So a fellow AWer, Kate Hart, started this Two For Tuesday thing wherein you post two of something related to each other. Since I don't have a teaser today, and I'm generally always thinking about food, I thought I'd post some more recipes for ya'll.
At the moment, I'm freezing. It's been so nice here for the last two weeks, and all of a sudden it's gotten cold again. I shouldn't be surprised. It is Manchester. Luckily, I find comfort from the cold on days such as these by making a big pot of soup. Therefore, I am going to pass along two soup recipes (that I did not make up myself) to you! Enjoy!
1. Onion Soup - It's not bad for you, tastes sooooooooooo good, and warms you up from the inside! I substituted one cup of white wine for one cup of the water, and it the added so much to the flavor! Also, you might try adding a teaspoon or two of dried thyme if you like it. Technically, it's good if you can sauté the onions a bit before adding the liquid, but this isn't as "light", so you might try using a little butter to soften the onions a little bit and let them soften the rest of the way with the liquids. Can you tell I like experimenting?? You can add a slice of a crusty white bread and top with cheese, broiling (this would be placing it under the grill in the UK, or so I've been told) it until the cheese is bubbly, if you want to. We prefer the bread on the side, which is convenient, because it's healthier.
2. Broccoli Cheese Soup - My best friend posted this recipe on her blog. She got it from another site, and I made it for dinner last night. It may just be my favorite broccoli cheese soup ever, and if not, it's definitely in the top three! It's more soupy than the thick kind I'm used to, and that's because it doesn't have loads of cheese. It has just enough to give it a strong cheese flavor and the creme fraiche (if you use it) adds a nice creamy tang. Again, this recipe leaves a lot of room for experimentation. For example, I blended the whole thing and had some frozen broccoli that I boiled and cut into smaller pieces that I added back for the chunky texture that I like. Also, I kept the skins on the potatoes (after washing them of course), because they just blended up with the rest and kept all the nice vitamins. I used two teaspoons of whole grain mustard and quite a bit of the creme fraiche container. It was so yummy!
If you try these recipes, let me know! Also, if you want some tips on ways to experiment with them, post a comment or send me an email. I hope you try them and love them as much as I do!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
We interrupt this Thursday...
...for a FOOD UPDATE!!
Yeah, so I'm totally not keeping to my blogging schedule. What's new? It was good while it lasted. I've had other things to do like working, beta reading, writing, and reading other books. I realize those all make for poor excuses, but since the schedule is totally off, why not have a random post about good scrumdiddlyumminess (Hmmm...that just came out, and I think it like it!)??
I felt particularly culinary last week--moreso than I normally do. In fact, I even used recipes to cook! Now, maybe this isn't so much of a shocker, but since moving to the UK, I've had a tendency to make ready meals, the kind that aren't yet cooked, but have everything thrown together already. While they are quite tasty, they tend to get a bit monotonous. I was just about to get completely bored in my food, when fate stepped in. The store where we shop had some specials on meat, forcing me to find recipes using those meats, because really, how could I pass up a deal?!
What did I make with said on-sale meat?
I've made beef stew before, although it was several years ago. I would probably make it more, but I'm pretty picky about my stew, and none of the recipes I found over the years really screamed to me, until this one. Seriously, it's some of the best stew I've ever had, and the the husband asked me to make it again this week (not even a week after I made it the first time!). I had no problem eating it for lunch for three days in a row either. THAT'S how good it is. Try it!! (Several Notes: You might have to use corn starch at the very end if it doesn't thicken. I think it'll depend on the type of potato you use. Also, definitely make sure to scrape off the fat...there's a lot! It can get really salty, too, so don't use too much salt up front. Oh! And, I substituted 2 cups of broth for red wine. It was perfect.)
Speaking of fat. Did you see those enchiladas?!?! Amanda's a genius! She links to the original recipe, but I definitely think her additions make the overall flavor so much better than it would have been. Don't eat this to be on a diet, but the nice thing is, half and enchilada will fill you up. Well, at least that's what happened to me! Now, we're eating it for lunch. It makes excellent leftovers! I'll be making this again after a while. It's definitely worthy of my precious cans of Ro*Tel (I only have TWO LEFT!!!).
So yeah. Those are examples of what I've been doing, among many many other things. If you try the recipes, let me know how you liked them. If you change them up (like I have a tendency to do) what did you do?
Yeah, so I'm totally not keeping to my blogging schedule. What's new? It was good while it lasted. I've had other things to do like working, beta reading, writing, and reading other books. I realize those all make for poor excuses, but since the schedule is totally off, why not have a random post about good scrumdiddlyumminess (Hmmm...that just came out, and I think it like it!)??
I felt particularly culinary last week--moreso than I normally do. In fact, I even used recipes to cook! Now, maybe this isn't so much of a shocker, but since moving to the UK, I've had a tendency to make ready meals, the kind that aren't yet cooked, but have everything thrown together already. While they are quite tasty, they tend to get a bit monotonous. I was just about to get completely bored in my food, when fate stepped in. The store where we shop had some specials on meat, forcing me to find recipes using those meats, because really, how could I pass up a deal?!
What did I make with said on-sale meat?
Beef Stew (a Food Network Recipe)
Yummalicious Sour Cream Enchiladas (Amanda's Modified Recipe)
Speaking of fat. Did you see those enchiladas?!?! Amanda's a genius! She links to the original recipe, but I definitely think her additions make the overall flavor so much better than it would have been. Don't eat this to be on a diet, but the nice thing is, half and enchilada will fill you up. Well, at least that's what happened to me! Now, we're eating it for lunch. It makes excellent leftovers! I'll be making this again after a while. It's definitely worthy of my precious cans of Ro*Tel (I only have TWO LEFT!!!).
So yeah. Those are examples of what I've been doing, among many many other things. If you try the recipes, let me know how you liked them. If you change them up (like I have a tendency to do) what did you do?
Ay Caramba! Recipes!
If you read my post on 31 December, you might notice that this is not, in fact, a book review or author interview. No. I changed my mind, because really? Did anyone expect me to actually keep to my original schedule? If you did, I'm sorry. But, well, I've decided that since I do book reviews on my GoodReads page, I could do something different on my blog. And, that's exactly what I'm going to do. I've updated that original post to reflect these changes.
I'm embracing my inner laid-back person (ha!) and assigning Saturday as another random post day, because, really, why do we have to plan so much?
On to the actual post!
I am a Mexican food addict. There. I said it. Unfortunately, I live in the UK*. You'd think that with the advent of, I dunno, trade, one would be able to find decent Mexican food here. But, after the first couple of tries, I had all but given up. We then found a restaurant in the mall that is passable (actually, it's quite good, and it's not even a Mexican restaurant!). But, we don't have a car, making travel to the mall pretty difficult.
During the summer, we got desperate and decided to make our own enchiladas. I was pleased with the results, but they still didn't taste like they do in a restaurant. We're still attempting different recipes for enchiladas.
Last night, I got a craving for something even remotely Mexican, so I made burritos using a recipe found in a British cookbook. I had tried this recipe out on my parents when they were here over Christmas, and it was really good! So, I made them again, tweaking the recipe slightly based on my mom's suggestions. (Yay, mom!)
But, one cannot live on burritos alone. No, we needed some rice, I decided. But, I didn't like the recipes I found online, mainly because I didn't have a lot the ingredients, and I was too lazy/cheap to go get them. So, instead, I made up a recipe! *Pats self on the back* It. Was. Good. The hubster even noted that he thought it was better that some he'd had at restaurants**.
As an afterthought, I felt we needed something green in our diet and happened to have a package of fresh spinach. I LOVE cooking fresh spinach, so I almost always have some on hand. Tweaking my usual cooking style just a bit, I made some pretty yummy spinach.
Without further ado, here are the recipes!
Bean and Cheese Burritos
1 can Refried Beans
1 large onion, diced
1 tsp oil
1 jar Chunky Salsa (mild or hot)
Shredded Cheese (I use a spicy Mexican cheese)
8 Flour Tortillas
Cilantro, chopped (Coriander, for you Brits)
Saute onion in the oil until soft. Mix half the sauteed onions with the beans in a small saucepan and cook over low heat.
When beans are hot, heat a large frying pan (sprayed or oiled to keep from sticking) over medium heat. Place one tortilla in the pan for several second, then turn to get the tortilla pliable. Transfer to a plate, and put a dollop of beans, followed by onions and cheese. Top with salsa and cilantro. Wrap tightly.
Repeat until all burritos are made. Place burritos in already-hot frying pan and cook until golden brown. Flip until the other side is golden brown. And, enjoy!
Mexican Rice (serves about 4)
1 small onion, diced
1 T oil
1 cup Long Grain White Rice
1 can Ro*tel (or Tomatoes and green chiles), drained, juices reserved
1 cups Chicken or Vegetable Stock
1 tsp Ground Cumin
1 tsp Mild Chile Powder
1 tsp Garlic Powder
Salt to taste
Sauté onion over medium heat until soft and golden. Add uncooked rice and continue cooking until rice turns slightly golden (only a couple of minutes), mixing constantly to keep rice from burning. Transfer to a medium saucepan. Add drained tomatoes and mix well. Add all liquids (reserved juices and stock) along with the spices. Note: I used my hand to measure the spices, so these are an estimate. Use as much or little as you'd like.
Cover and simmer for 20-25 minutes until rice is done.
Yummy Wilted Spinach
1 Bag Fresh Spinach
Cumin
Garlic Powder
Salt
Add spinach one handful at a time to a non-stick frying pan. When about half the spinach is starting to wilt, season with the spices (to your taste). Take off heat just as all spinach has finish wilting. (If you overcook the spinach, it tastes fine, but the texture isn't the same.)
**Yeah, yeah. He married me, so he has an obligation to tell me my food is good. But, really. I'm honest with myself. I've had some real disasters (*remembers steamed fish* ewwwwwwww...), and I can admit when my stuff tastes like cow manure. :-D
I'm embracing my inner laid-back person (ha!) and assigning Saturday as another random post day, because, really, why do we have to plan so much?
On to the actual post!
I am a Mexican food addict. There. I said it. Unfortunately, I live in the UK*. You'd think that with the advent of, I dunno, trade, one would be able to find decent Mexican food here. But, after the first couple of tries, I had all but given up. We then found a restaurant in the mall that is passable (actually, it's quite good, and it's not even a Mexican restaurant!). But, we don't have a car, making travel to the mall pretty difficult.
During the summer, we got desperate and decided to make our own enchiladas. I was pleased with the results, but they still didn't taste like they do in a restaurant. We're still attempting different recipes for enchiladas.
Last night, I got a craving for something even remotely Mexican, so I made burritos using a recipe found in a British cookbook. I had tried this recipe out on my parents when they were here over Christmas, and it was really good! So, I made them again, tweaking the recipe slightly based on my mom's suggestions. (Yay, mom!)
But, one cannot live on burritos alone. No, we needed some rice, I decided. But, I didn't like the recipes I found online, mainly because I didn't have a lot the ingredients, and I was too lazy/cheap to go get them. So, instead, I made up a recipe! *Pats self on the back* It. Was. Good. The hubster even noted that he thought it was better that some he'd had at restaurants**.
As an afterthought, I felt we needed something green in our diet and happened to have a package of fresh spinach. I LOVE cooking fresh spinach, so I almost always have some on hand. Tweaking my usual cooking style just a bit, I made some pretty yummy spinach.
Without further ado, here are the recipes!
Bean and Cheese Burritos
1 can Refried Beans
1 large onion, diced
1 tsp oil
1 jar Chunky Salsa (mild or hot)
Shredded Cheese (I use a spicy Mexican cheese)
8 Flour Tortillas
Cilantro, chopped (Coriander, for you Brits)
Saute onion in the oil until soft. Mix half the sauteed onions with the beans in a small saucepan and cook over low heat.
When beans are hot, heat a large frying pan (sprayed or oiled to keep from sticking) over medium heat. Place one tortilla in the pan for several second, then turn to get the tortilla pliable. Transfer to a plate, and put a dollop of beans, followed by onions and cheese. Top with salsa and cilantro. Wrap tightly.
Repeat until all burritos are made. Place burritos in already-hot frying pan and cook until golden brown. Flip until the other side is golden brown. And, enjoy!
Mexican Rice (serves about 4)
1 small onion, diced
1 T oil
1 cup Long Grain White Rice
1 can Ro*tel (or Tomatoes and green chiles), drained, juices reserved
1 cups Chicken or Vegetable Stock
1 tsp Ground Cumin
1 tsp Mild Chile Powder
1 tsp Garlic Powder
Salt to taste
Sauté onion over medium heat until soft and golden. Add uncooked rice and continue cooking until rice turns slightly golden (only a couple of minutes), mixing constantly to keep rice from burning. Transfer to a medium saucepan. Add drained tomatoes and mix well. Add all liquids (reserved juices and stock) along with the spices. Note: I used my hand to measure the spices, so these are an estimate. Use as much or little as you'd like.
Cover and simmer for 20-25 minutes until rice is done.
Yummy Wilted Spinach
1 Bag Fresh Spinach
Cumin
Garlic Powder
Salt
Add spinach one handful at a time to a non-stick frying pan. When about half the spinach is starting to wilt, season with the spices (to your taste). Take off heat just as all spinach has finish wilting. (If you overcook the spinach, it tastes fine, but the texture isn't the same.)
***
*I realize that sounds mean. I love the UK, actually. We may be planning to stay a bit longer, in fact. But, really? You have to admit. The selection of GOOD Mexican food (i.e., salsa not made with ketchup as the lead ingredient) is few and far between.**Yeah, yeah. He married me, so he has an obligation to tell me my food is good. But, really. I'm honest with myself. I've had some real disasters (*remembers steamed fish* ewwwwwwww...), and I can admit when my stuff tastes like cow manure. :-D
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