We'll be having "Paleo Week" starting February 5, and one requirement is to have organ meat once a week. So this will be my first attempt at cooking liver.
Tuesday, January 31, 2012
Monday, January 30, 2012
Asian Coconut Rice
http://allrecipes.com/recipe/asian-coconut-rice/detail.aspx
Ingredients
1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Directions
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Ingredients
1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Directions
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Sweet and Fiery Pork Tenderloin with Mango Salsa
I served this pork and salsa alongside sweet potato fries and a salad with a soy sauce/rice vinegar dressing. Another side idea is Asian Coconut Roce.
Found here
Found here
Thursday, January 26, 2012
Monday, January 23, 2012
Chipotle Cilantro Lime Rice
Found here . Delicious as part of a burrito bowl, topped with Corn Salsa, Seasoned Black Beans, and Barbacoa Pork.
Sweet Barbacoa Pork
Sweet and spicy slow cooked pork sweetened with brown sugar, cola, chipotle chilies, green chilies, cumin and spices found on pinterest from this blog. Served this over Cilantro Lime Rice with Corn Salsa and Seasoned Black Beans..
Ingredients:
For the Marinade:
2.5 lbs pork loin roast, all fat trimmed
salt and pepper
garlic powder
6 oz Coke zero
1/4 cup brown sugar (unpacked)
1/4 cup water
Step 2
8 oz Coke zero
6 oz can sliced green chilies
8 oz tomato sauce
1 chipotle chile in adobo sauce
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder (to taste)
salt and pepper to taste
1/3 cup brown sugar (unpacked)
Directions:
Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.
Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.
Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.
Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.
Ingredients:
For the Marinade:
2.5 lbs pork loin roast, all fat trimmed
salt and pepper
garlic powder
6 oz Coke zero
1/4 cup brown sugar (unpacked)
1/4 cup water
Step 2
8 oz Coke zero
6 oz can sliced green chilies
8 oz tomato sauce
1 chipotle chile in adobo sauce
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder (to taste)
salt and pepper to taste
1/3 cup brown sugar (unpacked)
Directions:
Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.
Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.
Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.
Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.
Skinny Chicken Parmesan
Matt really enjoyed this. I used regular mozzarella and served over spaghetti with a side Caesar salad. Might cut the cooking time by a few minutes next time as the chicken came out a little dry.
adapted from this post
adapted from this post
Sunday, January 22, 2012
Bloomin’ Herb Bread
Haven't tried this yet but I've been wanting to make bread for awhile.
http://thepioneerwoman.com/cooking/2009/05/the-bread-in-his-words/
Prep Time: 2 Hours
Cook Time: 1 Hour
Difficulty: Easy
Servings: 8
Ingredients:
20 ounces, weight Bread Flour (all Purpose Is Okay, Too) - About 4 Cups
8 ounces, fluid Water
4 ounces, fluid Melted Butter With Chopped Herbs Of Choice. We Like Chives, Rosemary Or Thyme.
2 teaspoons Salt
1 teaspoon Active Or Instant Yeast (if Active, It Would Be Best To Sprinkle Yeast Over The Water To Let It Start To Work Before Mixing It In)
Preparation Instructions:
Combine all ingredients together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).
I mixed them together for about 10 minutes or so until I could successfully achieve a windowpane with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready.
Preheat oven to 450 degrees.
After the dough starts rising, it should be kneaded for a minute or two so that the yeast can redistribute. Form it into a dome and place in a covered cast iron pan after coating it with olive oil and a sprinkling of kosher salt. Cut a large ‘X’ into the surface of the bread dough so it can bloom!
Bake on the center rack of your over for 30 minutes with the lid on, them remove the lid to finish it off for another 15 to 30 minutes.
http://thepioneerwoman.com/cooking/2009/05/the-bread-in-his-words/
Prep Time: 2 Hours
Cook Time: 1 Hour
Difficulty: Easy
Servings: 8
Ingredients:
20 ounces, weight Bread Flour (all Purpose Is Okay, Too) - About 4 Cups
8 ounces, fluid Water
4 ounces, fluid Melted Butter With Chopped Herbs Of Choice. We Like Chives, Rosemary Or Thyme.
2 teaspoons Salt
1 teaspoon Active Or Instant Yeast (if Active, It Would Be Best To Sprinkle Yeast Over The Water To Let It Start To Work Before Mixing It In)
Preparation Instructions:
Combine all ingredients together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).
I mixed them together for about 10 minutes or so until I could successfully achieve a windowpane with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready.
Preheat oven to 450 degrees.
After the dough starts rising, it should be kneaded for a minute or two so that the yeast can redistribute. Form it into a dome and place in a covered cast iron pan after coating it with olive oil and a sprinkling of kosher salt. Cut a large ‘X’ into the surface of the bread dough so it can bloom!
Bake on the center rack of your over for 30 minutes with the lid on, them remove the lid to finish it off for another 15 to 30 minutes.
Sunday, January 15, 2012
Spinach Quiche
Changes from original: no mushrooms, cook longer prior to adding cheese. I usually make with plain feta. Also-doesn't always fit in pie crust...idea for excess:pour into muffin tins for a quick breakfast (freezes and reheats well according to one reviewer).
Adapted from: http://allrecipes.com/recipe/spinach-quiche/detail.aspx
Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr
Yield 1 - 9 inch quiche
Ingredients:
1/2 cup butter
3 cloves garlic, minced
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 35 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 15 to 20 minutes, until set in center. Allow to stand 10 minutes before serving.
Adapted from: http://allrecipes.com/recipe/spinach-quiche/detail.aspx
Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr
Yield 1 - 9 inch quiche
Ingredients:
1/2 cup butter
3 cloves garlic, minced
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 35 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 15 to 20 minutes, until set in center. Allow to stand 10 minutes before serving.
Christmas Breakfast Casserole
This has become our traditional Christmas breakfast along with Ooey Gooey Cinnamon Rolls.
Changes from original: bread in dish first, then pour eggs over. Increase # of eggs. Reduce baking time. Another idea to try: use garlic croutons instead of bread.
Adapted from: http://allrecipes.com/recipe/christmas-breakfast-sausage-casserole/detail.aspx
Prep Time: 20 Min
Cook Time: 1 Hr 30 Min
Ready In: 9 Hrs 50 Min
Yield: 8 servings
Ingredients:
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4-6 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded
Directions:
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage and cheese, and stir to coat evenly. Place bread cubes in the bottom of a greased 9x13 inch baking dish. Pour egg mixture over. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 10 minutes, or until set.
Changes from original: bread in dish first, then pour eggs over. Increase # of eggs. Reduce baking time. Another idea to try: use garlic croutons instead of bread.
Adapted from: http://allrecipes.com/recipe/christmas-breakfast-sausage-casserole/detail.aspx
Prep Time: 20 Min
Cook Time: 1 Hr 30 Min
Ready In: 9 Hrs 50 Min
Yield: 8 servings
Ingredients:
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4-6 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded
Directions:
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage and cheese, and stir to coat evenly. Place bread cubes in the bottom of a greased 9x13 inch baking dish. Pour egg mixture over. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 10 minutes, or until set.
Thai Pineapple Chicken Curry
When in Hawaii Matt and I found a tiny Thai restaurant that made the BEST pineapple curry...this gets close. fresh pineapple would be best.
Changes from original: sauteeing curry and chicken prior to adding coconut milk, halving the amount of fish sauce, reducing curry paste, adding salt.
Adapted from: http://allrecipes.com/recipe/thai-pineapple-chicken-curry/detail.aspx
Prep Time: 15 Min
Cook Time: 35 Min
Ready In: 50 Min
Yield: 6 servings
Ingredients:
2 cups uncooked jasmine rice
1 quart water
1 T red curry paste
1 T vegetable oil
2 skinless, boneless chicken breast halves - cut into thin strips
2 (13.5 ounce) cans coconut milk
1 1/2 tablespoons fish sauce
1/4 cup white sugar
1 can sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 can pineapple chunks, drained
Salt, to taste
Directions:
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
Sauté the curry paste in vegetable oil, then add the chicken. This "activates" the spices in the paste. After the chicken starts to cook (about halfway done) add the coconut milk.
Mix in fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 5 minutes, until chicken juices run clear.
Add the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 5-10 minutes, until peppers are tender. Remove from heat, and stir in pineapple. Salt to taste. Serve over the cooked rice.
Changes from original: sauteeing curry and chicken prior to adding coconut milk, halving the amount of fish sauce, reducing curry paste, adding salt.
Adapted from: http://allrecipes.com/recipe/thai-pineapple-chicken-curry/detail.aspx
Prep Time: 15 Min
Cook Time: 35 Min
Ready In: 50 Min
Yield: 6 servings
Ingredients:
2 cups uncooked jasmine rice
1 quart water
1 T red curry paste
1 T vegetable oil
2 skinless, boneless chicken breast halves - cut into thin strips
2 (13.5 ounce) cans coconut milk
1 1/2 tablespoons fish sauce
1/4 cup white sugar
1 can sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 can pineapple chunks, drained
Salt, to taste
Directions:
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
Sauté the curry paste in vegetable oil, then add the chicken. This "activates" the spices in the paste. After the chicken starts to cook (about halfway done) add the coconut milk.
Mix in fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 5 minutes, until chicken juices run clear.
Add the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 5-10 minutes, until peppers are tender. Remove from heat, and stir in pineapple. Salt to taste. Serve over the cooked rice.
Wednesday, January 11, 2012
Oatmeal chocolate chip cookies
Adapted original by taking out orange zest and pecans. Crispy outside, soft inside! They were devoured at our community group.
http://smittenkitchen.com/2007/11/oatmeal-chocolate-chip-and-pecan-cookies/
http://smittenkitchen.com/2007/11/oatmeal-chocolate-chip-and-pecan-cookies/
Wednesday, January 4, 2012
Dolsot Bibimbap
A great way to eat lots of veggies. You can add chicken or beef, too, but it's good just as it is with veggies and 1-2 eggs. :)
http://allrecipes.com/personalrecipe/62322715/dolsot-bibimbap/detail.aspx
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| Prior to stirring.... |
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| After it's all stirred up! |
Monday, January 2, 2012
Baked Potato Soup
This is definitely heavy enough to serve as a main course. Adapted from original by halving the basil and taking out parsley garnish. Also, forgot the hot sauce, but it was still delicious!
http://allrecipes.com/recipe/baked-potato-soup/detail.aspx
http://allrecipes.com/recipe/baked-potato-soup/detail.aspx
Double Tomato Bruschetta
We made this for a New Year's Eve Party with friends.
http://allrecipes.com/recipe/double-tomato-bruschetta/detail.aspx
http://allrecipes.com/recipe/double-tomato-bruschetta/detail.aspx
Easy Pavlova
We ate this while in New Zealand and had to find a recipe when we got back. It's a sort of meringue but lighter and softer (melt in your mouth) than we'd ever had before.
http://allrecipes.com/recipe/easy-pavlova/detail.aspx
http://allrecipes.com/recipe/easy-pavlova/detail.aspx
Sunday, January 1, 2012
Marinated Pork Tenderloin
This recipe calls for grilling but broiling and/or baking work just as well.
http://allrecipes.com/recipe/marinated-pork-tenderloin/detail.aspx
http://allrecipes.com/recipe/marinated-pork-tenderloin/detail.aspx
Creamy Rice Pudding
My all-time favorite way to use extra rice from last night's dinner. A special breakfast treat or dessert.
http://allrecipes.com/recipe/creamy-rice-pudding/detail.aspx
Prep Time: 25 Min
Cook Time: 20 Min
Ready In: 45 Min
Yield: 4 servings
Ingredients:
1 1/2 cup cooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions:
In medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
http://allrecipes.com/recipe/creamy-rice-pudding/detail.aspx
Prep Time: 25 Min
Cook Time: 20 Min
Ready In: 45 Min
Yield: 4 servings
Ingredients:
1 1/2 cup cooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions:
In medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
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