Sunday, July 26, 2009
Wednesday, July 22, 2009
Simple Cole Slaw
- 1 1/2 pounds shredded cabbage (with carrots if you're feeling brave)
- salt and pepper to taste
- 2/3 cup sugar
- 1/3 cup cider vinegar
- 1 cup whipping cream (not whipped)
He said he soaked the mesquite wood chips in water in a pan on the grill and then the other half of the grill was off so the ribs were not under direct heat. Then he filled a squirt bottle with 1/3 cup BBQ sauce and the rest water and he just kept spraying them every 5-10 minutes of so. He cooked them about 3 hours. I have never seen him last that long doing anything! He belongs in Texas! He is officially my grill master.
Wednesday, July 15, 2009
I digress-So last night I made Mongolian BBQ with rice and it was tasty! I sort of followed pioneer woman a bit, but made some tweeks to it.
I used onions, peppers, mushrooms, garlic, baby corn, and sugar peas (they really added some color to the otherwise bland picture). Oh, and I used shrimp. That was yummy!
So I started out by cutting all the veggies up. It makes it way easier to just throw it all in. Here we go:
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 carton mushrooms, sliced
- 2 cloves garlic, pressed
- sprinkle of ginger (I used jar, but I am sure fresh is better)
- 1 regualr can baby corn, chopped
- couple handfuls of sugar snap peas, whole
- 1/2-1 pound shrimp-marinade in soy sauce and sesame oil drizzled over the top no more than 20 minutes ahead. It gets mushy if you marinade too long. And I had precooked shrimp so really they were just thrown in at the end to be warmed up
- 1/2 cup soy sauce
- 1 T sugar
- 1/2 cup vegetable broth (any broth will do but I'm on a mission!)
- 2-3 Tablespoons peanut oil
- Splash of rice vinegar
- 3/4 cup cilantro, chopped (you can use more or less, but this adds a taste that you cannot leave out!)
- chopped peanuts
Heat up your skillet on high heat with 2 Tablespoons peanut oil. Throw in your onion and garlic and when almost brown add bell pepper. Stir around a bit then add mushrooms, baby corn and sugar snap peas. Give it a few good stirs. Now you are thinking it is really dry so let's sauce it up a bit. Add in the soy sauce and sugar and give it a good stir coating all the veggies. Then add the broth and rice vinegar. Reduce the heat and let it boil on low for about 10 minutes. This was when I added in my already cooked shrimp. Remove from heat and right before serving stir in the cilantro. You can even add chopped peanuts to the top and you will be in heaven!
I served it over cooked brown rice, but you could use whatever tickles your fancy!
Friday, July 10, 2009
Homemade Pinto Beans
- 1 pound dry pinto bean
- baking soda (1/2 Tablespoon)
- water (lots and lots)-I'll explain
- spices of your choice (I used garlic, onion and cilantro)
So you can either soak them overnight (which is best, but I can't ever remember so I go with the quick soak method). Put all the beans in a 5 quart pot (make sure you look through them and take out all the wierd ones and rocks and stuff) and cover with water and inch over the beans. Bring to a boil and do so for 4 minutes. Add a little baking soda to them (takes the "gas" out-if you know what I mean-beans beans, the magical fruit, the more you eat the more you...oh you get the idea). Turn heat off and let sit covered for about 2 hours (oh don't you roll your eyes. Like you have to do anything while they are just sitting there!). Then about 2 hours before you want to eat them drain them, rinse them and then fill the pot again about an inch or two above the beans. Bring to a boil then reduce heat to medium/medium low and leave the cover tilted to vent. Mash with a masher thingy (see photo) or use a blender. Add the spices you ever so desire and devour!
We also had these yummiest homemade tortillas. I didn't make them but they are packaged uncooked so you just throw it on a skillet for a 1/2 minute and voila! They are so yummy and thin, so you aren't filling up on flour paste-you can eat more beans! They are really light and they are super delicious. I found these at Wal-mart (evil store) in the refrigerated section (like by the refrig bagels and rolls and stuff) but I also just saw them at Costco too. Sorry all my Wyoming pals. You loose out there.Check out your local super market and see if they carry them. They are worth the hunt to find.
Thursday, July 9, 2009
Here is a recipe...sort of
Parmesan Crusted Tilapia
- 1/3 cup season bread crumbs
- 1-2 Tablespoons grated parmesan cheese
- sprinkle of garlic powder
- sprinkle of italian seasoning
- pinch of rosemary (man that smelled good comin' from the oven!)
- 1-2 Tilapia fillets
Preheat oven to 450. Mix all dry ingredients together in a wide bottomed bowl. Lightly spray tilapia with EVOO on both sides and coat with the bread crumb mixture. Place in an 8x8 non-stick pan and bake about 12 minutes (10 minutes per inch of thickness-not per side!).
This stuff is the best find I've had in a long time!! I got it from Oliviers & Co. (you can order online) and it is seriously delicious! The olive oil is pressed with basil (not infused) so it is really flavorful! and the Balsamic Vinegar is mouth-watering good! It is thick and almost like a syrup so a little goes a long way. I used these on my salad and it was to die for!I just thought this salad looked so pretty with the spices dusting the top of it. I visited a spice store in Arvada (Penzeys Spices) while we were in Colorado and they had some of the yummiest stuff! This spice was one of the ones I picked up and it is great on a salad! There are shallots, chives, garlic, onion and green peppercorns in this one (Fox point). It was a great addition to the salad.
The sweet potatoes I just diced and topped with a little Mrs. Dash Onion & Herb seasoning and heated in the microwave.
I will try to do better with the recipes. Promise!