The Story is Cooked!

Wednesday, January 11, 2017

Burrito's Smothered in Green Salsa

This is a burrito smothered in green salsa.  I made the burrito in our typical burrito making fashion, but then covered it in the newly made green salsa and stuck it in our trusty toast-r-oven on broil for a while.  The kids preferred to avoid the salsa (it wasn't hot) and just have a normal burrito.

Tuesday, January 10, 2017

Green Salsa (many years later)

I have made green salsa before and that always turned out well.  At Wegmans yesterday they had some tomatillos that looked good, so I went for it today using this as my guide.  Unlike last time I didn't broil the tomatillos and our blender recently broke (the plastic part around the blade cracked).  Having forgot that it was broken I was at a loss for what to do when Rebekah reminded me that we don't care about the blender anyway because we always prefer the stick blender (easier clean-up, fine grain control over results).  So I successfully have a batch of green salsa cooling down.

Sunday, January 08, 2017

Cinnamon Muffins

I needed to make something to take to our small group meeting this morning and quickly searched for cinnamon quick bread.  The second result looked reasonable.  Due to time, we baked at 400 as muffins, layering cinnamon in the middle and on top.  The results were good.

Also, leftover enchilada casserole is good. 

Saturday, January 07, 2017

Enchilada Casserole

Long ago I gave up on store-bought enchilada sauce.  It is easy to make much better sauce at home.  But, alas, I forgot what recipe I semi-followed before.  Tonight I tried this one: and it was okay, but I will try something else next time.

I start with a layer of sauce, then corn tortillas alternating layers of beans (leftover black bean soup today), rice, and cooked peppers and onions.  This time I also added some finely chopped kale on some layers.  All the layers also have some cheese (cheddar) and sauce.  Bake 350 for a bit (everything is already cooked so about 30 minutes).  Should be ready when the cheese on top is browned.  Serve with sour cream on top.  We don't bother with sour cream and instead always have good quality plain yogurt with nothing added wherever sour cream is called for.  It is best when we make our own, but we usually buy the Dannon All Natural Whole Milk yogurt.  We have had good luck with most brands that only have cultured milk and some bacteria names in the ingredients.

Wednesday, January 04, 2017

We still eat food (red beans and rice)

The original intent of sharing our food stories with all of our loyal readers was to selfishly keep a record of what we eat so that there was one canonical place to find out what it is exactly that we eat ourselves.  We have failed to keep up with this and are again in a quandary, not knowing where to find the foods that we have liked in the past.  So some more links are coming this way as we try to document foods once again.  To start, red beans and rice is an amazing food.  We use this recipe:  (lots of wonderful foods there).  I think it was red beans and rice that introduced us to smoked paprika, now a staple in our house and often requested as a topping at the table by both Judah and Junia.  We omit the celery (Rebekah doesn't like it) and often garnish with thinly chopped kale (another staple in our house these days).  I can't recall now if we do a crock-pot version, but we certainly do it with the fast bean soak method.  Also, we probably double the amount of spices.  More about kale later, as we have some right now.

Monday, July 08, 2013

Jamaican Red Bean Soup

I made this Jamaican Red Bean Soup. It was really good. You should make it, too. And I actually followed the recipe (if scallions = Vidalia onions, red pepper flakes = cayenne pepper, and measurements are a general idea). Also, Judah liked it, though he did think it required a sip of milk after every bite. We're working on de-wimpifying him--it's a process.

Tuesday, May 21, 2013

Spicy Peanut Noodles

We had a potluck at church this past Sunday, and since it was Pentecost, we decided to take spicy food. We've been making peanut sauce for steamed vegetables for awhile, but haven't written about it (since we haven't written at all in...years). I made some lo mein noodles, some peanut sauce, and some steamed vegetables as follows:

Ok, I'm not actually going to tell you how to boil lo mein noodles--just read the directions on the package. Yes, I am advocating following directions in this instance.

Peanut Sauce (usual recipe)
1/4-1/2 cup sugar
1/2 cup soy sauce
1 Tbsp sesame oil
some ginger
some garlic
3 Tbsp (at least) peanut butter (chunky or creamy)
some Sriracha chili sauce (depending on your heat tolerance levels)

Stir together on lowish heat until the peanut butter is melted and everything is mixed nicely.

I thought we didn't have any sesame oil, so instead of sesame oil, per Ryan's suggestion, I heated some canola oil in the pan and then dumped in a lot of black sesame seeds and stirred for several minutes until they seemed toasty. Then I added the rest of the peanut sauce ingredients, and when it was done, I added the now-boiled lo mein noodles and transferred everything to a big bowl.

While making the peanut sauce, I steamed carrots and broccoli for 10 minutes. After 5 of those minutes, I added some red bell pepper strips. After 2 more minutes, I added a large handful of sugar snap peas. When the vegetables were done, I mixed them into the noodles and added some green onions.

We usually eat things like this hot, but since it's hard to keep food warm at church through the entire service, we stuck this in the fridge and served it cold. I liked it cold; Ryan wasn't convinced.