What do you do with an unexpected day off? You make waffles is what! We have had some unusual winter weather for Savannah as of late which caused my school to go on a 2 hour delay meaning my 8:00 class was canceled and today all I had on the books was an 8:00 class. Ah the joy of winter. Of course I will be grumbling mightily when we have to make up the day later, but for now I am happy.
Archive for January, 2011
A member of my book club made this for book club the other night and I had to try it. I made some changes to the recipe she used as I thought I might like it a bit spicier. It is also pretty unusual for me to make something with so many canned goods, but having tasted it, I knew I could make it work.
1 16oz can of black beans (drained and rinsed)
1 16oz can of chili beans
1 can whole kernel corn (drained and rinsed)
1 80z can of tomato sauce
2 cans of rotel (I got the spicy ones with habaneros, but you can use the cans with diced green chilis if you have a delicate palate)
1 package of taco seasoning (again I used the spicy version)
3 whole skinless, boneless chicken breasts.
Place all ingredients except the chicken in a crock pot on low heat. Stir ingredients to mix in the taco seasoning well. Place the chicken on top of the soup and press down just enough to lightly cover the chicken. Cover and cook for five hours. Remove chicken from soup and shred. Return shredded chicken to the pot and cook for 2 more hours. Serve with shredded cheese and tortilla chips – you could also top with sour cream if desired. The soup turned out well. You could certainly speed the process by cooking this on the stove top and poaching the chicken in broth, and then shredding it and throwing it in the pot. Either way, it is a good meal on a cold day and we have had our fair share of those as of late here in Savannah. I found the base for this recipe on allrecipes.com.
I say vegan…I didn’t intend it to be vegan, but I think it adheres to those rules – if not, it is definitely vegetarian. This is a delicious meal…always a crowd-pleaser. In a dutch oven or other deep pan saute 1/2 medium onion with a bit of olive oil add three or four cubed red potatoes – I like to leave the skin on. Stir onions and potatoes together. Add a heaping tablespoon of red curry paste. I use the Thai Kitchen brand. Add about a 1/2 cup of water so that the paste loosens up a bit. Add a can of stewed tomatoes. Simmer until potatoes are almost soft. Add chopped broccoli or whatever other veggies you have on hand. Simmer until all veggies and potatoes are done. Serve over rice.
This is a new recipe for me. It is super easy so I am not sure why I have not done it before.
Preheat oven to 325
Cook Ziti – use directions on the box – time varies
In a sauce pan heat marina sauce – I buy a jarred version and doctor it by adding 1 can of chopped tomatoes, two cloves of chopped garlic, a cup of red wine and about a 1/2 tsp of red pepper.
Drain ziti; grease a casserole dish and add ziti, pour sauce over ziti – just enough to cover the pasta. Top with shredded mozarella and grated parmesan (I also added a bit of feta because I had some on hand to use up) Bake for about 20-25 minutes until bubbling. Serve with warm bread and whatever wine you have left after adding to sauce and waiting the 25 minutes for this to be ready
This uses the same blackening spices and technique as the Tuna I posted about earlier. The aspargus is sauted with garlic, olive oil and balsamic vinegar. The potatoes are red potatoes – skin on – boiled until tender and then mashed with roasted garlic, milk, butter and cheese. Yum!
Need I say more? This is delicious and I have blogged about it before. I just couldn’t resist the yummy looking picture.
First let me apologize for being a bad blogger of late. It is not that I haven’t been cooking. My ever expanding waist line belies that theory. I have just been busy. We are all busy yes, but this busyness left me burned out for much of anything other than more busyness! That being said I will try to do better and catch up on some of the time I have missed.
This dinner was not that recent, but it is a favorite. Anytime I get a nice piece of fish it is a tough call as to how to prepare it. One of my favorite things to do with a meaty fish like tuna or mahi is to blacken it. I don’t have a standard blackening seasoning – I sort of wing it as I do with most of my cooking. In a bowl I mixed together about a tsp of salt; tbsp of black pepper; tsp of red pepper; 3 tbsp of old bay or similar seasoning; and about a tsp of paprika. Mix together well and then coat the outside of the fish with it. Put fish in a hot skillet (I would recommend turning on the exhaust fan as sometimes the blackening spices can catch you off guard). Cook fish for about 4 minutes per side depending on thickness of the fillet.
I served mine along with steamed quinoa (cooked just rice) and fresh green beans also steamed and both lightly seasoned with sea salt.