Monday, February 18, 2013
Ingredients for the green chili: tomatillos, onion, garlic, roasted green chilies. I got them at the end of the season, some are red, from a guy in the parking lot of the bowling alley, roasted on the spot. I simple bagged them and put them in the freezer. I clean them as I use them.
I lightly fried the corn tortillas, dipped them in the green chili, filled with leftover short ribs (tow hich I added cumin and chili powder) and some cheese.
... and placed them in the baking dish.
I added cheddar cheese halfway through.
I cooked Anaszi beans in the slowcooker with smoked turkey leg stock. Then put some in the frying pan with cumin and a bit of the green chili.
Simmered until thick.
3/4 cup quick oats
1 cup flour (I use Wheat Montana White, it would be great with their Prairie Gold, but I didn't have it on hand)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut sugar (I think next time I'll use less, they browned rather quickly with that much sugar)
2 tablespoons vegetable oil
1/2 cup Greek yogurt
3/4 cup milk (approximately)
Stir together dry ingredients in one bowl, wet in another. Then combine. I let it sit on the counter a bit until it was bubbly.
Tuesday, February 12, 2013
Monday, January 21, 2013
I used strong coffee instead of water, and added the zest of one orange, using a microplane. After the layers cooled, I brushed them with kahlua.
It was frosted with an easy butter cream: butter, powdered sugar, vanilla, cocoa, pinch of salt, coffee. Garnished with long strips of orange zest. Served with Breyer's Natural Vanilla ice cream.
Upon our return, I drained the wheat berries, put them in the rice cooker with chicken stock, a bay leaf, a smashed garlic clove, and a splash of olive oil.
They cooked for a bit, maybe a little longer than brown rice, and I added some water along the way.