When I thought that Will would still be in town, I decided to make as much stuff as I could in my slow cooker. He's out of town now, but I'm still cooking. Here is a fantastic recipe that takes a few minutes to prepare, but cooks all day without having to worry.
First, combine a beef roast, 8 oz of diced green chilies (I used jarred because they give better results), one sliced onion, garlic powder, seasoned salt, two teaspoons beef base, and pepper in a crock pot. Add just enough water to cover the roast (I used six cups); cover, and set your crock pot to cook for ten to twelve hours. When it's done, shred your beef with a pair of forks after draining it, reserving the liquid; the meat should just fall apart at a glance, so minimal effort will be required. Add salsa of your choice (I used 505 medium) and enough of the reserved liquid to achieve the desired consistency. Wrap in a warm burrito and you're done.
This was fantastic. I will definitely do this again, because we always have green chilies and salsa lying around, so all we would need is the beef. I've gotten requests from Will and our friend Erin to freeze it, so we will see if they share my opinion.
Thursday, November 21, 2013
Tuesday, November 5, 2013
Baked Portobello Pizzas: Just as Easy, Just as Flavorful
It's been getting chillier here, and I decided that I should grill one last time. Well, the cold set in further than I expected, so I ended up baking this instead of grilling it.
Just follow the same direction in my other post on portobello pizzas and you'll be fine; just remember to bake them on a baking sheet without browning the gill side until the cheese is melted, the frozen spinach is hot, and the mushrooms are fragrant.
Will and I both loved these. They definitely don't lose any flavor from being baked instead of grilled. The only thing I would suggest is, use a baking sheet with a lip on it because the mushrooms end up leaking liquid all over when they start to get fragrant.
Just follow the same direction in my other post on portobello pizzas and you'll be fine; just remember to bake them on a baking sheet without browning the gill side until the cheese is melted, the frozen spinach is hot, and the mushrooms are fragrant.
Will and I both loved these. They definitely don't lose any flavor from being baked instead of grilled. The only thing I would suggest is, use a baking sheet with a lip on it because the mushrooms end up leaking liquid all over when they start to get fragrant.
Saturday, November 2, 2013
Beef and Chipotle Burritos: Fantastic and Super Easy
I have resolved to use my slow cooker more often in order to properly feed Will and me. We've gotten so busy that it's nearly impossible to do a quick meal every night, so this seems to be a good option for us.
First, get your crock pot ready. Put your London broil in the crock pot, trimmed of all fat, if necessary, along with two chopped chipotle peppers in adobo, a can of diced tomatoes salsa style, one chopped onion, one clove of garlic, one can of drained black beans, and cumin. Set your crock pot to low, and cook for eight to ten hours.
When you get home from your busy day, pull the beef apart using two forks and serve in hot tortillas.
Will and I loved this. When I came home, I thought I had overcooked it because it looked like it had a thick crust on it, but when I started to realize that it was coloring. The beef cut like butter; I could have used two spoons to shred this steak, that's how tender it was. I would strongly recommend this, and if you have kids who don't like spicy food, take out the chipotle or serve it with a little sour cream, as it minimizes the bite from the chipotle.
First, get your crock pot ready. Put your London broil in the crock pot, trimmed of all fat, if necessary, along with two chopped chipotle peppers in adobo, a can of diced tomatoes salsa style, one chopped onion, one clove of garlic, one can of drained black beans, and cumin. Set your crock pot to low, and cook for eight to ten hours.
When you get home from your busy day, pull the beef apart using two forks and serve in hot tortillas.
Will and I loved this. When I came home, I thought I had overcooked it because it looked like it had a thick crust on it, but when I started to realize that it was coloring. The beef cut like butter; I could have used two spoons to shred this steak, that's how tender it was. I would strongly recommend this, and if you have kids who don't like spicy food, take out the chipotle or serve it with a little sour cream, as it minimizes the bite from the chipotle.
Friday, October 25, 2013
Chicken With Artichokes: Easy and Delicious
This is another crock pot meal I decided to make in order to help us eat better food without having to wait. Unfortunately, I ended up cutting myself about halfway through, so my husband had to help me finish, but it was worth cutting myself.
First, heat about a Tablespoon of olive oil in a pan. Once the oil is hot, add one chopped onion and six garlic cloves; cook, stirring occasionally, until cooked through.
In a crock pot, combine a third of a cup of tapioca pearls, one sliced bell pepper, the onion mixture, a drained can of artichokes, a teaspoon of crushed rosemary, a teaspoon lemon zest, a half teaspoon of pepper, and one and a half cups of chicken broth. Top with two chicken thighs, and cook on high for four hours or on low for ten hours. Serve with hot rice.
Will and I both liked this. I'm pretty sure he even ate the skin off the chicken, something he never does! This was so simple that I'll definitely do it again.
First, heat about a Tablespoon of olive oil in a pan. Once the oil is hot, add one chopped onion and six garlic cloves; cook, stirring occasionally, until cooked through.
In a crock pot, combine a third of a cup of tapioca pearls, one sliced bell pepper, the onion mixture, a drained can of artichokes, a teaspoon of crushed rosemary, a teaspoon lemon zest, a half teaspoon of pepper, and one and a half cups of chicken broth. Top with two chicken thighs, and cook on high for four hours or on low for ten hours. Serve with hot rice.
Will and I both liked this. I'm pretty sure he even ate the skin off the chicken, something he never does! This was so simple that I'll definitely do it again.
Sunday, October 6, 2013
Tips and Tricks to Stretch Your Grocery Bill
I've heard a lot of people say that they have a lot of trouble keeping their food bills at a reasonable level. I go on a big grocery shopping trip once a month with a few little trips in between, and I spend less than half of what my mother in-law spends on her groceries. Here are a few of my tips and tricks to lower your food bills.
1. Plan a Menu. I've noticed that, when I don't have an exact menu plan set up, I tend to spend more. I attribute this to the fact that when I'm looking for specific items to make a meal, I'm less likely to see something on sale and impulse buy it. It's surprising just how much is saved by just doing that.
2. Go With Your Spouse or Someone Who Lives With You. I tend to forget certain items, like Will's cereal or his protein bars, when he's not with me. I find I tend to forget less when I'm with him than when I'm alone.
3. Don't Go With Someone Who Doesn't Live With You. When I would go grocery shopping with my mother in-law, I would either find that there were extra things in my cart or that I had forgotten things that were on my list. I attribute this to the fact that I would either get distracted by her pointing out sales or the simple chitchat and not pay as close of attention to my list.
4. Do a Detailed Inventory. Have you ever thought you were out of something, only to buy it and come home to discover that you already had the amount you needed? I find that the best way to keep track of this is to make a master list on your refrigerator of items you don't stock every day; if you can include portions, that works even better. As things get depleted, make sure to make note of it. This way, all you have to do is look at your list and write what you're low on into your shopping list.
5. Look at Unit Price When Comparing Different Brands of Items. Sometimes, one brand of product looks cheaper than the usual one. Unfortunately, this is not always the case. The way to tell you're getting the best deal, look for the unit price. This is the little square in the top left corner, and should tell you how much per ounce you're paying for. They even have this on sale tags, so you'll know every time that you're getting a great deal.
6. Learn to Utilize Leftovers. One thing that drives me nuts is that I can't buy an individual carrot, so I have to buy a whole bunch. Needless to say, in this case, it's nearly impossible to eliminate waste from occurring. This is a trick I came up with to help combat that. Learn a few recipes for things like celery or carrots that you have to buy in bunches, whether it's sides like making your own stuffing by toasting bread that's getting a little old and adding browned celery, onion, and chicken stock to a pan or a main dish that eats up leftovers, like my carrot casserole or mashed potato soup. This also stretches your menu so you won't have to go shopping as much.
7. Cook Perishable Items First. I know this sounds like common sense, but I can't tell you how many times I've overlooked this simple rule and had food go bad. By using your most perishable food first, you are saving your wallet by not having to pick up more of the rotten item and all of the money you spend on food goes into your stomach and not the trash.
8. Notice a Rotten Patch on Your Produce? Check How Far the Rot Goes and (if You Can) Cut it Off. When you see a rotten piece on your fresh vegetables, do you toss the whole vegetable away? Remember, that's money going in the trash. Also, generally the rot doesn't go to the middle of the vegetable unless it's something narrow, like zucchini. It's perfectly safe to do this; you won't get food poisoning from cutting a rotten piece of vegetable from a vegetable that's otherwise okay. The only exception to this rule would be things that you can't tell where the rot ends, like in tomatoes or potatoes and in mushrooms because when they go bad, even just one part, they release a powerful toxin that doesn't cook out.
1. Plan a Menu. I've noticed that, when I don't have an exact menu plan set up, I tend to spend more. I attribute this to the fact that when I'm looking for specific items to make a meal, I'm less likely to see something on sale and impulse buy it. It's surprising just how much is saved by just doing that.
2. Go With Your Spouse or Someone Who Lives With You. I tend to forget certain items, like Will's cereal or his protein bars, when he's not with me. I find I tend to forget less when I'm with him than when I'm alone.
3. Don't Go With Someone Who Doesn't Live With You. When I would go grocery shopping with my mother in-law, I would either find that there were extra things in my cart or that I had forgotten things that were on my list. I attribute this to the fact that I would either get distracted by her pointing out sales or the simple chitchat and not pay as close of attention to my list.
4. Do a Detailed Inventory. Have you ever thought you were out of something, only to buy it and come home to discover that you already had the amount you needed? I find that the best way to keep track of this is to make a master list on your refrigerator of items you don't stock every day; if you can include portions, that works even better. As things get depleted, make sure to make note of it. This way, all you have to do is look at your list and write what you're low on into your shopping list.
5. Look at Unit Price When Comparing Different Brands of Items. Sometimes, one brand of product looks cheaper than the usual one. Unfortunately, this is not always the case. The way to tell you're getting the best deal, look for the unit price. This is the little square in the top left corner, and should tell you how much per ounce you're paying for. They even have this on sale tags, so you'll know every time that you're getting a great deal.
6. Learn to Utilize Leftovers. One thing that drives me nuts is that I can't buy an individual carrot, so I have to buy a whole bunch. Needless to say, in this case, it's nearly impossible to eliminate waste from occurring. This is a trick I came up with to help combat that. Learn a few recipes for things like celery or carrots that you have to buy in bunches, whether it's sides like making your own stuffing by toasting bread that's getting a little old and adding browned celery, onion, and chicken stock to a pan or a main dish that eats up leftovers, like my carrot casserole or mashed potato soup. This also stretches your menu so you won't have to go shopping as much.
7. Cook Perishable Items First. I know this sounds like common sense, but I can't tell you how many times I've overlooked this simple rule and had food go bad. By using your most perishable food first, you are saving your wallet by not having to pick up more of the rotten item and all of the money you spend on food goes into your stomach and not the trash.
8. Notice a Rotten Patch on Your Produce? Check How Far the Rot Goes and (if You Can) Cut it Off. When you see a rotten piece on your fresh vegetables, do you toss the whole vegetable away? Remember, that's money going in the trash. Also, generally the rot doesn't go to the middle of the vegetable unless it's something narrow, like zucchini. It's perfectly safe to do this; you won't get food poisoning from cutting a rotten piece of vegetable from a vegetable that's otherwise okay. The only exception to this rule would be things that you can't tell where the rot ends, like in tomatoes or potatoes and in mushrooms because when they go bad, even just one part, they release a powerful toxin that doesn't cook out.
Saturday, October 5, 2013
Curry Goat Chops: Take a Long Time, But Taste Amazing
Will's mom gave us some goat loin chops. While I do have recipes for goat, I also realized I didn't have any of the things to make it. Then I realized I had red curry paste that needed to get used up.
First, put your loin chops in a bowl and spread red curry paste all over them to coat. Heat your barbeque and get a smoker box filled with wood chips; we used trimmings from our grapefruit tree, and it's wonderful. Once your grill is heated to a low temperature, put your chops out there. Cook them on a low heat for an hour and a half, turning once. Make sure the smoker box is in the barbeque, but also keep an eye out to make sure the wood inside smolders instead of catching fire. If you want to grill some vegetables, this recipe would be a perfect opportunity to do so.
We served this with baked potatoes and spanakopita, but really you could serve this with anything. Will and I both loved it, because the meat cut like butter; you hardly needed a knife. Next time, though, I'm going to ask Will to use his method, which he learned while he was working in Argentina.
First, put your loin chops in a bowl and spread red curry paste all over them to coat. Heat your barbeque and get a smoker box filled with wood chips; we used trimmings from our grapefruit tree, and it's wonderful. Once your grill is heated to a low temperature, put your chops out there. Cook them on a low heat for an hour and a half, turning once. Make sure the smoker box is in the barbeque, but also keep an eye out to make sure the wood inside smolders instead of catching fire. If you want to grill some vegetables, this recipe would be a perfect opportunity to do so.
We served this with baked potatoes and spanakopita, but really you could serve this with anything. Will and I both loved it, because the meat cut like butter; you hardly needed a knife. Next time, though, I'm going to ask Will to use his method, which he learned while he was working in Argentina.
Wednesday, September 25, 2013
Indian Spiced Pork with Raita: Really Cheap and Easy, But I would Still Change a Couple Things
I think I've mentioned this before, but I love using Indian spices. This time, I used it on a pork tenderloin, and I have to say that it turned out pretty well.
First, grind up a teaspoon each of coriander, cumin, and fennel seeds in a spice grinder; add a half teaspoon of salt. Brush your tenderloin down with a teaspoon of vegetable oil and rub your spices all over the tenderloin. Let this sit at room temperature for half an hour; meanwhile, preheat your oven to 425 degrees.
Cook your tenderloin in the preheated oven for half an hour or until cooked through. Meanwhile, make your raita by combining about 2/3 cup of yogurt with one grated cucumber, a teaspoon of lemon zest, and one minced clove of garlic.
Slice the pork and spoon the raita over the top of the pork; serve with rice.
Will and I both liked it, although I would have used roasted garlic instead of raw garlic in the raita because I forgot just how much I hate raw garlic. Otherwise, it's something easy that I can do again no problem.
First, grind up a teaspoon each of coriander, cumin, and fennel seeds in a spice grinder; add a half teaspoon of salt. Brush your tenderloin down with a teaspoon of vegetable oil and rub your spices all over the tenderloin. Let this sit at room temperature for half an hour; meanwhile, preheat your oven to 425 degrees.
Cook your tenderloin in the preheated oven for half an hour or until cooked through. Meanwhile, make your raita by combining about 2/3 cup of yogurt with one grated cucumber, a teaspoon of lemon zest, and one minced clove of garlic.
Slice the pork and spoon the raita over the top of the pork; serve with rice.
Will and I both liked it, although I would have used roasted garlic instead of raw garlic in the raita because I forgot just how much I hate raw garlic. Otherwise, it's something easy that I can do again no problem.
Subscribe to:
Posts (Atom)