Green Chile a la Colorado
Green Chile a la Colorado
So ... here's the recipe ... with our modifications ... click on the link above for the original recipe and a video from the show !!
Pinch of salt
300ml thickened cream
1 tsp vanilla extract
1 punnet strawberries, 1 banana
180g dark chocolate, finely chopped
Preheat the oven to 180°C. Line the pastry case with baking paper and pastry beads or uncooked rice (finally I found a good use for brown rice !!!) . Blind-bake for 7-10 minutes, then remove baking paper and beads and bake for another 5-10 minutes until just golden. Press down any bubbles that have risen up and let it cool.
Meanwhile, whip thickened cream with vanilla. Cover and refrigerate until needed.
Pour the chocolate ganache into the tart shells. Spread evenly with the back of a spoon or palette knife. Top with whipped cream and then with fruit ...
Red Quinoa and Black Bean Salad
Honey Lime Drumsticks
Corn on the Cob
I'm going to make two big pans and freeze lots of leftovers !
Jono wants to make shepherds pie.
Again, going to make two big pans and freeze lots of leftovers !
Alia is going to cook Mac and Cheese out of a kids cookbook we got from the library.
We're going to try making these cheesy crackers.
I think Rory will do a Cheese and Burger Society Burger
Just not sure which one yet !
I just made the most perfect green smoothie combination today! I was getting burnt out on bananas and berries.
Here's what I added:
- 2 navel oranges peeled
(Found that tangelos are particularly yummy and SO juicy!)
- 1 cup frozen pineapple
1/4 cup organic unsweetened coconut
Better yet...A splash of coconut milk! YUMMY and not gritty like the dried coconut flakes!
- a bit of organic agave nectar
- approx. 1/2 cup filtered water
- 6-8 ice cubes
Add to mixture:
- approx. 4 cups organic baby spinach
I gave My Girl a bit today, and she asked for MORE! So yummy!
I modified it a tiny bit ...
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup greek yogurt & 2 tsp vanilla extract
1 & 3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup blueberries
1/2 cup pecans (chopped)
How to make it ...
I bought these pumpkins because they were cute.
Cute but very impractical ! They have so little flesh on them
that you spend all your time trying to cut the skin off or leave them
whole and scoop the seeds out for very little left to actually eat !! I put the
skinless bits in something ... tasted like pumpkin. I baked the whole seedless ones
with cheese and cream and garlic and some other stuff inside them but we forgot to eat them
and by the time we came back and found that we'd forgotten, they so did not look like
something we wanted to eat ! So, I think these cute little pumpkins, not these four
but any future cute little pumpkins like these four that I buy, just because they
are cute (!!) will be destined to just look cute sitting on my counter top !
Because they were, very very cute ! And I loved them sitting there.
I just need to make that their purpose from the start ! Ok
pointless diamond shaped paragraph finished !!
We tried Jill's Thai Coconut Soup the other night.
I did not have red curry paste so I used green. It was nice.
My conclusion on this dish is that the I should make it the day before I want to serve it.
I say this because I enjoyed it the first night but I LOVED it re-heated the second day for lunch !
The flavors were a lot more infused ...
Thanks Jilly ! Keep your recipes a-comin' !
Here's how he taught us to make his famous ribs:
For our barbecue last night, we served 18 people with the following:
16 lbs of Spare Ribs (We have found the meaty ribs at Costco to be quite satisfactory)
Separate the ribs and cover with marinade.
The ingredients for the marinade are as follows:
Equal portions of Kikkoman Soy Sauce and White Vinegar. For some reason, it has to be Kikkoman brand. We don't know why, but the taste just isn't the same with any other soy sauce.
Here are the quantities we used to serve 18:
Grill on the barbecue until done. Jim also used to sprinkle (pour?) some garlic powder on the ribs as they cook. (The picture below shows just a few ribs because I kept forgetting to take a picture of the grill when it was full.)
Alia missed her night cooking this week b/c she and I went out for dinner.
Tonight, she's going to help Rory make The Bohemian #14 at Cheese and Burger.
I'm going to cook Tuesday night's dinner while they are doing the burgers.
I need to because Tuesday's are NUTSO and this Tuesday even more so !
I am going to make my chicken taco salad again !
I didn't make this last week because my pasta machine BROKE AGAIN !
Not my fault this time !! I'm going to send it back for a refund !!
Winter Vegetable Tomato Sauce
with plain old dried pasta.
I'm so excited about trying Nanette's Pancit Guisado and Lumpiang Shanghai
I'm going to try making this Orange and Coriander Marinated Salmon.
I'm going to serve this with whole wheat cous cous.
Jono wants to make Pizza.
We're going to try Garlic & Spinach Pizza w/Ricotta Blobs and Lemon Asparagus Pizza
We'll make a 4 or 5 cheese one too that the kids will love !
And I think I'll get some salami as a little treat.
Jono especially loves a good salami pizza.
Alia wants to make grilled cheese and hot chips,
with fresh snow peas from our garden on the side ...
The salad itself was really simple. I made individual plates (and made lunches straight into tupperware containers at the same time) for each of us !
chopped lettuce leaves
a spoonful of black beans
a chunk of lime
simple homemade salsa
for the salsa
chopped cilantro (coriander leaves)
finely diced red onion
salt and pepper
mix the above to taste
for the chicken
300g chicken ( I'll do more next time )
1/2 Tablespoon paprika
1/2 Tablespoon cumin
1/2 Tablespoon garlic powder
1/2 Tablespoon onion flakes
1/2 Tablespoon sea salt
add to chicken when frying in olive oil.
i didn't use all of the spice mix ... saved about 1/2 for next time !
Other things I might also add to the salad but didn't this time ...
grated cheddar cheese
cilantro lime rice
Jono LOVES butter chicken.
On his night to cook a couple weeks ago he requested that we try making it at home !
We found these recipes in a cookbook that was my Grandma's.
It is called Indian Food and Folklore.
We modified their recipes to look like this ...
For the butter chicken ....
1 kg chicken breast, cubed
7 tablespoons vinegar
Put the chicken and vinegar in a bowl for an hour or two. Mix the following ingredients in a food processor and let rest while the chicken is doing whatever it's doing in the vinegar.
4 garlic cloves
2 inch piece of fresh ginger
2 tablespoons of a mild curry paste. We used a green curry paste.
a big handful of chopped fresh coriander
1 teaspoon dried mint
150ml greek yogurt
1/2 teaspoon salt
Pour this luscious green mixture onto the chicken (after it's hour or two in the vinegar) and let marinate in the fridge overnight !
Preheat oven to 160c/325f
To cook, pour all of that chicken ... including the marinade ... into a roasting tin. (I lined mine with baking paper so the chicken wouldn't stick to the pan.) Bake for 20 minutes ... or until chicken is cooked through.While that's cooking you'll need to get these ingredients together and make your sauce:
6 tablespoons ghee
2 tablespoons cumin seeds
1 small onion, thinly sliced
7 tablespoons thickened cream
1 tablespoon garam masala
For the rice ...
375g basmati rice
1/2 a cinnamon stick
6 cardamom pods
1 red onion, sliced
1 teaspoon saffron threads
2 tablespoons boiling water
450 ml water
Put the saffron threads into the boiling water and let set at least 10 minutes.
Wash the rice. Soak in cold water for 30 minutes. Drain.
Melt the ghee and fry the spices in it. Add onion. Fry to desired onion consistency. Add rice. Fry 2 minutes. Add saffron water & the 450ml water. Stir. Bring to the boil. Cover. Cook gently ... about 20 minutes ... til liquid is absorbed and rice is tender.