Wednesday, August 24, 2011
3 carrots, chopped
3 ribs of celery, chopped
1 onion, chopped
3 cloves garlic, pressed
8 cups water or vegetable broth
2 cups lentils, rinsed
1 tsp. dried thyme
Directions Put all of these ingredients in the slow cooker. Set it on low if you are leaving it all day, high if you are starting it around lunchtime.
About 10 minutes before you are ready to serve the soup, add:
1 ½ tsp. balsamic vinegar
2 tsp. salt
1 tsp. ground pepper
1 bunch of kale, washed and chopped
You can add potatoes if you want more bulk. Add cubed potatoes at the beginning of cooking if you do.
Tomatoes are also good in this dish. Add one 14 ½ ounce can of diced tomatoes at the beginning of cooking if you like.
Dry pinto beans (1 lb. package)
Boneless pork shoulder roast with fat trimmed
(chicken can be subsituted)
2 T. chili powder
1 T. cumin
1 t. oregano
1 6 oz can diced green chilies
3 tsp salt (I suggest reducing salt to taste)
1/4 t red chili flakes
Clean and rinse dry pinto beans and put into Crock-Pot.
Add boneless pork shoulder roast with fat trimmed, 3 large cloves of garlic, chopped 2 Tbls chili powder, 1 Tbls cumin powder, 1 tsp oregano leaves, crushed in the palm of your hand, 1 6 oz can diced green chilies -- mild/medium hot -- 3 tsp salt, 1/4 t red chili flakes (more if you like it spicy).
Cover roast — barely — with chicken broth and mix by turning roast over a couple of times without bringing dry beans to the top of the crock.
Cover and cook on high for 6 hours or low for 12 hours (can be made before bed to shred meat and mush beans in the morning before work to put in fridge for dinner or before a great lunch meal).
When beans are cooked and meat is pull-apart tender, remove meat and shred with a fork -- removing fat as you go.
Use a potato masher to mash beans and remaining fluid, if any. Add shredded pork and mix.
Taste for appropriate saltiness and spices. This is a great crowd pleaser.
Assemble like a great individual nacho volcano -- Fritos or nacho chips of your choice at the bottom, Chilupe, sour cream, shredded lettuce, chopped onion, chopped avocado, slice olives, salsa and yellow cheese with a sprig or two of cilantro! Great leftovers for burritos, tacos, tostadas.
Saturday, August 20, 2011
3/4 cup butter, softened
1/2 cup peanut butter
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 1/4 cups flour
2 cups rolled oats
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees.
In a large mixing bowl beat butter and peanut butter with an electric mixer on medium-high speed about 30 seconds or until combined. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir any remaining flour in by hand. Stir in rolled oats and chocolate chips by hand.
Drop dough by rounded teaspoons (use a small scoop if you have one) 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes or until lightly golden brown. Let cool on pan for a few minutes before removing to a wired cooling rack.
Another recipe and pic from Dinah's Dishes--yummy!
Monday, August 15, 2011
1 onion, chopped
1-2 tablespoons olive oil
2 (15-ounce) cans black beans, drained
1 1/2 cups salsa
12 flour tortillas
2 medium sized tomatoes, diced
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
optional: sour cream , shredded lettuce, and guacamole for topping
In a large skillet, heat the olive oil and add the onion cooking the onion for 2 to 3 minutes until it has softened. Add the black beans. (You can mash one can and keep one whole or mash them once you add them to the onion mixture using an immersion blender. We prefer to use an immersion blender on the whole mixture.) Add 3/4 cup of salsa stirring to combine, heating until everything is heated through.
Spray a 9 x 13 inch baking dish with nonstick cooking spray. Spoon about 1/4 cup of mixture down the center of each flour tortilla. Roll up and place, seam side down, in a 9 X 13 baking dish. Combine the remaining 3/4 cup salsa with your diced tomatoes; spoon over the enchiladas. Cover with aluminum foil and bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheeses and bake an additional 5 minutes or until cheese is melted and bubbly. Serve topped with sour cream, shredded lettuce, guacamole or toppings of your choice.
from Dinah's Dishes--picture and recipe. Can't wait to try this one.