake in a 400 degree oven for 20 minutes or until the squash is just tender. Meanwhile, make your stuffing by combining two chopped apples, a quarter cup of chopped pecans, and two Tablespoons of lime juice. Once your squash is done, turn them over so they're cut side up, sprinkle them with salt, and fill them with the stuffing; sprinkle the top with brown sugar. Return to the oven and cook for another ten minutes or until the stuffing is nice and hot.
Will and I both enjoyed it, but because I accidentally used seasoned salt instead of plain iodized salt, it was a bit bland. I will have to experiment further to make this dish the tastiest it can be.
First, cut two acorn squash in half lengthwise and remove the seeds and stringy bits; make sure to use a sharp French or chef knife otherwise you risk cutting yourself. Put them on a baking sheet, cut side down, and cover the sheet with about a half inch of water. Bake in a 400 degree oven for 20 minutes or until the squash is just tender. Meanwhile, make your stuffing by combining two chopped apples, a quarter cup of chopped pecans, and two Tablespoons of lime juice. Once your squash is done, turn them over so they're cut side up, sprinkle them with salt, and fill them with the stuffing; sprinkle the top with brown sugar. Return to the oven and cook for another ten minutes or until the stuffing is nice and hot.
Will and I both enjoyed it, but because I accidentally used seasoned salt instead of plain iodized salt, it was a bit bland. I will have to experiment further to make this dish the tastiest it can be.
Friday, November 16, 2012
Tamales With Cheese Crisp and Pico de Gallo
Will has been craving tamales for the last few months; while I would be willing to spend two or three days making tamales and my family has a recipe for them, I don't own a hard copy, so we settled with a package of frozen beef tamales from Deming, New Mexico. I was given two big things of tomatoes, too, and decided that, since Will also mentioned craving cheese crisps with pico de gallo, I would make some and satisfy that craving.
First, reheat your tamales; the microwave works best because trust me, there is no worse smell than burned corn husks. Next, make any sides you want with it; I had some leftover calabacitas that wound up freezing in my refrigerator, so we heated that on the stove, but rice, or refried beans would work really well.
To make a great cheese crisp, all you need is an oven heated to 350 degrees, a nice big tortilla, a baking stone that will accommodate said tortilla, and lots of cheese. Once your oven is preheated, pull out your baking stone; if it's brand new, season it by brushing it with olive oil the first few times you use it so it develops a patina; if it already has a patina on it, skip to the next step, which is putting the tortilla on the stone and placing it in the oven to crisp up, squishing any air bubbles with a turner as you see them. Once your tortilla is nice and crispy, cover the top with a mixture of cheddar and cotija cheeses and continue baking until the cheese is melted and the edges of the tortilla are golden brown.
While your cheese crisp is cooking, make your pico de gallo. This is a big batch, so if you want a smaller batch, just cut the portions down to size. I used both containers of tomatoes, diced, two diced onions, six seeded and chopped jalapenos, two handfuls of chopped fresh cilantro, salt to taste and the juice of one and a quarter large limes.
Will and I both loved the tamales, so we will definitely go with this company again the next time he craves tamales until I get my family's recipe. I will also have to keep an eye out for green corn tamales by the same company, since green corn ones are our favorites. For those of you who have never had tamales before, they are served in corn husks; these husks are inedible. Most Mexican restaurants in our area no longer serve them in the husks because tourists have eaten the husks and then complained about it, but there are a few places that serve them with the husks, so be on the lookout should you decide to eat them.
The cheese crisp and pico de gallo were both a huge success; I have some corn tortillas that will go stale if I don't do anything with them, so I may just make some homemade tortilla chips with them so we can continue to enjoy the pico de gallo.
First, reheat your tamales; the microwave works best because trust me, there is no worse smell than burned corn husks. Next, make any sides you want with it; I had some leftover calabacitas that wound up freezing in my refrigerator, so we heated that on the stove, but rice, or refried beans would work really well.
To make a great cheese crisp, all you need is an oven heated to 350 degrees, a nice big tortilla, a baking stone that will accommodate said tortilla, and lots of cheese. Once your oven is preheated, pull out your baking stone; if it's brand new, season it by brushing it with olive oil the first few times you use it so it develops a patina; if it already has a patina on it, skip to the next step, which is putting the tortilla on the stone and placing it in the oven to crisp up, squishing any air bubbles with a turner as you see them. Once your tortilla is nice and crispy, cover the top with a mixture of cheddar and cotija cheeses and continue baking until the cheese is melted and the edges of the tortilla are golden brown.
While your cheese crisp is cooking, make your pico de gallo. This is a big batch, so if you want a smaller batch, just cut the portions down to size. I used both containers of tomatoes, diced, two diced onions, six seeded and chopped jalapenos, two handfuls of chopped fresh cilantro, salt to taste and the juice of one and a quarter large limes.
Will and I both loved the tamales, so we will definitely go with this company again the next time he craves tamales until I get my family's recipe. I will also have to keep an eye out for green corn tamales by the same company, since green corn ones are our favorites. For those of you who have never had tamales before, they are served in corn husks; these husks are inedible. Most Mexican restaurants in our area no longer serve them in the husks because tourists have eaten the husks and then complained about it, but there are a few places that serve them with the husks, so be on the lookout should you decide to eat them.
The cheese crisp and pico de gallo were both a huge success; I have some corn tortillas that will go stale if I don't do anything with them, so I may just make some homemade tortilla chips with them so we can continue to enjoy the pico de gallo.
Thursday, November 15, 2012
Vegetarian Stuffed Peppers: Quicker to Make Than I Expected
I was given three yellow bell peppers by my parents. I racked my brain for ideas, and then I came up with stuffed peppers; neither of us have ever had meatless ones, so it was a great opportunity to play around with flavors and figure out what works.
First, take your bell peppers, cut off the tops, pull out the seeds, and cut out the white parts. Next, cook one cup of basmati rice; if you are trying to make it gluten free, do not use minute or instant rice because they can have wheat products in it.
Place 10 ounces of defrosted and drained spinach and two chopped tomatoes in a bowl. Cook one diced onion is a bit of oil until the onion is tender; if you want a bit more flavor, cook the onion just until it starts to brown. Add the onions to the spinach, along with the cooked rice, garlic powder, seasoned salt, two ounces of neufchatel cheese, and Parmesan cheese to taste. Spoon this into your hollowed out bell peppers and top them with a bit of grated mozzarella cheese.
Place the three of these in a baking dish that will allow them to have no room to fall over, but that you also don't have to pack them into. Cook them in a 375 degree oven for 20 to 30 minutes or until the cheese is melted and the mixture is piping hot.
Will raved about how great the filling was. I have to admit, I was worried about the outcome, but it worked out really well and had a lot of flavor. Because we generally have most if not all of the ingredients for this handy and all I would need to buy are tomatoes and spinach, I will definitely use this as an inexpensive stand-by meal.
First, take your bell peppers, cut off the tops, pull out the seeds, and cut out the white parts. Next, cook one cup of basmati rice; if you are trying to make it gluten free, do not use minute or instant rice because they can have wheat products in it.
Place 10 ounces of defrosted and drained spinach and two chopped tomatoes in a bowl. Cook one diced onion is a bit of oil until the onion is tender; if you want a bit more flavor, cook the onion just until it starts to brown. Add the onions to the spinach, along with the cooked rice, garlic powder, seasoned salt, two ounces of neufchatel cheese, and Parmesan cheese to taste. Spoon this into your hollowed out bell peppers and top them with a bit of grated mozzarella cheese.
Place the three of these in a baking dish that will allow them to have no room to fall over, but that you also don't have to pack them into. Cook them in a 375 degree oven for 20 to 30 minutes or until the cheese is melted and the mixture is piping hot.
Will raved about how great the filling was. I have to admit, I was worried about the outcome, but it worked out really well and had a lot of flavor. Because we generally have most if not all of the ingredients for this handy and all I would need to buy are tomatoes and spinach, I will definitely use this as an inexpensive stand-by meal.
Wednesday, November 14, 2012
Lemon Chicken With Pasta: Surprisingly Quick
Last night I had a meeting to run to and was running late. This took such a short period of time that I was just able to eat and run out the door. Will didn't come home until nine and so I wound up making him a plate and sticking it in our fridge.
First, cut up your chicken tenders. Stick them in a Ziploc bag with half a cup of bread crumbs, garlic powder, oregano, and seasoned salt; shake the bag to coat. Place the chicken in a pan with some olive oil and cook until the chicken is brown and cooked through. Meanwhile, cook a cup of shell pasta according to the package directions. Once the chicken is cooked, set it aside and keep it warm. Make the sauce by adding a diced onion that you cook until tender to the now empty pan. Sprinkle the onions with two Tablespoons of flour and add the juice of a lemon and a cup of chicken stock. Once this is thickened, drain your pasta once it's ready and add it to the sauce, tossing to coat. Add the chicken and again toss. If desired, serve with Parmesan cheese.
I tried to serve this with a vegetable, but I didn't realize how low on frozen vegetables I really was, so I made just enough corn for the two of us. Will and I both really enjoyed this, so I will definitely do this again. Best yet, it's eggless so there's less mess and, if you didn't use Parmesan cheese like Will and I didn't, it's dairy free too.
First, cut up your chicken tenders. Stick them in a Ziploc bag with half a cup of bread crumbs, garlic powder, oregano, and seasoned salt; shake the bag to coat. Place the chicken in a pan with some olive oil and cook until the chicken is brown and cooked through. Meanwhile, cook a cup of shell pasta according to the package directions. Once the chicken is cooked, set it aside and keep it warm. Make the sauce by adding a diced onion that you cook until tender to the now empty pan. Sprinkle the onions with two Tablespoons of flour and add the juice of a lemon and a cup of chicken stock. Once this is thickened, drain your pasta once it's ready and add it to the sauce, tossing to coat. Add the chicken and again toss. If desired, serve with Parmesan cheese.
I tried to serve this with a vegetable, but I didn't realize how low on frozen vegetables I really was, so I made just enough corn for the two of us. Will and I both really enjoyed this, so I will definitely do this again. Best yet, it's eggless so there's less mess and, if you didn't use Parmesan cheese like Will and I didn't, it's dairy free too.
Friday, November 9, 2012
Green Chili Casserole With Calabacitas: My Biggest Success Yet
Whenever I make enchiladas, I always get more than I need. This way if I wind up with leftovers or stale reject tortillas, I can use them to make green chili casserole, a staple among my family. My grandmother has made it for years, my mother started making it and added her own little twists, and now it's my turn to add my own flair to it.
First I cook one chopped onion with paprika, garlic powder, chili powder, cumin, and a touch of cayenne pepper until the onion is clear and fragrant. While my onions cook, I start to arrange my casserole itself. I tear up as many corn tortillas as will cover the bottom of my casserole dish, add one can each of cream of chicken and cream of mushroom soups, half a container of low fat sour cream, two small cans of diced green chilies, and mix this together; if you use condensed soup, add half a can of milk to the casserole. Once the onions are ready, I add those too and again mix it together. Top with cheddar and cotija cheeses and bake in a 350 degree oven until the cheese is melted and the casserole is bubbly.
While that is baking, work on the calabacitas. Chop up some zucchini or Mexican grey squash and stick it in the same pan you cooked your onions in for the casserole. Add about a third of a large package of frozen corn, some plain all fat Greek yogurt, and some low fat milk; stir this together and cook until the squash is crisp-tender. Add a can of well drained roasted green chilies, oregano, and cheddar and cotija cheeses; use more cotija than cheddar and cook until the mixture thickens, stirring occasionally. Once both dishes are done, let the casserole sit and least five minutes before serving.
Will raved that the casserole was my best attempt and that my calabacitas were better than his mother's. I will say I did a few things different; for one, I used a non-condensed tetra pack of cream of mushroom soup; I believe it was Pacific Foods brand. I also used half canned green chilies half jarred El Pinto brand and added cotija cheese to the topping.
My mother adds canned chicken to this, but I personally prefer the meatless version that my grandmother uses. The things I don't agree with either my mother or grandmother, however, are the onions, spices, and chilies; I don't like raw onions so I cook mine, the traditional spices are just salt and pepper so I added more spice to it, and neither my mother nor grandmother like spicy food so I add more chilies to it than they do.
First I cook one chopped onion with paprika, garlic powder, chili powder, cumin, and a touch of cayenne pepper until the onion is clear and fragrant. While my onions cook, I start to arrange my casserole itself. I tear up as many corn tortillas as will cover the bottom of my casserole dish, add one can each of cream of chicken and cream of mushroom soups, half a container of low fat sour cream, two small cans of diced green chilies, and mix this together; if you use condensed soup, add half a can of milk to the casserole. Once the onions are ready, I add those too and again mix it together. Top with cheddar and cotija cheeses and bake in a 350 degree oven until the cheese is melted and the casserole is bubbly.
While that is baking, work on the calabacitas. Chop up some zucchini or Mexican grey squash and stick it in the same pan you cooked your onions in for the casserole. Add about a third of a large package of frozen corn, some plain all fat Greek yogurt, and some low fat milk; stir this together and cook until the squash is crisp-tender. Add a can of well drained roasted green chilies, oregano, and cheddar and cotija cheeses; use more cotija than cheddar and cook until the mixture thickens, stirring occasionally. Once both dishes are done, let the casserole sit and least five minutes before serving.
Will raved that the casserole was my best attempt and that my calabacitas were better than his mother's. I will say I did a few things different; for one, I used a non-condensed tetra pack of cream of mushroom soup; I believe it was Pacific Foods brand. I also used half canned green chilies half jarred El Pinto brand and added cotija cheese to the topping.
My mother adds canned chicken to this, but I personally prefer the meatless version that my grandmother uses. The things I don't agree with either my mother or grandmother, however, are the onions, spices, and chilies; I don't like raw onions so I cook mine, the traditional spices are just salt and pepper so I added more spice to it, and neither my mother nor grandmother like spicy food so I add more chilies to it than they do.
Thursday, November 8, 2012
Enchilada Soup: Easy, Fast, and Fun
I had some leftover chicken from making enchiladas (don't worry; they wound up getting frozen) and I decided to make some enchilada soup. This is pretty easy to make and a solid staple in my house.
First, put your stock in a saucepan and add your chicken; season this mixture to taste. Because I made enchiladas verdes, I only used cumin, garlic powder, and a touch of chili powder. Once that starts to heat up, add some green chilies; we like our Mexican food hot, so I use a lot of it. Once your soup is boiling, add some chopped tomatoes; usually I add canned, but since I didn't have any, I used fresh. Once the tomatoes are wilted and the soup is seasoned to taste, serve it. I personally garnish my soup with a dollop of sour cream and some grated cheeses, but Will goes more for tortilla chips; get creative with this part.
Will loved the smell that filled our house and liked the flavor of the soup even more.
First, put your stock in a saucepan and add your chicken; season this mixture to taste. Because I made enchiladas verdes, I only used cumin, garlic powder, and a touch of chili powder. Once that starts to heat up, add some green chilies; we like our Mexican food hot, so I use a lot of it. Once your soup is boiling, add some chopped tomatoes; usually I add canned, but since I didn't have any, I used fresh. Once the tomatoes are wilted and the soup is seasoned to taste, serve it. I personally garnish my soup with a dollop of sour cream and some grated cheeses, but Will goes more for tortilla chips; get creative with this part.
Will loved the smell that filled our house and liked the flavor of the soup even more.
Tuesday, November 6, 2012
Splurge Night: Pork Schnitzel With Noodles
Schnitzel was a staple when I lived in New Mexico because it's cheap, easy, and quick. While I no longer need as cheap of meals as I used to, I haven't made this in over two years and said, why not?
First, take two pork chops, preferably thin ones; if you can only find thick cut ones, take a meat knife and split them down the middle to make thinner chops. Pound them out to about 1/2 to 1/4 inch thickness; make sure to use a ziploc bag or some saran wrap or else your chop will stick to your tenderizer and fall apart. Remember not to pound it too thin or it will fall apart; you just want it tender and all one width. Next, lightly coat with flour seasoned with salt and pepper to taste, coat in a mixture of eggs and milk, and coat in flour. Cook these in a skillet in batches until the breading is brown and the meat is cooked through. Meanwhile, cook some pappardelle or egg noodles according to the package directions and drain. Put your noodles in a bowl and coat with a bit of butter; add caraway seeds and seasoned salt and toss to coat. Once your pork is cooked, add any leftover egg wash to the pan you cooked the pork in and scramble them; you will serve this on top of the schnitzel.
Normally I serve this with broccoli or another nice vegetable, but the only frozen vegetables we had that weren't used to treat Will's concussion last week was corn, so that's what makes it a splurge night in addition to the frying, even if it is no more than a Tablespoon of oil.
Will loved the new spices I used on the noodles; usually I serve them plain. I definitely think the noodles would make a great light lunch on their own. For those of you who either don't like or can't digest pork, this is just as easy to make using chicken breasts, veal, or beef.
First, take two pork chops, preferably thin ones; if you can only find thick cut ones, take a meat knife and split them down the middle to make thinner chops. Pound them out to about 1/2 to 1/4 inch thickness; make sure to use a ziploc bag or some saran wrap or else your chop will stick to your tenderizer and fall apart. Remember not to pound it too thin or it will fall apart; you just want it tender and all one width. Next, lightly coat with flour seasoned with salt and pepper to taste, coat in a mixture of eggs and milk, and coat in flour. Cook these in a skillet in batches until the breading is brown and the meat is cooked through. Meanwhile, cook some pappardelle or egg noodles according to the package directions and drain. Put your noodles in a bowl and coat with a bit of butter; add caraway seeds and seasoned salt and toss to coat. Once your pork is cooked, add any leftover egg wash to the pan you cooked the pork in and scramble them; you will serve this on top of the schnitzel.
Normally I serve this with broccoli or another nice vegetable, but the only frozen vegetables we had that weren't used to treat Will's concussion last week was corn, so that's what makes it a splurge night in addition to the frying, even if it is no more than a Tablespoon of oil.
Will loved the new spices I used on the noodles; usually I serve them plain. I definitely think the noodles would make a great light lunch on their own. For those of you who either don't like or can't digest pork, this is just as easy to make using chicken breasts, veal, or beef.
Sunday, November 4, 2012
Carrot Casserole: Same Recipe, A Few Changes
So I had a bunch of carrots left over from when I made the clam chowder and some steamed rice from when we had Chinese food, so I decided to make a carrot casserole using the lessons I learned from the last time I made it. I learned a couple more lessons and have a better idea of how better to execute this recipe in the future.
So I did basically the same thing as I did with the last time I made this, except we accidentally added closer to five or six cups of grated carrots instead of four and I added cinnamon to it.
Lessons learned: if you add more carrots, it takes closer to an hour to cook, and it needs more than a teaspoon of salt for the entire dish, plus more cinnamon. However, all in all, this has made this recipe more flexible and accident proof.
So I did basically the same thing as I did with the last time I made this, except we accidentally added closer to five or six cups of grated carrots instead of four and I added cinnamon to it.
Lessons learned: if you add more carrots, it takes closer to an hour to cook, and it needs more than a teaspoon of salt for the entire dish, plus more cinnamon. However, all in all, this has made this recipe more flexible and accident proof.
Thursday, November 1, 2012
Splurge Night: New England Clam Chowder
It was a bit chilly out, and thus a perfect night for New England clam chowder. I have tried to slim this down before by using 1% milk and potato starch, but it just doesn't work; this is not diet food, nor do I claim that it is.
First, drain two cans of boiled clams, reserving the clam juice. If the clam juice makes up less than a cup, add enough water to make a full cup. Put the juice in a pan with three cubed potatoes, four chopped celery stalks, a bit of dried thyme, and one chopped onion and bring to a boil; once it's boiling, turn down the heat and let it simmer until the potatoes are tender.
Next, add 2 1/2 cups cream, a bit of poultry seasoning, and three chopped carrots; let this simmer for at least 20 minutes or until thickened. Finally, add your clams and two strips of diced rendered salt pork; make sure they're rinsed, because despite the fact that they're boiled and canned there can still be shell fragments and those aren't fun. I know a lot of you are saying that you've never seen salt pork in clam chowder, and I'll tell you that my family's from Massachusetts and that's how we've always made it. Salt pork adds an extra oomph that you can't get any other way. Also, the reason you add the clams last is, all they need to do is warm up and they get really rubbery if you overcook them.
Will, as always, loved it. What really shocked me was, we had the window open because it was really nice out and we don't have a screen door; evidently, people were walking around wondering what smelled so good, and raved about the smell of the food more than the kids did about the candy!
First, drain two cans of boiled clams, reserving the clam juice. If the clam juice makes up less than a cup, add enough water to make a full cup. Put the juice in a pan with three cubed potatoes, four chopped celery stalks, a bit of dried thyme, and one chopped onion and bring to a boil; once it's boiling, turn down the heat and let it simmer until the potatoes are tender.
Next, add 2 1/2 cups cream, a bit of poultry seasoning, and three chopped carrots; let this simmer for at least 20 minutes or until thickened. Finally, add your clams and two strips of diced rendered salt pork; make sure they're rinsed, because despite the fact that they're boiled and canned there can still be shell fragments and those aren't fun. I know a lot of you are saying that you've never seen salt pork in clam chowder, and I'll tell you that my family's from Massachusetts and that's how we've always made it. Salt pork adds an extra oomph that you can't get any other way. Also, the reason you add the clams last is, all they need to do is warm up and they get really rubbery if you overcook them.
Will, as always, loved it. What really shocked me was, we had the window open because it was really nice out and we don't have a screen door; evidently, people were walking around wondering what smelled so good, and raved about the smell of the food more than the kids did about the candy!
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