Wednesday, June 05, 2002
Red Enchilada Sauce (based on this recipe)
1.5 tablespoon olive oil
4 cloves garlic, minced and mashed
3 tablespoons minced onion
5 teaspoons chili powder
2.5 teaspoons ground red pepper
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/3 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (15 ounce) can tomato sauce
1/2 cup-1 cup water
Heat the oil in a saucepan over medium heat. Add the garlic and saute until it starts to brown. Add the onion, water, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Stir.
Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
Soften four tortillas in the microwave for about 90 seconds with a few drops of water on each. Heat up a 12-ish oz. can of black beans. Grate 1/2 cup each of mild cheddar and monterey jack cheese. Preheat the oven to 350°.
When the sauce (above) is done, put about 1/4-1/2 cup sauce in the bottom of a big glass casserole or baking dish. Assemble the enchiladas: Ladle a few tablespoons of sauce onto the tortialla and spread it around with the spoon back. Put a few spoons of black beans and a few pinches of cheese on top of the sauce. Put the enchilada seam-side down in the dish. Repeat till you're out of space or beans. Ladle the remaining sauce onto the enchiladas and top with the remaining cheese.
Back for about 15 minutes.
Spend remainder of the evening marveling at how good you feel.
Thursday, May 23, 2002
In other news, Dean Allen has beaten me to the deep fryer of my dreams.
It's right behind a new monitor for the PC, a gym membership, a whole set of upgrades for my laptop, and a DVD player. All of which are behind food et rent.
In any case, sing with me now: you're the one that I want, ooh ooh ooh...10:36 PM (link)
Monday, March 18, 2002
I've always been mildly repulsed by the smell and taste of raw cabbages. However, it turns out that sliced cabbage, fried in butter until it softens a bit and with a tiny, tiny dash of salt is quite delicious. Hurrah for our crazy, cabbage-presenting neighbor!08:58 PM (link)
Sunday, February 03, 2002
Naughty, naughty risotto
I'm making risotto from a box, and I have duly boiled and simmered and stirred when I reach the penultimate step in the directions:
“4. Remove from heat. Risotto will be saucy.”
I thrill with anticipation.07:43 PM (link)
Monday, October 08, 2001
Also in this-weekend news, we cooked really large amounts of really good food. In the spirit of sharing...
pedro's basic first try chili
2 cups dry kidney beenz
2.5 lbs ground beast (i used lean turkey)
1 3/4 lb. whole stewed canned tomatoes in a can
1 measly anaheim pepper because I mistook it for a hot pepper, chopped
1 yellow onion, chopped
2 green onions, chopped
2 cloves garlic, chopped and mushed
2 tablespoons cumin
lots of red chili powder
salt, pepper, to taste
put beans in boiling water and turn it down to simmer. let soak for one hour. drain.
de-stem and de-seed the pepper and put it in cold water. turn it up to a boil for half an hour or so, then the skin will slip right off.
put the ground beast, all the onion, and the garlic in a big stew pot over medium heat and mush around until the beast is browned and the onions are tender. then add the tomatoes, beans, pepper, and cumin. simmer on medium-low til it's chili (maybe 2 hours) or you can't stand it any longer, whichever comes first.
"you may want to note: this recipe's really meat-thick and chunky, which was lovely, but even with about half a cup of chili powder, it wasn't very spicy; i suspect it won't be real chili til it's got chili peppers in it. real or not, it's twice as good with your jalepeño cornbread."
erin's first attempt at jalapeño corn bread
3/4 cup yellow cornmeal
1/4 cup white flour
10 oz. frozen corn
2 tsp. salt
3 tsp. double-acting baking powder
1 cup sour cream
1/2 cup melted butter
1/2 cup Cheddar, grated
2 fresh jalapeños (remove seeds), diced
2 green onions, diced
then let it all sit for about ten minutes
350° in a 9" round cake pan (if you don't have something square on hand) for about 45 minutes.
Really yummy on the chili, but funny consistency. Next time, less frozen corn, more other stuff (cornmeal, flour, etc.) to improve the structural integrity of the finished product.
Loosely based on this recipe.
Also note: jalepeño juice left under the fingernails for half an hour or so can be really painful. Avoid if possible.04:29 PM (link)
Tuesday, February 06, 2001
I'm an experimental cook. The idea of measuring predetermined amounts of ingredients is actually quite depressing, so I usually just use a lot of coriander and a lot of garlic and the things I make are usually pretty edible. I have, however, gotten into a food rut, and this may be just the thing. (Go straight past the flashing ads and browse by ethnic food group.) Couscous salad with apricots, pine nuts, and ginger sounds like the perfect thing to combat slushy-sleety Boston-in-February drudge.01:10 PM (link)