So, I should preface this post by saying that sarah is holding me at figurative gunpoint to post, because i made fun of food blogs.
as the name of this recipe suggests, i lifted this recipe from an ex-girlfriend. i'm not going to say that this recipe is the best thing about this particular ex, but it certainly ranks.
this is my go-to recipe for nachos when i'm entertaining an unexpected group of friends because prep time is small, cook time is fast, and the results are amazing.
i block of cheese, the sharper and the cheddarier, the better
adobo seasoning (optional)
lime juice (optional)
take a regular, microwave-safe plate and make on layer of tortilla chips on it. grate cheese evenly over all the chips. lightly coat the cheese with chili powder, cumin, and cilantro. if you have adobo seasoning, forgo the cumin. if you have lime juice, lightly coat the whole plate. using a spoon, apply light amounts of salsa sparingly around the plate.
put the plate in the microwave and cook for 1:15, then eat and enjoy and make another plate.
instead of lime juice, feel free to use lime-flavored chips. you can also make more than one layer of chips, cheese, and seasoning, just make sure not to use too much salsa, which will make the nachos sloppy.
- Music:ben playing some electro
slow cooker recipe... making it today; we'll see how it turns out.
1 lb pinto beans, washed, soaked for 12 hours
11 cups water
1 medium onion, chopped
5 cloves garlic, chopped
8 oz chorizo, chopped
4 strips bacon, chopped
2 jalapenos, stems removed
3 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/4 fresh chopped cilantro
after soaking beans, rinse and place in slowcooker with water, chorizo, bacon, onion, garlic, and jalapenos; cook on HIGH for 3.5-5 hours
after 5 hours, remove lid, spoon out jalapenos and discard, mix in spices, and cook for an addition hour, which will make mixture thicken.
serve on rice with salsa and grated cheese.
from "Not Your Mothers' Slow Cooker Cookbook"
- Music:Madlib - Stepping Into Tomorrow
1/3 C margerine
1 C sugar
2/3 C sour cream
2 T buttermilk
3 T milk
1/2 t vanilla
2 C flour
1 t baking soda
approx. 7 oz. chocolate chips.
cream margerine and sugar, then add eggs, sour cream, buttermilk and milk, and vanilla. combine baking soda with flour and add to wet ingredients until mixed. stir in chocolate chips.
place into muffin cups or greased muffin tins and bake in a pre-heated 375 degree oven for 25 minutes.
I altered this recipe from the Complete Baking Cookbook, from Parragon Publishing
- Music:cats meowing
James Carville's Simplified Salad
(from Had Enough? A Handbook for Fighting Back
6 oz. romano cheese
1/3 C bleu cheese
3/4 C lemon juice
1/4 C white vinegar
2 1/4 t salt
1/2 C olive oil
1 1/2 C plain salad oil (i used canola)
1 t finely chopped garlic (i used a heaping teaspoon)
1/2 bunch parsley chopped
grind romano cheese and mix with crumbled bleu cheese. refridgerate in airtight container
mix remaining ingredients (except for salad greens) well. place in container in the fridge
just before serving toss greens with dressing then add cheese mixture.
I was a bit skeptical of this salad due in part to the fact that the dressing ingredients look a bit lackluster. i was wrong. it was amazing. great salad recipe. can't wait to make this for a potluck.
also made:Herbed Oyster stuffingTujague's Pecan Pie
I've been so busy this semester that i've hardly had time to cook. But last night i need a little study break, so i decided to make brownies because they're fast but still fulfill the desire to make something yummy from scratch.
This recipe is adapted from Baker's one bowl brownies
. The last time i made these, i had trouble cutting them because they refused to stay together, so this time i tried to up the moisture level without adding too much liquid.
4 squares unsweetened chocolate
1/2 cup semi sweet chocolate bits
3/4 cup butter or margarine
2 cups sugar
2 t. vanilla
1.5 T. kahlua liquor
1 T. full fat mayonnaise
1 C flour
1 cup chopped walnuts
cover a 9 x 13 inch pan with butter flavor cooking spray and preheat oven to 350 degrees. melt butter with unsweetened and semi sweet chocolate bits. stir until chocolate is completely melted. stir in sugar, eggs, and stir. then add, mayonnaise, vanilla, kahlua and mix, stir in flour, then add nuts.
spread into pan an bake for 30 - 40 minutes or until toothpick inserted into the center comes out clean.
i'm pleased with the way that these turned out, but they're still a bit crumbly. next time, i believe i'll add another tablespoon of mayonnaise.
So this weekend for a potluck i decided to use another church recipe, this time from the Immanuel United Church of Christ Cookbook. I followed the recipe exactly, because i've never made it before, but next time if i used this recipe i think i'd double the topping, and only use 1/2 C. of sugar with the water. it was good this way, but i think, overly sweet and syrupy.Peach Cobbler
Make a batter of:
1 stick sugar
1/2 C. sugar
1/2 C. milk (i used 2%)
1 C. flour
1 t. baking powder
1/4 t. salt
1/2 t. vanilla (i used a whole teaspoon)
8-10 fresh peaches (i used about 4 lbs.)
Line a greased pan (9 x 11 or 8 x 8 x) with fresh, sliced peaches. Spread batter over peaches. Mix 1 C. sugar with 1/2 C. water. Pour over batter and peaches. Bake at 350 for one hour until done.
- Music:the sound of onions frying
my mom found this in a magazine, i think it's an old el paso salsa advert. we converted it from meaty to veggie and have never gone back. about 15 minutes of prep and 25 minutes baking, for a dish that is definitely on our list of "narcotic foods" - ie, make it on a night when you want to stay in, because after a serving, you'll just want to sit around feeling fat and happy.
1 can refried beans
1 can beans, black, kidney, or other, drained
1 can mexicorn, drained
1 half-jar of salsa
1 canned crescent rolls
1.5 cups shredded cheese (we like sharp cheddar & monteray jack)
1 cup tomatoes, chopped (*optional*)
pinch cilantro (*optional*)
pinch hot sauce (*optional*)
juice of one-half lime (*optional*)
.5 cup corn meal (*optional*)
preheat oven to 350 F
in a saucepan, combine refried beans, other canned beans, corn, salsa, hot sauce, cilantro, and lime juice and warm through.
while filling is warming, spread crescent roll triangles at the bottom of a greased 9x9 or glass round baking dish to make a crust; time to test your open-ended puzzle skills! sprinkle corn meal over crust, lightly and evenly covering it.
when warm, pour filling into crust and cover with about .75 of your cheese. bake in oven for 25 minutes.
when baked, top with remaining cheese and tomato bits. serve immediately. serves 4.
note: we have never had this recipe make an actual thick pie; it's more like a crust holding tasty mexi-slurry. we just cut the crust with a spatula, slop it out, and go to town. also makes fantastic leftovers.
- Music:The Wailing Souls - War De 'Round a John Shop
So, I love church cookbooks. love them. so much in fact, that i'm sure in the future they'll warrent their own post. until then i will share this great recipe for coffee cake that i found inthe 160th Anniversary Cookbook, from the First Baptist Church of Fairport, Fairport, NY
Sour Cream Coffee Cake
1/2 C. butter (i used vegetable oil spread)
1 C. sugar
2 C. flour
1 t. baking soda
1 t. baking powder
1 C. sour cream
1 t. vanilla (i used 1.5 t. vanilla)
1/2 C. sugar
1 t. flour
1 t. cinnamon (i used a little extra)
1/2 C. chopped nuts (i used pecans)
Cream butter and sugar together. Add eggs and vanilla, beat until smooth. Mix dry ingredients together. Add half of dry ingredients. Beat. Add final half of sour cream. Beat well. Spray a bundt pan with cooking spray or lightly grease. Combine all filling ingredients. Beginning with batter, spread 1/3 batter in bottom of pan. Sprinkle with filling. Cover w/another 1/3 of batter then the rest of the filling. Add the remainder of the batter, bake at 350 for 30 to 45 minutes. Test for doneness.
This makes a not-too-sweet, not-too-moist, spongy coffee cake. Excellent with an afternoon beverage of choice.
so this will be a place where both pete's little brother, king_akhenaton
, and myself can blog about food.
unpacking from our recent move has allowed me to rediscover some very interesting cookbooks that i haven't looked at in quite some time. after my partner's aunt died a few years ago we discovered numerous old cookbooks among her things. pete's
aunt apparently didn't like to cook at all. as a matter of fact upon her death it was discovered that her oven served as a repository for boxes of snackcakes. as one can imagine, the cookbooks we found were in prime condition.
as we don't eat meat, there are many recipes that i can't use, but pete and i thought that it might be fun to attempt to make all the recipes in the book and alter them to be vegan or vegetarian. i thought this a great idea until i investigated the recipes in earnest this afternoon in the anticipation of trying one for dinner. looking at the bulk of them i wonder how long these people lived! this stuff is terrible for you. it seems that vegetables are served almost automatically with bacon and/or cheese and there seems some strange proliference of cream soups that is really quite disturbing. as it seems unlikely that i can salvage all the recipes into a relatively healthy vegetarian version of the real thing, i do think some of them are likely candidates. i hope to tackle one recipe from these books every week or two and post the "real" version along with my altered one.
Tonight's winner comes from the 160th Anniversary Cookbook, of the First Baptist Church of Fairport, in Fairport New York. While not one of lonely cookbooks found in Pete's aunt's stash, it was a gift from Pete's family, the Christmas after they discovered my love of weird, or old, or church cookbooks.
Chicken in Wine Sauce
1/2 to 1 C. white wine
1/4 t. thyme
1 clove garlic, finely chopped
1/4 t. marjoram
1 sm. onion, quartered and thinly sliced
1/4 t. oregano
1/4 C. margarine
Brown 4-5 pieces of chicken in frying pan. (Dredge chicken in flour before frying.) In a small sauce pan bring remaining ingredients to a boil. Pour it over the chicken in the frying pan. Simmer 1 hour or until the chicken is tender.
4 Quorn naked cutlets
1 bay leaf
1.25 C. pino grigio
dash of oregano
1.5 T. chopped garlic
dash of red pepper
1 med. onion quartered and thinly sliced
salt & pepper to taste
1.5 T. vegetable oil spread
i followed the cooking instructions provided, including dredging the cutlets lightly in whole wheat pastry flour which made the cutlets brown nicely. i really only had to simmer the quorn cutlets for about 30 minutes in the sauce
we were pretty pleased with the results - the sauce thickened nicely and the onions turned out sweet and tender. i served it with Green Beans for a Special Occasion
, and brussel sprouts boiled shortly in vegetable bullion and 0.5 t. of vegetable oil spread. all together not bad at all. i'd definitely make it again. i approximate that the entire meal, sans the glass of wine that i had with mine, had between 550 and 600 calories.