Tuesday, March 29, 2011


This was sooo tasty. So maybe I'm pregnant. So maybe I really miss mexican food. I am going to believe that I still would have loved it without those factors.

First marinade some meat, I used pork:
crushed garlic
jalapeno pepper (supposed to be through a food processor, I crushed it through the garlic press)
lime juice
olive oil

If you need exact measurements on all these, I'm sorry I can't help you. Try to rely on your knowledge of college football.

After marinading for as long as you can, line a cookie sheet with foil, and turn your oven on to broil. Stick the meat in there about 6-8in from the heat until its getting a little black and crispy (5-8mins) then flip it to the other side for another 5-8mins. It tastes like it has been on the bbq. mmm mmm.
Serve in tortillas with onion and cilantro on top.

Garbanzo Bean Curry

I found this recipe on http://www.melskitchencafe.com/2010/03/bean-curry.html. She used black eyed peas, but I used garbanzo beans and I'm guessing it turned out quite similar.

1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger (see pictures of grating ginger here)
1 large tomato, chopped
1/2 teaspoon tumeric
pinch cayenne, or to taste
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Garam Masala
3/4 cup half and half
1 cup vegetable stock or chicken broth
1 can black-eyed peas, lightly drained, (or garbanzo beans)
2 tablespoons chopped fresh cilantro

Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.