superdaintykate: (Default)
The recipe is originally from the LA Times, but I plan to make it in the Crockpot and need to blog about it because HOLY SHIT it was good.

Adapted from "Heart of the Aritchoke and Other Kitchen Journeys" by David Tanis.
4 to 6 servings.

6 oz dried NM chiles
2 T lard or veg oil
1 lg onion, diced fine
salt and pepper
6 garlic cloves, roughly chopped
1 t coriander seeds, toasted and ground
1 t cumin seeds, ditto
1 bay leaf
3 lbs boneless pork shoulder, left whole or cut into chunks
prepared hominy

Rinse and dry the chiles, then toast them in a dry cast-iron skillet over medium heat until they puff a bit and become fragrant (2 - 3 minutes). Cut them lengthwise in half and remove the stems and seeds.

Put the chiles in a small pot of water and bring to a boil. Simmer until softened, about 5 minutes, then set aside in the liquid to cool. Puree the chiles with a cup of their liquid in a blender until smooth.

Heat the fat in a large skillet over medium heat. Add the onion, season with 1/4 t salt and 1/8 t pepper, and and cook for about 5 minutes. There should be no color and no browning. Add the garlic, coriander, cumin and bay leaf, then add the chile puree and 1/4 t salt and simmer for 5 minutes. Cool the mixture (you can do this ahead of time).

Preheat the oven to 350. Put the pork in a low roasting pan and season generously with salt and pepper. Pour the chile over and mix to coat, and then cover tightly.

Bake until the meat is falling apart, about 1 1/2 to 2 hours. Serve with a big spoonful of hot hominy.

Amazing. I did half a batch and it turned out great. Instead of toasting the chiles in a pan I did them in a broiler so OF COURSE they got away from me and burned a little, but they were fine. I need to get a fine-mesh strainer for the puree, since there is always little flecks of unsoftened chile skin left over, but we didn't let them stop us. I also neglected to get coriander seeds so J ran out and got me powdered coriander and it was just fine. I also used whole cumin and doubt I toasted it and that was fine too.

So good. Tastes like fall.
superdaintykate: (Default)
I have insomnia, but I also had an amazing dinner last night, so you get a recipe. It's this:
but I made it in the crockpot and OH MY GOD, you guys.

I'm going to go ahead and type this out so I have it archived.
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Black beans with spinach and masa dumplings.


I made this with the three cans of black beans that I had dumped into the crockpot for the taco party and nobody touched because, come on, TACOS. So I skipped ahead and doctored them with some red onion and garlic and then went ahead with the recipe and just MAKE SOME ALREADY.

Smoky Chipotle Beans with Wilted Spinach and Masa "Gnocchi"
Frijoles Enchipotlados con Espinicas y Chochoyotitos

from Mexico, One Plate at a Time by Rick Bayless, which is SO on my Amazon wishlist.

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Here's the recipes I used for Carne Seca, Tacos el Pastor, and sangria.

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TACO PARTY RECIPES: Elizabeth’s Sangria
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Turns out hominy is effing delicious.

From Sunset Magazine's "Cozy Comfort Food" special edition, Best of Sunset 2009.

Sausage with Hominy and Spinach
prep and cook time: 25 minutes
4 servings

Use any sausage. I used some elderly turkey sausage that was slowly burning in the back of the fridge. I simmered it first to cook it through and then browned it; as a result it was a little dried out but it was still fine cut up and eaten with mouthfuls of everything else.

1 T olive oil, divided
1 lb sausages
1/2 c dry white wine or broth, divided
1 29-oz can hominy, rinsed and drained
salt and pepper
2 garlic cloves, slivered
1/4 t red chile flakes (I used chipotle flakes. MMM.)

Preheat oven to 200 degrees. Put a large frying pan (not nonstick) over medium-high heat. When hot, add 1 t oil and the sausages. (Spatter alert!) Cover and cook 4 minutes, then turn the sausages over and cook another 4 minutes or until done (cut to test). Transfer to a rimmed baking sheet, cover with foil, and put in the oven to keep warm.

Add 1/3 cup wine or broth to the pan, using a wooden spoon to scrape up the fond. Add hominy, salt and pepper (1/4 t each), and cook, stirring occasionally, until all the liquid has evaporated and the hominy is hot and starting to stick to the pan. Transfer hominy to the baking sheet with the sausages, piling it next to them. Add the remaining wine or broth to the pan, scrape up any browned bits, and pour over hominy. Re-cover the baking sheet with foil and return to oven. (It will seem like a lot of broth. Don't panic, a lot of it soaks into the hominy.)

Increase stovetop heat to high and add remaining 2 t oil, garlic, chile flakes, and 1/8 t salt to pan. Cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until wilted and cooked through. Divide spinach among 4 plates. Add hominy and sausage.

590 cal
63% from fat (no wonder it's so good)
21 g protein
41 g fat (14 g sat)
33 g carb ( 7 g fiber)
1500 mg sodium
86 mg chol

I used about half a pound of spinach for the two of us. I should have used more; maybe I wouldn't have been tempted to go back for more hominy if I had filled up on spinach.
superdaintykate: (Default)
I have to admit, once you get past aaaaaaall the recipes using bullshit substitution ingredients (fake starch thickener, low-carb tortillas, sugar substitute), the remaining Atkins recipes are pretty good.

Unfortunately, you have to find them on the Atkins website, which is alphabetized by the title of the recipe rather than the ingredients, so "Ancho Macho Chili" and "Artichokes with Lemon Butter" are together and you have to scan through the whole freaking list to find what you want.


I made the Lamb Curry last night, with trepidation. I have been using the same curry recipe for years, the one from The Food Stamp Gourmet, and it is delicious and everything I want from a curry, but I decided Oh What the Hell and went ahead and tried the new recipe.

It's a keeper.

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I only used 4 chicken breasts and kept the rest of the ingredients the same and it turned out great.

3 T olive oil
8 pcs chicken
1/2 c chopped onion
1.5 t chopped garlic
2 t fresh rosemary (I used a couple good pinches of dried)
1/2 c dry white wine (I used vermouth)
1 t salt (I used one good pinch)
1/4 t crushed red pepper flakes
1/5 cups canned plum tomatoes, drained and chopped (I used canned diced tomatoes and added the juice to the pan)

Brown the chicken in batches over medium-high heat, then transfer to a plate.
Add the onion, garlic, and rosemary to the pan, and cook until the onion is softened.
Add the wine and bring to a boil, and loosen the fond.
Add the salt and pepper flakes.
Return the chicken and its juices to the skillet, cook until almost all of the wine has evaporated, then add the tomatoes, cover, and simmer until the chicken is cooked through. (If you're using pieces with bones, the recipe recommended 30 min. I went 20 min for boneless and it turned out perfect.)

Remove the chicken and turn up the heat to reduce the pan juices.

we had this over mashed cauliflower and it was darn tasty.
superdaintykate: (Default)
This one is from SimplyRecipes. They call it a stew, but it's got lemon and mint in it, and that sounds Moroccan to me.

6 servings.

1/2 teaspoon freshly ground black pepper
1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes (so I guess it's not on the bone any more, is it? I just used some lamb steak we had in the freezer.)
3 Tbsp olive oil
1 medium onion, chopped
1 Tbsp tomato paste
1 Tbsp Sweet Hungarian paprika
1/8 teaspoon red pepper flakes
4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes (FOUR POUNDS ARE YOU KIDDING ME? We had half of a large squash left over from Thanksgiving, I used that.)
1 14-oz can of garbanzo beans (chickpeas), rinsed and drained (about 1 1/2 cups)
1 large tomato, peeled, seeded and chopped
1 medium garlic clove, minced
1/4 cup fresh lemon juice

2 teaspoons Sweet Hungarian paprika
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
2 teaspoons dried mint

Sprinkle 1/2 teaspoon of black pepper on the meat. In a large Dutch oven, heat 2 Tbsp of the olive oil. Add the meat and cook over moderate heat, stirring, until all the juices evaporate, about 7 minutes. Add the onion and cook stirring, until lightly browned, about 10 minutes.

Add the tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to carmelize (or caramelize, even. Good heavens, SimplyRecipes). Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer, and simmer until the meat is tender, about 45 minutes.

Add the squash, garbanzo beans, tomato, garlic, 1/2 teaspoon of salt (I left this out, I think I probably salted the meat instead), and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes.

Stir in the lemon juice and remove from the heat. Season with salt. Transfer the stew to a shallow serving dish.

Rub the 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. In a small saucepan, heat the remaining 1 Tbsp olive oil on medium heat, until a speck of spice dropped into the oil sizzles. Add the sieved spices and stir for just an instant. Swirl the seasoned oil into the stew, stir once and serve hot. (I don't have a sieve. I mashed the mint with my fingers, no one in this house is afraid of spice chunks. The directions make it sound that you will have a swirlable oil as an end product; what I got was a paste (maybe because I didn't sieve the mint? Serves me right) but I worked it into the stew and it was just fine.)

Really good over couscous. Really, really good.
superdaintykate: (Default)
I have a couple more winner recipes that I need to blog so I don't forget them. this one is from Food & Wine; my original plan had been for a kale ragout with morel mushrooms over polenta, but then I found out that, to make the recipe as printed, I was going to have to spend $80 on morels, and there was some quick rearrangement of the menu as my brain said OH HELL NO.

8 servings. I cut it down to fit what we had, which was half a bunch of kale and three chicken thighs.

As published:
1.5 lb kale, stemmed (I used half a bunch, cut the stems out and then chopped it into chunks)
1.5 lb. Yukon Gold potatoes, sliced 1/4" thick (I used .75 lb.)
1 medium onion, sliced thin (I used about a half an onion, I think? Cut into slivers)
1/4 c olive oil (I used more than 1/8 a cup)
salt and pepper
8 whole chicken legs (or, three chicken thighs, which is what was in the freezer)
1 t paprika (whatever, just use how ever much you want)

Preheat the oven to 450.

Toss the kale, potatoes and onion with the oil, season with salt and pepper, and spread it in an even layer in the bottom of a large roasting pan. I ended up adding a drizzle more olive oil to make sure everything was coated.

If you're using whole chicken legs, there is some business about cutting partially through the joint; I wasn't paying attention but I'm sure it's TERRIBLY IMPORTANT.

Season the chicken with salt and pepper and paprika, and set it on top of the veg.

Cover the pan with foil, and roast in the upper third of the oven for 20 minutes (be sure to get your husband to move the rack in the oven after it's been preheated to 450 for a good long time).

Uncover, and roast another 30 minutes, until the chicken is done and the veg are tender.

I was not sure at all that this would work. I am having a romance with kale right now and am making up for all those years I didn't eat any leafy greens by getting a kale mad-on whenever I can, but I wasn't buying the whole yummy-crispy-roasted-kale thing.

Dude, it's serious. Make sure it's got a nice coat of oil on it and some kosher salt. DAMN.
superdaintykate: (Default)
Still processing the goddess crap, so that post will come later, but for now here's a recipe for turkey mole (I think it's from Food Network) that is goddamned delicious.

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Nov. 21st, 2009 01:41 pm
superdaintykate: (Default)
Guys! Guys? Dude, guys! It turns out making pancakes from scratch is not only incredibly easy, but also far more fucking delicious than anything from a mix. Who knew? Not me!

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Just a placeholder, since I am too chicken as yet to just go dump stuff in a pot and wing it.

1 box chicken broth
2 medium russet potatoes, scrubbed and chopped into smallish pieces
1/2 bunch of kale, chopped
1/2 an onion, chopped fine
a couple of cloves of garlic, smashed or chopped
2 or 3 links of sausage (last night we used Aidell's Portobello Mushroom)
assorted spices

Cook the onion in some olive oil until it's soft and translucent, then throw in the garlic for a bit. If you want to brown the sausage a little now, that's fine, too -- or brown it first and use the fat to do the onion.

Throw in the potatoes, sausage (if it's not in there already), 4 cups of broth, and your spices. Since I was using a mild sausage, I added a 1/4 t each of paprika, black pepper, and chile del arbol, which is a nice bright, hot chile powder. Consequently I created some kind of biological weapon that made our eyes run for the rest of the night, but it was worth it. Simmer for ten minutes, or until the potato chunks are done.

Add the kale and simmer for another fifteen minutes, or until the kale is done to your liking and you just can't stand to not be eating anymore.

I know it's not really soup, it's just stuff cooked in broth, but we each ate two big bowls of the stuff and were tempted to finish off the whole mess.
superdaintykate: (Default)
I had some eye of round steaks aging in the freezer so I pulled them out and used them to make

Thai Basil Beef
(from Immigrant Ancestors, of course.)

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From The Food Stamp Gourmet, which has yet to give us a loser.

Note: I cut the recipe into a third of this amount and we are still eating it. I also added an extra cup or so of water and I am very, very glad I did.

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My experience with sauerkraut growing up was pretty much the can-to-pan variety. [ profile] glindanorth intoduced me to the glory of fresh kraut in college, and from then it's been a journey of discovery, topping out with the deliciousness of kraut-and-mushroom pierogies at the Polish Home every spring.

But I am still reticent about it, because I forget that I like it so much. Our weather lately has been begging for autumnal meals, though, and to me that means pork, apples, and kraut. (Also roasted chiles, which will probably happen later this week.) Jon brought home a pork shoulder blade steak, and since I know crap-all about cuts of meat, I cruised around the internet and came across this recipe, for which I had most of the ingredients to hand.

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The other night Jon and I broke into our frozen-pierogie stash from PierogiFest 2008 and ate a dozen sauerkraut-and-mushroom pierogies in astonishingly short order. I decided I needed to attempt to make replacements. This was a big leap for me; my Mom is Very Polish but she only cooked two traditional dishes, neither of which I liked, so I have very little experience with the Polish Kitchen.

Surprisingly, The Frug's recipe from On Our Immigrant Ancestors is spot on.

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Bengal BBQ

May. 2nd, 2009 01:40 pm
superdaintykate: (Default)
I promise I will post something that isn't cooking-related soon...I am processing through some Dance stuff right now and once that bubbles to the surface it will make it into the LJ. But for now...

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Blah blah blah Atkins for Life blah blah.

Italian Pork Chops with Leeks.

So, I'm going to post the original recipe, even though all I did was use the marinade and then wing it.

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Another winner from the Atkins for Life Low-Carb Cookbook.

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