2 lb ground meat
salt and pepper
3 T canola oil
2 onions, minced
1/4 cup chili powder
1/4 cup tomato paste
6 garlic cloves, minced
1 T ground cumin
1 t dried oregano
1/2 t red pepper flakes
1 (28 oz) can diced tomatoes
1 (28 oz) can tomato puree
2 (15 oz) cans kidney beans, drained and rinsed
3 T soy sauce
1 T brown sugar
2 t minced canned chipotle chile in adobo sauce
Season meat with salt and pepper. Heat oil in 12 inch skilled over medium high heat. Add onions, chili powder, tomato paste, garlic, cumin, oregano, red pepper flakes and cook 8-10 minutes. Stir in meat and cook, breaking up large pieces, until no longer pink. Stir in 1 cup tomato puree, scraping up any browned bits, and transfer to slow cooker. Stir in remaining puree, diced tomatoes with juice, beans, soy sauce, sugar, chipotles into slow cooker. Cover and cook 6-8 hours on low or 3-5 hours on high.
Monday, August 13, 2012
Wednesday, July 25, 2012
guacamole salad
Ina Garten recipe
Ingredients
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature
Ingredients
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature
moo shoo wraps.
1 tbsp vegetable oil
1 tbsp grated fresh ginger
4 green onions, thinly sliced
4 cups thinly sliced napa cabbage or coleslaw mix
3/4 cup chicken broth
1/3 cup hoisin sauce, plus extra for brushing
12 fajita-size flour tortillas
Slice reserved pork (from glazed pork tenderloins recipe), then cut crosswise into thin strips. Place in a bowl and set aside. Cut reserved snow peas and carrots into small pieces; add to pork. In a large nonstick skillet, heat oil over medium-high heat. Add ginger and green onions, and cook 30 seconds. Stir in cabbage or coleslaw mix and broth, and cook 3 minutes. Stir in hoisin sauce, carrots, snow peas, and pork, and heat through. Warm tortillas in microwave. Brush tortillas with extra hoisin, spoon in pork and vegetables mixture, wrap and eat.
1 tbsp grated fresh ginger
4 green onions, thinly sliced
4 cups thinly sliced napa cabbage or coleslaw mix
3/4 cup chicken broth
1/3 cup hoisin sauce, plus extra for brushing
12 fajita-size flour tortillas
Slice reserved pork (from glazed pork tenderloins recipe), then cut crosswise into thin strips. Place in a bowl and set aside. Cut reserved snow peas and carrots into small pieces; add to pork. In a large nonstick skillet, heat oil over medium-high heat. Add ginger and green onions, and cook 30 seconds. Stir in cabbage or coleslaw mix and broth, and cook 3 minutes. Stir in hoisin sauce, carrots, snow peas, and pork, and heat through. Warm tortillas in microwave. Brush tortillas with extra hoisin, spoon in pork and vegetables mixture, wrap and eat.
glazed pork tenderloins.
1/4 cup ketchup
2 tbsp brown sugar
2 tbsp soy sauce
1 package pork tenderloins, about 2 lbs (2 pieces)
1 tbsp butter 1 bag (1 lb baby carrots)
1/2 lb snow peas
Heat oven to 400 F. Line baking pan with foil. Combine ketchup, brown sugar, and soy sauce. Brush half on pork. In a skillet, heat butter over high heat. Add pork, and brown. Transfer pork to baking pan, brush with remaining glaze. Roast 35 minutes, or until 155 F. Cook carrots 7 minutes in boiling salted water. Add snow peas for the last 3 minutes. Wrap and refrigerate 1 tenderloin, and reserve half of veggies for another meal (moo shoo wraps).
2 tbsp brown sugar
2 tbsp soy sauce
1 package pork tenderloins, about 2 lbs (2 pieces)
1 tbsp butter 1 bag (1 lb baby carrots)
1/2 lb snow peas
Heat oven to 400 F. Line baking pan with foil. Combine ketchup, brown sugar, and soy sauce. Brush half on pork. In a skillet, heat butter over high heat. Add pork, and brown. Transfer pork to baking pan, brush with remaining glaze. Roast 35 minutes, or until 155 F. Cook carrots 7 minutes in boiling salted water. Add snow peas for the last 3 minutes. Wrap and refrigerate 1 tenderloin, and reserve half of veggies for another meal (moo shoo wraps).
Tuesday, November 22, 2011
Antipasto Pasta Salad
salt
2 Tbsp red wine vinegar
1/4 extra virgin olive oil
12 oz jar marinated artichokes, drained and chopped
12 oz jar roasted red peppers, drained and cut into 1/4 inch wide strips
1/2 lb mozzarella, cut into 1/2 inch cubes
1/2 lb thinly sliced sweet soppressata, cut into 1 inch pieces
1/4 lb pitted Kalamata olives
1 1/2 cups flat leaf parsley leaves
black pepper
Cook rotini according to package directions in salted water. Drain and rinse with cold water until cool. Toss with the vinegar and oil. Mix with artichokes, peppers, cheese, meat, olives, and parsely. Season with salt and pepper and serve chilled or at room temperature.
Monday, November 7, 2011
shredded barbecued beef
Ingredients:
4 slices bacon, minced
2 onions, minced
2 Tbsp chili powder
1 Tbsp sweet paprika
1.5 cups ketchup
1.5 cups brewed coffee
1/4 cup dark brown sugar
2 Tbsp brown mustard
1 5-lb boneless beef chuck roast, trimmed and quartered
salt and pepper
1 Tbsp hot sauce
1 Tbsp cider vinegar
1 tsp liquid smoke
Cook bacon in 12-inch skiller over medium-high heat until crisp, about 5 minutes. Stir in onions, chili powder, and paprika and cook until onions are softened and lightly browned: 8-10 minutes.
Stir in ketchup, coffee, sugar, and 1 Tbsp mustard and simmer until mixture is thickened and measures 4 cups, about 10 minutes. Transfer 2 cups to slow cooker, reserve remaining separately.
Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9-11 hours on low or 5-7 on high.
Transfer beef to large bowl, shred into bite size pieces, discarding extra fat, cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface. Strain liquid into saucepain and simmer until thickened and measures 1 cup (20-30 minutes).
Whisk in reserved ketchup mixture, hot sauce, vinegar, remaining Tbsp of mustard, and liquid smoke and bring to a simmer. Season with salt and pepper to taste.
Toss shredded beef with 1.5 cups sauce, add more as needed.
4 slices bacon, minced
2 onions, minced
2 Tbsp chili powder
1 Tbsp sweet paprika
1.5 cups ketchup
1.5 cups brewed coffee
1/4 cup dark brown sugar
2 Tbsp brown mustard
1 5-lb boneless beef chuck roast, trimmed and quartered
salt and pepper
1 Tbsp hot sauce
1 Tbsp cider vinegar
1 tsp liquid smoke
Cook bacon in 12-inch skiller over medium-high heat until crisp, about 5 minutes. Stir in onions, chili powder, and paprika and cook until onions are softened and lightly browned: 8-10 minutes.
Stir in ketchup, coffee, sugar, and 1 Tbsp mustard and simmer until mixture is thickened and measures 4 cups, about 10 minutes. Transfer 2 cups to slow cooker, reserve remaining separately.
Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9-11 hours on low or 5-7 on high.
Transfer beef to large bowl, shred into bite size pieces, discarding extra fat, cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface. Strain liquid into saucepain and simmer until thickened and measures 1 cup (20-30 minutes).
Whisk in reserved ketchup mixture, hot sauce, vinegar, remaining Tbsp of mustard, and liquid smoke and bring to a simmer. Season with salt and pepper to taste.
Toss shredded beef with 1.5 cups sauce, add more as needed.
slow cooker chicken and dumplings
Ingredients:
3 lbs boneless, skinless chicken thighs, trimmed
Salt and pepper
3 Tbsp vegetable oil
2 onions, minced
2 celery ribs, sliced 1/4 inch thick
6 garlic cloves, minced
1 Tbsp tomato paste
2 tsp minced fresh thyme or 1/2 tsp dried
1/3 cup all purpose flour
1/4 cup dry sherry
4 1/2 cups chicken broth, plus extra as needed
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
3 Tbsp minced fresh parsley
Dumplings: 2 cups all purpose flour, 1 Tbsp baking powder, 1 tsp salt, 1 cup milk, 3 Tbsp unsalted butter
Dry the chicken with papper towels and season with salt and pepper.
Heat 1 Tbsp oil in 12 inch skillet over medium high heat until just smoking. Brown half of chicken lightly on both sides, 5-8 minutes, transfer to bowl. Repeat with 1 Tbsp more oil and remaining chicken and transfer to a bowl.
Heat remaining Tbsp of oil over medium high heat until shimmering. Add onions, celery, garlic, tomato paste, and thyme, and cook until vegetables are softened and lightly browned, 8-10 minutes. Stir in flour and cook 1 minute. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps and transfer to slow cooker.
Stir remaining 3.5 cups broth, carrots, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite size pieces. Let stew settle for 5 minutes, then remove fat from surface. Discard bay leaves. Stir shredded chicken, peas, parsley into stew and season with salt and pepper to taste. Cover and cook on high until simmering or transfer stew to Dutch oven and bring to simmer over medium heat.
Whisk flour, baking powder, and salt in large bowl. Microwave milk and butter together until warm, about 1 minute, then whisk to melt the butter. Stir into the flour mixture until just incorporated and smooth. Drop golf ball size dumplings on top of simmering stew. Cover and cook until dumplings have doubled in size, 25-35 minutes. Serve.
3 lbs boneless, skinless chicken thighs, trimmed
Salt and pepper
3 Tbsp vegetable oil
2 onions, minced
2 celery ribs, sliced 1/4 inch thick
6 garlic cloves, minced
1 Tbsp tomato paste
2 tsp minced fresh thyme or 1/2 tsp dried
1/3 cup all purpose flour
1/4 cup dry sherry
4 1/2 cups chicken broth, plus extra as needed
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
3 Tbsp minced fresh parsley
Dumplings: 2 cups all purpose flour, 1 Tbsp baking powder, 1 tsp salt, 1 cup milk, 3 Tbsp unsalted butter
Dry the chicken with papper towels and season with salt and pepper.
Heat 1 Tbsp oil in 12 inch skillet over medium high heat until just smoking. Brown half of chicken lightly on both sides, 5-8 minutes, transfer to bowl. Repeat with 1 Tbsp more oil and remaining chicken and transfer to a bowl.
Heat remaining Tbsp of oil over medium high heat until shimmering. Add onions, celery, garlic, tomato paste, and thyme, and cook until vegetables are softened and lightly browned, 8-10 minutes. Stir in flour and cook 1 minute. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps and transfer to slow cooker.
Stir remaining 3.5 cups broth, carrots, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite size pieces. Let stew settle for 5 minutes, then remove fat from surface. Discard bay leaves. Stir shredded chicken, peas, parsley into stew and season with salt and pepper to taste. Cover and cook on high until simmering or transfer stew to Dutch oven and bring to simmer over medium heat.
Whisk flour, baking powder, and salt in large bowl. Microwave milk and butter together until warm, about 1 minute, then whisk to melt the butter. Stir into the flour mixture until just incorporated and smooth. Drop golf ball size dumplings on top of simmering stew. Cover and cook until dumplings have doubled in size, 25-35 minutes. Serve.
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