Now that I am a housewife, I'm going to try "once a month cooking" ... to stock up for when the baby comes. Instead of cooking for a whole month, I'm going to make 14 meals, and see how long that lasts us. They're nothing too exciting, just a bunch of chicken dishes and soups, but hopefully they will sound good to tired parents and mean that we (I) don't have to cook.
If it works well, I'll describe the whole process in detail right here. Stay tuned. :)
21 March 2008
15 March 2008
Sukiyaki
1 lb. good quality beef such as rib-eye steak, raw and sliced as thinly as possible
1 head Napa cabbage, washed and sliced in 1" pieces
5-6 green onions, sliced into 2" pieces
1 pkg. firm tofu, cut into 1" cubes
Shiitake or other variety of mushrooms, sliced
1 bunch spinach, washed thoroughly and cut into 1-2" pieces (or baby spinach)
vegetable oil
brown sugar
soy sauce
sake wine
hot cooked white rice, for serving
1. Heat 2 T. oil in a large skillet (*note: an electric skillet or griddle works best so the sukiyaki can cook right on the table). Sizzle about one-third or half the beef in the oil. Sprinkle with 1 T. brown sugar. Add a splash each of soy sauce and sake. When the meat is brown, remove from the skillet (leave the juice/sauce in the skillet).
2. Place some of the chopped cabbage in the skillet. Cook 2-3 minutes or until slightly wilted. Gather the cabbage to one side of the skillet and add some green onion, tofu, mushrooms. Place the cooked beef on top of the cooking vegetables.
3. Add some spinach last and cook until barely wilted (30 seconds?). Provide empty bowls and a couple large spoons to let folks get what they want out of the skillet. Serve alongside bowls of hot cooked rice.
4. When you are ready for seconds, add more raw beef and give it a minute to cook before adding remaining veggies. When you add more beef you can also add more "sauce" (brown sugar, soy sauce and sake) if you want.
1 head Napa cabbage, washed and sliced in 1" pieces
5-6 green onions, sliced into 2" pieces
1 pkg. firm tofu, cut into 1" cubes
Shiitake or other variety of mushrooms, sliced
1 bunch spinach, washed thoroughly and cut into 1-2" pieces (or baby spinach)
vegetable oil
brown sugar
soy sauce
sake wine
hot cooked white rice, for serving
1. Heat 2 T. oil in a large skillet (*note: an electric skillet or griddle works best so the sukiyaki can cook right on the table). Sizzle about one-third or half the beef in the oil. Sprinkle with 1 T. brown sugar. Add a splash each of soy sauce and sake. When the meat is brown, remove from the skillet (leave the juice/sauce in the skillet).
2. Place some of the chopped cabbage in the skillet. Cook 2-3 minutes or until slightly wilted. Gather the cabbage to one side of the skillet and add some green onion, tofu, mushrooms. Place the cooked beef on top of the cooking vegetables.
3. Add some spinach last and cook until barely wilted (30 seconds?). Provide empty bowls and a couple large spoons to let folks get what they want out of the skillet. Serve alongside bowls of hot cooked rice.
4. When you are ready for seconds, add more raw beef and give it a minute to cook before adding remaining veggies. When you add more beef you can also add more "sauce" (brown sugar, soy sauce and sake) if you want.
18 February 2008
Homemade Dried Apples
All I did was peel and core a Granny Smith apple, slice it thinly (1/4"), place on top of waxed paper on a cookie sheet in a single layer, and bake at 200 for 2 or 3 hours, stirring every hour or so (just lift them off the wax paper so they don't stick)
What came out was some apples like dried apples, and some more like apple chips. Both tasted amazing. Totally awesome snack!
What came out was some apples like dried apples, and some more like apple chips. Both tasted amazing. Totally awesome snack!
Bringing Back an Old Favorite: A Variation on Mediterranean Strata
This weekend I had an awesome combination of ingredients hanging about in my fridge, so I adapted this old favorite into a spinach and mushroom variation. This was yummy for dinner but even better for breakfast the next day:
3 c. bread cubes/torn pieces (stale is better)
2 T. olive oil
2 medium onions, sliced
2 cloves garlic, minced or pressed
1/2 c. sliced mushrooms
2-3 c. washed chopped spinach
3/4 c. crumbled feta or grated parmesan cheese
4 eggs
1 1/2 c. chicken broth or water (if using water add 1 tsp. salt)
black pepper
1. Preheat oven to 350. Grease a 10" pie dish with olive oil; place bread pieces in dish.
2. In a medium skillet, heat oil over medium heat. Saute onions 5-10 minutes or until golden. Add garlic and mushrooms; saute 2-5 minutes more. Add spinach and saute until wilted. Place onion mixture on top of bread pieces; spread out if necessary. Sprinkle cheese evenly over top.
3. In a large-ish bowl, beat eggs. Add broth or water, black pepper and salt if using; stir to combine. Pour egg mixture slowly over top, pressing with the back of a spoon to moisten bread so egg mixture will soak in.
4. Bake 35-45 minutes at 350. Test for doneness with a knife. It will be big and puffy but will deflate after a few minutes.
3 c. bread cubes/torn pieces (stale is better)
2 T. olive oil
2 medium onions, sliced
2 cloves garlic, minced or pressed
1/2 c. sliced mushrooms
2-3 c. washed chopped spinach
3/4 c. crumbled feta or grated parmesan cheese
4 eggs
1 1/2 c. chicken broth or water (if using water add 1 tsp. salt)
black pepper
1. Preheat oven to 350. Grease a 10" pie dish with olive oil; place bread pieces in dish.
2. In a medium skillet, heat oil over medium heat. Saute onions 5-10 minutes or until golden. Add garlic and mushrooms; saute 2-5 minutes more. Add spinach and saute until wilted. Place onion mixture on top of bread pieces; spread out if necessary. Sprinkle cheese evenly over top.
3. In a large-ish bowl, beat eggs. Add broth or water, black pepper and salt if using; stir to combine. Pour egg mixture slowly over top, pressing with the back of a spoon to moisten bread so egg mixture will soak in.
4. Bake 35-45 minutes at 350. Test for doneness with a knife. It will be big and puffy but will deflate after a few minutes.
15 February 2008
Valentine's Day Salmon
We got our Valentine's Day Dinner recipe from an awesome food blog, which Christa kindly pointed out to me a couple weeks ago. The salmon was expensive, but amazing. I am about to go eat the leftovers for lunch.
Here's the recipe.
The only thing we did differently was substitute extra sake for the mirin (Japanese rice wine), so instead of 1/2 c. of each, we used 1 full cup sake.
Sides were sweet potato "fries" (in the oven), wilted spinach, french bread and roasted broccoli (using the roasted asparagus recipe).
Here's the recipe.
The only thing we did differently was substitute extra sake for the mirin (Japanese rice wine), so instead of 1/2 c. of each, we used 1 full cup sake.
Sides were sweet potato "fries" (in the oven), wilted spinach, french bread and roasted broccoli (using the roasted asparagus recipe).
08 February 2008
Top 10 things about Dayton
Maybe you didn't know this, but Dayton, Ohio, is actually exceedingly cool. I cannot wait to live there, for the following reasons:
1. They have seasons... for real... probably complete with beautiful fall colors.
2. They have the Eckardts
3. They have tornadoes (oh wait that's not cool)
4. It is probably weird in a cool way, like Chattanooga
5. It's only a 7 hour drive from Chattanooga.. read: frequent visits to Sus and Marie!
6. No matter how weird it is, it's where little Baby Mo will spend the first year of her life, so the memories are guaranteed to be sweet!
7. I will have my own refrigerator again! (It is yet to be decided if that small perk is worth giving up the fabulous ambiance of the avocado house along with one housemate who acts on every whim to bake something amazing and then share, and the other one who does my dishes all the time... and did I mention they both have fabulously loud laughs)
8. We will get to be real Americans for the first time ever. Living on the west coast you don't really feel like one, and living in Chattanooga you just feel like a $%&* Yankee, but I bet people in Ohio are real Americans. Like the kind that fly flags outside their homes.
9. I just cannot wait to check out Carillon Park. What the heck is a Carillon, anyway?
10. It is a wicked-cheap place to live!
We are hoping to get some sort of a three-bedroom place. This means that you're welcome to visit :)
1. They have seasons... for real... probably complete with beautiful fall colors.
2. They have the Eckardts
3. They have tornadoes (oh wait that's not cool)
4. It is probably weird in a cool way, like Chattanooga
5. It's only a 7 hour drive from Chattanooga.. read: frequent visits to Sus and Marie!
6. No matter how weird it is, it's where little Baby Mo will spend the first year of her life, so the memories are guaranteed to be sweet!
7. I will have my own refrigerator again! (It is yet to be decided if that small perk is worth giving up the fabulous ambiance of the avocado house along with one housemate who acts on every whim to bake something amazing and then share, and the other one who does my dishes all the time... and did I mention they both have fabulously loud laughs)
8. We will get to be real Americans for the first time ever. Living on the west coast you don't really feel like one, and living in Chattanooga you just feel like a $%&* Yankee, but I bet people in Ohio are real Americans. Like the kind that fly flags outside their homes.
9. I just cannot wait to check out Carillon Park. What the heck is a Carillon, anyway?
10. It is a wicked-cheap place to live!
We are hoping to get some sort of a three-bedroom place. This means that you're welcome to visit :)
04 February 2008
Hot Artichoke Dip
I am posting Erin N's artichoke dip recipe so the next time Katie asks me for it (usually about every 6 months), I can just send her a link instead of typing it out again :)
1 15-oz can artichoke hearts, drained and chopped
(sometimes I also throw in some chopped spinach)
1 c. mayonnaise
4 oz. cream cheese (1/2 package)
3/4 c. shredded parmesan cheese
1 large or 2 small cloves garlic, minced or pressed
a dash of dill
Mix all ingredients in 8x8 dish. Bake at 400 for 20 minutes. Serve warm with those stellar organic tortilla chips from Trader Joe's.
1 15-oz can artichoke hearts, drained and chopped
(sometimes I also throw in some chopped spinach)
1 c. mayonnaise
4 oz. cream cheese (1/2 package)
3/4 c. shredded parmesan cheese
1 large or 2 small cloves garlic, minced or pressed
a dash of dill
Mix all ingredients in 8x8 dish. Bake at 400 for 20 minutes. Serve warm with those stellar organic tortilla chips from Trader Joe's.
25 January 2008
Red Snapper with Ginger Sauce
This recipe is from Better Homes & Gardens Healthy Family Cookbook, a wedding gift from Moi-Moi. It's one of Ken's faves!
cooking spray or olive oil
1 lb. red snapper or other firm white fish
red pepper, cut into strips
zucchini, sliced diagonally, about 1/4" thick (I have substituted a green pepper and/or sliced onions for the zucchini)
1/4 c. soy sauce
3 T. white wine or water (I use sake if I have it)
1 T. grated ginger (I just mince - grating is a pain)
1 garlic clove, quartered
2 green onions, sliced
more green onions cut into long thin strips for garnish if desired
hot cooked rice for serving
1. Preheat broiler. Spray broiler pan with cooking spray (or brush w/ olive oil). Lay fish and veggies on broiler pan.
2. In a blender, mix soy sauce, wine, ginger, garlic and green onions until blended well. Brush fish with sauce and place remaining sauce in saucepan. Broil fish 6-9 minutes or until it flakes easily with a fork and the veggies are roasted.
3. Bring sauce to just boiling. Serve alongside fish (garnished with green onions), veggies and hot cooked rice.
cooking spray or olive oil
1 lb. red snapper or other firm white fish
red pepper, cut into strips
zucchini, sliced diagonally, about 1/4" thick (I have substituted a green pepper and/or sliced onions for the zucchini)
1/4 c. soy sauce
3 T. white wine or water (I use sake if I have it)
1 T. grated ginger (I just mince - grating is a pain)
1 garlic clove, quartered
2 green onions, sliced
more green onions cut into long thin strips for garnish if desired
hot cooked rice for serving
1. Preheat broiler. Spray broiler pan with cooking spray (or brush w/ olive oil). Lay fish and veggies on broiler pan.
2. In a blender, mix soy sauce, wine, ginger, garlic and green onions until blended well. Brush fish with sauce and place remaining sauce in saucepan. Broil fish 6-9 minutes or until it flakes easily with a fork and the veggies are roasted.
3. Bring sauce to just boiling. Serve alongside fish (garnished with green onions), veggies and hot cooked rice.
05 December 2007
Sauerbraten Meatballs
Have you ever purchased some ground beef and then wondered what the heck to do with it? Here is one interesting idea. My mom has a brilliant meatball recipe that Tami and I improved upon last evening. We then tossed it with some sauerbraten sauce (German sweet and sour?) - another brilliant recipe of Mom's.
Meatballs
1 lb. lean ground beef
chopped onions (Mom says 1/4 c., I say more)
1/3 c. oats (or crushed corn chips if you want gluten-free)
1 egg
salt
pepper
dash of red wine
some fresh parsley or dried parsley flakes
garlic powder
a generous dash or two or three of Worcestershire sauce
Combine all ingredients in bowl and mix by hand. Form into meatballs, place on cookie sheet or broiler pan and bake at 400 for 20 minutes. It might help to stir them partway through the cooking to ensure a rounder shape.
Sauerbraten Sauce
1 c. water
1/4 c. apple cider vinegar (or whatever vinegar you have lying around)
1 bay leaf
1/4 tsp. cloves
6 ginger snaps, crumbled*
1 T. brown sugar
Salt
Pepper
*If you don't have gingersnaps--> sub some powdered ginger, a little more brown sugar, and some flour.
1. Combine all ingredients in small sauce pan. Bring to a boil to reduce a little bit. Simmer for 10-20 minutes over low heat.
2. Remove bay leaf and pour sauce over meatballs.
Meatballs
1 lb. lean ground beef
chopped onions (Mom says 1/4 c., I say more)
1/3 c. oats (or crushed corn chips if you want gluten-free)
1 egg
salt
pepper
dash of red wine
some fresh parsley or dried parsley flakes
garlic powder
a generous dash or two or three of Worcestershire sauce
Combine all ingredients in bowl and mix by hand. Form into meatballs, place on cookie sheet or broiler pan and bake at 400 for 20 minutes. It might help to stir them partway through the cooking to ensure a rounder shape.
Sauerbraten Sauce
1 c. water
1/4 c. apple cider vinegar (or whatever vinegar you have lying around)
1 bay leaf
1/4 tsp. cloves
6 ginger snaps, crumbled*
1 T. brown sugar
Salt
Pepper
*If you don't have gingersnaps--> sub some powdered ginger, a little more brown sugar, and some flour.
1. Combine all ingredients in small sauce pan. Bring to a boil to reduce a little bit. Simmer for 10-20 minutes over low heat.
2. Remove bay leaf and pour sauce over meatballs.
Best Asparagus Ever
This is Heather Gideon's roasted asparagus method. It is brilliant and I am never going back.
Asparagus, washed and ends snapped off
olive oil
kosher salt
1. Preheat oven to 500.
2. Arrange asparagus in single layer on cookie sheet.
3. Drizzle olive oil over the top and sprinkle with salt (and pepper if you want). Bake for 10-12 minutes.
YUM. I did this with just a bit of asparagus for Ken and me, in the toaster oven. Love it.
Asparagus, washed and ends snapped off
olive oil
kosher salt
1. Preheat oven to 500.
2. Arrange asparagus in single layer on cookie sheet.
3. Drizzle olive oil over the top and sprinkle with salt (and pepper if you want). Bake for 10-12 minutes.
YUM. I did this with just a bit of asparagus for Ken and me, in the toaster oven. Love it.
22 November 2007
Gingerbread Stuffing
I don't know if I should post this, since it is still in the oven - 3 minutes to go - and hasn't even been tasted yet. The idea of gingerbread + bacon in stuffing came from my new food hero, Nigella Lawson, but I didn't really follow her recipe - just used it as a springboard. Another disclaimer: it's not really stuffing, it's technically dressing. I don't stuff turkeys. Just people.
1 recipe gingerbread (Joy of Cooking's is awesome - but I used half the amount of sugar, butter, and molasses)
5 apples - Granny Smith or eating apples (I used a variety)
2 onions
8-10 stalks celery
1-2 cups chicken broth
6 strips bacon
1. Dry out and crumble up gingerbread. Chop apples, celery and onions.
2. In a large frying pan or griddle, fry the bacon. Crumble and set aside. Drain *most* of the fat out of the pan. Add onions to the pan and saute in a little bacon fat until translucent. Add apples and celery; saute 5-10 minutes longer. Add gingerbread crumbs and bacon; stir to combine. Moisten with chicken broth.
3. Transfer stuffing to 9x13 pan, bake at 375 for 20 minutes.
OK I just tasted some... it is amazing. Try this at home.
1 recipe gingerbread (Joy of Cooking's is awesome - but I used half the amount of sugar, butter, and molasses)
5 apples - Granny Smith or eating apples (I used a variety)
2 onions
8-10 stalks celery
1-2 cups chicken broth
6 strips bacon
1. Dry out and crumble up gingerbread. Chop apples, celery and onions.
2. In a large frying pan or griddle, fry the bacon. Crumble and set aside. Drain *most* of the fat out of the pan. Add onions to the pan and saute in a little bacon fat until translucent. Add apples and celery; saute 5-10 minutes longer. Add gingerbread crumbs and bacon; stir to combine. Moisten with chicken broth.
3. Transfer stuffing to 9x13 pan, bake at 375 for 20 minutes.
OK I just tasted some... it is amazing. Try this at home.
06 November 2007
Mint Hummus Dip - from Martha
1/2 c. olive oil, divided
1 onion, coarsely chopped
3-4 cloves garlic, coarsely chopped
1 15 oz. can garbanzo beans, rinsed and drained
1/3 c. fresh mint, coarsely chopped
1/4 c. parsley, chopped
3 T. fresh lemon juice
coarse salt
black or cayenne pepper
1. Heat 1/4 c. of the oil in a skillet over medium-high heat. Sauté the onions for 8 minutes. Add garlic and saute for 2 minutes more. Add garbanzo beans and cook for 3 minutes more. Remove from heat and let cool 10-15 minutes.
2. Place mint, parsley, lemon juice, salt and garbanzo bean mixture in food processor or blender (on my blender, the "chop" mode works well) and begin to mix. While the machine is going, pour in the remaining 1/4 c. (more or less) olive oil in a slow steady stream. Remove from blender, add pepper and taste to adjust seasonings.
3. Serve warm, drizzle some olive oil on top and more cayenne pepper, or if you used black pepper, sprinkle paprika on top... something red. :)
1 onion, coarsely chopped
3-4 cloves garlic, coarsely chopped
1 15 oz. can garbanzo beans, rinsed and drained
1/3 c. fresh mint, coarsely chopped
1/4 c. parsley, chopped
3 T. fresh lemon juice
coarse salt
black or cayenne pepper
1. Heat 1/4 c. of the oil in a skillet over medium-high heat. Sauté the onions for 8 minutes. Add garlic and saute for 2 minutes more. Add garbanzo beans and cook for 3 minutes more. Remove from heat and let cool 10-15 minutes.
2. Place mint, parsley, lemon juice, salt and garbanzo bean mixture in food processor or blender (on my blender, the "chop" mode works well) and begin to mix. While the machine is going, pour in the remaining 1/4 c. (more or less) olive oil in a slow steady stream. Remove from blender, add pepper and taste to adjust seasonings.
3. Serve warm, drizzle some olive oil on top and more cayenne pepper, or if you used black pepper, sprinkle paprika on top... something red. :)
27 October 2007
Link to some So Cal wildfire pics
You are probably sick of seeing pictures of these fires, but WSC has posted just a few interesting ones on their website.
The top left one is what we woke up to around 7 AM on Monday morning: half the sky bright blue like a typical San Diego day, and the other half a blackish orangish cloud completely covering the horizon to the south and creeping eastward.
When the whole sky turned pinkish orange, we were like, Peace, and hightailed it to SF.
The top left one is what we woke up to around 7 AM on Monday morning: half the sky bright blue like a typical San Diego day, and the other half a blackish orangish cloud completely covering the horizon to the south and creeping eastward.
When the whole sky turned pinkish orange, we were like, Peace, and hightailed it to SF.
17 October 2007
Annoying
http://www.greenlakepc.org/
A link to good old Greenlake PCA you might suppose? Nope. Click on it. This is a whole new Greenlake.
Greenlake is trying to be Mars Hill... and I find that highly annoying. Mars Hill is an intriguing phenomenon... but is it compatible with the PCA? Apparently. Can someone please explain to me why this bothers me?
A link to good old Greenlake PCA you might suppose? Nope. Click on it. This is a whole new Greenlake.
Greenlake is trying to be Mars Hill... and I find that highly annoying. Mars Hill is an intriguing phenomenon... but is it compatible with the PCA? Apparently. Can someone please explain to me why this bothers me?
18 September 2007
Roasted Fall Vegetables
1 butternut squash, peeled, seeded and chopped into pieces 1/2" or smaller
2-3 yukon gold potatoes, peeled and chopped into pieces 1/2" or smaller
1 large onion, cut into 1/2" pieces
olive oil
pure maple syrup
dash of sage
salt & pepper
1. Preheat oven to 450. Place squash, potatoes and onion in a large bowl. Toss with olive oil, syrup, sage, salt and pepper.
2. Turn into a glass baking dish (9x13). Bake uncovered for 45 minutes or until vegetables are lightly browned and tender, stirring occasionally.
- merged recipes from Claire's Corner Copia, Better Homes and Gardens and Betty Crocker.
-------
This is Mary's and my favorite dish to make in the fall. Last fall we made it like 10 times. The best part was when Esther came along and was like, "yuk," and then had some and wanted seconds. It is really good served along with cranberries. YUMMM
2-3 yukon gold potatoes, peeled and chopped into pieces 1/2" or smaller
1 large onion, cut into 1/2" pieces
olive oil
pure maple syrup
dash of sage
salt & pepper
1. Preheat oven to 450. Place squash, potatoes and onion in a large bowl. Toss with olive oil, syrup, sage, salt and pepper.
2. Turn into a glass baking dish (9x13). Bake uncovered for 45 minutes or until vegetables are lightly browned and tender, stirring occasionally.
- merged recipes from Claire's Corner Copia, Better Homes and Gardens and Betty Crocker.
-------
This is Mary's and my favorite dish to make in the fall. Last fall we made it like 10 times. The best part was when Esther came along and was like, "yuk," and then had some and wanted seconds. It is really good served along with cranberries. YUMMM
English Scones
for Christa - hope you enjoy!
2 c. flour
1 Tbsp. baking powder
3 Tbsp. sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 c. shortening
1 egg
1/2 c. milk
1/4 c. currants or raisins (optional)
1. Preheat oven to 400.
2. Sift dry ingredients together into mixing bowl. Cut in shortening until mixture resembles crumbs. Make a hollow in the center; add egg, milk and currants/raisins. Mix into a stiff dough, kneading well.
3. Place dough on ungreased baking sheet. Shape into a flat circle about 1" thick. Using a sharp knife, score the circle with 4 cuts making 8 triangle-shaped scones. Do not cut all the way through.
4. Bake 15-18 minutes. Serve with butter and jam or clotted cream if you are feeling really British. Makes 8 scones.
2 c. flour
1 Tbsp. baking powder
3 Tbsp. sugar
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 c. shortening
1 egg
1/2 c. milk
1/4 c. currants or raisins (optional)
1. Preheat oven to 400.
2. Sift dry ingredients together into mixing bowl. Cut in shortening until mixture resembles crumbs. Make a hollow in the center; add egg, milk and currants/raisins. Mix into a stiff dough, kneading well.
3. Place dough on ungreased baking sheet. Shape into a flat circle about 1" thick. Using a sharp knife, score the circle with 4 cuts making 8 triangle-shaped scones. Do not cut all the way through.
4. Bake 15-18 minutes. Serve with butter and jam or clotted cream if you are feeling really British. Makes 8 scones.
14 September 2007
Chilies Rellenos
one of the best recipes ever - from Cheryl Hufnagel
1 7 oz. can green chilies - whole or diced
3/4 lb. shredded cheddar or jack (or both) cheese (I never measure)
2 eggs
2 c. milk
1/2 c. flour
1/2 tsp. salt
1. Split chilies if using whole. Lay chilies in a 7x11 baking dish and cover with cheese.
2. In a bowl, beat eggs. Add milk, flour and salt; whisk/stir well to combine. (OK if you can't get all the lumps of flour out.)
3. Bake at 350 for 40-45 minutes or until set. Let cool at least 5 minutes before serving. Serve with salsa if desired.
1 7 oz. can green chilies - whole or diced
3/4 lb. shredded cheddar or jack (or both) cheese (I never measure)
2 eggs
2 c. milk
1/2 c. flour
1/2 tsp. salt
1. Split chilies if using whole. Lay chilies in a 7x11 baking dish and cover with cheese.
2. In a bowl, beat eggs. Add milk, flour and salt; whisk/stir well to combine. (OK if you can't get all the lumps of flour out.)
3. Bake at 350 for 40-45 minutes or until set. Let cool at least 5 minutes before serving. Serve with salsa if desired.
29 August 2007
Black Bean Burgers
Inspired by Betty Crocker. Loved by Tami Montgomery.
1 can black beans, drained
1 egg
1 c. crushed corn tortilla chips
1/4 c. TJ's salsa verde
1 tsp. chili powder
dash cayenne pepper or red pepper flakes
1/4 c. corn meal
2 T. olive oil
buns, condiments etc.
1. Place drained black beans in blender. Blend (may need to add egg if it's too dry). Pour mixture into bowl. Stir in crushed chips, salsa, chili powder and pepper. Mix well. (If it's not holding together well, add more crushed chips.)
2. Heat olive oil in a medium skillet over medium heat. Put corn meal in a pie plate or shallow dish. Form black bean mixture into 6 patties. Dip each side into corn meal. Fry in olive oil until crispy. Serve on hamburger bun with lettuce, tomato, salsa, avocado, or whatever you want.
1 can black beans, drained
1 egg
1 c. crushed corn tortilla chips
1/4 c. TJ's salsa verde
1 tsp. chili powder
dash cayenne pepper or red pepper flakes
1/4 c. corn meal
2 T. olive oil
buns, condiments etc.
1. Place drained black beans in blender. Blend (may need to add egg if it's too dry). Pour mixture into bowl. Stir in crushed chips, salsa, chili powder and pepper. Mix well. (If it's not holding together well, add more crushed chips.)
2. Heat olive oil in a medium skillet over medium heat. Put corn meal in a pie plate or shallow dish. Form black bean mixture into 6 patties. Dip each side into corn meal. Fry in olive oil until crispy. Serve on hamburger bun with lettuce, tomato, salsa, avocado, or whatever you want.
19 July 2007
Fallen Tree
A tree fell down at work... actually part of a tree. It wasn't windy or anything; it was just a big rotten eucalyptus whose time had come. It very nearly caused damage but just brushed the side of the library. Imagine the librarian's surprise to find this out his window on Monday morning!
Anyway this is Ryan demonstrating what would have happened if it fell during lunch time.
Photo courtesy of Sunny Chung.
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