Thursday, March 26, 2009
Tuesday, March 17, 2009
1/2 lb dried ric enoodles
1/4 c veg oil
3 heaping tbspns coarsely chopped garlicf
5 c chicken broth
about 2 cups very coarsley chopped roast chicken (i used rotisserie)
1/4 c fish sauce
1 tsp ground pepper
3 green onions
handful fresh cilantro, chopped
1. bring large pot of water to lively boil and remove from heat. drop in dried rice noodles and let stand 8-10 minutes stirring now and then to separate the noodles as they cook. when noodles are tender enough to eat but stir firm, drain, rinse with cold water, drain well and set aside.
2. meanwhile place a small heatproof bowl by the stove and heat the oil in a small skillet over medium heat for one minute. add the garlic and cook, stirring now and then until it becomes fragrant and godlen but not brown, about 2 minutes. pour garlic and oil into the bowl and set aside.
3. bring the chicken broth to a gentle boil in large saucepan over medium heat, then add the chicken, fish sauce, and pepper. simmer 1 -2 minutes until meat is heated through. remove from heat.
4. to serve: set out four big soup bowls and dive the noodles among them. top each severing of noodles with an equal portion of the garlic, oil and all. ladle hot broth and chicken over the noodles in each bowl, sprinkle each serving with green onions and cilantro. serve hot.
simple, but oh so good!
4 bell peppers
3 tbspn olive ok
1/4 lb canadian bacon (except i couldn't find this so i used regular bacon)
3 cloves garlic
1 tsp dried oregano
one 15 oz can cannellini beans, rinsed
2 tomatoes, chopped
4 oz mozz cheese, shredded
1/2 c bread crumbs
1. preheat oven to 350. rub the peppers with 2 tbspn olive oil, season with s/p. stand in baking dish cover with the tops and roast for 30 minutes
2. meanwhile, in medium skillet, heat 1/2 tbspn olive oil over med heat. add bacon and cook until browned. (since i used regular bacon i just chopped it while raw and cooked it up until browned). transfer bacon to bowl. heat remaining 1/2 tbspn olive oil (i didin't do this since i had bacon grease already in the pan, i just poured all but about a tbspn off) cook garlic and oregano in oil until fragrant. stir in the bacon along with the beans, tomatoes, breadcrumbs, and mozz cheese. season with s/p if needed.
3. fill peppers with bean mixture. return to oven and heat through about 15 minutes.
Friday, March 13, 2009
Basil Beer Bread
olive oil for the baking sheet
Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.
Thursday, March 12, 2009
Tuesday, March 10, 2009
another crock pot recipe. I am making this on Thurs, so don't have the "taste" results yet, but it looked good.
2 12 oz bottles of beer (preferably lager)
1 Tbsp. chopped canned chipotle chilies in adobo sauce, plus 1 Tbsp adobo sauce
1 tsp. ground cumin
1 large onion, chopped
1 pound dried black beans, rinsed
1 1/2 pounds boneless pork butt (pork shoulder)
1/2 cup sour cream
1/2 cup salsa
1/4 cup cilantro
in the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, the adobo sauce, cumin, onion, beans, pork, and 1 1/2 tsp salt. set the slow cooker to high and cook, covered, until the beans are tender and pork pulls apart easily, 4 hours. Using a fork, separate the pork into large pieces. divide among bowls and top with sour cream, salsa, and cilantro.
serve with scallion corn bread and chocolate chunk and almond cookies (recipes at www.realsimple.com/slowcookermenu)
these were suggestions at the bottom of the page, not ones I have made or suggested. I might look them up though to see if they look good.