ALLEZ CUISINE!
Everyone’s got a warm gooey center and we want to see yours. Alright, it doesn’t have to be warm or gooey. We would totally accept a cool liquidy center ala Freshen Up gum. Just give us your best recipe with a tasty center. If it’s warm and gooey, all the better.
Tuesday, March 2, 2010
Warm Gooey Center, March 2010
ALLEZ CUISINE!
Everyone’s got a warm gooey center and we want to see yours. Alright, it doesn’t have to be warm or gooey. We would totally accept a cool liquidy center ala Freshen Up gum. Just give us your best recipe with a tasty center. If it’s warm and gooey, all the better.
Everyone’s got a warm gooey center and we want to see yours. Alright, it doesn’t have to be warm or gooey. We would totally accept a cool liquidy center ala Freshen Up gum. Just give us your best recipe with a tasty center. If it’s warm and gooey, all the better.
RESULTS: November 2009, Sides
Thanks to everyone who posted for this challenge. Here are the results:
Best Photos: Pumpkin Cheesecake
Most effortless (but in a good way): big phat orb of AWESOME
I desire to eat this immediately: Pumpkin Cheesecake
Best cooking story: The Two Saucy Sister and big phat orb of AWESOME
Most inventive/unique: Pie crust pinwheels
Best In Show: Pumpkin Cheesecake
Best Photos: Pumpkin Cheesecake
Most effortless (but in a good way): big phat orb of AWESOME
I desire to eat this immediately: Pumpkin Cheesecake
Best cooking story: The Two Saucy Sister and big phat orb of AWESOME
Most inventive/unique: Pie crust pinwheels
Best In Show: Pumpkin Cheesecake
RESULTS: November 2009, Sides
Thanks to everyone who posted for this challenge. Here are the results:
Best Photos: Pumpkin Cheesecake
Most effortless (but in a good way): big phat orb of AWESOME
I desire to eat this immediately: Pumpkin Cheesecake
Best cooking story: The Two Saucy Sister and big phat orb of AWESOME
Most inventive/unique: Pie crust pinwheels
Best In Show: Pumpkin Cheesecake
Best Photos: Pumpkin Cheesecake
Most effortless (but in a good way): big phat orb of AWESOME
I desire to eat this immediately: Pumpkin Cheesecake
Best cooking story: The Two Saucy Sister and big phat orb of AWESOME
Most inventive/unique: Pie crust pinwheels
Best In Show: Pumpkin Cheesecake
Monday, March 1, 2010
Chile Verde
Hi all!! I actualy fixed this chili for our super bowl evening here at home. It has just taken me until now to get it posted!! It made enough for a party but it was just us!! This is a modification (based on what was on hand) of a chili I did for a friendly chili cook-off.
So here are the ingredients:
4 stalks celery diced
1 large onion diced
4-5 cloves garlic minced
1 1/2 cups canned cactus (nopalitos) *** If you can only find te kind that are preserved with vinegar - soak over night in lots of water to leach the vinegar.
2 cans Kidney beans, drained and rinsed
2 cans (small ones) salsa verde (brand name Herdez)
1 can tomatillos (large) or about a dozen fresh tomatillos with husks removed and roasted until tender (roast at 400F for about 20 minutes) - drain (if canned) and mash
1 package St. Ives Italian sausages or brats
2 tsp ground cumin
Olive oil
Salt and pepper to taste
Toppings:
Fresh cilantro diced
Chopped avocado
Sour Cream (as veg heads we use a Toffuti brand mock sour cream - it is really good!)
Heat about 2 tbsp olive oil and saute the onion, celery and garlic until tender and transparent.
While that is cooking, slice the veggie sausages on a diagonal and saute in a bit of oil until brown on each side. Set aside.
Chop the nopalitos and add to the onion/celery mixture. Then add the kidney beans, salsa verde, mashed up tomatillos,and cumin - simmer mixture for about 15-20 minutes. Add salt and pepper to taste.
Taste often while eight year olds handle the photography!!!
Just before serving toss in the sausages. Top with your toppings of choice, add hot sauce as needed - Enjoy!!!
Even my pickiest eater Lily chowed down on this!!
So here are the ingredients:
4 stalks celery diced
1 large onion diced
4-5 cloves garlic minced
1 1/2 cups canned cactus (nopalitos) *** If you can only find te kind that are preserved with vinegar - soak over night in lots of water to leach the vinegar.
2 cans Kidney beans, drained and rinsed
2 cans (small ones) salsa verde (brand name Herdez)
1 can tomatillos (large) or about a dozen fresh tomatillos with husks removed and roasted until tender (roast at 400F for about 20 minutes) - drain (if canned) and mash
1 package St. Ives Italian sausages or brats
2 tsp ground cumin
Olive oil
Salt and pepper to taste
Toppings:
Fresh cilantro diced
Chopped avocado
Sour Cream (as veg heads we use a Toffuti brand mock sour cream - it is really good!)
Heat about 2 tbsp olive oil and saute the onion, celery and garlic until tender and transparent.
While that is cooking, slice the veggie sausages on a diagonal and saute in a bit of oil until brown on each side. Set aside.
Chop the nopalitos and add to the onion/celery mixture. Then add the kidney beans, salsa verde, mashed up tomatillos,and cumin - simmer mixture for about 15-20 minutes. Add salt and pepper to taste.
Taste often while eight year olds handle the photography!!!
Just before serving toss in the sausages. Top with your toppings of choice, add hot sauce as needed - Enjoy!!!
Even my pickiest eater Lily chowed down on this!!
Chile Verde
Hi all!! I actualy fixed this chili for our super bowl evening here at home. It has just taken me until now to get it posted!! It made enough for a party but it was just us!! This is a modification (based on what was on hand) of a chili I did for a friendly chili cook-off.
So here are the ingredients:
4 stalks celery diced
1 large onion diced
4-5 cloves garlic minced
1 1/2 cups canned cactus (nopalitos) *** If you can only find te kind that are preserved with vinegar - soak over night in lots of water to leach the vinegar.
2 cans Kidney beans, drained and rinsed
2 cans (small ones) salsa verde (brand name Herdez)
1 can tomatillos (large) or about a dozen fresh tomatillos with husks removed and roasted until tender (roast at 400F for about 20 minutes) - drain (if canned) and mash
1 package St. Ives Italian sausages or brats
2 tsp ground cumin
Olive oil
Salt and pepper to taste
Toppings:
Fresh cilantro diced
Chopped avocado
Sour Cream (as veg heads we use a Toffuti brand mock sour cream - it is really good!)
Heat about 2 tbsp olive oil and saute the onion, celery and garlic until tender and transparent.
While that is cooking, slice the veggie sausages on a diagonal and saute in a bit of oil until brown on each side. Set aside.
Chop the nopalitos and add to the onion/celery mixture. Then add the kidney beans, salsa verde, mashed up tomatillos,and cumin - simmer mixture for about 15-20 minutes. Add salt and pepper to taste.
Taste often while eight year olds handle the photography!!!
Just before serving toss in the sausages. Top with your toppings of choice, add hot sauce as needed - Enjoy!!!
Even my pickiest eater Lily chowed down on this!!
So here are the ingredients:
4 stalks celery diced
1 large onion diced
4-5 cloves garlic minced
1 1/2 cups canned cactus (nopalitos) *** If you can only find te kind that are preserved with vinegar - soak over night in lots of water to leach the vinegar.
2 cans Kidney beans, drained and rinsed
2 cans (small ones) salsa verde (brand name Herdez)
1 can tomatillos (large) or about a dozen fresh tomatillos with husks removed and roasted until tender (roast at 400F for about 20 minutes) - drain (if canned) and mash
1 package St. Ives Italian sausages or brats
2 tsp ground cumin
Olive oil
Salt and pepper to taste
Toppings:
Fresh cilantro diced
Chopped avocado
Sour Cream (as veg heads we use a Toffuti brand mock sour cream - it is really good!)
Heat about 2 tbsp olive oil and saute the onion, celery and garlic until tender and transparent.
While that is cooking, slice the veggie sausages on a diagonal and saute in a bit of oil until brown on each side. Set aside.
Chop the nopalitos and add to the onion/celery mixture. Then add the kidney beans, salsa verde, mashed up tomatillos,and cumin - simmer mixture for about 15-20 minutes. Add salt and pepper to taste.
Taste often while eight year olds handle the photography!!!
Just before serving toss in the sausages. Top with your toppings of choice, add hot sauce as needed - Enjoy!!!
Even my pickiest eater Lily chowed down on this!!
Sunday, February 28, 2010
Crockpot Chicken Enchilada Chili--Nikki-- February 2010
I'm not usually a big chili eater-- a childhood hatred of kidney beans led to an irrational dislike of chili in general. I've overcome my bean phobia, but I still don't actively seek out chili. However, I was perusing one of my favorite websites (http://crockpot365.blogspot.com) , and found a recipe that appealed to me. Coincidentally, it was in keeping with this month's theme! Serendipity, baby.
The ingredients
1 1/2 pounds chicken ( I went with thighs-- it's your call)
1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (I used the chili-ready Red Gold Diced tomatoes)
2 (15 oz) cans kidney beans
1 onion, diced
1-2 teaspoons chili powder
1 teaspoon cumin
Essentially, you simply open all the cans, dump it into the crock pot, toss the frozen chicken on top, and then add the diced celery and onion as well as the spices. Here's a little photo montage of the various stages:
A sidebar: Natalie came into the kitchen as I was chopping the onion, and asked what I was doing. I explained that I was preparing chili for the cooking challenge, and and told her she would get to deliver a thumbs-up or thumbs-down verdict on the finished product. She got close to the chopped onions, and said, very seriously, "Mom. Those are a THUMBS-DOWN." And then asked me to take a picture of her opinion:
Anyway. Once you've got everything in the crockpot, crank that baby up to "High" and let it simmer for 6-8 hours. I left the house to study, and when I got home, I found this:
I gave it a good stir to shred the chicken, and it was good to go. We added a little shredded cheese and a little plain yogurt (as I have no sour cream in the house), and tasted the final product. The verdict?
We all really liked it. I was AMAZED that Natalie ate it, but she did! It made a ton, so I'm glad we liked it, as we'll be eating it for lunch for the next few days. I really liked the fact that the only ingredients I didn't already have on hand were the enchilada sauce and the celery. Other than that, it was strictly from the pantry. I think I might try it with black beans next time, and I might amp up the cumin and the chili powder a bit, but overall it was delicious. Thanks, Crockpot Lady!
The ingredients
1 1/2 pounds chicken ( I went with thighs-- it's your call)
1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (I used the chili-ready Red Gold Diced tomatoes)
2 (15 oz) cans kidney beans
1 onion, diced
1-2 teaspoons chili powder
1 teaspoon cumin
Essentially, you simply open all the cans, dump it into the crock pot, toss the frozen chicken on top, and then add the diced celery and onion as well as the spices. Here's a little photo montage of the various stages:
A sidebar: Natalie came into the kitchen as I was chopping the onion, and asked what I was doing. I explained that I was preparing chili for the cooking challenge, and and told her she would get to deliver a thumbs-up or thumbs-down verdict on the finished product. She got close to the chopped onions, and said, very seriously, "Mom. Those are a THUMBS-DOWN." And then asked me to take a picture of her opinion:
Anyway. Once you've got everything in the crockpot, crank that baby up to "High" and let it simmer for 6-8 hours. I left the house to study, and when I got home, I found this:
I gave it a good stir to shred the chicken, and it was good to go. We added a little shredded cheese and a little plain yogurt (as I have no sour cream in the house), and tasted the final product. The verdict?
We all really liked it. I was AMAZED that Natalie ate it, but she did! It made a ton, so I'm glad we liked it, as we'll be eating it for lunch for the next few days. I really liked the fact that the only ingredients I didn't already have on hand were the enchilada sauce and the celery. Other than that, it was strictly from the pantry. I think I might try it with black beans next time, and I might amp up the cumin and the chili powder a bit, but overall it was delicious. Thanks, Crockpot Lady!
Subscribe to:
Posts (Atom)
