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So it’s been a while since I’ve shared a recipe here!  I’ve been working on some things, and I think you’ll really like this recipe.  It’s a great appetizer at a party, and reheats really well for lunch.  It’s especially tasty with the green chili sauce, but be warned, it’s a little bit spicy!

Ingredients:

1lb chorizo (look for something that is really fresh and really authentic – it makes a big diference in taste, and can be chopped up into smaller pieces)

2 boxes jiffy cornbread mix

3 eggs

milk

1 c. shredded cheese (anything you like – cheese is always tasty)

1/2 c. green onions, chopped

1 tsp. chipotle powder (optional – this is a little extra spice).

Cook the chorizo in a pan over medium heat, making sure to use a wooden spoon and break the meat up into as tiny pieces as possible.  While you’re doing this, start working on the cornbread.  Prepare according to package directions, but add an extra egg (this helps keep the whole thing together).  Mix cornbread mixture until barely moistened, and then stir in remaining ingredients gently.  I like to put these into little bitty muffin tins to make them all the more bite-sized.  Fill muffin tins 3.4 full, and then cook 10-20 minutes, depending on pan size.  Pop out, and enjoy!!

Green Chili Sauce

(this is super easy and tastes great on many things other than just the muffins)

1 c. sour cream

2 c. beef broth

1 tbsp. green chili powder (mild to spicy, depending on your preference, but beware, hot means IT WILL BURN YOUR FACE OFF.)

Combine all ingredients in a small saucepan, stirring frequently with a whisk.  Cook over medium-low heat until the mixture has thickened and lost about half of it’s volume.  It will seem really liquid when it’s warm but be warned, it will thicken when cooled.  Serve over cornbread muffins, eggs, breakfast burritos, anything!

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First off, let me say, I love banana bread.  I seem to make it a lot, usually because I have tons of overripe bananas lying around, as I’m a very picky eater and there’s about a 2 hour window in which I can actually eat a banana without gagging.

However, sometimes there’s only one banana left.  And what do you do in that situation?  It’s not nearly enough to make banana bread, but you feel bad throwing it away.  And there’s no way I would ever eat it.  The solution?  Banana-Pear Bread!  I’ve always got some extra fruit lying around and pears seem to do the trick.

Banana Pear Bread

1 c. mashed bananas/pears (you could also try other fruit!)

1 1/2 c. flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

2 eggs

3/4 c. sugar

1/4 c. cooking oil

1 tbsp. vanilla

1 tsp. cinnamon

nuts, raisins, or whatever else you might like chopped up in there.  I like butterscotch chips but you could do chocolate too!

Preheat oven to 350 degrees.  Grease loaf pans (I usually use crisco and a big cheap paintbrush).  In a large bowl, mix together eggs, bananas, sugar, cooking oil and vanilla.  Beat until well mixed.  In another bowl, mix flour, baking powder, baking soda, cinnamon, and a bit of salt.  Add the egg mixture to the flour mixture and stir with a spatula until it’s well moistened but not too well mixed.  Now is the time to add the delicious bits – chocolate chips, dried figs, raisins, cashews, whatever you like!  Spoon batter into the loaf pans, filling about 2/3 of the way full (trust me, otherwise you’ve got a battered oven to deal with).  Bake for 50 minutes or so.  If you stick a toothpick into it, it should come out clean.  Let cool on a wire rack, and then slice, slather with good salted organic butter and enjoy!

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At the flea market a few weeks ago, I stumbled upon a great deal – 20lbs of freshly picked grape tomatoes for $5.  I love tomatoes, but I love a deal even more, so I dutifully lugged them home and was presented with an enormous problem – what on earth do you do with 20lbs of grape tomatoes?

I froze a lot of them (which really works well – you get little tiny tomato ice cubes) but still a ton remained.  I got some recipes from friends that I have yet to try out but that I’m really excited about.  My main focus was on preservation, and finding a way to store them that would work well in the freezer and be pretty versatile so I could use them on everything and thus use them up.

I’m going to experminent later with some of the recipes that I recieved but I’d like to share a few of the ones that I came up with.  They’re just sauces, but they provide a great burst of flavor for just about any meal.  You can find them here, in my recipe section.  I hope you like them – I really did!

If you’ve got a delicious recipe that you’d like to share, please let me know at thecraftbegins@gmail.com!

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