Monday, February 18, 2013

Green Chili Enchiladas

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.


Oatmeal Pancakes

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)
1 egg
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

Lemon Blueberry Sticky Rolls

I made a dough with flour, milk, butter, Meyer lemon infused olive oil, sugar, salt, and egg.
I love using my new Kitchenaid Pro; it makes bread making so much easier!
I spread butter and the lemon oil on the dough, I rolled it out after letting it rise.
Then, I spread a mixture of sugar, lemon juice, lemon and lime zest, corn syrup, and honey over the butter and oil.
Then added blueberries. I used a combination of fresh and frozen.
Roll it up, slice, and place in a baking dish. I oiled the pan with the lemon olive oil. I let them rise for about 30 minutes.
I baked it at about 360F, for about 40 minutes, until golden on top. Then, I poured a lemon glaze over the top while warm. For the glaze, I mixed together powdered sugar, lemon juice, a bit of orange juice, and more lemon olive oil.

Monday, January 21, 2013

Cocoa Mocha Cake

I followed a recipe in an old cookbook, the red and white checked one, you know it. Anyway, it might have been called a fudge cocoa cake or something like that.
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.

Chicken Stock, it's a beautiful thing.

Actually, this is Cornish hen stock. I the backs and wing tips from the Cornish hens I prepped for dinner last night into a small slowcooker. I added carrots, celery, parsley, garlic, a couple of cloves, and peppercorns, and covered with water. I set it on low, and left it overnight. In the morning, i strained it and let it cool a bit before setting in the fridge I'll lift off the accumulated and hardened fat before use. Maybe use it to saute some vegetables.

Wheat Berries

First, I toasted the berries in a dry cast iron pan until fragrant. Then, I soaked them in water for awhile. We went for a walk.
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.

Spicy Bacon-Wrapped Shrimp

These were an easy finger food, perfect for a party. They were good with ranch dressing.
I combined equal amounts of sugar and lemon juice, added a bit of oil, and seasoned with paprika, curry powder, ground cumin, ground coriander, pepper, ancho chile powder, onion powder/flakes.
I put the shrimp and the marinade in a plastic bag and let them defrost on the counter (yes, I used a beg of jumbo, cleaned, deveined, shelled, tail-on shrimp.)
Wrap each shrimp in half a bacon slice, secure with pick. Bake in a hot oven until bacon is crispy.

Stuffed Cornish Hens

I love Cornish game hens, but my husband hates dealing with the little bones, too fussy. So, I boned them, except for the leg and wing bone. Once stuffed and roasted, they are easily served and eaten.
I started by boning the hens, retaining the leg bone, and wing bones. I snipped the wing tips, put them in the stock pot. I used poultry shears to cut out the back
I used a knife to scrape the meat off the thigh bones, the rib cage, along the breast bone, and wishbone area. I was careful to not poke through the skin. Every now and then, the use of poultry shears is handy.
It's easier than it looks, really. Once the meat is prepped, one can lay it flat on a grill, or stuff it with whatever and roast: bread, grain, rice, sausage, vegetables, hard boiled eggs, etc.
This stuffing contained: cubed dried out baguette, bacon (cooked), prunes that had soaked overnight in marsala, cooked wheat berries (chicken stock, bay leaf, garlic), finely diced sweet pear, garlic, rosemary, parsley, onion, bit of diced celery.
Stuff, and tie. I think I will get better at tying as I make this more often. I used a bamboo skewer to close up the back.
I browned them in the dutch oven, then added some liquid (stock, marsala).
I put the lid on, roasted it for awhile, glazed it with some plum jam that was melted with rosemary and marsala. The Staub cookware has interior knobs that makes for a nice browned surface, while keeping the lid on.