Carnitas

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)
cumin
cilantro
salt/pepper
lime juice
vinegar
sugar
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.

Chicken Tikka Masala

I'd like to announce that I accomplished a major culinary goal of mine. I made an indian curry that was a-ma-zing. It took me a long time to find all the ingredients and then to convince myself that it was worth it to go back and buy all the ingredients.

Just check out this list of flavorings:
Coriander
Cumin
Onion
Garlic
Fresh Ginger
Garam Masala
Fresh Cilantro
Chili Peppers
Turmeric
Cayenne Pepper

I even went ahead and made the basmati rice to go with it. I was so happy and proud of every bite, that I didn't even take a picture. Here's the recipe:
http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/

sorta homemade tomato soup

you know how i am on the search for perfect soup? well, i have always had a soft spot in my heart for tomato soup. i have also harbored a sneaking suspicion that i could do better than the stuff that comes out of a can. so i needed a dish to go along with chicken rollups (chicken, green onions, cream cheese- rolled up in a cresant roll), and i had two homemade tomato soup recipes that i had some of each... so i combined them and added what sounded good, and viola! sSSSSSoooo good. the cream takes the bite off the tomato acid and it is wonderful.

1can itallian tomatoes, diced

1can tomato soup

1/4 soup can of water + 3/4 soup can of cream. these amounts are debatable.

3T butter (told ya it was good)

1cup water + 1 cube ck bullion or 1 can of ck broth

1/2 tsp basil (or fresh stuff if you are cool like that)

1tsp sugar

pinch of pepper

i put it all together and let it simmer for a while (this is because jack needed help in the bathroom and i forgot about it), but too hot, and the cream will go weird.

and DONE! great for what ails new hampshire!

by the way, cream is my new ingredient that i have around all the time, just to add to stuff: soup, mac n' cheese, even eggs. it makes lots of stuff really good.

my vegetarian salad

In honor of Claire's birthday, here is a vegetarian dish that I made today and was pretty awesome. This called for cilantro, which of course i took right out. And the recipe was huge, so this is half, just right for 2 with leftovers. You mix the sauce and pour it over the other ingredients, then toss on the sesame seeds, but I didn't have any. It looks kinda crazy in the picture, but it was yummy, i swear! Here it goes:

Sauce:

• 1/4 cups Soy Sauce
• 1 T Sesame Oil
• 1 T Canola or veg Oil
• 1 T Rice Wine Vinegar
• ½ tsp Red Pepper Flakes
• pinch of salt and pepper to taste
• 
  
• 1/2 lb. spaghetti noodles, cooked and rinsed (called for wheat)
• A few Green Onions, Sliced, Divided
• 1/2 Red Pepper, Sliced Thin
• ¼ heads Red Cabbage, Sliced Thin
• 1 Carrot, Shredded With Vegetable Peeler
• 1 cup Shelled Edamame, Cooked
• 1/4 cups Toasted Sesame Seeds

And since I changed so much, if it turns out nasty, here is the original recipe.. http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/last-minute-sesame-noodles/ i love claire!!

Black Bean Burgers

In honor of Claire's birthday, here is a vegetarian dish that was quite tasty.

1 (16oz) can black beans *rinsed and patted dry
1/2 green bell pepper - patted dry w/paper towel
1/3 onion, cut into wedges
3 cloves garlic, peeled
2 eggs
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

Mash beans in a bowl. Cut onion, pepper, and garlic into little pieces, add to beans. Stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four or five patties, depending on size of buns. Grill for 8mins/side or bake at 375 for 10 mins/side.

Serve with any of the following: tomato, lettuce, cheese, avocado, salsa.

Holiday Mint Milk

1 c. milk
5 chewy mints, unwrapped
1 kid handful of raisins
cinnamon/sugar

Combine first three ingredients. Sprinkle cinnamon/sugar mixture on top until surface is covered. Stir in cinnamon/sugar until moistened. Drink with straw- no fork needed.