Moving to the land of Flat has introduced me to many new food items. The only Chorizo I knew was a hard, cured sausage like a pepperoni or a summer sausage. Apparently this is not true of Mexican chorizo. Last night was one of those scrape-the-back-of-the-cupboards nights, and all I had left in the house was a package of 6 chorizos, some lentils, and some rice.
aaaaannnd...Voila!
6 chorizos, about 1 pound. removed from their jackets and crumbled up.
1 cup lentils
1 cup rice
4 cups water
garlic powder
cinnamon
cumin
ginger
fry up the chorizo meat until it starts to brown, add spices. throw in lentils, rice and water. stir.
bring to a nice boil, stir some more, turn down to medium heat, cook 40 minutes COVERED, stirring occasionally.
Easy, not too involved, deliciously yummy! Makes enough for two people plus lunches and have enough for another meal left over, so this should feed 4 people easily.
Friday, June 6, 2008
Sunday, June 1, 2008
Yacupper
Yet Another Crock Pot Pork Recipe
Not very imaginative. I know. But, true.
1- 2 pack pork loin, on sale at (hushed tones) the Evil Empire.
2- parsnips found hiding in the crisper
1 - medium onion
4- elderly apples, meduim sized
1/2 cup- cheap red wine (I use Paisano or burgundy because that's what I grew up with. don't use the salted "cooking wine" crap!)
1 1/2 cups- water
Garlic powder, powdered ginger, and rosemary to taste.
Peel, roughly chop apples, onion and parsnips into bite sized pieces. Throw into bottom of pot, toss them with your hands to combine. Sprinkle garlic, ginger and rosemary on to pork. lay pork on top of apple mixture in pot. pour in water and wine. put on high. walk away for 4 hours, OR...put on low, walk away for 6-8 hours.
Going to test this on La Ferrette and her spawn tonight. Probably supplement with veg and pasta salad.
I know the Troll and La Ferrette will eat it, but I have reservations about the spawn. Will update with reults!
Not very imaginative. I know. But, true.
1- 2 pack pork loin, on sale at (hushed tones) the Evil Empire.
2- parsnips found hiding in the crisper
1 - medium onion
4- elderly apples, meduim sized
1/2 cup- cheap red wine (I use Paisano or burgundy because that's what I grew up with. don't use the salted "cooking wine" crap!)
1 1/2 cups- water
Garlic powder, powdered ginger, and rosemary to taste.
Peel, roughly chop apples, onion and parsnips into bite sized pieces. Throw into bottom of pot, toss them with your hands to combine. Sprinkle garlic, ginger and rosemary on to pork. lay pork on top of apple mixture in pot. pour in water and wine. put on high. walk away for 4 hours, OR...put on low, walk away for 6-8 hours.
Going to test this on La Ferrette and her spawn tonight. Probably supplement with veg and pasta salad.
I know the Troll and La Ferrette will eat it, but I have reservations about the spawn. Will update with reults!
Thursday, April 10, 2008
Fried Stirs!
When I was little my father always referred to stir-fry as Fried Stirs. Which at the time, was hilarious. Now, it's just become what it's called, lol.
Fried Stirs on the cheap!
This is a dish that can be made with whatever meat/protein you have on hand. That package of chicken that was a great buy, but had enough in it for 1.5 meals? Yeah. like that.
Protein, choose one: 1-2 chicken breasts, 3-4 thighs, fairly firm tofu, 1lb beef of any sort except ground, ditto pork.
Vegetables, choose any:frozen broccoli, cauliflower, "winter mix", "california blend", basically whatever you have on hand or was cheap that day in the frozen veg aisle.
cut up protein into bite size pieces, and toss into hot pan with a bit of oil and start frying, stirring often (hence the name, no?) add soy sauce, garlic and ginger to taste, stir, stir, stir. when protein is nearly cooked, add veg, more garlic, more ginger, more soy sauce.
cook just until veg are hot all through.
Serve with rice.
Fried Stirs on the cheap!
This is a dish that can be made with whatever meat/protein you have on hand. That package of chicken that was a great buy, but had enough in it for 1.5 meals? Yeah. like that.
Protein, choose one: 1-2 chicken breasts, 3-4 thighs, fairly firm tofu, 1lb beef of any sort except ground, ditto pork.
Vegetables, choose any:frozen broccoli, cauliflower, "winter mix", "california blend", basically whatever you have on hand or was cheap that day in the frozen veg aisle.
cut up protein into bite size pieces, and toss into hot pan with a bit of oil and start frying, stirring often (hence the name, no?) add soy sauce, garlic and ginger to taste, stir, stir, stir. when protein is nearly cooked, add veg, more garlic, more ginger, more soy sauce.
cook just until veg are hot all through.
Serve with rice.
Sunday, February 24, 2008
Interred Slabs
Mmmmm...
Pork.
Usually pork isn't on the list because it's not often in the budget. Occasionally, however, El Hubbito will be looking longingly at the pork in the Butcher's case at the market, and find a really good buy.
Since he puts up with a lot cheap-food-wise, he gets his pig if he finds a too-good-to-pass-up deal.
One of his favorites (and mine) is the following Chops and Beans recipe.
INTERRED SLABS
Preheat oven to 350F/177C
4 pork chops: boneless is good, but they needn't be.
1 medium onion, chopped small
1 medium apple, peeled, cored and chopped small
4 cups (2 cans) Plain Beans. These can be any kind. I have made this with pintos, black turtles, great northerns, navy beans, cannelinis, the little pink beans, mixtures of the above. Use whatever you have cooked, or whatever cans you have, but they MUST be plain beans.
1/4 to 1/2 c prepared mustard. Don't use a sweet mustard, spicy brown or dijon tastes best.
1/4 to 1/2 c sugar-free maple syrup (use regular if you don't have/need the sugar-free)
2-3 tb worcestershire sauce
salt and pepper
Drain beans if necessary, and add everything but the chops to a saucepan. Start with 1/4 cup each of the syrup and mustard, increase if the mix seems too dry. Cook on low, stirring frequently till the mixture is heated through and forms its own sauce.
lightly pepper the chops, and sprinkle a tiny bit of salt on them.
spray or lightly oil a largish casserole or baking dish. spread 1/2 of the beans in the bottom of the dish, lay the chops on top, top with the rest of the beans.
Bake for about 45 minutes-1 hour.
I usually serve this with a dark green vegetable.
Pork.
Usually pork isn't on the list because it's not often in the budget. Occasionally, however, El Hubbito will be looking longingly at the pork in the Butcher's case at the market, and find a really good buy.
Since he puts up with a lot cheap-food-wise, he gets his pig if he finds a too-good-to-pass-up deal.
One of his favorites (and mine) is the following Chops and Beans recipe.
INTERRED SLABS
Preheat oven to 350F/177C
4 pork chops: boneless is good, but they needn't be.
1 medium onion, chopped small
1 medium apple, peeled, cored and chopped small
4 cups (2 cans) Plain Beans. These can be any kind. I have made this with pintos, black turtles, great northerns, navy beans, cannelinis, the little pink beans, mixtures of the above. Use whatever you have cooked, or whatever cans you have, but they MUST be plain beans.
1/4 to 1/2 c prepared mustard. Don't use a sweet mustard, spicy brown or dijon tastes best.
1/4 to 1/2 c sugar-free maple syrup (use regular if you don't have/need the sugar-free)
2-3 tb worcestershire sauce
salt and pepper
Drain beans if necessary, and add everything but the chops to a saucepan. Start with 1/4 cup each of the syrup and mustard, increase if the mix seems too dry. Cook on low, stirring frequently till the mixture is heated through and forms its own sauce.
lightly pepper the chops, and sprinkle a tiny bit of salt on them.
spray or lightly oil a largish casserole or baking dish. spread 1/2 of the beans in the bottom of the dish, lay the chops on top, top with the rest of the beans.
Bake for about 45 minutes-1 hour.
I usually serve this with a dark green vegetable.
CLAP soup
Ok, not as clever as it could be, but it works. Carrot, Leek, Apple and Parsnip.
Served with cheese biscuits it is an amazing delicately sweet soup that is super-filling. With vegetable stock it's totally vegetarian, milk being the only animal product. Someone try this with soymilk and let me know, yes?
CLAP soup
3 tbsp (45 mL) olive oil
3 well washed Leeks; use white and pale green part sliced
4 sliced, large Carrots
2 sliced, large Parsnips
2 peeled and chopped Apples (I used Granny smith)
2-1/2 cups (625 mL) veg stock, preferably the non-tomato-containing kind Or...chicken if that's all you have.
4-5 cups (1-1.25 L) Milk, any variety
salt and pepper
Basil
In large saucepan, heat oil over medium heat. Add leeks, carrots, parsnips and apples and cook about 5 minutes, stirring often. Cover, reduce heat to low and cook 10 minutes to soften vegetables. Stir in basil, stock and sugar, bring to a boil, reduce heat, cover and simmer until vegetables are very tender, 15 to 20 minutes. Cool slightly. Working in batches, purée vegetables in blender or food processor with some of the milk. Return soup to saucepan and stir in remaining milk. Heat through but do not boil. Season to taste with salt and pepper and thin with additional milk, if desired.
Cribbed and adjusted from a Foodland Ontario recipe.
A certifiable hit with El Hubbito and the carnivorous girl buddy.
I thought it was about time to actually USE this blog, and this was my first hit of 2008.
Coming soon: The recipe for the Famous Oatcakes!
Served with cheese biscuits it is an amazing delicately sweet soup that is super-filling. With vegetable stock it's totally vegetarian, milk being the only animal product. Someone try this with soymilk and let me know, yes?
CLAP soup
3 tbsp (45 mL) olive oil
3 well washed Leeks; use white and pale green part sliced
4 sliced, large Carrots
2 sliced, large Parsnips
2 peeled and chopped Apples (I used Granny smith)
2-1/2 cups (625 mL) veg stock, preferably the non-tomato-containing kind Or...chicken if that's all you have.
4-5 cups (1-1.25 L) Milk, any variety
salt and pepper
Basil
In large saucepan, heat oil over medium heat. Add leeks, carrots, parsnips and apples and cook about 5 minutes, stirring often. Cover, reduce heat to low and cook 10 minutes to soften vegetables. Stir in basil, stock and sugar, bring to a boil, reduce heat, cover and simmer until vegetables are very tender, 15 to 20 minutes. Cool slightly. Working in batches, purée vegetables in blender or food processor with some of the milk. Return soup to saucepan and stir in remaining milk. Heat through but do not boil. Season to taste with salt and pepper and thin with additional milk, if desired.
Cribbed and adjusted from a Foodland Ontario recipe.
A certifiable hit with El Hubbito and the carnivorous girl buddy.
I thought it was about time to actually USE this blog, and this was my first hit of 2008.
Coming soon: The recipe for the Famous Oatcakes!
Tuesday, January 15, 2008
Ch-Ch-Ch-Chaaangesss
The time has come for them.
I'll keep the old posts here, because some of them fit the new format, and I wrote them for a reason, dammit. However, I'm going to start using this like I meant to.
Lifestyles of the Poor and Paranoid has always been the name I wanted to use if I ever actually got around to writing my cookbook. Therefore, TA-DAAAAA! My very own recipe blog.
I'll keep the old posts here, because some of them fit the new format, and I wrote them for a reason, dammit. However, I'm going to start using this like I meant to.
Lifestyles of the Poor and Paranoid has always been the name I wanted to use if I ever actually got around to writing my cookbook. Therefore, TA-DAAAAA! My very own recipe blog.
Subscribe to:
Posts (Atom)
